The ninth annual conference began Sunday, March 5 at the Loews Atlanta Hotel, with a cocktail reception and dinner keynoted by Michael Leemhuis, CCM, CCE, PGA, President of Ocean Reef Club in Key Largo, Fla. Pre-conference events include a tour of the kitchen facilities at the Loews Atlanta Hotel, and sponsor sessions presented by PreGel America, Electrolux, Kopplin, Kuebler & Wallace, Alto-Shaam, and Montague.
The 2017 Chef to Chef Conference, held at the Loews Atlanta Hotel, kicked off on March 5 with a reception and dinner keynoted by Michael Leemhuis, CCM, CCE, PGA, President of Ocean Reef Club in Key Largo, Fla. Leemhuis presented on “Shaping Your Personal Future: Characteristics and Traits of Successful Hospitality Leaders.”
The ninth annual event, presented by Club & Resort Business, extends through March 7. Sessions are presented by prominent club chefs and for club chefs.
Before the official start of conference events, attendees were treated to a tour of the impressive kitchens at the Loews Atlanta Hotel, including the back-of-house facilities of the hotel’s Saltwood Restaurant and banquet prep area.
Select sponsors, including PreGel America, Electrolux, Kopplin, Kuebler & Wallace, Alto-Shaam, and Montague, also presented to attendees before the conference officially started, sharing relevant ideas, trends, and hot topics in the culinary industry.
March 6 marks the first full day of conference sessions—click here to view the agenda and tune into C&RB’s Facebook and Twitter accounts for live coverage of the event, including photos, using hashtag #C2C2017.
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