We just wrapped up the most successful Chef to Chef Conference in history. A record number of club chefs and sponsors converged on Nashville, Tenn. for three days of presentations, networking and camaraderie.
March 2020 will be remembered for a lot of reasons. While most will immediately think of COVID-19 shutting down the world, I have fond memories of our Chef to Chef Conference in Charlotte, N.C.
The highlight, for me, was a whirlwind tour of three of the best clubs in the area—Quail Hollow Club, Carmel Country Club and Myers Park Country Club. We were scheduled to hit Austin, Texas in 2021, but the global pandemic cancelled those plans … along with so many others.
Fast forward to present day, and we just wrapped up the most successful Chef to Chef Conference in history. A record number of club chefs and sponsors converged on Nashville, Tenn. for three days of presentations, networking, and camaraderie.
Pre-Conference Sessions started with Rational and Montague presenting “Cooking in the Intelligent Kitchen” and “Heavy-Duty Equipment Design Trends,” respectively. Next up were Kopplin Kuebler & Wallace (“Attracting and Retaining F&B Talent; Impossible Task or Are We Doing It Wrong?”), American Lamb with a butchery demonstration, and C&T Design (“Adaptive Response to Kitchen Design for Natural Disasters & Global Pandemics”). Forever Oceans and Northstar closed the Pre-Conference Sessions with “Refresh Your Menu with Sustainably Delicious Forever Oceans Yellowtail” and “Maximize Your Kitchen Operations with Digital Ordering and Tracking Systems,” respectively.
Edward Lee, Chef, Author, Philanthropist, wrapped the day’s sessions with his Keynote Address—Changing Directions. In his keynote address, Chef Lee spoke about the evolution of the food-and-beverage industry and how he and his team have remained positive and creative.
J. Kevin Walker, CMC, Executive Chef of Ansley Golf Club, kicked off Day 2 with a presentation on Chef’s Tables and Tasting Menus, plus a demo. Michael Matarazzo, CEC, Executive Chef of Farmington Country Club, followed with “Culture Shock: Rethinking Club Chef Culture,” which touched upon many of the changes that have impacted the industry.
Gerald Ford, CMC, Contributing Chef Editor for Club + Resort Business, presented “Beyond the Cucumber: Pickles, Vinegar & Fermentation,” Club + Resort Chef Editor Joanna DeChellis then led a panel discussion on the power of mentoring with Wes Tyler, WCMC, CEC, CCA, Executive Chef, The Club at Carlton Woods; Jennifer Landy, Executive Chef, Battleground Country Club; and Daniel Montano, CEC, Executive Chef, The Berkshire Country Club. Tracy Hoffer, CWPC, Executive Pastry Chef of Chevy Chase Club, covered club dessert menus in “Pastry from the Hot Line,” followed by “The Art of Open Flame Cooking,” by Restaurateur and Pitmaster, Pat Martin.
The third and final day began with Next-Gen Food Trucks presented by Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations and Executive Chef, Myers Park Country Club.
Lawrence McFadden, CMC, then presented “Efficient Leadership Strategies for Club Chefs;” Sam Jett, Director of Operations for Patchwork Productions (Audrey, Joyland, The Continental), and Colin Shane, Chef de Cuisine, The Continental, covered best-practice applications for charcuterie; and Shawn Loving, CMC, Executive Chef of the Detroit Athletic Club, shared “Why Chefs Must Embrace a ‘Persevering Mindset.’
The 2022 Conference is supported by a large group of sponsors, including: American Lamb, Arc Cardinal, Bel Foodservice, C&T Design, ClubProcure, Cres Cor, Forever Oceans, Fortessa Tableware Solutions, Gray People Solutions, Johnsonville Foodservice, Kopplin Kuebler & Wallace, Mikasa Hospitality, The Montague Company, Newchef Fashion Inc., Northstar Club Software, Pastry Depot, PreGel, RATIONAL USA, R.L. Schreiber, Terrapin Ridge Farms, Triar Seafood, Villeroy & Boch.
The Chef to Chef Conference heads to Miami, Fla. in 2023!
Rob Thomas
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