Chefs, students and foodservice professionals gathered for professional development and culinary trend seminars at the 2014 American Culinary Federation (ACF) Northeast Regional Conference. The conference took place at The Crowne Plaza Hotel at the Crossings, Warwick, R.I., April 11-14.

More than 25 chefs, students, foodservice professionals and chapters were presented with American Culinary Federation awards during the conference. Award competitions took place to determine ACF Northeast Region Chef of the Year, Pastry Chef of the Year, Student Chef of the Year, Student Team Championship and Baron H. Galand Culinary Knowledge Bowl.

The conference theme was “Embracing a Sustainable Future,” and many of the demonstrations and seminars focused on how to incorporate green and sustainable cooking concepts into restaurant kitchens and onto menus. Attendees enjoyed a keynote address from John Bowen, chancellor, Johnson & Wales University, and educational seminars and culinary demonstrations from presenters, such as Mark Eggerding, vice president of product sales support, US Foods, and Nicholas Calias, CEC, executive chef/food and beverage director, The Colonnade Hotel and Brasserie Jo, Boston.

The ACF Northeast Region competition award winners will compete for their respective national titles at the 2014 ACF National Convention in Kansas City, Mo., July 25-29. A list of competitors can be found here.