2017 Demonstrations
All are welcome! Free to attend. Seating on first-come, first-serve basis.

Demonstration Stage Sponsored By:

Friday, December 1, 2017
7:00PM - 7:30PM - Cooking with a Hall of Fame Chef (Presented by: Chef Pierre Rauche)
7:45PM - 8:15PM - Science in Food Trends (Presented by: Chef Patrick Rogala)
8:30PM - 9:00PM - The Art of Sushi (Presented by: Madame Saito)
9:15PM - 9:45PM - Holiday Cookie Decorating (Presented by: Amy Recinos)

Saturday, December 2, 2017 – Session 1
1:00PM - 1:30PM – Classic Early American Cuisine (Presented by: Chef Walter Staib)
1:45PM - 2:15PM – Modernist Cuisine (Presented by: Chef Tim Mclean)
2:30PM - 3:00PMClassic French Dishes & Techniques (Presented by: Chef Thomas Macrina)
3:15PM - 3:45PM – Soul Food & Low Country Cooking (Presented by: Chef Keith Taylor)

** Additional seminars to be announced. Seminars subject to change without notice. Please check back for updates. **

Holiday Cookie Decorating
Presented by: Amy Recinos, Cake Artist & Instructor of Amy’s Creative Cakes

About Amy Recinos:
In 2004, Amy Recinos started teaching the art of cake decorating as a Wilton Instructor.  After 10 years of teaching Wilton she now teaches the art of cake decorating and sugar art for the Upper Dublin Parks and Recreation Program.  In addition, she teaches for several after school programs and Girl Scout troops.   Amy has taught over 2,300 students.  In 2006, Amy’s Creative Cakes, a home-based custom bakery opened in Quakertown, Pennsylvania.  Made from scratch specialties include: wedding and special occasion cakes, cupcakes, custom cookie favors and cookie trays.  Her cakes hold many awards nationally in both design and flavor.  To keep current with trends and further her skills, Amy attends classes with renowned sugar artists from around the world.  For more information, visit or call 215-529-5763.



Classic French Dishes & Techniques
Presented by: Chef Thomas Macrina, National President of the American Culinary Federation and Executive Chef/Product Specialist Manager of US Foods, Philadelphia Division

About Thomas Macrina:
Thomas “Tom” Macrina is a Certified Executive Chef (CEC), Certified Culinary Administrator (CCA), and a member of the American Academy of Chefs (AAC), the honor society of the American Culinary Federation, Inc. (ACF). He was elected to the position of ACF national president for the 2013-2015 term and re-elected for the 2015-2017 term. Previously, he served on ACF’s Board of Directors as national secretary from 2011-2013 and chair of the AAC from 2007-2011.

He is the executive chef and product specialist manager for US Foods, Philadelphia Division in Philadelphia, Pennsylvania – a position he assumed in 2011. In June 2013, he was selected as a Food Fanatics Chef for the company.

Macrina graduated from Norristown Area High School and the culinary-arts program at the Center for Technical Studies, both in Norristown, Pennsylvania, in 1974. He received his Associate of Science degree, with honors, from The Culinary Institute of America in Hyde Park, New York in 1976.

His culinary career began in 1977 as executive chef at the Dowingtown Inn Resort in Downingtown, Pennsylvania. In 1980, he accepted the position of executive chef at the Clayton Plaza Hotel in St. Louis, until 1981, when he was named corporate executive chef of Tabas Enterprises in Philadelphia. He served in this role from 1981 to 1997 and oversaw operations for eight properties. In 1997, he joined The Desmond Hotel and Conference Center in Malvern, Pennsylvania, as executive chef, a position he held until late 2011 when he joined US Foods.

Advancing the culinary industry, fostering the talents of culinary students, and helping his local community are three values important to Macrina, as noted in his tireless volunteer work. He has significantly contributed to furthering the culinary industry as ACF national secretary, 2011-2013; ACF Culinary Team USA business manager, 2010-2012; AAC chair, 2007-2011, and vice chair, 2003-2007; and ACF Philadelphia Delaware Valley Chefs Association chapter president, 1996-2006. In addition, he remains an active member of the American Academy of Chefs, ACF Philadelphia Delaware Valley Chefs Association, Chaîne des Rôtisseurs, Escoffier Society of Chicago, the National Restaurant Association and the Pennsylvania Restaurant & Lodging Association’s Brandywine Chapter.

His dedication to developing the skills of culinary students has been tireless. He has been an advisory board member for the Central Montgomery County Center of Vocational Technical Studies since 2010, The Restaurant School at Walnut Hill College since 1985 and The Art Institute of Philadelphia since 2000. He previously served in the same role for Bucks County Community College, 1997-2007. In addition, he served as coach for the ACF Philadelphia Delaware Valley Chefs Association Student Team, 2002, 2003 and 2005, and ACF Culinary Youth Team USA, 2001-2004; as well as held the positions of American Culinary Federation Education Foundation Apprenticeship Committee chair, 1997-2005, and American Academy of Chefs Education chair, 1999-2003.

Giving back to his local community is natural for Macrina, whether it is cooking, donating food or sharing his expertise. Some of his charitable work includes: Home of the Sparrow culinary chair, 2004-2012; Salvation Army of Greater Philadelphia advisory board member, 2000-2006, and Salvation Army national board of directors, 2005; March of Dimes Pennsylvania Chapter Star Chefs of Philadelphia committee member, 1996-2004; and Red Cross of Southeastern Pennsylvania advisory board member, 2001-2003.

Throughout his career, Macrina has received numerous accolades for his dedication and contributions to the culinary industry, as well as his volunteer work. His most notable achievements include: ACF Chicago Chefs of Cuisine Inc.’s Most Honored Chef, 2011; AAC Chair’s Medal, 2007; ACF President’s Medallions, 2000, 2002, 2005 and 2006; ACF National Chef Professionalism Award, 2005; March of Dimes Guy Prepberin Award, 2005; Salvation Army’s Service Award, 2004; and ACF Award for Culinary Excellence, 2003. In addition, he was inducted into the following prestigious culinary organizations: Disciples of Escoffier, 2006; Honorable Order of the Golden Toque, 2001; and AAC, 1988.

Macrina and his wife Catherine are the parents of four children and grandparents of three. He enjoys the time he spends with them, especially when it involves cooking in the kitchen.

Soul Food Cuisine & Low County Cooking
Presented by: Chef Keith M. Taylor, Executive Chef of Zachary’s BBQ and President of Chefsoul Culinary

About Chef Taylor:
Keith Taylor founded Chefsoul Culinary Productions, Inc. (CCP) in 1991 after attending Cornell and The Culinary Arts Institute and successfully establishing himself in major restaurants in Manhattan. He is classically trained and also known as a master of contemporary Southern cuisine, classical and continental fusion. CCP was created to accept engagements as a consultant for culinary operations and provide contract services in private dining, event-planning and freelance culinary assistance. As a proven motivational leader, Keith has re-tooled failing operations and successfully executed restaurant/food and beverage openings in both the private and corporate sectors. Training programs and teaching how to effectively manage and impact cost of goods sold is the core of successful food operations. Chef Taylor’s academic and professional background has made him known by many as an expert in culinary operations and is highly sought after for his professional talents.

Making food and beverage operations profitable and consistently doing so is his mantra, second only to his creativity and sense of what the dining customer is looking for. Total operations management with a keen sense for the bottom line and acute review of daily operations is how he has achieved career success and smooth openings based on pro forma. These skills, combined with his impeccable dining standards and example-setting management style, have made his reputation as a total manager, as well as an award-winning chef.

Chef Taylor is a father of four originally from Nutley, New Jersey. Day-to-day he can be found in Norristown, Pennsylvania cooking at Zachary’s BBQ.


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