Club & Resort Business magazine’s inaugural “Chef to Chef “Conference, to be held February 22-24, 2009 at the Red Rock Resort in Las Vegas, will provide the first and only source of practical, club-specific, experience-based insights into the key issues that must be addressed, and the progressive ideas that must be executed, to have successful food and beverage programs at clubs and resorts not only today, but in the future.
Designed to be attended by representatives 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, the conference will address challenges involved with all aspects of today’s club F&B programs—from service, staffing, and training, to menu planning and development, through kitchen design and operation.
The conference will kick off with a “dine-around” buffet dinner on Sunday night, February 22, featuring menu contributions from leading Las Vegas-area restaurant and club chefs. When the conference begins on Monday, February 23, a keynote address by a leading culinary authority on “Emerging Trends That No F&B Operation Can Ignore” will be followed by case histories, presented by the properties’ F&B teams, providing details of the development, management and operation of exemplary club and resort F&B programs.
Topics for breakout educational sessions held on Monday and Tuesday, February 23 and 24, will include: Catering: How to Fully Meet the (Fast-Growing) Need; Bringing the (Back and Front of the) House Together; Kitchen Design for Your New, or Newly Renovated, Kitchen; Buffets That Keep Them Coming Back for More; Small Plates; Casual Fare; Takeout: The Next F&B Frontier?; Club F&B Careers; Menu Design and Development for Making Everything Special; and Making Events Live Up to Their Name.
The Tuesday morning program 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., will interview colleagues from several other leading club and resort properties, in a format that will emphasize audience participation and questions.
Lunches provided to conference registrants will also have educational value, with the Monday lunch menu of Casual Fare dishes directed by Chef Billy Strynkowski of Cooking Light magazine, and the Tuesday lunch menu featuring recipes submitted by club chefs from around the country.
For details about the conference agenda, updates on the program and speakers, and registration information, go to www.cheftochefconference.com