Taking F&B to New Heights
C&RB’s 5th Annual Chef to Chef Conference Denver, Colo., March 10-12, 2013
Making the most creative chefs in the culinary industry even more creative.
Today’s club chefs are probably the most flexible, creative chefs in the culinary profession. They have to provide food for fine dining, banquets, fast casual, outdoor, casual and halfway-house settings—and that’s just in one day! No other chefs have to be this flexible.
But to remain flexible, they must constantly renew themselves in terms of ideas, menu suggestions, equipment availability and all of the other issues that face today’s club chef.
At C&RB’s 5th Annual Chef to Chef Conference, club chefs will gather at the Grand Hyatt Denver to hear from their peers on subjects such as….
- Fine Dining: Chef Martin Hamann of The Union League of Philadelphia will demonstrate some of his most popular menu items from that club’s acclaimed 1862 restaurant.
- Chef Financials: Chef Joey Abitabilo of Shelter Harbor GC will explain “best practices” for how club chefs can meet their fiscal responsibilities.
- Special Events: Not every club can host a “major,” but we’ll hear from two that have—and will. Chef Jerry Schreck from Merion Golf Club, which will host the 2013 U.S. Open, and Chef Michael Burns of the Olympic Club, which had the 2012 Open, will provide insights into how to prepare for the biggest events in golf.
- Contemporary Cuisine: Chef Matt O’Connor, Rockland CC, will demonstrate ideas for cashing in on the “contemporary and casual” scene that is so vibrant today.
This is just part of our agenda—so watch this space next month for more of the ideas we will present next March.
We’ll see you in Denver.