Innovative presentations in an inviting environment provided a one-of-a-kind experience at C&RB’s Ninth Annual Chef to Chef Conference.
Food demos and presentations by a slate of chefs at the top of the club industry started the first full day of sessions on March 6, with the ever-popular Chef to Chef Live held in the afternoon. Todd Walline, CEC, CCA, of Blue Hills Country Club in Kansas City, Mo., won the Mystery Basket competition held in the evening, with a Vitamix blender as the prize.
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.
The Chef to Chef Conference is the ideal venue for your chef to gather a season’s worth of ideas in one place, at one time.
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.