8:00 am |
Lecture and Production
Modern International Cuisine~ Simple, Fast and Healthy
When you thought healthy foods were tough to sell to students, we put together recipes that not look good, but taste amazing! Come and learn about how the famous Mediterranean Diet known for using lots of grains, vegetables, seafood, little meat, and bold flavors like herbs and spices, can accentuate the natural flavors of food without using so much sodium. Other flavors will come from North Africa, Southeast Asia, South America, and India. Healthy, fast, flavorful recipes with an international flair from India, North Africa, Italy, South America, Southeast Asia, and Spain using flavors, spices, herbs will be showcased.
Presenter: Victor Smurro, Chef Alonzo Villarreal & Chef Curtis Felton
Berkshire Dining Commons
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8:00 am |
Lecture and Production
Cooking with Italian Accents
Participants will receive a market basket of Ingredients commonly used in Italian style family cooking. Following a lecture demonstration, participants prepare appetizers, soups risotto, polenta, pasta, sauces, vegetable's chicken, pork and a dessert.
Presenter: Noble Masi
11th Floor Campus Center
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2:00 pm |
ACF Competition Briefing with Judges
Mandatory for all competing teams!
During this mandatory meeting Chief Judge Noble Masi will discuss the competition; each team will then receive a market basket and be given 40 minutes to write their menu and set up their speed racks.
Presenter: Chief Judge Noble Masi, CEPC, CMB, CHE, AACÂ
Berkshire Dining Commons |
6:30 - 8:30 pm |
Banquet
Myths and Misconceptions about Foods and Food Ingredients
People have strong opinions about foods and food ingredients. These opinions are developed by a variety of information obtain from the TV, news, web sites, friends and family and even rumors. Sorting through this information is very challenging for the average consumer especially today as interest in foods and health continues to increase. This talk will focus on the science behind some of the most controversial foods and food ingredients such as genetically modified foods, high fructose corn syrup, unpasteurized milk, sugared cereals, antioxidants and organic foods in an attempt to provide information to make rationale decisions about food choices.
Presenter: Eric Decker
11th Floor Campus Center |
