The second full day of the 12th Annual Chef to Chef Conference concluded with the popular cooking competition. On-stage presentations and demonstrations, “Chef to Chef Live” break-out sessions and an extensive raffle also kept the attendees engaged.
The 2020 Chef to Chef Conference, held at The Westin Charlotte (N.C.), wrapped up on March 3 with the popular Iron Chef Cook-Off in the Grand Ballroom.
Four two-person teams, staggered in 20-minute waves, battled for the title with J. Kevin Walker, CMC, AMC, Executive Chef of The Ansley Club in Atlanta, Ga. and Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations of Myers Park Country Club in Charlotte, N.C. emerging on top. They defeated Jason Neal from the Providence Country Club and James Patterson of Sedgefield Country Club in the finals.
Mark Mathurn of Eastward Ho! Country Club, Pedro Sanchez of Brae Burn Country Club, Danny Profita from Merion Cricket Club and Kelly Morrow of Tavistock Country Club also competed.
Kicking off Day 3 of the conference, the crowd was treated to presentations and demos from chef on various topics. Michael Matarazzo, CEC, Executive Chef of Farmington Country Club in Charlottesville, Va. discussed “The Three R’s: Relevance, Recruitment and Retention.” He was followed by Walker who enlightened the audience with “Inspiring and Retaining a Culinary Team at the End of the ‘Yes, Chef’ Era.”
Rhy Waddington, Executive Chef of Winged Foot Golf Club in Mamaroneck, N.Y. led a panel that discussed “Women in Hospitality: Promoting Their Success and Impact.” James Hudock, Executive Chef of Gibson Island (Md.) Club presented “The APPY Kitchen: A Paperless Approach to Managing Workflow.”
James Allen, CEC, Executive Chef of the Blackthorn Club at The Ridges in Jonesboro, Tenn. concluded presentations with “Play with Your Food: A Fun Approach to Casual and Fine Dining.”
Positioned between on-stage presentations and the Iron Chef Cook-Off, attendees gathered in break-out sessions for Chef to Chef Live. Five speakers rotated from room to room to share their experience with each group.
The 2020 Chef to Chef Conference had 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 all supported 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.
Next year’s Chef to Chef Conference will be March 7-9, 2021 at the Austin (Texas) Marriott Downtown.
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