Attendees of C&RB’s 9th Annual Chef to Chef Conference—to be held in Atlanta, March 5-7, 2017—will benefit and learn from how Georgia’s capital city has come into its own as a culinary center.
Atlanta’s Empire State South takes a modern approach to creating authentic Southern dishes, relying on the foods of the region.
Atlanta’s long-standing prominence as “the capital of the New South” is now being overshadowed by its growing reputation as a leading culinary center—a distinction that will be further enhanced when the city plays host to Club & Resort Business’ 9th Annual Chef to Chef Conference, March 5-7, 2017.
“All of the chefs in town have just really started going for it,” says Greg Volle, Executive Chef of the Country Club of Roswell (Ga.). Volle will serve as Local Conference Coordinator for the 2017 Chef to Chef Conference, assisting National Conference Coordinator Jerry Schreck, Executive Chef of Merion Golf Club, Ardmore, Pa.
“Many chefs in town are taking a specific concept and confidently executing it,” Volle explains. “And it’s not just with a concept like Italian or Japanese. It’s focused on a type of food, instead of ‘cuisine.’”
Volle recently took time to provide further insights to Chef to Chef into what club chefs, food-and-beverage directors and general managers can look forward to when attending the Conference next year in Georgia’s capital city.
Greg Volle, Executive Chef of the Country Club of Roswell (Ga.). Volle will serve as Local Conference Coordinator.
Q: Why is this the perfect time for Atlanta to host the next Chef to Chef Conference?
GV: Southern food, technique and ingredients are in the spotlight here right now. Things are really progressing and we’re being recognized for it. Atlanta is finally gaining traction as a solid restaurant city.
Q: What will club chefs find most interesting about Atlanta’s culinary scene?
GV: I’m sure a lot of chefs who are not familiar with the South probably have some preconceived notions of what food here might be all about. But what’s interesting to me as a club chef are the food and techniques that are “new Southern.” Atlanta chefs are taking all of these beautiful old Southern styles and ingredients and reinventing them to elevate, enhance and evolve traditional dishes.
Q: What is one must-see, Atlanta-specific culinary attraction?
GV: The Buford Highway Farmers Market.
Q: What are some of the best restaurants in Atlanta?
GV: The Optimist, Gunshow, Miller Union, Lusca, Greenwoods on Green St., Staplehouse, Holeman and Finch, Superica, Baccanalia, and Empire State South—just to name a few. They’re all great and all very different—covering everything from “New Southern” to comfort to Tex Mex to upscale to farm-to-table.
The list could be ten times longer—and it probably will be, when we finish with all of the recommendations that we’ll put for attendees in the Conference binder. Everyone will have plenty of choices for where they’ll want to go on their “free night” on Monday night, and for other meals they have outside the Conference while here.
Q: What do you love most about Atlanta?
GV: It’s approachable and diverse. It’s big, but it feels small in a good way. There are so many transplants who’ve come to the city, “outsiders” can still feel like insiders. And there’s always a surprise around the corner!
Chef to Chef Conference attendees will have the opportunity to explore Atlanta’s local culinary scene on an open-dinner night on Monday, March 5, after a reception that will feature the Mystery Basket cookoff competition.
Registration is now open for the 2017 Conference at: www.CheftoChefConference.com. Those registering prior to December 31, 2016 will qualify for an “early bird” discount and be entered in a drawing to win a 36-inch, Crown Verity gas grill.
