The eighth annual event began at the Marriott Marquis San Diego Marina on February 28 with pre-Conference sponsor sessions, followed by a reception and dine-around that featured dishes prepared by Conference presenters. The first full day of presentations began this morning, with Rich Rosendale, CMC, Rosendale Collective.
The 2016 Chef to Chef Conference kicked off at the Marriott Marquis San Diego Marina on the afternoon of February 28 with pre-Conference sessions, presented by Conference sponsors PAPC, Cres Cor, Electrolux, Kopplin & Kuebler, Montague, S&D Coffee & Tea, Minor’s, Libbey Foodservice, and Alto-Shaam.
At 6 p.m., attendees were invited to a reception, followed by a dine-around that featured dishes prepared by Conference presenters. Rich Rosendale, CMC, Rosendale Collective, shared his “Show and Tell, Featuring Revolutionary Food Products” to attendees as they dined and mingled.
On February 29, Rosendale kicked off the first full day of Chef to Chef programming with his demo, “Contemporary Club Cuisine and Cutting-Edge Sous Vide Techniques from a Master Chef” (click here to see a few minutes of Rosendale’s presentation via Periscope). Jonathan Moosmiller, CMC, Executive Chef of Southern Hills Country Club in Tulsa, Okla., then presented his demo, “Building a ‘Ranch to Table’ Steakhouse Concept and Brand.”
After a short break, Robert Fasce, CEC, Executive Chef of Genesee Valley Club in Rochester, N.Y., presented his session: Going Beyond Cooking Skills to Develop a Strategy for Success for Your Club Kitchen.” To wrap up the first half of the day, Phil Benedetti, Executive Chef of Peninsula Golf & Country Club in San Mateo, Calif., presented “‘Travels with Phil’: The Past, Present and Future of Club Kitchens and Facilities.”
After lunch, Jason McClain, Executive Chef of The Jonathan Club in Los Angeles started the afternoon with “Farm to Rooftop Table—Success Stories from the Best L.A. Restaurant You Can’t Get a Reservation In,” followed by another break. The Conference’s popular Chef to Chef Live breakouts wrapped up the afternoon, moderated by Jerry Schreck (Conference Coordinator and Executive Chef of Merion Golf Club, Ardmore, Pa.), Penelope (former Conference presenter and Executive Chef of Glenmoor Country Club, Cherry Hills Village, Colo., and Robert Fasce, covering topics including menu planning, food costs, in-house charcuterie, and more.
An evening reception was scheduled to follow at 6 p.m., including the popular Mystery Basket competition.