At the 2023 Chef to Chef Conference, March 5-7 in Miami, Executive Pastry Chef Laura Herman, CEPC, will share her dessert menu-writing strategy from Shoreacres in Lake Bluff, Ill., where she uses classic desserts to help drive sales.
“Classics sell—it’s as simple as that,” says Herman. “The difference is that I challenge the classics by giving them a modern plate-up.”
Herman will demo a variety of stunning plate-ups while offering sound production tips using many existing tools from club pastry kitchens. And she’ll offer insights into how a club pastry department can assist in lowering food costs and boost sales in unique ways.
“Pastry chefs are amenities to clubs, and I want to demonstrate the value they have—not only to the dining experience, but to the overall F&B operations,” says Herman. “My goal is for attendees to leave feeling inspired to sell and grow their pastry program.”
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.
“Chef to Chef is vital for our industry to grow into leaders, and that doesn’t always have to do with cooking,” says Herman. “The relationships that are built are helpful in and outside of the kitchen, as nobody quite gets what we go through better than another club chef. When chefs go back to their kitchens, what they learned goes with them and is passed along to the entire team. I can’t imagine anything more empowering as a chef than to grow your team into true culinarians by being a leader.”
In 2023, the Chef to Chef Conference will head to the InterContinental in Miami, from March 5-7. The 2023 agenda includes eight culinary demonstrations and seven education sessions by many of the industry’s best and brightest chefs and managers, plus a keynote address presented by Patrick O’Connell, Chef and Proprietor of The Inn at Little Washington.
“As chefs, we all go through similar experiences,” says Herman. “Being able to talk through these challenges with each other gives us insight, inspiration, encouragement and so much more. The connections you make at Chef to Chef stay with you throughout the years.”
Space is limited, so reserve your spot early. Register at www.cheftochefconference.com.
