For the sixth straight year, C&RB’s annual chefs conference will boast record attendance. The festivities commence at the San Antonio Marriott Rivercenter on Sunday, March 2 and extend through Tuesday, March 4. Follow @Club_and_Resort on Twitter for live updates as the event progresses.
For the sixth straight year, Club & Resort Business’ Chef to Chef Conference will report record attendance levels as club chefs from across the country gather to learn, discuss and network with their peers.
Coverage of the Conference, including photos, will be updated live on Twitter by following @Club_and_Resort. Attendees can record their own Conference-related thoughts by tagging tweets with #C2C2014.
The 2014 Chef to Chef Conference kicks off Sunday, March 2 in San Antonio with an exclusive Latin-flavors class held at the Culinary Institute of America San Antonio. The class, which requires separate registration from the Conference, will be conduced by one the CIA’s renowned “World of Flavors” experts, and will include discussion of trending foods from Spain, the Caribbean, and Central and South America.
General Conference sessions begin Sunday night with a reception and dinner at the San Antonio Marriott Rivercenter, featuring keynote speaker Charles Carroll, CEC, AAC, Executive Chef at River Oaks Country Club in Houston, Texas. A series of education and demonstration sessions will begin Monday and Tuesday morning at 8:30 a.m., punctuated by breaks for networking, sponsor table visits, and meals.
The Conference wraps up Tuesday, March 4 with a panel discussion that will cover “What General Managers Like and Don’t Like About Chefs; What Chefs Like and Don’t Like About General Managers; and How Everyone Can Get Along.”
The 2014 Chef to Chef Conference is made possible through the support of Villeroy & Boch, CresCor, Grey Poupon, Planglow USA, Montague, Cleveland Menu Printing, Vitamix, Pierce Chicken, Alto-Shaam, Kopplin & Kuebler, Minor’s, PreGel America, and National Pasteurized Eggs.