Join us for the Indiana Culinary Crossroads State Conference 2013 and Earn Continuing Education Hour Credits!

When: Friday, November 15 & 16, 2013
Where:  Radisson Hotel at Star Plaza
E 81st Avenue
Merrillville, IN 46410
Conference Price: Professional: $89 registration (deadline October 31, 2013)
Late registration on or after Nov 1, 2013: $99 - cash or business check only
Student: $45, or $25 for students who volunteer to work during conference
Lunch Only: $35 Celebrating Women Chefs of Indiana (Saturday, November 16, 2013)

Conference Schedule of Events:

Friday, November 15, 2013
Welcome Reception 6:00 pm – 9:00 pm
Saturday, November 16, 2013
Breakfast 7:30 am – 8:30 am
Morning Breakout Sessions 8:45 am – 11:30 am
Lunch: Celebrating Women Chefs of Indiana
with Chef Kyle Richards, Central Regional V.P
11:45 am – 1:15 pm
Afternoon Breakout Sessions 1:30 pm – 3:45 pm
Closing Session  3:45 pm – 4:15 pm

Session Topics:
(Schedule to be announced at Conference)

Maple Leaf Farms - Duck 101
Fair Oaks Farms  - Cheese, Pork, Dairy- Cheese tasting and pairings with Three Floyds
Three Floyds - Brewing processes, differences between the processes and trends
Bell Aqua Culture - Aqua culture in Indiana and sustainability to keeping up with increasing demands & tasting
Nestle/Minor - Physiology of Flavors - Chef George Sideras
Wine Expert,  LeeAnn Egan from Carroll Wine  & Spirits - Will discuss/explain wines, wine labeling 101 - information you never knew about wine!

Students Information:
Please let us know if you would like to participate with conference and the opportunity to meet professional Chefs around the state!
4 students with 3 back up students will be needed to help Chef Ken-please contact Chef Cheryl if you are interested and can work all 3 days – Thursday, Friday and Saturday

Registration Information:

Registration is now closed