William Rogers, CEC, CCA, Executive Chef, Cosmos Club
Registration is officially open for the 2026 Chef to Chef Conference, March 8-10 at The Broadmoor in Colorado Springs. Chefs and culinary leaders from clubs and resorts nationwide will gather for three days shaped around learning, connection, and practical ideas they can bring home to their teams.
In his session, set for day 3 of the conference, William Rogers CEC, CCA, Executive Chef of Cosmos Club in Washington, DC, takes a clear look at how to build a dependable staffing pipeline that supports the kitchen today and strengthens it for years to come.
Rogers will walk through how structured internships, summer roles, and recent graduates can form a reliable funnel for future line cooks and leaders. He’ll also outline how the Cosmos Club has created a learning culture with defined growth paths, including multiple internal management promotions slated in 2026 as the brigade evolves.
Club + Resort Chef (C+RC): What else can you tell attendees about your session? What will they learn?
William Rogers (WR): This session explores practical, proven strategies for building a dependable staffing pipeline that supports kitchen operations today while preparing for long-term success. I will share how structured internships, seasonal positions, and recent graduate programs can create a reliable funnel for future line cooks and culinary leaders.
Attendees will also learn how the Cosmos Club has fostered a learning-driven culture with clearly defined growth paths, including multiple internal management promotions planned for 2026 as the brigade continues to evolve.
C+RC: Why is your presentation topic important or meaningful to you?
WR: I’ve been at Cosmos Club for a decade. The first five years, I did not see myself as a good recruiter, and we did OK keeping the team engaged. We transformed the Cosmos Club culinary food program in the first two years, so there was some culture rebuilding. The pandemic gave me a different perspective on life and how people should and want to follow you. After studying leadership under great minds such as Simon Sinek and Adam Grant, we have a better system toward current staff engagement and recruiting techniques.
(From l. to r.) Ailee Apac, Banquet Chef; William Rogers, Executive Chef; Mark Linquist, Executive Sous Chef; and Yaya Rodriguez, Restaurant Chef
C+RC: What about Chef to Chef are you most looking forward to? Why do you feel it’s important for chefs to take the time out of their busy schedules to attend?
WR: Chef to Chef offers a unique platform where chefs can experience both culinary excellence and fresh perspectives on leadership, operations, and culture. The demonstrations and speakers are outstanding, but the networking is equally valuable.
I’m still connected with chefs I met at my first Chef to Chef conference in San Diego in 2016. Taking time away from the kitchen to learn, connect, and think differently ultimately makes us better leaders for our teams and our organizations.
