2017 Conference Heads to Atlanta for Southern Hospitality

By | August 3rd, 2016

From March 5-7, 2017, The Chef to Chef Conference will take Atlanta by storm for another must-attend gathering.

The Chef to Chef Conference has been held all over the country in its eight-year history—and from March 5-7, 2017, it will take Atlanta by storm for another must-attend gathering of the finest, most creative club and resort chefs in the country.2017Conference

“Atlanta has a metro feel that we haven’t had in a few years,” says Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa., and National Program Coordinator for the Chef to Chef Conference. “It also has a Southern culinary scene that’s coming into its own, with a lot of local talent.”

This past March, more than 300 club chefs, F&B directors, general managers and industry suppliers gathered in San Diego for sessions on sous vide, steakhouse concepts, club kitchen strategies and more. They left fully loaded with ideas and concepts to help elevate their culinary operations to profitable new levels.

Covering the Map

C&RB’s annual Chef to Chef Conference has been held in these food-centric cities in its eight-year history:

  • Las Vegas (2009)
  • Palm Beach, Fla. (2010)
  • San Francisco (2011)
  • New Orleans (2012)
  • Denver (2013)
  • San Antonio (2014)
  • Savannah, Ga. (2015)
  • San Diego (2016)

For example, Piedmont Park is just a few blocks from the host hotel in Midtown. History lovers will want to check out the Atlanta Cyclorama & Civil War Museum, the Jimmy Carter Library and Museum, and The King Center. The Georgia Aquarium is the largest aquarium in the world—and it’s right nearby.The Ninth Annual Conference being planned for Atlanta in 2017 is gearing up to follow suit—and as interest continues to climb, Conference planners are excited about all that Georgia’s capital city can offer, both on the plate and off.

“We’re going to continue the momentum of past Conferences and bring in highly talented, diverse speakers—like Edward Leonard, CMC, Director of Culinary Operations at The Polo Club of Boca Raton in Florida—to present on topics that are timely and relevant to the club industry specifically,” says Schreck. In February, The New York Times reported that a record number of new and independent restaurants have opened in Atlanta, and that originality and technique have joined a reverence for simplicity and Southern ingredients in the area’s dining scene.

In addition to Leonard, the Conference’s two days of educational sessions will feature a full lineup of heavy-hitter chefs, including several Certified Master Chefs, who will present on topics tailored to their skills and experiences.

And as always, Monday night will be open for attendees to explore the local culinary scene, after a reception that will feature the Mystery Basket cookoff competition (view an exciting recap of the 2016 Chef to Chef Mystery Basket Competition ).

Registration information for the 2017 Conference, along with agenda details, will be released and posted on the Conference website—
www.CheftoChefConference.com—later this summer.  The final agenda, and full speaker lineup, will also be provided on this Conference Update page in upcoming issues of “Chef to Chef.”

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