Explore the intersection of culinary artistry and brand innovation at the 2025 Chef to Chef Conference, March 23-25 in Baltimore. In this session, led by Executive Pastry Chef and Chocolatier Devin Cowan of The Polo Club of Boca Raton, Cowan will guide you through the intricate techniques of tempering, molding, and crafting gourmet chocolate creations while sharing insights on how he’s developed dynamic pastry and chocolate programs that have redefined member experiences.
“I hope that attendees will walk away with the knowledge that pastry and pastry chefs can have a major impact on a company’s image and success,” says Cowan. “But to build a successful pastry/chocolate brand, it needs support from all departments. I also hope that attendees learn a new technique or two in the chocolate space.”
Learn how Cowan created a unique brand identity for Polo Patisserie, combining clever product launches, seasonal specials, and farm-to-table practices that feature house-grown ingredients like organic honey. Discover how to infuse creativity into your club’s pastry offerings and build programs that captivate and engage members with exclusivity and excitement.
“I believe events like Chef to Chef are super important because, honestly, no one can relate to both our wins and losses, or even our day-to-days like another chef,” says Cowan. “I think it’s beautiful to hear everyone’s perspectives and goals for themselves and their departments. There is something inspiring in each of us.”
In 2025, the Chef to Chef Conference heads to Baltimore, March 23-25. The 2025 agenda includes culinary demonstrations and education sessions by many of the industry’s best and brightest culinary leaders, plus networking and social events.
“At the Chef to Chef Conference, I’m most looking forward to connecting with and meeting many of the other leaders of our industry,” says Cowan. “So many connect via social media platforms, but to finally shake a hand of these wonderful people will be the highlight of my time.”
