March 10-12, 2013
Grand Hyatt Denver
Taking F&B to New Heights
C&RB’s 5th Annual Chef to Chef Conference Denver, Colo., March 10-12, 2013
Next year’s conference continues to come together—and as with all of our conferences, it will revolve around club chefs presenting to other club chefs. As promised last month, here is the rest of the planned agenda:
Staff Training and Internships: Chef Philippe Reynaud, Ocean Reef Club, Key Largo, Fla.
Seasonal wait staff and internships are a way of life for clubs, and Chef Reynaud, who manages over 21 dining facilities, has a formula for success that he is willing to share. As good as your kitchen staff may be, it can all fall apart if the wait staff is not trained and motivated to reflect your culinary offerings. Chef Reynaud will give you tips on how to make your F&B operation run seamlessly. 
Seafood Demonstration: Chef Bernard Pilon, Norwood Hills Country Club, St. Louis, Mo.
Seafood can be tricky, and it definitely has regional preferences. Chef Bernard sits smack in the middle of the country and has made fish a signature item on his menu. He will share his secrets in his presentation and demonstration.
Don’t Forget Kids: Chef Paul O’Toole, Deerfield Golf Club, Newark Del.
Kids menus can be more than mac and cheese and chicken fingers. Chef O’Toole will demonstrate the preparation of some of the items that he has added to his kids menus that are both fun and nutritional.
Creating a Destination Casual Restaurant in a Club Setting: Chef Jeff Dowdle, The Heritage Club, Wake Forest, N.C.
No issue is more relevant to today’s club F&B experience. The combination of younger demographics, and a general move to casual in all aspects of our lives, must be reflected in club dining. Chef Dowdle is at the forefront of this movement and will share his insights on how to make this move successful.
Desserts/Pastry Demonstration: Chef Meegan Roberts, The Country Club at Muirfield Village, Dublin, Ohio
The first and last things you generally eat at a meal are the bread and the dessert. Chef Roberts will demonstrate how you can make these items so enticing that some will show up just for the pre- and post-entrée delights.
Ice Carving Demonstration: Chef Perry Kenney, Sawgrass Country Club, Ponte Vedra Beach, Fla.
Nothing dresses up a buffet like a relevant ice carving, but how many of us can do it well? It’s a real skill, and Chef Kenney is one of the best. He will share his tips and techniques with you.
“Chef to Chef Live”: Chef Jerry Schreck, Merion Golf Club, Ardmore, Pa.
We will once again open up the floor to a dynamic and honest exchange of ideas and issues. There are no rules during this session, and no holds barred. As a result, you will able to talk with your peers about common challenges— and get solutions—to problems we all face.
We’ll see you in Denver.
