The 2020 Chef to Chef Conference agenda features some of the most forward-thinking minds in our industry. Learn more about what these chef presenters plan to discuss during their presentations.
We understand the value of an exceptional experience. That’s why every aspect of the 2020 Chef to Chef Conference has been meticulously planned and designed to give you practical, club-specific ideas you can’t get anywhere else.
This begins with our agenda, which features some of the most forward-thinking minds in our industry. Below you’ll find more information about what these chef presenters plan to discuss during their presentations:
Leadership vs. Management/Innovation vs. Creativity
Presented by Ed Leonard, CMC, Director of Culinary Operations and Executive Chef, The Polo Club of Boca Raton (Fla.)
“Long-term success today, even in clubs, is about branding, variety and creating a lasting member experience,” says Leonard. “This session will help chefs learn how to maximize the factors that will help them create a distinguishing culinary brand, both for their clubs and themselves.”
In this session, Verica will outline how his club industry experience played a role in helping him to get where he is today, as an entrepreneur and leader in the Charlotte restaurant revolution. His “Farm to Table” approach started way before it became a popular trend, and his very creative and unpretentious style is the hallmark of his success.
In this session, Chef Gitschner will provide insights on how to master the challenges of today’s club operations to help meet these critical goals:
- Increase member satisfaction and retention, and attract new members.
- Achieve financial goals for both the club and its food-and-beverage program.
- Adapt to the needs and values of a new workforce, with motivation, training and goals
- How to self-motivate and be a leader and mentor to others
Chef Travis Petersen, recognized as Canada’s leading cannabis chef, will introduce the growing popularity of Culinary Cannabis & Infused Dining. Chef Petersen will speak on, and demonstrate, recipes for dishes that include thc, cbd and terpenes, while highlighting the responsibility of the chef for ensuring accurate dosing.
Chef Matarazzo will address the unique challenges that we face recruiting new team members and offer creative ways to overcome those challenges. He will also cover strategies for retaining your staff by staying relevant and providing a quality of life and balance that is often overlooked. While addressing life quality and balance, Chef Matarazzo will share some personal experiences and relate them to the importance of self-awareness and mental health as they relate to overall performance.
Inspiring and Retaining a Culinary Team at the End of the ‘Yes, Chef’ Era and demo of Multi-Use Condiments and Plate Finishes
Presented by J. Kevin Walker, CMC, AAC, Executive Chef, Ansley Golf Club, Atlanta, Ga.
The next generation of culinarians react to explicit direction and information. The requirements to be successful are collaborative work environments, professional development opportunities and a career purpose that matches their values. Chef Walker will provide tips for how to keep everyone focused on the same mutual goals in a productive and rewarding, team-first environment.
As part of his presentation, Chef Walker will also present a cooking demonstration on multi-use condiments and plate finishes.
During this panel discussion, Winged Foot’s Rhy Waddington will moderate a panel made up of Rhonda Vetere, Author and Winged Foot member, Winged Foot Sous Chef Chrissie Bennett, and Dana Iannelli, Pastry Chef of Addison Reserve CC. Waddington will focus the discussion on each of these chefs’ career experiences while not shying away from the real issues that women face in the industry today.
“It is my hope that we can better educate some of the attendees on ways to create a better working environment and culture that is inclusive and promotes growth for women,” says Waddington.
Many, if not all, professional kitchens are operating with the same manual systems (notebooks, checklists, post-it notes) used since the beginning of time. The pain points from these inefficiencies and the resulting confusion or even chaos they can cause have not changed over the years: poor food quality and service and unsatisfied members and guests, and on the personal side, challenges with relationships, health stress, substance abuse, and overall missed moments with friends and family.
During the 2020 Chef to Chef Conference, James Hudock, Executive Chef of Gibson Island Club, will demonstrate a proven technique for streamlining kitchen operations—and reducing stress and miscommunication for all members of the culinary team, while also improving delivery and performance for F&B programs—through a digitally based system for managing workflow.
“As chefs, we know how to make everything from a club sandwich to poke to seared foie gras with a blueberry-rosemary gastrique,” says Chef Allen. “But do we know how to engage our membership to keep them coming back to our place, when there are so many choices around our towns? Or to keep them coming back to our club when they have multiple memberships across the country, too?”
“During my presentation, I plan to offer ideas and dishes that chefs can take back home to add new appeal to their menus and new fun to their events, too.”
Register now to secure your spot at the 2020 Chef to Chef Conference in Charlotte. Space is filling fast and the room block is nearing sold out. Don’t delay. Register now.