With a record number of registrants in attendance, the sixth annual Chef to Chef Conference kicked off its first full day with local flavor from San Antonio-based Chef Johnny Hernandez. A reception at the Culinary Institute of America completed the day’s planned events, leaving chefs free to explore the city for dinner.
Following a keynote address by Charles Carroll, CEC, AAC, Executive Chef, River Oaks Country Club, Houston, Texas, the night before, club chefs started the first full day of sessions inspired at the 2014 Chef to Chef Conference in San Antonio.
Presenting on Latin/Mexican regional cuisine, local restaurateur Johnny Hernandez (owner/operator of The Fruteria-Botanero, Casa Hernan and La Gloria), kicked off the day’s sessions, sharing his take on keeping Latin cuisine authentic.
The day’s second session was led by Scott Ryan, CEC, Executive Chef, The Country Club, Pepper Pike, Ohio, who kept the audience laughing as he explained (and demonstrated) how clubs can gain a “competitive” and distinctive edge by developing new spins on old classics.
Todd Rogers, Executive Chef, Miramont Country Club, Bryan, Texas, led the third session, with a focus on off-site catering, and shared stories of his experiences cooking for (and coping with the myriad challenges of) some of the world’s most powerful people, from politicians to royalty.
In the final presentation before lunch, certified sommelier Holly Howell joined forces with Frank Mirabile, CEC, Monroe Golf Club, Pittsford, N.Y., for a demonstration and discussion on pairing wines with food, producing three dishes with perfectly paired wines.
After lunch, chefs divided into three groups for the ever-popular “Chef to Chef Live” breakout sessions, led by conference coordinator Jerry Schreck (Executive Chef, Merion Golf Club, Ardmore, Pa.), Nelson Millan (Executive Chef, San Antonio Country Club), and Daniel Pliska, CEC (Executive Chef/Assistant Manager, University Club of Missouri/University Catering, Columbia, Mo.).
In the early evening, chefs piled onto buses for a reception at the Culinary Institute of America’s San Antonio campus, featuring music, drinks, and food made by the CIA’s Nao Restaurant.
The 2014 Chef to Chef Conference continues through today, and the full agenda can be accessed here.
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.