Club & Resort Business hosted the eighth annual event at the Marriott Marquis San Diego Marina from February 28 – March 2, showcasing the club industry’s top culinary talent as they shared techniques and ideas with ample time to network.
The 2016 Chef to Chef Conference kicked off at the Marriott Marquis San Diego Marina on the afternoon of February 28 with pre-Conference sessions, presented by Conference sponsors PAPC, Cres Cor, Electrolux, Kopplin & Kuebler, Montague, S&D Coffee & Tea, Minor’s, Libbey Foodservice, and Alto-Shaam.
At 6 p.m., attendees were invited to a reception, followed by a dine-around that featured dishes prepared by Conference presenters. Rich Rosendale, CMC, Rosendale Collective, shared his “Show and Tell, Featuring Revolutionary Food Products” to attendees as they dined and mingled.
On February 29, Rosendale kicked off the first full day of Chef to Chef programming with his demo, “Contemporary Club Cuisine and Cutting-Edge Sous Vide Techniques from a Master Chef.” Jonathan Moosmiller, CMC, Executive Chef of Southern Hills Country Club in Tulsa, Okla., then presented his demo, “Building a ‘Ranch to Table’ Steakhouse Concept and Brand.”
After a short break, Robert Fasce, CEC, Executive Chef of Genesee Valley Club in Rochester, N.Y., presented his session: Going Beyond Cooking Skills to Develop a Strategy for Success for Your Club Kitchen.” To wrap up the first half of the day, Phil Benedetti, Executive Chef of Peninsula Golf & Country Club in San Mateo, Calif., presented “‘Travels with Phil’: The Past, Present and Future of Club Kitchens and Facilities.”
After lunch, Jason McClain, Executive Chef of The Jonathan Club in Los Angeles started the afternoon with “Farm to Rooftop Table—Success Stories from the Best L.A. Restaurant You Can’t Get a Reservation In,” followed by another break. The Conference’s popular Chef to Chef Live breakouts wrapped up the afternoon, moderated by Jerry Schreck (Conference Coordinator and Executive Chef of Merion Golf Club, Ardmore, Pa.), Penelope (former Conference presenter and Executive Chef of Glenmoor Country Club, Cherry Hills Village, Colo., and Robert Fasce, covering topics including menu planning, food costs, in-house charcuterie, and more.
At an evening reception on the Coronado Terrace, four chefs battled it out in the Mystery Basket competition (Ben Guaman, Governors Club, Chapel Hill, N.C.; Mike Lannon, Naperville (Ill.) Country Club; James Allen, Blackthorn Club at The Ridges, Jonesboro, Tenn.; and Thayer Johnson, Castlewood Country Club, Pleasanton, Calif.) Johnson was named the winner and earned a Vitamix Vita Prep 3 blender.
March 1 marked the final day of sessions for the Conference, beginning with Scott Craig, Chevy Chase (Md.) Club, presenting “Formal Dining Doesn’t Have to Go the Way of the Dinosaur,” followed by Craig Peterson, Cherry Hills Country Club in Cherry Hills Village, Colo., presenting his demo, “Buffet Enhancements and Creative Catering Tips to Raise the Bar and Wow Members and Guests.”
After a short break, James Haberstroh, former Executive Chef of Trump National Golf Club in Bedminster, N.J., presented “Taking the Mystery Out of Molecular Gastronomy; Using Its Magic for Profit and Practical Success.” To finish off the morning, Vincent Tracy, CCM, CCE, General Manager/COO, and John Kain, Executive Chef, Town & Country Club, St. Paul, Minn., presented on “Making Club Restaurants Green.”
After lunch, Michael Matarazzo, CEC, Executive Chef, Farmington Country Club, Charlottesville, Va., presented “Going Beyond the Usual Go-to Proteins to Create Exciting Cuisine That Can Address Special Dietary Needs and Requests,” followed by Clive Smith, General Manager, Waynesborough Country Club, Paoli, Pa., and Master Sommelier Rob Bigelow’s presentation on “Wine Pairings: The Do’s and Don’ts.”
To wrap up the day’s events, Quentin Collignon, Pastry Chef of The Jonathan Club in Los Angeles, presented “Desserts/Pastry: Setting a More Tempting Table with Smaller Portions and a Larger Variety of Sweets.”
To view the full Conference agenda click here, and see coverage of the event by following C&RB on Facebook and Twitter.
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