The 11th annual event, held March 10-12 at the Hilton New Orleans Riverside, began with a welcome reception, dinner and keynote address by Chef John D. Folse, CEC, AAC, from John Folse & Company.
The 2019 Chef to Chef Conference, held at the Hilton New Orleans Riverside, kicked off on March 10 with a reception and dinner keynoted by Chef John D. Folse, CEC, AAC, from John Folse & Company.
Folse’s speech, titled “Possibilities: The Life of a Chef,” entertained the audience with his compelling journey as a kid from the swamps to Louisiana to the height of the culinary world. Known for his willingness to try things other chefs wouldn’t, Folse opened the first American restaurant in the (then) Soviet Union ahead of historic talks between presidents Ronald Regan and Mikhail Gorbachev. Read more about Chef Folse here.
The 11th annual event, presented by Club & Resort Business, extends through March 12. 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 KOPPLIN KUEBLER & WALLACE, VGM Club, Northstar, Spiceology, and The Montague Company, that shared relevant ideas, trends, and hot topics in the culinary industry.
March 11 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 #C2C2019.
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