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HUNGERGAMES

2011 American Culinary Federation (ACF) National Convention July 22–26, Gaylord Texan Hotel&Convention Center, Grapevine, Texas ATTENDED BY 1,250 CULINARY PROFESSIONALS— INCLUDING CHEFS FROM RESTAURANTS, HOTELS, CONVENTION CENTERS,AND COUNTRY CLUBS, PLUS RESTAURATEURS, SUPPLIERS,AND STUDENTS

For Kevin Brune, ACF’s director of events management, a potentially huge headache—members and attendees with more interest and expertise in food-and-beverage than he’ll ever have—is actually something of a secret weapon. Because, you know, they have more interest and expertise in F&B than he’ll ever have.“It’s not so much a challenge as it is a great opportunity,” Brune said, “because I have so many experts at my disposal…that can help me make sure that what ends up in front of our attendees is the best that it can be.” Not that there isn’t pressure to get things right—beginning

with each venue’s cooking infrastructure. “We tell the repre- sentatives from our destinations when we do site selections it’s more important than just where the property’s located relative to the airport,” Brune said.“The culinary team is every bit if not more important than the nuts and bolts of the facility. We actually meet with the culinary teamjust like we would meet with the sales team or the event- management team.” This is where ACF’s subject-matter

experts come in.The organization relies on “a strong local chapter” in whatever desti- nation it chooses for its four regional confer- ences and its National Convention.Chapter officers—themselves culinary professionals —are instrumental in working local

supplier contacts, recommending venues, and participating in site selection and menu tastings.For the National Convention, ACF’s board president is “very involved.” When it comes time to think about putting food on plates and drink in glasses, Brune said, “We have a culinary consultant who is a longtime member who goes with us on every event and assists in menu planning.” ACF’s goal is to use F&B to dazzle, inspire, and educate

attendees—to show them what’s new and what’s possible. “We tell the property from the beginning that we’re not expecting your typical banquet food,” Brune said.“There are a couple of nuances that the executive chef and his or her culi- nary team are going to have to incorporate along the way”— including using sponsored products and showcasing the region’s cuisine.At the 2011 National Convention, that meant southern Texas barbecue, northern Texas grilling, chili, and, of course, steak. “Our attendees have very high expectations, because

they’re in the business in some capacity,” Brune said.“They’re looking for creativity, they’re looking for quality, they’re look- ing for presentation.And the service.We tend to select some pretty good destinations for that very reason—we want to make sure the service is at a very high standard as well.” —Christopher Durso

FOR MORE INFORMATION: http://bit.ly/ACF-2011

GET OUT OF THE KITCHEN: “Our attendees have very high expectations, because they’re in the business in some capacity,” said the American Culinary Federation’s Kevin Brune. “They’re look- ing for creativity, they’re looking for quality, they’re looking for presentation.”

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