Attendees of Club + Resort Business’ 12th annual Conference, being held in Charlotte, N.C. from March 1-3, 2020, toured the kitchens and dining rooms at Quail Hollow Club, Carmel Country Club and Myers Park Country Club—getting special insights from those clubs’ executive chefs and managers.
Club + Resort Business’ popular Chef to Chef Conference, the 12th annual Conference, taking place in Charlotte, N.C., March 1-3, 2020, included the first-ever “Inside the House” club tour, giving attendees a unique opportunity to get an up-close, exclusive look at the food-and-beverage operations of three of the city’s leading clubs: Quail Hollow Club, Carmel Country Club and Myers Park Country Club.
The “Inside the House” club tour was held on March 2nd, after the Conference opened at The Westin Charlotte with a full slate of educational sessions and cooking demonstrations. For the tour, attendees were bused in smaller groups to each property. Each stop on the tour was led by the host club’s Executive Chef, with support from the General Manager and others on the Food & Beverage staff, to showcase the unique elements of that particular property’s F&B operation, including a look at how both the front and back of the house are set up.
A special thank you to Executive Chef Justin Sing (Quail Hollow Club), Executive Chef Ryan Cavanaugh (Carmel Country Club), and Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations (Myers Park Country Club) for their hospitality.
Prior to the tour, Edward Leonard, CMC, Director of Culinary Operations and Executive Chef of The Polo Club off Boca Raton (Fla.) discussed “Leadership vs. Management / Innovation vs. Creativity.” He was followed by Paul Verica, Chef Owner, The Stanley, a Charlotte restaurant. His presentation—From Club Chef to James Beard Nominee—included a cooking demo. Olivier Andreini, CMC, Executive Chef of Bentwater Yacht & Country Club in Montgomery, Texas gave a presentation entitled “A Master Chef Inspired Club Dinner.” Capping the speakers, Travis Peterson, The Nomad Cook, presented “An Introduction to CBD and Terpenes from Canada’s Cannabis Chef.”
The 2020 Chef to Chef Conference has a record number of sponsors. Club Procure, Sterno, Northstar, Spiceology, The Montague Company, Electrolux, Triar Seafood, Prosciutto di Parma, 3 Badge Beverage Corp., Bush’s Best, Chef Works, Cres Cor, Kopplin Kuebler & Wallace, Libbey, Mountain Waffle Co., Pierce Chicken, PreGel, Sysco and Villeroy & Boch are supporting the conference.
There will be a full report on the conference in the April issue of Club + Resort Business. For more information about the Charlotte Conference, visit www.cheftochefconference.com.
Tell Us What You Think!
You must be logged in to post a comment.