In an industry grappling with ongoing labor challenges and high turnover rates, the value of longevity and dedication cannot be overstated. At the 2025 Chef to Chef Conference, March 23-25 in Baltimore, Brian Beland, CMC, who has served as Executive Chef and Director of Food & Beverage at the Country Club of Detroit for over 20 years, will share insights on building and sustaining a successful and fulfilling career in such a demanding environment.
Drawing from his extensive experience, Beland will discuss how hard work, resilience, and continuous growth are essential in maintaining a top position in a kitchen, even amid labor shortages and shifting industry dynamics. Attendees will learn practical strategies for staying motivated, adapting to changes, and cultivating a work-life balance that not only supports long-term career success but also addresses the realities of today’s workforce.
“It becomes difficult to stay focused and stay the course,” notes Beland. “Oftentimes we need support and open discuss about managing our individual situations. In my presentation, I aim bring the focus away from others and onto the self. Remove the blame of people, environment, and bring the attention to ourselves: What are we doing each day to be proactive in self-care, the care of our teams, and doing the mental mise en place to put our programs in a proactive position opposed to reactive? Attendees will walk away with perspective and strategies to better understand themselves and to manage the ‘hard work paradox.'”
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.
“It is often difficult to connect throughout our various seasons,” notes Beland, “Chef to Chef provides that opportunity to connect in person. And it’s an opportunity to share strategies that are working for ourselves with others—to help someone break through an issues, struggle, plateau that that just can’t break through on their own.”
