Tell Your Story: Past, Present and Future
Our theme for this year, Tell Your Story: Past, Present and Future. Learn with us, share the best practices, explore the opportunities that will define campus dining, and add your input on how we should approach the dining experience now and as we move into the future.
A premier educational conference:
- 33 expert leaders in today’s culinary scene
- Hands-on workshops
- ACF-sanctioned team competition
- Cutthroat Competition
- Partnership with CIA and Johnson and Wales faculty
Full week conference registration is $725 if completed by April 26 and $750 after April 26. One-day conference registration is available at a rate of $199 for Monday, Tuesday, Wednesday or Thursday and $499 for Friday. The last day to register before the additional $40 late registration fee is Friday, May 17. Cancellations received by the Registration Office by the close of business on May 24th will receive a full refund less a $60 cancellation fee. No refunds will be granted for cancellations received after May 24.
From Transactional Excellence to Transformative Leadership: Our Higher Campus Role
Designed for Executive Chefs and Directors
Focusing on the challenges we face in elevating the identity, impact and influence of our auxiliary and dining programs as vital core components of the campus life experience. We have once again assembled a dynamic group of thought leaders to jump-start our symposium discussions with such topics as:
- Win-Win Partnership with Manufacturers
- Artificial Intelligence
- Diversity, Equity and Inclusion
- Food Insecurity and Affordability
- Visible Leadership
- Future of Food
Full conference attendees can add the symposium during registration for no additional charge; others can register to attend only the Wednesday symposium for a fee $199 (including meal). Limited seating.
With a growing number of customers with food allergies in America, the challenges universities face will be addressed in our new Nutrition Sessions, led by experts such as registered dietitians, chefs, and scientists. The program is open to Dietitians and Directors attending the Chef Culinary Conference seeking solutions and to share best practices. Session topics include: Managing Food Allergens, Food Labeling Laws, and Gastrointestinal-Related Diseases.
Attendees can register for these sessions, running Sunday – Wednesday, for a special rate of $499.
Participants will register to attend one workshop on Monday, one workshop on Tuesday, and one workshop on Thursday. Details on workshops, including how to submit your preferences, will be posted here once available.