Club & Resort Business magazine’s second annual “Chef to Chef” Conference, to be held March 7-9, 2010 at the Four Seasons Resort in Palm Beach, Fla., will include a new feature this year. Registrants will have the opportunity to compete in the inaugural “Chef to Chef Recipe Contest.”
The Conference will kick off on Sunday night, March 7, with an hors d’oeuvres reception featuring dishes from the contest. Attendees will have the opportunity to submit recipes for judging once they register for the Conference. Entries will be screened by a judges’ panel, headed by Jerry Schreck, Executive Chef of Merion Golf Club, Ardmore, Pa., that will include several other world-renowned club chefs who will also be making presentations at the 2010 Chef to Chef Conference.
The selected dishes will then be prepared by the award-winning culinary staff of the Four Seasons Resort and served at the opening reception. Attendees will be provided with full descriptions and details on the recipes, and asked to vote for their top choices after they’ve sampled all the entries.
At the end of the Conference on Tuesday, March 9, the “gold, silver and bronze” winners of the inaugural Chef to Chef Recipe Contest will be announced, based on the voting results. Winners will receive prizes at the Conference and also have their winning entries featured in Club & Resort Business.
The Chef to Chef Conference is devoted exclusively to the special needs of club and resort food and beverage operations. Designed to be attended by representatives from the food and beverage management teams at private, semi-private and daily-fee clubs, resorts, golf courses and city, dining and yacht clubs, including Executive Chefs, Chefs de Cuisine and Sous Chefs, General Managers, F&B Directors/Managers and Clubhouse Directors/Managers, the inaugural Conference was held in Las Vegas in February 2009 and hailed as an instant success, with one attendee predicting that it was destined to “become a date to book on every chef’s calendar” each year.
The 2010 Conference will once again address challenges involved with all aspects of today’s club F&B programs—from service, staffing, and training, to menu planning and development, through kitchen design and operation—around this year’s theme, “Making Club Cuisine Special.”
The conference program will begin on Monday, March 8 with a keynote address on “The Next Big Opportunities for Club Cuisine,” followed by a panel discussion exploring the chef’s expanded role in helping clubs develop and retain memberships and grow revenues and profits.
Topics for breakout educational sessions during the 2010 Conference will include:
– New Spins on Old Classics, including a live culinary demonstration
– Good Food + Proper Nutrition = Healthful (and Profitable) Dining
– Efficient approaches to kitchen design and equipment specifications.
– Buy vs. Make: Making the most cost-effective decisions, without sacrificing quality or creativity
– Wine/spirits pairings that are a win-win for both your diners and your dining room
– Revving up takeout and “fast casual” revenues
– Making catered events special
The program will also include a special “live” version of C&RB’s popular “Chef to Chef” feature, during which Jerry Schreck will interview colleagues from several other leading club and resort properties, in a format that will emphasize audience participation and questions.
Attendees of the Chef to Chef Conference will be eligible for American Culinary Federation (ACF) and Club Managers Association of America (CMAA) continuing education credits.
For details about the conference agenda, updates on the program and speakers, rules and information Chef to Chef Recipe Contest, and full registration information, go to www.cheftochefconference.com