Registrations for the annual conference in New Orleans March 10-12 must be completed by December 31st to earn the early-bird discount. Additional discounts are also available for returning attendees and multiple registrations from the same club or management company.
Club & Resort Business’ 11th Annual Chef to Chef Conference, to be held in New Orleans March 10-12, 2019 is rapidly approaching. And the deadline for registering in time to earn the “early bird” discount is even more imminent: Registrations must be completed by December 31st to earn the savings and secure a spot for the Conference, which has been a sellout in each of the last several years.
Additional registration discounts are also available for returning attendees and multiple registrations from the same club or management company.
The registration fee is all-inclusive and includes three nights at the Hilton New Orleans Riverside and all meals from Sunday night through Tuesday afternoon, with the exception of dinner on Monday night, which is kept free for attendees to explore the New Orleans culinary scene.
(Monday evening will feature a reception at Pythium Market, where Chef to Chef attendees will enjoy exclusive access to the food hall’s unique array of New Orleans-themed vendors.)
The Chef to Chef Conference offers an abundance of knowledge on cooking, management concepts and operating practices. Club and resort chefs attend Chef to Chef to learn, network and be inspired, and they leave with practical, club-specific ideas they can’t get anywhere else.
The lineup of presenters for the 2019 Conference features renowned chefs, including four Certified Master Chefs, from many of the industry’s leading clubs, who will present sessions focused on career advancement and professional development. Chef presenters will also provide 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.
The Conference will begin on Sunday evening with a keynote address by the legendary and accomplished John Folse, CEC, AAC, who is as much an icon in the Louisiana culinary scene as gumbo and crawfish.
For more information on the New Orleans Conference agenda and speaker lineup, and to register in time to earn the early-bird discount, visit www.cheftochefconference.com.
Tell Us What You Think!
You must be logged in to post a comment.