A record number of sponsors (19) supported the 12th Annual Conference, held in Charlotte, N.C. March 1-3, with special educational sessions, products, supplies and ingredients for conference meals and events, prizes for the Iron Chef Mystery Basket Cookoff, and a variety of goodies that were raffled off to attendees.
The 2020 Chef to Chef Conference, held in Charlotte, N.C. March 1-3 (see full report, https://clubandresortbusiness.com/club-chefs-gather-in-charlotte-for-chef-to-chef-conference/) had a record number of sponsors—19 in all. Support for the 12th Annual Conference was provided by 3 Badge Beverage Corp., Bush’s Best, Chef Works, Club Procure, Cres Cor, Electrolux, Kopplin Kuebler & Wallace, Libbey, The Montague Company, Mountain Waffle Co., Northstar, Pierce Chicken, PreGel, Prosciutto di Parma, Spiceology, Sterno, Sysco, Triar Seafood, and Villeroy & Boch.
Some Chef to Chef sponsors also conducted special educational sessions during the first day’s registration period, prior to the opening reception. These included:
• Club Procure, “Reduce Your Costs & Maximize Revenue & Profits”
• Electrolux, “Technology and Innovation in the Kitchen,” presented by Senior Corporate Executive Chef Corey Siegel
• Montague, “Glycol Cooling and Actual Kitchen Applications,” at which a glycol induction sauté station was demonstrated
• Northstar Club Software, “Bridging the Communication Gap between Front and Back of the House”
• Prosciutto di Parma, “Maximize Value, Minimize Waste: Utilizing the Whole Leg of Prosciutto di Parma”
• Triar, “Second Annual Triar Seafood Symposium.”
Several sponsors also provided products, supplies and ingredients for conference meals and events, including the Iron Chef Mystery Basket Cookoff and on-stage cooking demonstrations. Sponsors making these contributions included Bush’s Best, Pierce Chicken, Spiceology, Sterno, 3 Badge Beverage Corp., Triar and Villeroy & Boch.
This year’s Iron Chef Cookoff Winners—J. Kevin Walker, CMC, AMC, Executive Chef of The Ansley Club in Atlanta, Ga. and Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations of Myers Park Country Club in Charlotte, N.C.—won a Vitamix blender, which they then generously contributed to be raffled off to a Conference attendee. The runnersup in the competition, Jason Neal of Providence Country Club and James Patterson of Sedgefield Country Club, took home a gift package from Spiceology.
As part of the induction of attendees and sponsors who joined the Chef to Chef Conference Five- and Ten-Year clubs in Charlotte, Chef Craig Smith accepted Montague’s 10-year pin, recognizing the company for a decade of sponsorship.
The 2020 Chef to Chef Conference concluded with a Sponsor Raffle, with winners drawn from business cards that had been dropped into bowls at the sponsors’ display tables. Prizes awarded through the raffle included:
• a six-bottle assorted case of Gehricke Wine from 3 Badge Wine, autographed by winemakers Alex Beloz and August Sebastiani, and a stay at a Napa property.
• swag bags from Bush’s Best and Spiceology
• a $100 Chef Works gift card
• a two-day consult from the Culinary Solutions team at ClubProcure by Foodbuy—valued in excess of $10,000
• a phone charger from Cres Cor
• an Electrolux Professional Bermixer
• a one-day, front-of-house training session from Kopplin Kuebler & Wallace
• 36 pieces of Libbey’s Master’s Reserve glassware of the winner’s choice, a $250 value
• a $100 gift box of authentic Liege Belgian waffles in an assortment of sizes and flavors from Mountain Waffle Co.
• a $100 Amazon gift card from Northstar Club Software
• a goodie bag (Amaury Guichon ring molds, T-shirt, bowl scraper and rubber spatula) from PreGel
• a set of branded knives from Prosciutto di Parma
• four stone crab dinners from Triar Seafood
• flatware from Villeroy & Both
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