We are so happy that “Chef Jay Z” (Jay Ziobrowski, CEC, Corporate Chef / President, ACF Chefs of Charlotte, Inc.) had partnered with the French Festival to offer Culinary Demonstrations at the Charlotte French Festival. See below the program and schedule (subject to changes).
Demo 1 / 11:00AM to 11:30PM
“Sustainable Salmon Textures food demo”
Speaking about Sustainability and the usage of OLD FRENCH Culinary techniques, like confit, in the modern world.
BIO: Andres Prussing CEC - Senior Sous Chef Marriott City Center
Certified Executive Chef with a demonstrated history of working in the hospitality industry. Skilled in Catering, Food &Beverage, Hotel Management, Cooking, and Customer Satisfaction. Strong operations professional with a
Bachelor's degree focused in Culinary Arts/Chef Training from INACAP.
Demo 2 / 11:45AM - 12:15PM
“5 a day the color way”
Educating our younger generation with a fruit and vegetable presentation sure to inspire your kids to try new things.
BIO: Jamie is the Executive Chef for the Peninsula Yacht Club on Lake Norman. He started as the club’s Sous chef in 2008 and was promoted to The clubs executive chef in 2013. In that time the club has grown from 800 memberships to 1200 memberships today! Jamie recognized his passion for cooking at the early age of 12. In high school he realized that he wanted to become a chef. He then pursued his education at Johnson & Wales University in both Charleston and Charlotte, where he obtained his AS in Culinary Arts and BS in Food Service Management. He has worked at The Charleston Grill, The Point Lake and Golf Club, now known as Trump National, and at Solace Restaurant. Jamie is part of the chefs move to school’s initiative and has implemented a version of the “5 a day the color way” program at the Peninsula Yacht Club, a program to encourage and educate kids to eat fruits and vegetables. Outside of work, he enjoys watching the Carolina Panthers and Charlotte Hornets, as wells as cooking for his family and friends. Teaching anyone who will listen about cooking & Food, and he loves visiting Farmer’s Markets and using fresh, local ingredients.
Demo 3 / 12:30PM - 1:00PM
“Baguettes, Baguettes Baguettes…. Who does NOT like a great Baguette??”
Ashley will be showing a technique for traditional baguette shaping as well as decorative a technique.
BIO: Ashley Berry started her career at home, baking cakes. She wanted to further her career by attending formal schooling. She attended The Baking and Pastry Arts program at CPCC. It was her time under the instruction of Chef Tanya Beauvais that Ashley discovered her love for all things bread. She graduated earning her AAS in Baking and Pastry Arts as well as becoming a Certified Pastry Culinarian with the ACF.
After graduation she went on to work under French Master Baker Lionel Vatinet at his bakery La Farm. There she learned everything she could about artisan bread baking. It did not take her long to outgrow La Farm. This led to her current role of Assistant Pastry Chef at Gâteau on Main, where she uses her skills in both bread and pastry.
Demo 4 / 1:30PM - 2:00PM
”SUSTANABILITY and Cross Utilization”
Utilizing the Baguettes from the previous demo Chef Jay Z will create a French Bread Cuban Demo with Boars Head Meats
Chef Jason Ziobrowski, CEC | Corporate Chef | President, ACF Chefs of Charlotte, Inc.
Dubbed “Jay Z” by his peers during his professional training at Johnson & Wales University in Providence, R.I., Chef Jay Z taps the power of InHarvest’s portfolio of premium grains, legumes and whole-grain blends to stimulate all of the senses. He works personally with chefs and operators in multiple industry segments to help them capitalize on the singular qualities of InHarvest’s products to increase sales by heightening the dining experience. His focused recipe development is based on existing and forecast menu trends, evolving customer demand and seasonal and regional ingredients.
Chef Jay Z embraces and teaches the philosophy espoused by the “doyenne of American cooking,” the late Julia Child, who recommended moderation in eating throughout her cooking career. In Child’s estimation, no food was “bad” when enjoyed responsibly. Meanwhile, Chef Jay Z also passionately promotes “plant forward” cooking and eating as part of an ideal American lifestyle—not only for better health, but to encourage ecological best practices.
Based in the metro Charlotte area, Chef Jay Z is certified by the American Culinary Federation as an executive chef (CEC). He spearheaded his ACF chapter’s contribution to the USDA’s Chefs Move to Schools with “5 a Day the Color Way in Charlotte,” which relies on chef volunteers and donated foods. The program became a model for ACF chapters nationwide to engage with schools in their communities and teach students to appreciate whole, fresh foods and their origins and make healthful choices throughout their lives.
Chef Jay Z currently is serving his second term as president of the American Culinary Federation Chefs of Charlotte, Inc. He was honored nationally by the ACF with a 2016 Cutting Edge Award, which is presented to a select group of chefs annually in recognition of their leadership and service to the culinary profession. The chef was also acknowledged by the organization’s president with a 2018 ACF Spirit of Aloha Award bestowed upon an elite handful of culinarians.
More recently, the ACF Chefs of Charlotte, Inc., under Chef Jay Z’s leadership, received the organization’s 2019 Chapter of the Year Award for the Southeast Region.
Demo 5 / 2:30PM - 3:00PM
“How to Cook Like a French Chef”
Chef Michael Beers, CEC will encourage you to free yourself from the recipe and learn the cooking techniques that will help you "cook like a chef." Chef Beers will discuss the basic cooking techniques and how to use the "mystery basket" approach to meal planning, all while encouraging the home cook to cook more, and waste less.
BIO: Michael A. Beers, C.E.C. grew up on a small farm in upstate New York and received his culinary education through a formal apprenticeship and a series of stages that have taken him from New York to London, Arizona, France, and Boston before making North Carolina his home.
Michael had an appreciation of fresh foods from an early age, and was exposed to heirloom gardening and seed-saving at his father’s side, (before they were buzz-words). He started cooking at age four, but did not start cooking professionally until the age of twenty. After leaving his position as Sous Chef at the Thousand Island Yacht Club, he spent time catering in London, England before returning to New York for his apprenticeship in the kitchen of Michael Redmond, CEC, he then moved to Arizona where he spent four years working in hotels and resorts for Doubletree Hotels. Returning to the east coast, Michael spent time opening restaurants, working in private clubs, and catering in and around Boston.
Immediately before accepting the position that brought him to North Carolina as personal chef for NASCAR Champion Brad Keselowski, Michael spent the previous decade as the Executive Chef for several White Mountain resorts in northern New Hampshire. While working for Mr. Keselowski, Chef Beers simultaneously owned and operated the Tavern at Sunset Hill in Sugar Hill, NH, a 100-seat restaurant serving “contemporary American tavern fare.” Seeking new opportunities, Michael left the tavern at the end of 2018, and is currently working as an industry consultant and developing his personal chef and catering businesses.
Chef Beers is an active member of the American Culinary Federation and World Association of Cook’s Societies, Chef’s Collaborative, James Beard Foundation, and Slow Foods USA, and professionally certified as an Executive Chef through the American Culinary Federation’s Educational Institute. Michael currently resides in Hickory, NC with his family