Organizers of the third annual Club & Resort Business 2011 Chef to Chef Conference, have announced the agenda for their event, to be held March 6-8, 2011 at The Fairmont, San Francisco.

 

This year’s Conference agenda is built around the theme of “Creating Real, and Lasting, Culinary Distinction” for the food and beverage programs of club and resort properties. The Conference will feature educational breakout sessions with presentations from practicing club and resort chefs and other industry experts on topics that include: sustainability and product sourcing; food costs and F&B financials; effective management and communication strategies for food and beverage departments; and how to create and position club and resort properties as distinctive dining destinations.

 

There will also be several live culinary demonstrations, with master chefs showing applicable techniques for how to create and menu distinctive hors d’oeuvres, appetizers, pastries, and dishes for upscale casual dining, along with a demonstration on how to create effective and eye-catching menus for catered events.

 

The Conference will also include a special “live” version of C&RB‘s popular “Chef to Chef” feature, during which Jerry Schreck, Executive Chef of Merion Golf Club, Ardmore, Pa., and other Conference speakers will lead an audience discussion of key topics affecting all aspects of culinary quality and performance in club and resort settings.

Finally, there will be a unique workshop setup, during which Conference attendees will be divided into teams to devise, under the direction of team leaders from among the Conference speakers, solutions for specific, “real world” problems from club and resort culinary operations. Attendees will have the opportunity to submit problems that they would like to have addressed in this workshop when registering for the Conference.

 

The conference program will begin on Sunday, March 6 with a keynote address on “Culinary Trends No Chef Can Afford to Ignore,” followed by a plated dinner reception hosted by Club & Resort Business magazine.

Topics for breakout educational sessions on Monday, March 7 and Tuesday, March 8 will include:

 

• Sustainable Foods Are Here to Stay
• Understanding Food Costs and F&B Financials
• Serving Up the Best Hors d’Oeuvres and Appetizers, including a live culinary demonstration
• Profiting from an In-House Pastry Operation (Even When There’s No Pastry Chef On Staff), including a live culinary demonstration
• Great Expectations: What Club GMs Expect from Their Chefs-and What Chefs Want, and Need, in Return
• Creating Distinctive Dining Destinations
• Upscale Casual Dining: Giving Everyone What They Want, including a live culinary demonstration
• Memorable and Successful Events: It’s All in the Preparation, including a live culinary demonstration

For details about the conference agenda, updates on the program and speakers, and full registration information, go to www.CheftoChefConference.com

The Chef to Chef Conference is devoted exclusively to the special needs of club and resort food and beverage operations. The Conference agenda is designed by practicing club chefs to assure that it will be of practical use for attendees from the food and beverage management teams at private, semi-private and daily-fee clubs, resorts, golf courses and city, dining and yacht clubs, including Executive Chefs, Chefs de Cuisine and Sous Chefs, General Managers, F&B Directors/Managers and Clubhouse Directors/Managers.

Attendees of the Chef to Chef Conference are eligible for American Culinary Federation (ACF) and Club Managers Association of America (CMAA) continuing education credits.

The inaugural Chef to Chef Conference was held at the Red Rock Resort in Las Vegas in 2009, and last year’s Conference, held in Florida at the Four Seasons Palm Beach, was attended by executive chefs, food and beverage directors, and general managers representing close to 100 of the U.S.’s leading club and resort properties.