For the first time since 2010, the seventh annual Chef to Chef Conference will come back east—to Savannah, Ga.—March 1-3, 2015.
Each year, Club & Resort Business’ Chef to Chef Conference builds on previous years’ successes, both in attendance numbers as well as in quality of content. In just six years, the Conference has grown to become the premier, must-attend gathering of the finest, most creative club and resort chefs in the country.
Last year, more than 200 chefs, F&B directors and general managers came to San Antonio and left the 2014 Conference not only fully loaded with an abundance of knowledge on Latin cooking, but also with many other ideas and concepts to help elevate their culinary operations to profitable new levels.
“This is the first time since Palm Beach (Fla.) in 2010 when the Conference will be east of the Mississippi,” says Jerry Schreck, Executive Chef of Merion Golf Club, Ardmore, Pa., and the Chef to Chef Conference’s National Program Coordinator. “The hope is to once again make it easier for chefs from properties in Florida and other coastal locations to be able to attend the Conference around their schedules at that time of the year.”
Savannah is also increasingly recognized as a culinary destination. With top local restaurant chefs such as Roberto Leoci at Leoci’s Trattoria, John Roelle at Brasserie 529, Brandy Williamson at Local 11 Ten and Lauren Teague at the Andaz hotel’s 22 Square, Conference attendees will once again have ample opportunity (including a free night on the Monday of the Conference) to experience the growing foodie culture in Georgia’s most historic city.
“Savannah will offer a unique culinary experience—considerably different from San Antonio, Denver or New Orleans,” says Schreck. “Just as we have in the past, we’ll bring a local emphasis to the agenda, including an opening presentation on lowcountry cuisine.”
Another addition to the Conference will build on the success of the special 2014 Latin Flavors class that was led by Chef Sergio Remolina at the San Antonio campus of the Culinary Institute of America (CIA).
“We’re working with Johnson & Wales and Tulane University to create a special demonstration and education session that will focus on ‘Culinary Medicine,’” says Schreck, who notes that additional education sessions will now be added annually wherever the Conference goes, to enhance the experience for those who can come early. “In the special class, we’ll explore heart-healthy cuisine, low-fat cuisine, gluten-free and other health-related culinary issues.”
Other probable agenda topics being planned for the 2015 Conference include Buffet Enhancements, Training and Engaging Staff, Wild Game Butchering, Kids’ Menus, Sous Vide, and In-House Baking.
The full Conference agenda and speaker list, along with registration information for the 2015 Conference, will be released and posted on the Conference website, www.CheftoChefConference.com, later this summer. The final agenda, as well as details on the special Culinary Medicine class, will also be provided on this Conference Update page in upcoming issues of Chef to Chef.