Chefs to Gather in Hawaii for Culinary Trend Conference


Chefs from the American Culinary Federation’s (ACF) Central and Western regions will gather for hands-on workshops, culinary demonstrations and professional development opportunities during ChefConnect: Hawaii, April 3-5, at Waikoloa Beach Marriott Resort & Spa, Waikoloa Beach, Hawaii.

Renowned master of Hawaii Regional Cuisine, Alan Wong, HHOF, chef/owner, Honolulu-based Alan Wong’s Restaurants, is a featured speaker for the event. Chef Wong has made a legendary career out of marrying elements of different ethnic cooking styles using the finest Island-grown ingredients. For 22 years, he and his restaurants have been winning awards and accolades from a wide array of esteemed culinary institutions.

The conference is part of ACF’s Signature Series, which provides educational and networking opportunities for culinary industry professionals and students. ChefConnect: Hawaii will feature cooking demonstrations and career devMarriott Waikoloaelopment seminars, and provide networking opportunities for chefs, students and foodservice professionals. Topics will highlight culinary trends for 2016 and include discussions on globally inspired braising techniques, beekeeping and honey production, the current state of coffee and French pastry techniques.

Sixteen student teams from the Central and Western regions will compete in the Baron H. Galand Culinary Knowledge Bowl, sponsored by American Technical Publishers. The knowledge bowl is a jeopardy-style culinary competition that includes questions on culinary, baking, nutrition, sanitation and math. The winning team from each region will travel to Cook. Craft. Create. Convention & Show, Phoenix, July 15-19, to compete for the national title at JW Marriott Phoenix Desert Ridge Resort & Spa.

Additional regional awards will be announced at ChefConnect: Hawaii, including ACF Chef Educator of the Year Award, Dr. L.J. Minor Chef Professionalism Award and Achievement of Excellence Awards, among others.
ChefConnect: Hawaii is open to the public but geared toward foodservice professionals. Registration is required on-site and day badges range from $200-375 depending on time of purchase. Press passes are available to the media. Below is a snapshot of the schedule. To view a complete schedule, visit