Innovative presentations in an inviting environment provided a one-of-a-kind experience at C&RB’s Ninth Annual Chef to Chef Conference.
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 ninth annual conference began Sunday, March 5 at the Loews Atlanta Hotel, with a cocktail reception and dinner keynoted by Michael Leemhuis, CCM, CCE, PGA, President of Ocean Reef Club in Key Largo, Fla. Pre-conference events include a tour of the kitchen facilities at the Loews Atlanta Hotel, and sponsor sessions presented by PreGel America, Electrolux, Kopplin, Kuebler & Wallace, Alto-Shaam, and Montague.
Laura Lachowecki of the Woodstock Club, Rocio Varela of The Fort Worth Club and Jordan Weston Snider of the Fairmont Grand Del Mar in San Diego will vie for contest awards totaling over $16,000 in the annual competition on March 5, as part of the International Restaurant & Foodservice Show of New York. The theme of this year’s competition is “Modern Masters Come to Chocolate.”
The President of the Ocean Reef Club in Key Largo, Fla., which has the industry’s largest food-and-beverage operation, will speak on “Shaping Your Personal Future: Characteristics and Traits of Successful Hospitality Leaders,” at the annual Conference, to be held March 5-7, 2017 at the Loews Atlanta Hotel.
C&RB’s ninth annual club chef conference will take place at the Loews Atlanta Hotel on March 5-7, 2017. Chefs from top clubs around the country, including Pursell Farms in Sylacauga, Ala., The Riviera Country Club in Pacific Palisades, Calif., and The Country Club of Detroit in Grosse Pointe Farms, Mich., are scheduled to present.