Baconfest Schedule of Events


2016 SYSCO Education Stage – Check back for Baconfest 2017’s lineup


Earn your bachelors in bacon!
Join us for bacon breakdown presented by Sysco

Sysco


Saturday Schedule


10:00am-11:00am
Chef DeNittis – Pig Breakdown
11:00-11:30
Chef Reyes – La Caja China – Cuban Style Pig Roast “How to get started”
11:30-12:15pm
Chef Korn- Pork belly and homemade bacon
12:15-1:00
Chef Williams – Pork Ribs – tips from the pros to WOW your neighbors
1:00-1:30
Sysco around the US – Bacon Presentations
1:30-2:15
Chef Jolly – Artisan Sausages
2:15-3:15
Chef Denittis – Pig Break Down
3:15-3:45
Chef Reyes – La Caja China – Cuban Style Pig Roast “The final results”
3:45-4:45
Chef Richins – Pork and cast iron are very good friends – especially with bacon!


Sunday Schedule


10:00am-11:00am
Chef DeNittis – Pig Breakdown
11:00-11:30
Chef Reyes – La Caja China (Cuban Style Pig Roast) “how to get started”
11:30-12:15pm
Chef Korn – Pork belly and homemade bacon
12:15-1:00
Chef Williams – Pork Ribs, tips from the pros to wow your neighbors
1:00-1:30
Sysco around the US Bacon Presentations
1:30-2:15
Chef Jolly – Artisan Sausages
2:15-3:15
Chef Denittis – Pig Break Down
3:15-3:45
Chef Reyes – La Caja China – Cuban Style Pig Roast “The final results”
3:45-4:45
Chef Richins – Pork and cast iron are very good friends – especially with bacon!

Spencer Richins

Chef Spencer Richins at the Bacon and Beer Festival East Bay

PORK & CAJA CHINA PRESENTATION

Chef Spencer has worked in the restaurant industry for over 25 years. In that time he has worked as chef for various restaurants and restaurant groups in and around the Sacramento area. Extremely passionate about slow food, community outreach and nutritional education. With Sysco foods, he has held various positions and currently is Client Resource Manager for the Culinary and Resource Department with Sysco Sacramento.

Mark Denittis

Mark Denittis

PIG BREAKDOWN

As a Massachusetts-born, first-generation Italian-American, Mark has for decades been inspired by the boldly crafted artisan flavors of family dishes. Considered an award-winning innovator of the industry, he joined the Sysco team as a master butcher and educator extraordinaire and he founded America’s first American Culinary Federation Accredited Program and was an integral part of developing the Field Butchery for Soldiers course for the U.S. Special Forces.

Chef Jolly

Operator/Chef
Great Thyme Catering

Chef Jolly