Chloe Dykes, Executive Chef, Lexington Country Club
Club chefs are tasked with the challenge of staying at the forefront of culinary trends while accommodating the distinctive preferences of their members and guests. They must embrace new techniques to stay on the cutting edge of their craft. Club chefs must master the art of creating mouthwatering dishes that transcend dietary limitations, particularly gluten and dairy.
At the 2024 Chef to Chef Conference, March 3-5 in Austin, Texas, Chloe Dykes, Executive Chef of Lexington (Ky.) Country Club, will demonstrate how to provide inclusive culinary experiences that prioritize delicious food over the ingredients being left out.
“There is so much stigma associated with these dietary restrictions,” says Dykes. “I believe it is a huge mark on the character of a chef as to how they react to these requests in their kitchen. The world is evolving, and education on food evolution is a major part of our jobs. … Attendees will walk away from my presentation with a better understanding of why gluten-free and dairy-free is more prevalent in the world today—[and with] a few ideas up their sleeve when approaching the recipes they already love.”
In 2024, the Chef to Chef Conference heads to Austin, Texas, March 3-5. The 2024 agenda includes culinary demonstrations and education sessions by many of the industry’s best and brightest culinary leaders, plus networking and social events.
“Events like Chef to Chef are so important because it really highlights how united we are,” says Dykes. “Working in this pocket in the industry has its perks in many ways, but knowing we can and will help each other grow—it is incredible to be a part of. … I’m looking forward to networking and meeting chefs who thoroughly understand the club environment. There is unity instantly among club chefs because we understand each other. I look forward to learning more from my colleagues.”
Space is limited, so reserve your spot early. Register at www.cheftochefconference.com.
