Sessions on sous vide, ethnic fusion, banquet preparation and more kept attendees engaged at a sold-out event that even attracted Forrest Gump.
March 2 marked the first full day of educational sessions at the seventh annual event in Savannah, Ga., covering a slate of culinary topics.
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.
Peter Jones has been with the Rochester, N.Y., club for one year, and has benefited from extensive training under Olivier Andreini, CMC, at the Philadelphia Cricket Club.
The Country Club of Landfall in Wilmington, N.C., now offers a weekly dinner for which 75-100% of everything on the plate is locally sourced.
When put together perfectly, both food and wine taste better.
Appetizers and small plates are going prime time, as club and resort chefs serve up exciting gourmet variations of familiar fare.