On the third and final day of the annual Conference, participants attended a day of education sessions on “field to table” applications, satellite facilities and banquet gadgetry, followed by the ever-popular “Chef to Chef Live.”
The third and final day of the 2015 Chef to Chef Conference, held at The Westin Savannah Harbor Golf Resort & Spa in Savannah, Ga., covered topics affecting club chefs across the country.
Before sessions began, Dan Ramella, President of Club & Resort Business, selected a random name to receive a grill from Crown Verity. James Pampinella, Executive Chef at The Oaks Club in Osprey, Fla., won the honor.
Sean Marr, Executive Chef at Spring Lake (Mich.) Country Club, won a knife set from Chef’s Craft, a sponsor of the event.
Daniel Palsi, D. Palsi Events & Catering and Jennifer Monaco, Sustainable Fare, LLC, started the day by featuring “field to table” dishes that incorporate wild game, which are sometimes contributed by members who are hunters.
Afterward, Vincent Horville, Executive Chef, The Metropolitan Club of the City of Washington (D.C.), shared some of his MacGyver-inspired contraptions for banquet presentations, as well as recipes. Penelope Wong, Executive Chef, Glenmoor Country Club, Cherry Hills Village, Colo., then demonstrated a simple, healthy, and unpretentious Khao Man Gai, or Thai chicken and rice.
Tom Siders, Executive Chef, Hopkinton (Mass.) Country Club, shared the healthful menus and programs developed by him and his team for children, including kitchen training. After lunch, Andrew Kneessy, Executive Chef, The Kansas City Country Club, Mission Hills, Kan., presented on food-and-beverage outlets in satellite facilities, including fitness, tennis and spa amenities.
To wrap up the event, the ever-popular “Chef to Chef Live” brought participants together in three groups for a free exchange of ideas, concerns, and stories from their clubs.
For additional coverage of the Conference, including photos, follow @Club_and_Resort on Twitter.
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