The agenda includes six live culinary demonstrations and education sessions by many of the industry’s most well-respected culinarians.
Club + Resort Chef has officially announced the full agenda and lineup of speakers for the 13th annual Chef to Chef Conference, which will take place in Nashville, Tenn., at the all-new Grand Hyatt Nashville hotel, from March 20th through March 22nd.
The agenda includes six live culinary demonstrations and education sessions by many of the industry’s most well-respected culinarians.
The 2022 Chef to Chef Conference agenda includes these presentations:
Keynote address: Changing Directions
Presented by Edward Lee, Chef, Author, philanthropist
In his keynote address, Chef Edward Lee will speak about the evolution of the food-and-beverage industry and how he and his team remain positive and creative. Chef Lee will offer fresh and optimistic perspectives on risk-taking, culinary diversity and finding creative solutions to some of the industry’s most universal challenges.
Chef’s Tables and Tasting Menus (+ Demo)
Presented by Kevin Walker, CMC, Executive Chef, Ansley Golf Club
Executive Chef Kevin Walker, CMC, is playing with the chef-table format to make Ansley Golf Club’s “Table One” dining experience both exclusive and gastronomically exciting. Every other Saturday, 6 to 8 members are invited into the club’s newly renovated kitchen for a five-course meal personalized by Walker, with pairings selected by Ansley’s sommelier. In this presentation and demo, Walker will discuss the design of the newly renovated kitchen, how it lends itself to chef’s tables, and the details behind the launch and success of the Table One concept. He will also demonstrate one of his most successful duck dishes.
Culture Shock: Rethinking Club Chef Culture
Presented by Michael Matarazzo, CEC, Executive Chef, Farmington Country Club
Many things have changed in hospitality over the last few years and club chefs everywhere are scrambling to figure out new formulas for success. In this session, Executive Chef Mike Matarazzo, CEC, will discuss many of the changes that have impacted the industry and lend his unique perspective into what might be needed to effectively shift the culture of club kitchens, as well as the mentality of the chefs who run them.
Beyond the Cucumber: Pickles, Vinegar & Fermentation (+ Demo)
Presented by Gerald Ford, CMC, Contributing Chef Editor, Club + Resort Business
As club chefs continue to look for creative ways to reduce waste and deliver signature flavors, pickles, vinegar and fermentation offer bountiful opportunty. In this session, Gerald Ford, CMC, will discuss natural flavor enhancers and the complexities created through lactic fermentation. He will explain the catalysts (salt, koji, mothers, and yeasts), the vessels and the process while demonstrating three of his favorite staples. He will explain the theory behind these processes so attendees can easily customize the concepts.
Mentorship as the Modern Apprenticeship
Presented by Bryan Skelding, Executive Chef, The Greenbrier
Apprenticeships can be powerful tools that benefit not only the apprentice chef but also the operation, the mentor, and the industry at large. To be successful, an apprenticeship must be thoughtfully crafted and deliberately executed. In this session, Bryan Skelding, Executive Chef of The Greenbrier, will discuss how the resort’s legendary apprenticeship program has evolved under his leadership, how the operation has benefited from the program, and why he believes being a mentor is important for himself and for all Executive Chefs.
Pastry from the Hot Line (+ Demo)
Presented by Tracy Hoffer, CWPC, Executive Pastry Chef, Chevy Chase Club
Dessert menus are often a club’s last chance to “wow” members and guests after a satisfying meal. In this session, Executive Pastry Chef Tracy Hoffer, CWPC, will offer recipes, garnishes and techniques chefs can bring back to their kitchens and execute with or without a full pastry kitchen and team. Hoffer will demo a series of desserts with a modern look that will add that “wow” factor and can be kept on a hot line and plated during service.
Whole-Hog BBQ and the Art of Open-Flame Cooking (+ Demo)
Presented by Pat Martin, Restaurateur and Pitmaster
Pat Martin is one of the few pitmasters still carrying the torch of West Tennessee whole-hog barbecue. He has studied and taught this craft for years. In this presentation, he will reveal all he knows about the art of barbecue and open-flame cooking in all stages of a fire’s life.
Next-Gen Food Trucks (+ Demo)
Presented by Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations and Executive Chef, Myers Park Country Club
Satellite operations, such as food trucks and trailers, have become one of the most efficient ways to offer unique culinary experiences that exceed member expectations. In this presentation, Executive Chef Scott Craig, CEC, CCA, WCMC, will offer a behind-the-scenes look at Myers Park’s newest food trailer, demo some of his most successful dishes, and highlight other satellite operations within the industry, showcasing how each of these concepts could be incorporated into any club operation.
Efficient Leadership Strategies for Club Chefs
Presented by Lawrence McFadden, CMC, GM/COO, Union Club of Cleveland
As the club and resort industry continues to evolve, so do the requirements and talents of the Executive Chef and management team. As an Executive Chef turned General Manager, Lawrence McFadden, CMC, will offer a unique perspective into how clubs must address the needs of the culinary program and its talent to best maximize membership satisfaction.
Charcuterie Masterclass (+ Demo)
Presented by Sam Jett, Director of Operations, Patchwork Productions (Audrey, Joyland, and The Continental), and Colin Shane, Chef de Cuisine, The Continental
Charcuterie experts Sam Jett and Colin Shane will offer best-practice applications for charcuterie, including discussions on the best dry-curing and smoking methods, proper use of nitrites and nitrates, buying whole-animal, and understanding the intricacies of nose-to-tail cooking. They will also demo how to prepare whole hog pate en croute.
Why Chefs Must Embrace a “Persevering Mindset”
Presented by Shawn Loving, CMC, Executive Chef, Detroit Athletic Club
Shawn Loving, CMC, took the helm as Executive Chef of the Detroit Athletic Club, succeeding longtime Executive Chef Kevin Brennan after his retirement. As one of only 73 Certified Master Chefs in the world, Loving plans to carve a new path forward for the club’s storied, Top Ranked culinary program. In this presentation, Loving will share how many of the challenges he’s faced in his career have served as bridges to his success, and how much of that is a result of his “challenge mindset.” Whether in hotels, clubs, the Disney organization, his own restaurant, as department chair for Schoolcraft College in Livonia, Mich., or as the Executive Chef for the U.S. Men’s and Women’s Olympic Basketball Teams (check this out to know about the sponsors for them)—Loving will help attendees see challenges as growth opportunities.
The 2022 Conference agenda will also include the “Chef to Chef Live” breakout sessions during which attendees can participate in free-flowing interchanges on a variety of topics that are always of interest and concern to all club chefs.
The 2022 Chef to Chef Conference is projected to bring together more than 400 of the county’s top club chefs and food & beverage directors as well as sponsors including Bel Brands, ClubProcure, Cres Cor, Kopplin Kuebler & Wallace, The Montague Company, Northstar Club Software, Terrapin Ridge Farms, Triar Seafood, and Villeroy & Boch.
View the full agenda at www.cheftochefconference.com/agenda
Register at www.cheftochefconference.com
