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Conference/Convention Classes

March 22, 2009

We need more hands-on classes at the conferences.  How can we get more classes provided by the members themselves, who are quite talented  in their own right?

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One comment

  1. I agree with you that we need more hands-on classes not only at the conference, but also at our national convention. It is more challenging to arrange classes at our conferences due to space limitations.

    Not only do I feel that hands-on classes are lacking at the convention. We are “missing the boat” by not providing them to ensure that we do not lose the “art” in the culinary profession. Vegetable Carving, Tallow, Glazing, Pastillage, Pull Sugar, and Cocoa Paintings are just a few among many that should be offered. We need classes that will run all day, so our members can sign up and take them.

    Finally, when we bring a chef on board to demonstrate skills, we need to make sure that we are teaching the proper techniques and make sure that the classes are sanctioned ACF courses and not infomercials.



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