Below are the presentation materials from the 2020 Chef to Chef Conference.
Session 1 – 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.)
View Chef Leonard’s presentation here.
Session 2 (with cooking demo) – From Club Chef to James Beard Nominee
Presented by Paul Verica, Chef Owner, The Stanley (Charlotte, N.C. restaurant)
View Chef Verica’s presentation here.
Session 3 – A Master Chef Inspired Club Dinner
Presented by Olivier Andreini, CMC, Executive Chef, Bentwater Yacht & Country Club
View Chef Andreini’s presentation here.
Session 4 (with cooking demo) – An Introduction to CBD and Terpenes from Canada’s Cannabis Chef
Presented by Travis Petersen, The Nomad Cook
View Chef Petersen’s presentation here.
Session 5: The Three R’s: Relevance, Recruitment and Retention
Presented by Michael Matarazzo, CEC, Executive Chef, Farmington Country Club, Charlottesville, Va.
View Chef Matarazzo’s presentation here.
Session 6 (with cooking demo): 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, AMC, Executive Chef, Ansley Golf Club, Atlanta, Ga.
View Chef Walker’s presentation here.
Session 7: Women in Hospitality: Promoting Their Success and Impact
Presented by Rhy Waddington, Executive Chef, Winged Foot Golf Club, Rye, N.Y.
View Chef Waddington’s presentation here.
Session 8: The ‘APPY’ Kitchen: A Paperless Approach to Managing Workflow
Presented by James Hudock, Executive Chef, Gibson Island (Md.) Club
View Chef Hudock’s presentation here.
Session 9 (with cooking demo): Play with Your Food: A Fun Approach to Casual and Fine Dining
Presented by James Allen, CEC, Executive Chef, Blackthorn Club, Jonesborough, Tenn.
View Chef Allen’s presentation here.