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ACF Twitter Presentation for the 2011 Western Regional Conference
 

ACF Twitter Presentation for the 2011 Western Regional Conference

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This is a presentation of how to use Twitter for a conference. This was designed for American Culinary Federation, ACF for the 2011 Western Regional Conference. ...

This is a presentation of how to use Twitter for a conference. This was designed for American Culinary Federation, ACF for the 2011 Western Regional Conference.

Madonna Kash with Restaurant Marketing 2 Partners is the monitor of the social media components of this event.

For more information you can visit www.acfaz.org

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    ACF Twitter Presentation for the 2011 Western Regional Conference ACF Twitter Presentation for the 2011 Western Regional Conference Presentation Transcript

    • 2011 ACF Western Regional Conference For more information www.acfchefs.org www.acfaz.org Presentation by Madonna Kash, Restaurant Marketing Partners www.restaurantmarketingpartners.com
    • What's Twitter Anyway?
      • Twitter is an information network made up of 140-character messages called Tweets.
      • It's a new and easy way to discover the latest news (“what’s happening”) related to subjects you care about.
      http://support.twitter.com/articles/166337-the-twitter-glossary
    • Twitter is a stream of information
    • A hash tag is a net to filter conversation. This creates your own stream of information which users & listeners can interact. @acfchefsofaz #acfaz
    • RMP Stream of information RMP account
    • Real time search Top Tweets Stream of Info Twitter
    • chef #chef #chef Hash Tag
    • #acfaz #acfaz
    • How to contribute
      • Join Twitter
      • Follow @acfchefsofaz
      • Download a Twitter Application on your Smartphone
      • Learn the application
      • Search for #acfaz
      • Every message you contribute for the group needs to have #acfaz within the message
      • Share information about the conference, industry, your thoughts and have fun
    • Set up Tips
      • Go to Twitter.com
      • Get a screen name, 15 characters or less
      • Watch out for beginning steps, I skip a lot
      • Follow @acfchefsofaz
      • Find others to connect with others
      • Start Tweeting
      • Use lists- Private or Public
    • Western Regional Conference - Preliminary Schedule * Schedule subject to change
      • 8:00 AM - 11:00 AM
      • Chocolate Hands-On Workshop Sponsored by: Barry Callebaut  Spend three hours perfecting your chocolate techniques. First, each attendee will fully understand and execute proper tempering of chocolate using the seeding method. Next, you will be able to produce chocolate confections using your tempered chocolate. Finish off your creation by using cacao butter transfers sheets to decorate your confections. Separate registration required. Class size is limited.  Presented by: Richard Cusick, CEPC, Technical Advisor, Chocolate Academy Chicago, Barry Callebaut USA
      • 4.0008:00 AM - 10:00 AM EDS Dimensions of the Adult Learner Sponsored by: Canada Cutlery, Inc.  From Baby Boomer to the Millennium Generation & beyond- this session will address how to better communicate to your audience in order to disseminate the information you have to teach. If your students are not hearing you then they are limited in their capacity to learn. Know how to bridge the generation gap with adult learners.  Presented by: Michael Carmel, CEC, CCE, M.Ad, Ed. and Dr. Mick LaLopa, Foodservice Educators Learning Community
      • 10:30 AM - 12:30 PM EDS: Effective Instruction Through Learning Style Management Sponsored by: Canada Cutlery, Inc.  This session focuses on the understanding and implementation of various learning styles to improve effective classroom instruction and improve student retention. Knowing how your students learn will improve your effectiveness as a teacher.  Presented by: Michael Carmel CEC, CCE, M.Ad, Ed. and Dr. Mick LaLopa, Foodservice Educators Learning Community
      Friday April 29, 2011
      • 12:30 PM - 07:00 PM Registration
      • 1:00 PM - 04:00 PM Chocolate Hands-On Workshop Sponsored by: Barry Callebaut  Spend three hours perfecting your chocolate techniques. First, each attendee will fully understand and execute proper tempering of chocolate using the seeding method. Next, you will be able to produce chocolate confections using your tempered chocolate. Finish off your creation by using cacao butter transfers sheets to decorate your confections. Separate registration required. Class size is limited.  Presented by: Richard Cusick, CEPC, Technical Advisor, Chocolate Academy Chicago, Barry Callebaut USA
      • 01:30 PM - 03:30 PM EDS: Presentation Techniques That Enhance Learning Sponsored by: Canada Cutlery, Inc.  This session strives to improve your presentation skills in the classroom, through lecture, ice breakers, student groups, interactive learning, and advancements in technology.  Presented by: Michael Carmel CEC, CCE, M.Ad, Ed. and Dr. Mick LaLopa, Foodservice Educators Learning Community
      • 03:30 PM - 05:00 PM
      • All Judges Meeting
      • 03:30 PM - 04:30 PM Judges and Competitors Meeting
      Friday April 29, 2011
      • 3:30 PM - 4:30 PM Knowledge Bowl Competitors Meeting All those competing in the Baron H. Galand Culinary Knowledge Bowl will meet to discuss the competition and take a written test.
      • 3:30 PM - 4:30 PM Chapter Presidents Meeting
      • 4:30 PM - 06:00 PM
      • Chapter Leadership Training Come hear from your board about the strategic plan, ACF certification and the current ACF financial status. We will also discuss chapter success stories from across the region. Learn from your peers what is working for them in their chapters and what tools are available to you from the ACF National office.
      • 6:00 PM - 09:00 PM Icebreaker in the Water Garden Join friends and colleagues in the Water Garden and look at networking in a whole new light. Enjoy food stations that showcase the amazing variety of dining options within Talking Stick Resort highlighting the talents of executive chef Tom Freimuth and banquet chef Thomas O’Malley. Gather poolside and watch centuries-old tradition come to life when the Salt River Pima-Maricopa Indian Community presents “Birds Singing and Dancing By The River.” Top off the evening with a glorious sunset over the McDowell Mountains.
      Friday April 29, 2011
    • Saturday April 30, 2011
      • 7:00 AM - 08:30 AM Breakfast
      • 7:30 AM - 12:30 PM Registration
      • 7:30 AM - 12:30 PM ACF Product Display
      • 8:00 AM - 11:30 AM ACF Student Team Regional Championship Sponsored by R.L. Schreiber Inc
      • 8:00 AM - 11:30 AM Baron H. Galand Culinary Knowledge Bowl Sponsored by American Technical Publishers  Teams of junior members from across the region compete in a double elimination, jeopardy-style competition for the chance to become the region's champion and go on to the national championship at the ACF National Convention in July.
      • 08:30 AM - 10:00 AM World of Flavors: Greece and Japan
      • Sponsored by: Unilever Food Solutions  Be the first to experience and receive Volume 5 in the World of Flavors DVD Series by the Culinary Institute of America and Unilever Food Solutions. Join ACF Certified Master Chef Steve Jilleba as he explores the great flavors of the islands of Greece , then move on to the simple and clean flavor profile of Japanese cuisine, from Kyoto to Tokyo. Chef Jilleba will be sharing some recipes from the DVD as well as sharing some of his stories from the trips.  Presented by: Steve Jilleba, CMC, CCE, AAC, Corporate Executive Chef, Unilever Food Solutions     
      • 08:30 AM - 10:00 AM Winners Don't Just Happen 1.5010:00 AM - 10:30 AM Networking Break
      • 10:30 AM - 12:00 PM Native American Cuisine and Art Learn how foods from Arizona have evolved from Pre-Iberian times and changed with the arrival of European influences. This demonstration will discuss the chronological changes of food. Focus will be on Arizona foods such as cactus and a variety of corns. Watch as cholla bud salsa, and risotto are created along with a Posole dish - a traditional stew with pork and hominy.  Presented by: Freddie J. Bitsoie
      • 10:30 AM - 12:00 PM Helping Kids Make Healthy Food Choices: A Role for Chefs Proper nourishment can set kids up for greater success in school and life, and chefs are well-positioned to make a difference in kids' nutrition. For more than 17 years, chefs across the country have been helping families learn how to cook and eat healthy on a budget through Share Our Strength's Cooking Matters program. This session will provide proven, Cooking Matters education techniques and tools that chefs can use to help increase kids' abilities to prepare healthy foods and to make smart food choices wherever they go - at home, in school, at the store, or out to eat.
      • 12:00 PM - 04:00 PM Trade Show and Lunch Sponsored by: Riviana Foods  Paella, Please! Competition, sponsored by Riviana Foods: Submit your 'signature' recipe for paella and compete for a grand prize of $1000.    Competition Details and Application
      • 2:00 PM - 04:00 PM Registration    
      • 3:00 PM - 05:00 PM ACF Product Display
      Saturday April 30, 2011
      • 04:00 PM - 05:30 PM Educational Programming
      • American Academy of Chefs Fellows Meeting Tom Macrina, CEC, CCA, AAC Calling all American Academy of Chefs members. During this business meeting, the past year’s operations will be discussed. Members will also talk about future plans and strategies.  Presented by: Tom Macrina, CEC, CCA, AAC, American Academy of Chefs National Chair.
      • 6:30 PM - 10:00 PM Dine Around
      Saturday April 30, 2011
      • 7:00 AM - 05:00 PM ACF Student Team Regional Championship Sponsored by R.L. Schriber Inc.07:00 AM - 08:00 AM
      • 7:30 AM - 12:00 PM Breakfast
      • 7:30 AM - 12:00 PM Registration
      • 8:00 AM - 09:30 AM
      • ACF Product Display Sponsored by: McCormick For Chefs  ACF Certified Master Chefs explore the development of flavor by using quality ingredients in the correct combinations. They will also examine certain flavor combinations that bring out distinct flavor profiles.
      • 8:00 AM - 09:30 AM The Scoop on Sodium and Salt
      • Since the beginning of time, salt has influenced human life. Once its food preservation and flavor enhancing powers were discovered it became even more valuable and revered. With the current prevalence of salt and sodium in processed foods and the American diet, salt is readily available but still important. Consumers are now looking to chefs to retain flavor in foods without the hazards of high levels of sodium. "Seasoning without salting" is the new goal. Recommendations of alternative flavor enhancers will be shared. Examples of varieties of salt will be discussed.  Presented by Paula Williams, RD, CD, CEC, Regional Dietitian for Avalon Healthcare
      Sunday May 1, 2011
      • 9:30 AM - 10:00 AM Networking Break
      • 10:00 AM - 11:30 AM Educational Programming Balancing Protein: Culinary Science Strategies for Chefs
      • Marge Condrasky, RD, CCE
      • Sponsored by: MenuMax  In Partnership with The ACFEF Chef & Child Foundation  Dishes that contain less meat or no meat are steadily gaining in popularity, and chefs are delivering on this demand. The session will focus on discussion and demonstration of center of the plate protein options in meeting today's customer expectations. This show and tell approach to balancing plant and other protein sources on the plate will emphasize flavor and culinary nutrition strategies. Practical application of the essential amino acids will provide participants with on the spot tools to create recipes that contain these building blocks of protein and benefit from the protein power of plant sources including vegetables, legumes, grains, seeds, nuts and more.  Presented by: Marge Condrasky RD, CCE
      • 11:45 AM - 01:00 PM Chef Professionalism Lunch Sponsored by: The Cheesecake Factory Bakery Inc.; Koch Foods, Inc. and MINOR’S®
      • 1:15 PM - 05:00 PM General Session Jon-Paul Hutchins, CEC, CCE, executive chef at Le Cordon Bleu College of Culinary Arts—Scottsdale, is the Western Regional Conference general session keynote speaker. He has taught at the New York Restaurant School in New York, and his restaurant experience spans small bistros to clipper ships and hotels. He has owned a catering company and a 1,500-seat fine dining restaurant. Hutchins makes regular TV guest appearances on ABC’s Sonoran Living, and appears regularly on local radio. The Food Network, HGTV and NBC’s Today Show have also featured Hutchins as a guest chef. In addition, he is a stand-up comedian and avid guitarist.
      Sunday May 1, 2011
      • 6:00 PM - 07:30 PM Educational Programming
      • 6:30 PM
      • Buses Depart for AAC Dinner
      • 7:00 PM - 11:30 PM American Academy of Chefs Reception and Dinner
      • An amazing evening of fine dining awaits all ACF members and their guests.
      Sunday May 1, 2011
      • 7:00 AM - 08:00 AM Morning Break
      • 7:30 AM - 12:00 PM Registration
      • 7:30 AM - 12:00 PM ACF Product Display
      • 8:00 AM - 09:30 AM Town Hall: Meet the Candidates
      • 8:00 AM - 09:30 AM Seafood Sustainability
      • 9:45 AM - 11:00 AM Brunch
      • 11:15 AM - 12:45 PM Educational Programming
      • 11:15 AM - 12:45 PM Re-thinking Kids Menus Sponsored by: MenuMax  In Partnership with The ACFEF Chef & Child Foundation  Move over chicken fingers, burgers, fries and corndogs...there is a new menu coming. See more…1.50
      Monday May 2, 2011
      • 12:45 PM - 01:15 PM Networking Break
      • 1:15 PM - 02:45 PM Whole Grains and Gluten Intolerance
      • 2:45 PM - 03:15 PM Networking Break
      • 3:15 PM - 04:45 PM Educational Programming
      • 3:15 PM - 04:45 PM Savory Sensations Greg Taylor
      • This savory session will make your mouth water. Leave with a better understanding on how you taste the foods you eat. This session will explore the different tastes from sweet and sour to bitter and salty. This session will also have a focus on the fifth taste, umami! Presented by: Greg Taylor, Corporate Executive Chef, Nestle Professional
      • 3:15 PM - 04:45 PM Competition Forum
      • This open forum, hosted by members of ACF's Culinary Competition Committee, will include an update on the 2012 classical dish for student team competitions. Attendees will also have an opportunity to ask questions and share their own ideas about ACF's competition program.
      Monday May 2, 2011
      • 6:30 PM - 07:00 PM Regional Awards Gala Reception
      • 07:00 PM - 10:00 PM Regional Awards Gala Sponsored by: Splenda ® and Wisconsin Milk Marketing Board
      • 9:30 PM - 12:00 AM Hospitality Reception: Kickoff To 2012
      Monday May 2, 2011
    • Restaurant Marketing Partners ACF AZ www.acfaz.com http:// restaurantmarketingpartners.com / Thank you We look forward to seeing and hearing from you soon and to a great conference.