The eighth annual Conference, presented by Club & Resort Business at the Marriott Marquis San Diego Marina, begins on Sunday, with pre-Conference educational sessions in the afternoon followed by a reception and dine-around featuring Rich Rosendale’s “Show and Tell, Featuring Revolutionary New Food Products.”
Club & Resort Business’ 2016 Chef to Chef Conference commences on Sunday, February 28 at the Marriott Marquis San Diego Marina.
The eighth annual event is scheduled to begin at 2 p.m. with pre-Conference educational sponsor sessions. Official Conference festivities begin at 6 p.m. with the Chef to Chef Bistro, including a reception with cocktails and hors d’oeuvres, and “Show and Tell, Featuring Revolutionary New Food Products,” presented by Rich Rosendale, CMC. A dine-around with food from stations prepared by Conference presenters is scheduled to follow at 7 p.m.
From 9:30 p.m. until 11 p.m., attendees are invited to socialize at the Chef to Chef Lounge, where cocktails and the Quizzo competition will be available.
Educational sessions begin on Monday, February 29 at 8:45 a.m., beginning with Rosendale’s demo: “Contemporary Club Cuisine and Cutting-Edge Sous Vide Techniques from a Master Chef.” Rosendale’s presentation will be streamed live via Periscope. The Conference extends through Tuesday, March 1.
Follow C&RB on Facebook and Twitter (@Club_and_Resort) for updates throughout the Conference, including a link to Rosendale’s Periscope presentation, and don’t forget to tag your own social media posts with #cheftochef2016.