The 10th annual event, held March 4-6 at the Westin Seattle, began with a welcome reception, dinner and keynote address by Brad Barnes, CMC, CCA, AAC, Director of Consulting and Industry Programs, The Culinary Institute of America, Hyde Park, N.Y.
The 2018 Chef to Chef Conference, held at the Westin Seattle, kicked off on March 4 with a reception and dinner keynoted by Brad Barnes, CMC, CCA, AAC, Director of Consulting and Industry Programs, The Culinary Institute of America, Hyde Park, N.Y.
Barnes’ speech, titled “So You Are a Club Chef: Bringing ‘Consistent, Disruptive Innovation’ to Your World, focused on ways for club chefs to make beneficial changes to enhance operations, and improve outputs as well as their lives.
The 10th annual event, presented by Club & Resort Business, extends through March 6. Sessions are presented by prominent club chefs and for club chefs.
Before the official start of Conference events, attendees were invited to attend sponsor sessions offered by VGM Club, American Lamb Board, and Montague, that shared relevant ideas, trends, and hot topics in the culinary industry.
March 5 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 #cheftochef2018.
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