Chef and Restaurateur Sean Brock addressed Chef to Chef Conference attendees Sunday, March 3, with a keynote address on his strategic and transformative approach to kitchen management and culture. The chef and restaurateur behind Nashville’s Joyland, Bar Continental, Audrey and June, Brock is celebrated for revolutionizing Southern cuisine.
In his address, Brock spoke about a few theories and ideas he says have made his life better, including his ‘PIE theory,’ which stands for products, ideas and execution, as well as a theory called the ‘circle of competence.’
Brock referenced several psychologists whose work he follows and a few books he recommends, including “The Courage to be Disliked” by Fumitake Koga and Ichiro Kishimi, and he shared what he’s learned about the impact of trauma, resentment and effective conflict resolution.
“This industry can eat you alive,” Brock says. “It almost ate me alive. … What was it that made me think I needed to burn myself to the ground to be a good chef?”
Taste of Texas: Wagyu Ranch and San Antonio Country Club Tour
Before the conference’s official start, on Saturday, March 2, a limited group of attendees had the opportunity to immerse themselves in an exclusive, pre-conference double feature: a tour of a local wagyu beef ranch followed by an exploration of the inner culinary workings at San Antonio Country Club.
At Landgraf Ranch at Walnut Creek in Red Rock, Texas, Kenny Landgraff guided guests through the ranch, providing insights into the intricacies behind raising wagyu and angus cattle. He shared the ranch’s commitment to animal welfare, breeding and production. The ranch tour culminated with a lunch featuring Landgraf Ranch wagyu burgers.
Next, attendees traveled to San Antonio Country Club, where Executive Chef Eduardo Castillo, CEC, and the club’s leadership team offered a behind-the-scenes tour of SACC’s impressive $8 million food and beverage operation. To conclude the tour, attendees were treated to a full, Texas-sized spread of regional food and drink.
On Sunday, March 3, pre-conference workshops covered a range of topics, including assembling a stellar culinary team, software solutions, the beef market cycle and much more.
Later, attendees came together for an opening cocktail reception, followed by a welcome address by Joanna DeChellis, Director of Editorial and Programming for Chef to Chef and Club + Resort Chef.
Following Chef Brock’s captivating keynote, attendees headed to the kickoff party at Austin’s iconic Banger’s Sausage House & Beer Garden, featuring Texas’ largest tap beer selection, plus smoked meats and live music.
Chef to Chef resumes Monday, March 4 for the first full day of education sessions, plus the Chef to Chef Food + Drink Fest at Fareground Food Hall.