The American Culinary Federation's National Convention comes to the Gaylord Texan this weekend, kicking off tomorrow with Alton Brown's demonstration on how to use salt. Salt! If you can't figure it out on your own I'm sure the talk, titled "A Brief Guide to Handling the Most Powerful Chemical Agent Ever Wielded by a Creative Culinarian: Salt," will actually be interesting. Check it out Sunday, from 11 a.m. to 12:30 p.m
If Alton's not your type, you could check out Sam Kass. The chrome-dome White House assistant chef is swooned over by many ladies back in DC. He's the keynote speaker and gives his presentation Monday morning.
I'll be too busy trying to eat an entire Dallas while running from Eater this weekend, but if I had time I think these events also sound interesting:
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Friday's workshops: Marzipan's not my thing, but who wouldn't want to play around with charcuterie and tandoori ovens (not at the same time, please).
Sunday from 1:20-2 p.m: Four finalists vie for $1,000 in the Paella, Please! Competition. I wonder who will produce the best soccarat?
Monday from 8-9:30 a.m: Lou Lambert hosts "Texas Ranch Cooking." If he wants to make it timely, he should do the whole demonstration without using any water.
Hungry for more? Everything you need to know about the convention can be found on the American Culinary Federation web site.