The can’t-miss Chef to Chef Conference—which offers club and resort chefs unique educational opportunities on culinary, management and club operating practices—will head to the InterContinental Miami from March 5-7, 2023.
Registration will open later in this summer, with early bird discounts expiring on December 31st. Registration can be found at cheftochefconference.com.
“The 2022 Chef to Chef Conference in Nashville will be hard to top—but that’s our task,” says Joanna DeChellis, Editor of Club + Resort Chef.
DeChellis works closely with a team of joint Conference Coordinators made up of Scott Craig, CEC, CCA, WCMC, Executive Chef of Cullasaja Club (Highlands, N.C.), Michael Matarazzo, CEC, Executive Chef of Farmington Country Club (Charlottesville, Va.) and Kevin Walker, CMC, AAC, Executive Chef of Ansley Golf Club (Atlanta, Ga.), to develop the agenda and speaker lineup.
“We’ve added several new features and made a series of deliberate changes that will make this year’s conference better than before,” says DeChellis. “There will be three pre-con events on Saturday attendees can elect to attend, as well as breakout sessions geared toward pastry, management and culinary on Tuesday afternoon.”
While the 2023 agenda features several enhancements beyond the aforementioned, much of what makes the Chef to Chef Conference the most well-attended club culinary conference in the country will remain.
Sunday will begin with a series of sponsor sessions followed by a welcome reception, keynote presentation and kickoff party on the lawn. Monday and the first part of Tuesday will feature a mix of live culinary demonstrations and education sessions by many of the industry’s most well-respected culinarians. Tuesday afternoon will feature breakout sessions that chefs can add to their personalized agenda as part of registration.
The 2023 Chef to Chef Conference will conclude on Tuesday with the Club + Resort Chef of the Year Culinary Competition, which plays a vital role in the Chef to Chef Conference, offering an exciting, live cooking experience for attendees and competitors.
“Over the past year, we worked our way out of a pandemic only to face new and unforeseen challenges with labor, supply shortages and more,” says Craig. “Club chefs have grown even more creative in solving problems. I’m looking forward to learning from one another, sharing experiences and offering solutions that make sense.”
The Chef to Chef Conference is devoted exclusively to club and resort food-and-beverage operations’ unique needs. The Conference agenda is designed by practicing club chefs to assure 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, Pastry Chefs, General Managers, F&B Directors/Managers and Clubhouse Directors/Managers.
Attendees of the Chef to Chef Conference are eligible for American Culinary Federation (ACF) and Club Managers Association of America (CMAA) continuing-education credits.