Attendees taking the optional tour that wrapped up the 12th Annual Conference in Charlotte, N.C. were given an exclusive inside look at the acclaimed culinary and hospitality university’s auditorium and demonstration kitchen, Emeril Lagasse kitchen, and specialized teaching laboratories for food preparation, beverage and service instruction. They also learned details about J&W’s placement of interns at club and resort properties. The 2021 Chef to Chef Conference will be held in Austin, Texas.
Club + Resort Business’ 12th Annual Chef to Chef Conference, held in Charlotte, N.C., concluded on March 4th with an optional exclusive tour of Johnson & Wales University’s Charlotte campus.
Drs. Piyavan and Sophitmanee Sukalakamala, sisters who are Professors in Johnson & Wales’ School of Hospitality, led Conference attendees on a tour of the school and its facilities that included inside looks at:
• the James H. Hance, Jr. Auditorium and demonstration kitchen (pictured above);
• the traditional culinary laboratory and kitchen;
• the Emeril Lagasse instructional kitchen;
• the baking and pastry lab and kitchen;
• the culinary dining room, where student-prepared meals are served and service-based skills are practiced;
• the hospitality beverage lab, where courses in wine, brewing arts, spirits and coffee and tea appreciation are conducted, and that includes a wine cellar and barrista station;
• the school’s procurement and inventory/storage facility and operation, including meat freezers and walk-in coolers
Drs. Sukalakamala also provided details for those on the tour about the school’s internship program, which places students in private club and resort operations.
The Johnson & Wales tour wrapped up an event-filled four days at the 12th Annual Conference, which featured the largest number of sponsors in the Conference’s history, including 3 Badge Beverage Corp., Bush’s Best, Chef Works, Cres Cor, Club Procure, Electrolux, Kopplin Kuebler & Wallace, Libbey, The Montague Company, Mountain Waffle Co., Northstar, Pierce Chicken, PreGel, Prosciutto di Parma, Sterno, Spiceology, Sysco, Triar Seafood and Villeroy & Boch.
Reports on the previous three days of the Conference can be found here:
- https://clubandresortbusiness.com/iron-chef-cook-off-highlights-day-3-for-the-2020-chef-to-chef-conference/
- https://clubandresortbusiness.com/inside-the-house-tour-of-leading-charlotte-clubs-highlights-day-2-of-the-2020-chef-to-chef-conference/
- https://clubandresortbusiness.com/2020-chef-to-chef-conference-kicks-off-in-charlotte/
A full report on the Conference will appear in the April issue of Club + Resort Business.
The 2021 Chef to Chef Conference will be March 7-9, 2021 at the Austin (Texas) Marriott Downtown.
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