Event alert: American Culinary Federation Southeast Conference, March 1-4, 2013

Lots of those big white hats will descend on downtown Louisville this weekend. 

Louisville will play host to the American Culinary Federation’s Southeast Regional Conference from March 1-4, 2013 at the Marriot downtown. Cooking competitions will take place at Sullivan University.

Here’s a blurb about the event:

… the conference brings together hundreds of foodservice professionals, chefs and students for networking, educational opportunities, cooking competitions, a trade show and demonstrations from the region’s best chefs, including several from the Louisville area.

Learn more about the conference here.

It doesn’t seem like the event is open to the public, which is understandable since this is an industry event for food professionals. But I wish you could just pop into some sessions for a small fee. Who wouldn’t want to take classes with names like Seductive Nutrition, Cooking with Kentucky Bourbon or Holy Shiitake?

Eco-chef/activist/author Bryant Terry to speak at University of Louisville Thursday

I hadn’t heard of Chef Bryant Terry before I learned he was coming to speak at University of Louisville this week.

His interests and beliefs are impressive enough to make me want to learn more.

He calls himself an eco-chef, meaning he believes in sustainability and universal access to sustainable food. He created a non-profit to help young people learn and develop healthy eating habits. And he has a couple of cookbooks under his belt.

As I mentioned earlier, Terry will discuss access to healthful foods and how to eat well at the Student Activities Center at University of Louisville this Thursday, March 1. This event is part of U of L’s Body Appreciation, Body Awareness Week. The event starts at 5:30 p.m. with music and information tables. Terry’s talk (and cooking demonstration) starts at 6 p.m.

Tickets are $10, but you get in free if you’re a U of L student (lucky!). Learn more about the event and get your tickets here.

Chef Bryant Terry speech and cooking demonstration

When: 5:30 p.m. Thursday, March 1, 2012

Where: Multipurpose Room, Student Activities Center, University of Louisville

Cost: $10 general admission, U of L students get in free

 

 

Fancy chefs will make appearances at Pigalle Crepes this summer

Yep, that's bacon, banana and Nutella on a crepe. Photo courtesy of Pigalle Crepes.

Do you know Dana McMahan?

If you don’t, shame on you.

In full disclosure, Dana is my editor at Food and Dining Magazine. But she also is a wonderful food and travel writer, powerlifter and crepe chef.

Dana and her husband, Brian, have opened a crepe stand at the St. Matthews Farmers’ Market called Pigalle Crepes. This summer, the duo will welcome guest chefs from local restaurants to create some crepes for farmers’ market patrons.

Dallas McGarity of Theater Square kicked off the guest chef series June 25.

Bobby Benjamin of The Oakroom is the next scheduled guest chef at Pigalle Crepes and will make his appearance July 9. Benjamin is the creator of Pigalle Crepes’ signature dish, a crepe with Fiedler Farm bacon, banana and Nutella.

Kathy Cary, chef/owner of Lilly’s, will be cooking at Pigalle Crepes July 16.

Pigalle Crepes is open from 8 a.m. to noon Saturdays at the St. Matthews Farmers’ Market at Beargrass Christian Church, 4100 Shelbyville Road.

Heads up: Hell’s Kitchen casting coming to Louisville

Photo courtesy of "Hell's Kitchen" casting team.

The folks over at Hell’s Kitchen are looking for some fresh meat.

The reality show, which stars Chef Gordon Ramsay at the helm of aforementioned kitchen, will conduct an open casting call in Louisville to find contestants for the ninth season of the program.

The date hasn’t been set, according to Fox’s website, but here’s a little blurb about who the show is looking for:

Casting is searching for outspoken, competitive, and engaging men and women, 21 and over, with varying culinary experience. Applicants must be passionate about food and want to become the next winner of “Hell’s Kitchen.” Food lovers, experienced chefs, cooks, fast food and cafeteria workers, private chefs, weekend gourmets and caterers, are all encouraged to email.

Prior cooking experience preferred.

For more information on the Louisville casting call, contact Karla Francis at 310.591.6439 or hellskitchencasting@gmail.com.