Speakers include Certified Master Chefs Robert Mancuso, Executive Chef of the Bohemian Club, and Jason Hall, Executive Chef of Myers Park CC, among others.
Club & Resort Business announced the full lineup of speakers for its tenth annual Chef to Chef Conference, which will take place in Seattle, Wash., from March 4 through March 6, 2018. The Conference is expected to bring together more than 300 of the county’s top club chefs and food & beverage directors as well as 13 sponsors including Alto-Shaam, American Lamb, Art of Tea, Cres Cor, Electrolux, KOPPLIN KUEBLER & WALLACE, Libbey Foodservice, Minor’s, The Montague Company, Pierce Chicken, Planglow USA, VGM Club, and Villeroy & Boch. The Conference will take place at The Westin Seattle. (Learn more about why Seattle is the perfect place for the 2018 Conference here.)
The lineup of presenters includes some heavy-hitter club chefs, as well as several Certified Master Chefs, who will present on topics tailored to their skills and experiences. Sessions will focus on management and operational topics such as training and motivating staff, kitchen renovations, disaster preparation and taking F&B beyond the clubhouse. Chef presenters will also provide practical insights and creative ideas for specific culinary areas such as pastry programs, wine and beer dinners and pairings, and ‘plant-forward’ menus.
The speaker lineup that has been arranged for the 2018 Chef to Chef Conference includes these presentations:
- Food & Wine Pairings: “The Perfect Match”—From Zinfandel and BBQ, Oysters and Sancere, to Stilton and Port. Why These Pairings Work! — Presented by Robert Mancuso, CMC, Executive Chef, Bohemian Club, San Francisco
- Taking ‘Plant-Forward’ Mainstream: Advancing Health and Sustainability — Presented by Brad Barnes, CMC, CCA, AAC, Director of Consulting and Industry Programs, The Culinary Institute of America, Hyde Park, N.Y.
- Special Dinner Events: Presenting at the James Beard House—and Sharing the Excitement With Your Club — Presented by Kevin Brennan, Executive Chef, Detroit Athletic Club, Detroit, Mich.
- Human Resources & Risk Management Issues: Navigating the Minefield of Human Capital in the Workplace (Managing Risks Associated with Employment Practices Liability) — Presented by John Garber, Jr., CSP, SPHR, SHRM-SCP, KMRD Partners/Villanova University
- Chef’s Panel: Certification, Saying No to Members, and Other ‘Burning Issues’ — Presented by Penelope Wong, Executive Chef, Glenmoor Country Club, Cherry Hills Village, Colo. (moderator) plus a panelist of club chefs.
- Training and Motivation: “From Application to Orientation, and Beyond Day 1” — Presented by Jason Hall, CMC, Executive Chef, Myers Park CC, Charlotte, N.C.
- Kitchen Renovations: You Only Get One Take! Putting the Money Where It Counts the Most — Presented by Russell Rosenberg, Executive Chef, The Union League Club, New York, N.Y. and Kelly Morrow, Executive Chef, Tavistock Country Club, Haddonfield, N.J.
- Taking Pastry to New Levels for Both Regular and Special Occasions — Presented by Brittani Brooker, Executive Pastry Chef, Ballantyne Country Club, Charlotte, N.C.
- Beer: Overabundant and Underutilized. Weaponizing the New and Vast Array of Microbrew Flavors with Food — Presented by Greg Volle, Executive Chef, Country Club of Roswell (Ga.)
- Expanding F&B Throughout and Beyond the Property; Making the Most of Venues Outside the Clubhouse — Presented by Micheal Armes, Executive Chef, Hound Ears Club, Boone, N.C.
- Special Issues for Smaller Clubs: Taking Full Advantage of the Inherent Strengths That Come with Smaller Operations, While Guarding Against Potential Pitfalls — Presented by Joey Abitabilo, Executive Chef, Shelter Harbor Golf Club, Charleston, R.I.
- When Disaster Strikes: Lessons Learned from Hurricane Harvey’s Devastating Flood—and Best Practices that Every Club, Chef and Culinary Operation Should Be Ready to Use if Needed — Presented by Craig Schaner, CCM, General Manager, and Craig Meyer, CEC, Executive Chef, Lakeside Country Club, Houston, Texas
The 2018 Chef to Chef Conference will include a keynote address after Sunday night’s opening dinner by Brad Barnes, CMC, CCA, AAC, Director of Consulting and Industry Programs at The Culinary Institute of America in Hyde Park, N.Y. and the college’s North American Association of Food Equipment Manufacturers Professor, titled So You Are a Club Chef: Bringing ‘Consistent, Disruptive Innovation’ to Your World. Learn more about Barnes here.
The 2018 Conference agenda will also include a return of the always-popular “Chef to Chef Live” breakout sessions moderated by Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa., and other leading club chefs, during which attendees can participate in free-flowing interchanges on a variety of topics that are always of interest and concern to all club chefs.
View the 2018 Chef to Chef Conference Sessions and Speakers here. View the full agenda for the 2018 Chef to Chef Conference here and register here. Those registering prior to December 31, 2017 will qualify for an “early bird” discount and all registrants attending will qualify for accreditation credits from the American Culinary Federation and the Club Managers Association of America.