The seventh annual Chef to Chef Conference officially began on March 1 with the keynote address by Jim James, CCM, Senior Director, Club and Hospitality Operations, Augusta National Golf Club, and continues through March 3.
The sold-out 2015 Chef to Chef Conference, held at The Westin Savannah Harbor Golf Resort & Spa, officially kicked off on March 1 with a keynote address by Jim James, CCM, Senior Director, Club and Hospitality Operations, Augusta National Golf Club.
In his address, James outlined the three “P”s necessary to achieving greatness: place, people, and process, with each facet contributing to the success of an operation. Paying attention to each area allows Augusta National to successfully host the Masters year after year, James explained, retaining its status as a world-renowned sporting venue.
James suggested that each club develop a credo or mission statement that highlights the property’s living core values, while adding that details are of the utmost importance. “If you don’t take care of your front door, you don’t take care of your kitchen,” James said.
While all conference attendees were on-hand for the keynote address, a smaller group of chefs gathered earlier in the day for a supplemental class on culinary medicine conducted by Leah Sarris, Program Director of the Goldring Center for Culinary Medicine at Tulane University’s School of Medicine in New Orleans, and Walter Zuromski, CEC, CCE, President of the Chef Services Group in Lincoln, R.I. and founding member of the Research Chefs Association.
The information-packed session compared energy-dense versus nutrient-dense foods, ways for chefs to shape-up their budgets while making healthier choices, such as using olive oil instead of butter, and easy ways to incorporate vegetables. Sarris emphasized the importance of making small changes that have a big impact, highlighting the finer point of the Mediterranean diet, sharing a list of reading recommendations, and offering a brief discussion on fad diets.
Regular sessions began at 8:30 am on March 2, with presentations on lowcountry cuisine by Nick Mueller, Mahgniffe LLC, Savannah, Ga.; sous vide by Matthew Roher, The Landings Club, Savannah, Ga.; sous vide safety by Olivier Andreini, CMC, Country Club of Landfall, Wilmington, N.C.; bread-baking by Joey Abitabilo, Shelter Harbor Golf Club, Charlestown, R.I.; and staffing by Jon Maley, The University of Washington Club, Seattle, Wash.
The day wrapped up with a General Manager’s panel with Robert Williams, CCM, CEC, General Manager/COO, Westmoreland Club, Wilkes-Barre, Pa.; John Dorman, General Manager, The University Club of New York; and Michael Redmond, CEC, CCM, General Manager/COO, The Metropolitan Club of the City of Washington (D.C.).
The final day of the Conference will be held March 3.