Member demand for house-made breads, desserts and other baked goods is soaring, but most culinary teams are limited in time and ability. At the 2023 Chef to Chef Conference, set for March 5-7 in Miami, Mellisa Root, Executive Pastry Chef of Farmington Country Club (Charlottesville, Va.), will make a case for clubs to consider hiring a skilled pastry chef who can develop a dynamic and expansive pastry program catered to an operation’s unique needs.

“It’s a conversation that I have had with many savory chefs over the years to impress upon them the importance of a quality pastry program,” says Root. “It is such an important subject. I am extremely passionate about my craft, so I believe strongly in the foundation and steps it takes to build a quality pastry program.”

Root will reveal the cost and financial gains when clubs invest in pastry and explain how this investment will enhance the member and guest experience while contributing to the bottom line.

The annual Chef to Chef Conference is devoted exclusively to the specific needs of club and resort food-and-beverage operations. The Conference agenda is designed by practicing club chefs to ensure that it will be of practical use for attendees from the food-and-beverage management teams of private, semi-private and daily-fee clubs, resorts, golf courses and city, dining and yacht clubs, including Executive Chefs, Chefs de Cuisine and Sous Chefs, General Managers, F&B Directors/Managers and Clubhouse Directors/Managers.

“I think Chef to Chef is an important platform that can address the needs of today’s chefs,” says Root. “To bring together a group of professionals who can help each other brainstorm, find answers to challenges that are impacting our industry, or inspire them with new ideas—to reenergize us all to keep pushing forward to excellence.”