C&RB’s ninth annual club chef conference will take place at the Loews Atlanta Hotel on March 5-7, 2017. Chefs from top clubs around the country, including Pursell Farms in Sylacauga, Ala., The Riviera Country Club in Pacific Palisades, Calif., and The Country Club of Detroit in Grosse Pointe Farms, Mich., are scheduled to present.
Registration for Club & Resort Business’ 2017 Chef to Chef Conference, to be held March 5-7, 2017, at Loews Atlanta Hotel is now open.
To kick off the event, Michael Leemhuis, CCM, CCE, PGA, President of Ocean Reef Club in Key Largo, Fla., will offer a keynote address at 7 pm on Sunday, March 5. Official Conference sessions will begin the following morning, with Edward Leonard, CMC, The Polo Club of Boca Raton (Fla.) sharing his philosophy of “sensible creativity,” with his presentation, “Club Food Matters: Building a Culture of Culinary Excellence.”
The event will wrap up the afternoon of Tuesday, March 7 with a closing presentation by Terry Boston, Executive Chef of Des Moines Golf & Country Club in West Des Moines, Iowa titled, “Keeping the Passion in Wine Programs,” followed by closing remarks and the presentation of certificates for CMAA and ACF credits.
A preliminary agenda that is subject to change has been posted to the Chef to Chef Conference website, and can be viewed here.
Visit www.cheftochefconference.com/ for more details, and contact Brandi Shaffer at [email protected] to receive Conference updates in your inbox leading up to the event.
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