A food-and-beverage New Year’s Resolution that all clubs can keep would be to invest in continuing education for their chefs and enhance the overall member/guest dining experience at their properties.
It’s January, and a safe bet is that just about every New Year’s Resolution (most of which have already been broken) involves food and drink—things to eat and drink less of, and what to avoid altogether.
Of course, the reason why most of these resolutions have a short shelf life is not the food or the drink, but the self-discipline of the people consuming it. Much like the old adage: It’s the Indian, not the arrow.
Here’s a food-and-beverage New Year’s Resolution a club can keep: We will invest in continuing education for our executive chef and enhance the overall member/guest dining experience in 2019. To help achieve this resolution, register your exec chef now at www.cheftochefconference.com for the 11th Annual Chef to Chef Conference, which will take place March 10-12 in New Orleans
It’s no secret that the dining experiences at today’s club are now as important to members and guests as the golf and recreation experiences. First-class F&B ops are also a great selling tool for attracting new members. And successful clubs will tell you that exceptional F&B programs—both a la carte and banquet—are huge contributors to the financial well-being of the club.
So doing all you can to continue to enhance and elevate your F&B program has become every bit as important as other parts of your club’s operation. And here are four reasons why Chef to Chef New Orleans is a must-attend event for executive chefs and F&B managers at clubs that take their F&B operations seriously:
• Ideas. Conference sessions will focus on career advancement and professional development. The agenda includes practical insights and creative ideas for specific culinary areas, including modern twists on classic dishes, pastry enhancements, snack bar ideas, guest chef programs, wellness menus, and going chaferless. Chefs will leave New Orleans with pages of notes and great ideas that can be successfully implemented when they return to their clubs.
• Peer-to-Peer Continuing Education. 100% of the conference content is prepared and presented by club chefs—we refer to the premise of the conference content as “By Club Chefs, For Club Chefs.” The speaker lineup in New Orleans includes four Certified Master Chefs (CMCs) and a host of renowned club chefs from across the country—“culinary royalty” of the club market, if you will. And attendees earn ACF credits for their time at the conference.
• Networking. There will be 300+ club chefs with us in New Orleans, and as much education takes place outside of the conference room as within. Attendees come from all across the country and represent private golf, city dining, and yacht clubs, along with chefs from golf destination clubs and resorts. Meal occasions and breaks enable attendees to form enduring friendships, and the idea-sharing and support systems among the group are an ongoing process throughout the year.
• Commitment. Sending your chef sends a powerful message about the club’s commitment not only to F&B excellence, but to the continuing development of your chef’s culinary skills and professional development as well. Clubs have a history of supporting continuing education for members of the top management team: CMAA for GMs; PGA for golf pros; and the Golf Industry Show for superintendents. Chef to Chef (CtoC) fulfills the mission for your exec chef.
On top of all of this, New Orleans is a culinarian’s delight. Chefs will come home energized, enthusiastic, and ready to translate the gastronomic benefits of the conference to an economic benefit for the club. And don’t be surprised if a few Cajun items find their way to the menu in the months that follow.
Having your executive chef attend Chef to Chef in New Orleans is one 2019 resolution you should keep.