The 10th annual event reached its conclusion on March 6, after another full day of educational sessions that covered kitchen renovations, off-site events, pastry, and incorporating craft beer into dishes and menus.
The 2018 Chef to Chef Conference at the Westin Seattle wrapped up on March 6 after two-and-a-half days of networking opportunities, culinary and club ideas, and education sessions.
Four-time Chef to Chef presenter Vincent Horville of The Metropolitan Club of the City of Washington in Washington, D.C., kicked off the day’s events with a presentation that focused on charcuterie and putting new spins on old classics.
Then, Russell Rosenberg of The Union League Club in New York, N.Y., and Kelly Morrow of Tavistock Country Club in Haddonfield, N.J., paired up to discuss kitchen renovations and the extensive planning that goes into the process.
After a short break for sponsor table visits, Elena Clement, CEPC, AAC, formerly Executive Pastry Chef of Chevy Chase (Md.) Club and now owner of The Guiding Knife in Bowie, Md., shared methods for taking pastry to new levels for regular and special occasions.
Tapping into the craft beer trend, Greg Volle of Country Club of Roswell (Ga.) discussed ways for chefs to incorporate microbrews into dishes and menus.
After lunch, Micheal Armes of Hound Ears Club in Boone, N.C., shared his success with hosting food-and-beverage events at venues outside the clubhouse.
Joey Abitabilo of Shelter Harbor Golf Club in Charleston, R.I., then discussed the ways smaller club F&B operations can be beneficial, and how small clubs can take advantage of their size.
Finally, Eric Floyd, Local Conference Coordinator and Executive Chef of Washington Athletic Club in Seattle, shared his passion for Pacific Northwest cuisine.