Day one started on Saturday at 8 am sharp with a northeast regional forum with Mark Wright, the northeast vice president, reviewing new by laws that will be voted on Monday. This was very informative for me to see what was going to be voted on and to see the future direction of the ACF. Next I attended a demo by Chef Norman Van Aken who showed us New World Cuisine. The demo went till 11am. The long awaited general session started after lunch. The program was three women chef's that shared their culinary backgrounds and inspirations.
Sunday morning I attended a session with Chef Charles Carroll, Leadership Lessons from a Chef. He delivered informative and inspiring talks and featured special guests and friends John Folse and Tony Carrabba. I attended a Lobster demo with Keith Cocnhouer, executive chef at the Duquesne Club in Pittsburg, PA. They served samples of lobster at this demo. At the Chef Professionalism luncheon, Mickey Beriau was the winner. The trade show began after lunch, and the Pastry Chefs and Chefs of the Year had their competition. They also held the Educators of the Year presentations. That evening I attended the Master Chef's Dinner, which was grazing stations featuring samples of each chef's creation.
The Board of Governors meeting was held on Monday morning, at which I voted on several by laws and other issues. I attended the trade show again that afternoon. The President's Grand Ball Dinner was held Monday night. The Pastry Chef, Chef of Year, Student Culinarian, and Student Team Finalist awards were presented.
Tuesday was a travel day.
All in all, the convention was informative and inspirational. I met many new chef's and vendors at my first National Convention. I look forward to next year in Las Vegas.

Respectfully submitted,
Michael Macri, CEC
President, ACF Rochester