The ninth annual event, held at the Loews Atlanta Hotel, ended on March 7 with chef demos and sessions on topics ranging from management and training to Latin cuisine, catering and banquet design, pastries and wine programs. The day began with a drawing for a Crown Verity grill, and the event also included a General Managers’ panel.
The 2017 Chef to Chef Conference, held at the Loews Atlanta Hotel, wrapped up on March 7 after three days of insights and inspiration presented by club chefs and for club chefs. (See First Full Day of Sessions Held in 2017 Chef to Chef Conference and 2017 Chef to Chef Conference Kicks Off in Atlanta.)
The final full day of the ninth annual event began with a drawing for a Crown Verity grill, with those who registered for the conference before December 31, 2016 eligible to win, and John Clements, CEC, Executive Chef of Birchwood Farms Golf & Country Club in Harbor Springs, Mich., was named the winner.
Brian Beland, CMC, Executive Chef and Food & Beverage Manager of The Country Club of Detroit in Grosse Pointe Farms, Mich., kicked off the day’s sessions with a presentation on managing and training staff to the highest standard. Andrea Van Willigan, Executive Chef of Bel-Air Country Club in Los Angeles, then highlighted proven inspirational approaches for motivating her culinary team.
Jonn Ken Nishiyama, Garde Manger Chef of Cherokee Town & Country Club in Atlanta then showed attendees how to wow members with impressive and elaborate banquet displays. Nelson Millan, Executive Chef of San Antonio Country Club, wrapped up the morning’s sessions with demos of Latin flavors, ingredients and techniques.
After lunch, a General Managers’ Panel featuring Kevin Carroll, CCM, General Manager and COO of Atlanta Athletic Club in Johns Creek, Ga., Joe Krenn, CCM, Chief Operating Officer & General Manager of Farmington Country Club in Charlottesville Va., and Brett Morris, General Manager and COO of The Polo Club of Boca Raton (Fla.), discussed ways to find success and satisfaction in club careers.
Executive Chef John Cornely and Pastry Chef James Satterwhite, both of Charlotte (N.C.) Country Club, then shared how to put pastry to good use in desserts and savory items. The final presentation, given by Terry Boston, Executive Chef of Des Moines Golf & Country Club in West Des Moines, Iowa, provided tips for chefs to develop menus, promotion, and service that keeps wine programs fresh and creative.