James Peisker to Speak at the American Culinary Federation Regional Conference

Have you ever heard of the American Culinary Federation? Like, the culinary federation of America. Not of Tennessee; not of Nashville. America.

Well, James Peisker is a member of the American Culinary Federation. In fact, he’s been a member since he was just 17 years old. And apparently the ACF really appreciates his loyalty.

If you haven’t heard of it, the American Culinary Federation is an organization that has been the authority on cooking in America since 1929. Comprised of the nation’s premier chefs, and stretching to include over 20,000 members and 200 chapters, the ACF is a pretty big deal within the culinary community. The mission of ACF is to continue to educate their chefs and members, keeping them on the cutting edge of the culinary scene via certifications and publications, and through holding seminars, conferences, and other educational culinary events. They want to support their members in both their education and their accomplishments. Talk about awesome.

James Peisker of Porter Road Butcher is the King of our Hearts So we were pretty psyched to find out that the American Culinary Federation—again, that’s the authority on cooking; the premier professional organization for chefs; an organization focused on promoting the professional image of American chefs worldwide—invited our own James Peisker to be a headlining speaker at their 2014 Regional Conference held in St. Louis, Missouri.

A St. Louis native and a lover of the culinary scene where his career took flight, James was more than happy to accept their invitation and will be traveling to his hometown for the weekend in order to share his knowledge of whole animal butchery and flex his culinary muscles for the region to see.

On Monday the 17th from 2:15 to 3:15 he will lead a session about whole animal butchery and charcuterie, and will then likely spend the rest of his time in STL sniffing out where to find the best bourbon…and also maybe learning a little somethin-somethin, networking in the culinary community, and eating a bite of some delicious cuisine here and there.

So let’s go ahead and give a big ole “hurrah!” for that.

We Porter Road folk are incredibly proud of James, and his opportunity to share his knowledge and skills in such a widely revered and respected arena. Of course, our hearts will be weeping while he is away from us, but wish him the best of luck—even though, let’s be real: this guy loves to talk in front of a crowd; he’s gonna kill it.

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