The 2026 Chef to Chef Conference begins Sunday, March 8, with six pre-conference workshops designed to deliver practical insights and additional Continuing Education Hours (CEH) before the conference is officially underway.
From next-generation cooking technology and ventless solutions to butchery demonstrations and leadership development, these interactive sessions offer chefs actionable ideas they can take straight back to their clubs.
Here’s a preview of what to expect at the sponsored workshops:
A Club Chef’s Pledge
Located in Broadmoor D from 1:00 p.m. to 1:45 p.m.
By Denise Zanchelli, MBA, CHE, Managing Director, DZA; Bill Schulz, MCM, DZA; Jason Hall, CMC; and Ed Jano, CMC
Sponsored by DZA Associates, this interactive panel discussion dives into the mindset of “What can my club do for me?” to the better question of “What can I do for my club?” This session will have the chefs energetically engaged with the attendees as they present about adding true value to your club from acquiring the job, through the first 90-days and beyond. The session includes an open Q&A panel discussion with the names mentioned above.
Discover American Lamb – Beyond the Rack
Located in Broadmoor D from 1:00 p.m. – 1:45 p.m.
Sponsored by the American Lamb Board, this engaging and educational session was designed to showcase the versatility, value, and flavor of American lamb beyond the traditional rack. The program will begin with a brief welcome and an inspiring video highlighting the quality, sustainability, and culinary potential of American lamb. Attendees will gain insight into why chefs and home cooks alike are embracing a wider variety of cuts. A live butcher demonstration follows, focused on breaking down the lamb to spotlight value-driven cuts such as the shoulder, leg, shank, and other lesser-known options.
The presenter will explain how these cuts are fabricated, their best culinary uses, and practical cooking techniques, including roasting, braising, grilling, and slow cooking. Participants will leave with a better understanding of how to maximize both flavor and value from the whole animal. The session will conclude with interactive lamb trivia, giving attendees the opportunity to test their knowledge and win fun prizes. This lively wrap-up reinforces key takeaways while keeping the atmosphere energetic and memorable. This session will encourage chefs to look beyond the rack and discover the full potential of American lamb.
Cut the Cord: Ventless Cooking, Holding and Transport Solutions for Clubs and Resorts
Located in Broadmoor C from 2:00 p.m. – 2:45 p.m.
By Tony Cabrera, Regional Sales Manager, Cres Cor; and Chris Waltman, Regional Sales Manager and Corporate Chef, Cres Cor
Sponsored by Cres Cor, this session is led by Tony Cabrera and Chris Waltman, focusing on practical ventless solutions for club and resort operations. From non-venting ovens and heated cabinets to ventless combi alternatives and alternative-energy Hot and Kold Cube units, this session will examine equipment designed to expand where and how food can be produced, held, and transported.
The conversation will center on real-world applications across multi-outlet properties, including banquet support, outdoor service, and off-grid events. Attendees will gain a clear understanding of how ventless and mobile solutions can support flexibility, reduce infrastructure constraints, and create new service opportunities.
Beyond the Flame – Next Generation Cooking Technology
Located in Broadmoor C from 2:30 p.m. – 3:00 p.m.
By Jason Hall, CMC, VP of Culinary Sales, Southbend/Firex; Chris Fersch, RVP of Culinary, Southbend/Firex; Brandyn Thompson, Corporate Chef, The Hansen Group Rockies
Sponsored by Southbend-Firex, this session explored how modern technology is transforming professional kitchens. From precision probe-controlled convection heat to intelligent steam systems and advanced pressure braising, the session will discuss how today’s equipment delivers greater consistency, efficiency, nutrient retention, and production control.
Designed for chefs who demand performance without compromise, this class will highlight how moving beyond the traditional flame-based cooking can elevate quality, streamline labor, and redefine what’s possible in high-volume and high-performance kitchens.
The Art of the Interview: Positioning Yourself for Success in Hospitality Leadership
Located in Broadmoor C from 3:00 p.m. – 3:45 p.m.
By Annette Whittley, CCM, Search & Consulting Executive, Kopplin Kuebler & Wallace; Lawrence McFadden, CMC, Search & Consulting Executive, Kopplin Kuebler & Wallace
Sponsored by Kopplin Kuebler & Wallace, this session is designed to help professionals prepare thoughtfully and strategically for career-defining conversations. The session will discuss how to articulate leadership philosophy, communicate measurable accomplishments, and align experience with the organization’s mission, culture, and strategic goals.
Attendees can be prepared to explore how to anticipate meaningful questions, prepare impactful examples, and demonstrate both operational competence and emotional intelligence.
The Intelligent Kitchen: AI-Driven Cooking in Action
Located in Broadmoor D from 3:00 p.m. to 3:45 p.m.
By Sebastien Heil, Market Development Specialist, UNOX; and Charlie Schiller, Active Marketing Chef, UNOX
Sponsored by UNOX, Inc., this session includes a live culinary demonstration showcasing how artificial intelligence, optical food recognition, and connected cooking systems are redefining efficiency in modern kitchens. Discover how the CHEFTOP-X™ empowers operators to simplify production, minimize errors, and achieve consistent results across menus ranging from batch cooking to à la carte service.
