ACF Philly Chefs Professional Chefs, Educators, Cooks, Product Sales Reps
Leaders in the Culinary Industry.
Building the future of culinarians through mentoring and scholarships.
Industry Partnering
Educational Culinary Symposium March 24 2026
Event Overview
The Culinary Symposium is scheduled for Tuesday, March 24th, 2026, from 8:00 AM to 8:00 PM. Attendees are encouraged to save the date and preregister as early as possible.
Organizers
This event is organized by ACF Philadelphia DVCA Chefs in collaboration with the team at The Chase Center. Together, they are developing a comprehensive education day that allows participants to earn 8 hours of continuing education (8 CEHs).
Eligibility and Attendance
All industry professionals are welcome to attend, and membership is not required. The event is designed to be inclusive and beneficial for anyone in the culinary field.
Location & Directions
The symposium will be held at The Chase Center on The Riverfront in Wilmington, Delaware. Parking is free, and the center is conveniently located just five minutes from the I-95 exit. For those using public transportation, the Amtrak rail station is within walking distance, and Uber services are also available. Three Hotels with-in walking distance.
Registration
Preregistration is required by March 17th, 2026. Full registration includes access to educational seminars, vendor breaks, and meals throughout the day. Registration Link
Vendor Sign up Form acfphillychefs@gmail.com
Categories
ACF Registered Professional
Registration Details
Registration Process for ACF Members:
· When registering, all ACF members must provide their ACF ID Number.
· After registration, your Continuing Education Hours (CEHs) will be automatically updated by the national office.
Registration Fees and Categories
Early Bird Rate: $120.00
· Register by February 21st.
· Standard Rate: $135.00
· Register by March 14th.
Industry Guests
· Guest Rate: $150.00
Students
· Early Bird Rate: $80.00
· Register by February 21st.Documentation required.
· Standard Rate: $100.00
· Register by March 14th, 2026.
Vendor Registration
· Vendor Rate: $225.00 includes meals
· Includes one table, one black tablecloth, two chairs, and one 110V electric outlet.
· Additional Electricity: $100.00
· For electric requirements over 110V, arrangements must be made in advance.
· Documentation: Vendors are required to provide proof of liability insurance.
Registration/Tickets can be purchased through https://www.zeffy.com/en-US/ticketing/culinary-educational-symposium-2nd-annual-march-24-2026-acf-philadelphia-dvca
There are openings for Educators, Vendors and Event/Meal Sponsorships
Your company may wish to join us. And I will be sending more details.
Contact: Christine Neugebauer CEC AAC acfphillychefs@gmail.com
Event Schedule and Inclusions
· Attendee Check-In: 8:00 AM—Continental Breakfast and Vendor Showcase
· First Presenter: 9:30 AM
· Lunch Buffet: 12:30 PM
· Knowledge Bowl for Students: Time to be determined (early afternoon)
· Hands-On Presentations: Side room sessions
· Dinner Buffet: 6:00 PM
Inclusions
· Continental Breakfast
· Lunch Buffet
· Dinner Buffet
· Educational seminars and vendor breaks (8:00 AM – 5:00 PM)
Seminars and Venue Features
Educational seminars are currently in the planning stage. These sessions will be projected onto two large screens on either side of the stage, utilizing multiple camera angles and improved audio throughout the room to enhance the learning experience. Seating will be arranged conference style, with additional seating available during meal times. Vendors will be positioned around the conference center room to facilitate networking and engagement.
To further support attendee engagement, the conference will also feature interactive Q&A sessions following each seminar, allowing participants to connect directly with presenters and discuss key topics in real time. Additionally, networking lounges will be available throughout the day, offering informal spaces for attendees to collaborate and share insights with peers.
Presenter Lineup
Register Now for This Event
EDUCATIONAL CULINARY SYMPOSIUM
Sponsored by ACF Philadelphia DVCA
Tuesday March 24th 2026 -Presenters and Details
Educational Symposium at The Chase Center on the Riverfront
Wilmington Delaware Near the I -95 exit and the NE rail line
Earn 8 CEH's by attending for the day.
More information and sign up link https://acfphillychefs.org/
Breakfast 8 AM
Educator/Presenter Lineup :
Burnt Chef Project James Todaro
Tara Cammarata The Importance of and How to Develop SOP Manuals and Food Safety Practices
Rabija Vilic Blast Chilling Benefits
Pastry Presentation Aby Abraham Saucon Country Club
Southern Glazers Wine and Spirits Cocktails and Mocktails, Wine with Dinner
Sushi Hands On Demo with Madame Saito
Preregister for 2 classes of 15 Time TBD
Chef Shola Olunloy Studio Kitchen
Cuisine Solutions Sous Vide Cooking AJ Karwowski
More Vendors Welcome
Now is the time to Register for this event!
More Details and Pricing www.acfphillychefs.org
Vendor Signup Sheet Link
Attendee Signup Sheet and Zeffy link
For more information contact acfphillychefs@gmail.com
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Educational Symposium Presenters March 24 2026
Blast Chilling Identifying the Value of Safety and Expedience -The HOW
Rabija Vilic Executive Chef Platinum Marketing Co.Chef & Culinary Solutions Specialist Rabija is a professional chef who now helps kitchens discover how Irinox blast chillers can save time, cut waste, and keep food at its best. With years of hands-on culinary experience, she brings a practical, real-world approach to every demo. This pre
Rabija Vilic Executive Chef Platinum Marketing Co.Chef & Culinary Solutions Specialist Rabija is a professional chef who now helps kitchens discover how Irinox blast chillers can save time, cut waste, and keep food at its best. With years of hands-on culinary experience, she brings a practical, real-world approach to every demo. This presentation will focus on the value and expedience of blast chilling and freezing foods for safety and shelf life with Rabija's element of excitement.
Cooking With Duck How to Prepare and Market Duck
Joe Jurgielewicz & Son, Ltd. was founded on the core belief that all their ducks must be treated humanely. The Jurgielewicz ducks are raised free-roaming in large temperature-controlled barns and are fed only a nutritious diet of corn and soybeans. The ducks are never fed any antibiotics or hormones to promote growth. Joe J
Joe Jurgielewicz & Son, Ltd. was founded on the core belief that all their ducks must be treated humanely. The Jurgielewicz ducks are raised free-roaming in large temperature-controlled barns and are fed only a nutritious diet of corn and soybeans. The ducks are never fed any antibiotics or hormones to promote growth. Joe Jurgielewicz & Son is the only duck farm in America with two “round-the-clock” veterinarians as well as a full-time duck welfare specialist to train employees and conduct duck welfare audits.
The Importance of Standard Operational Procedures and how to develop them even when you are BUSY
The Importance of Standard Operational Procedures and how to develop them even when you are BUSY
Consultant, trainer, and extension educator in the areas of food safety, HACCP, alcohol
intervention training, food defense, operations, sanitation, hospitality and service excellence, Food Safety Modernization Act (FSMA) for food manufacturing and processing. Analyze operations for safety and efficiency; Execute act
Consultant, trainer, and extension educator in the areas of food safety, HACCP, alcohol
intervention training, food defense, operations, sanitation, hospitality and service excellence, Food Safety Modernization Act (FSMA) for food manufacturing and processing. Analyze operations for safety and efficiency; Execute action plans; Facilitate compliance for clients with federal, local, and state regulatory
officials.
Burnt Chef Project Jim Todaro
Burnt Chef Project Jim Todaro
The Importance of Standard Operational Procedures and how to develop them even when you are BUSY
Chef Todaro
Campus Executive Chef, Rutgers
The Burnt Chef Project is a community interest project (non profit) designed for one purpose: to burn away the stigma surrounding mental health in the worldwide hospitality trade. We engage with staff across the hospitality trade in order to destigmatise mental health issues and generate donat
Chef Todaro
Campus Executive Chef, Rutgers
The Burnt Chef Project is a community interest project (non profit) designed for one purpose: to burn away the stigma surrounding mental health in the worldwide hospitality trade. We engage with staff across the hospitality trade in order to destigmatise mental health issues and generate donations in order to continue to train front line staff in Mental health and business owners in better working conditions.
Pennsylvania Beef Council
Burnt Chef Project Jim Todaro
Pennsylvania Beef Council
National Cattlemen's Beef Association
How to utilize "underutilized Cuts of Beef, " Butchering and Nutritional facts about beef.
Follow the links for great recipes
Burnt Chef Project Jim Todaro
Pennsylvania Beef Council
The Global Leader is Sous Vide
AJ Karwoski
Seared Half Chicken with Thyme Sous Vide
Evolve your culinary operation. Optimize labor costs while increasing quality and consistency.
Sous Courses and Workshops
Pastry Chef Aby Abraham
Madame Saito Philadelphia's Queen of Sushi
Madame Saito Philadelphia's Queen of Sushi
Chef Aby has an excellent background as a Pastry Chef. His experience spans from IHG in India,Dubai Hilton Hershey Hotel, Harry's Hospitality Group, and presently Saucon Valley Country
Club. He is excited to present Valrhona Blackout Inspiration.
And his visions about Pastry Arts.
Madame Saito Philadelphia's Queen of Sushi
Madame Saito Philadelphia's Queen of Sushi
Madame Saito Philadelphia's Queen of Sushi
Presentation -Sign up for hands on Sushi Classes in a side room
There will be 2 sessions,
Watch the
How Sushi was named presentation by Madame Saito
She grew up in Japan, attended Culinary School at Le Cordon Bleu,returned to Japan and opened a restaurant. Then to the United States where she had a restaurant in Upper Darby and finally Le C
Presentation -Sign up for hands on Sushi Classes in a side room
There will be 2 sessions,
Watch the
How Sushi was named presentation by Madame Saito
She grew up in Japan, attended Culinary School at Le Cordon Bleu,returned to Japan and opened a restaurant. Then to the United States where she had a restaurant in Upper Darby and finally Le Champignon restaurant on Pine Street in Philadelphia. Now all of her attention is SUSHI classes and the Cherry Blossom Festival. And least not forget her children and grandchildren.
Chef Shola Olunloy Studio Kitchen
Madame Saito Philadelphia's Queen of Sushi
Chef Shola Olunloy Studio Kitchen
Chef Shola has a lot to share as he cooks specialty foods at his Studio Kitchen by reservation only.
He is also a food consultant.
Southern Glacier Wine and Spirits
ACF President Rene Marquis CEC, CCE, CCA, AAC
Chef Shola Olunloy Studio Kitchen
Serving Wine with Dinner and more about Mocktails and Cocktails
ACF President Rene Marquis CEC, CCE, CCA, AAC
ACF President Rene Marquis CEC, CCE, CCA, AAC
ACF President Rene Marquis CEC, CCE, CCA, AAC
Presentation By American Culinary Federation President Rene Marquis
ACF PHILLY CHEFS Scholarship
Our Mission
At ACF PHILLY CHEFS, our mission is to improve the lives of those in need by providing essential services and support to our communities. We believe that students deserve access to basic necessities such as food, educations and jobs.
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Our Partners - Industry Sponsors and Partners
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