February 13, 2008
Williamsburg Lodge hosts 2008 American Culinary Federation Southeast Regional Conference
The Southeast Regional Conference of the American Culinary Federation will meet at the Williamsburg Lodge Feb. 29 through March 3. Hans Schadler, executive chef and culinary director for Colonial Williamsburg’s Resort Collection, and Rhys Lewis, executive chef of the Williamsburg Lodge, and the Virginia Chefs Association will welcome chefs from all across the southeastern United States for the event, which includes contests, demonstrations, training and information on the current trends in the culinary field.
The theme for the conference is “A Culinary Revolution,” and includes a look back at some of the foods available during the American Revolution as well as a look at the current revolution in the culinary tastes and expectations of an increasingly sophisticated dining public.
“Hosting the Southeast Regional Conference of the American Culinary Federation is an honor for the Colonial Williamsburg culinary staff,” said Schadler. “We are proud to bring so many talented culinarians to Williamsburg. One of my responsibilities is to mentor and train young chefs so that the profession will grow long after I have left, and this is an opportunity to showcase the culinary profession at its finest.”
Among the programs offered are:
Additional presentations include demonstrations on beef, ice sculpture, lobster harvesting, preparing healthy pastry and 18th-century culinary influences. Chef Roland Mesnier, former White House pastry chef, will share anecdotal accounts of his 25 years preparing desserts for some of the most powerful and influential guests in the world. And, David Everett, chef and owner of the Blue Talon Bistro, shares secrets behind his out-of-the ordinary marketing ideas and concepts.
In addition to local chefs participating in the conference, many area restaurants are offering dining discounts for conference attendees.
For a complete schedule of events and presenters and to register and purchase tickets for the events, visit www.acfchefs.org. Day tickets with or without meals may be purchased online for pick-up at the pre-registration desk in the Williamsburg Lodge conference center at 310 S. England St. in Williamsburg. The public is welcome to attend most events, but space for some programs is limited.
Established in 1926, the Colonial Williamsburg Foundation is the not-for-profit educational institution that preserves and operates the restored 18th-century Revolutionary capital of Virginia as the nation’s largest living history museum. The Colonial Williamsburg Company, a subsidiary of the Foundation, operates a Resort Collection with more than 1,000 guest rooms among five hotels including the landmark Williamsburg Inn, four historic dining taverns and six restaurants, and 66,000 square feet of conference space centered at the Williamsburg Lodge, as well as a new 20,000-square-foot spa, and the Golden Horseshoe golf courses. Each purchase of Colonial Williamsburg products and services supports the Foundation’s preservation, research, and educational programs.
Williamsburg is located in Virginia’s Tidewater region, 20 minutes from Newport News, within an hour’s drive of Richmond and Norfolk, and 150 miles south of Washington, D.C., off Interstate 64. For more information about Colonial Williamsburg, call 1-800-HISTORY or visit Colonial Williamsburg’s Web site at www.ColonialWilliamsburg.com or www.goldenhorsehoegolf.com.