Developing and maintaining relationships is a tricky task for management in any industry, let alone in an environment as intense as a club kitchen and dining room. Establishing strong communication procedures, regularly engaging with staff, and adjusting the organizational approach can play a part in avoiding unnecessary or longstanding friction.
At the 2023 Chef to Chef Conference, set for March 5-7 in Miami, Michael Meuse, Executive Chef of Sawgrass Country Club, and Perry Kenney, CCM, Assistant General Manager of Sawgrass Country Club, will share strategies for creating harmonious and synchronous relationships between front- and back-of-house staff.
“Our presentation will demonstrate how to utilize these creative training practices and programs, so they can merge the front and back house into a motivated and well-trained workforce,” says Meuse. “The objective is to open communication, drive culture and develop mutual respect.”
“This topic is important to me,” he adds, “as I’ve been on both ‘sides’ of the metaphorical fence with roles as F&B Director and Executive Chef. The experiences I’ve gained have opened my eyes to the errors, discrepancies and assumptions both the front- and back-of-house tend to make of each other. I strive to create a model for a cohesive relationship between kitchen and service employees that will strengthen our team, develop culture and provide a solid working environment.”
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 important to club chefs, as our industry focuses on best kitchen practices, mental stability and cultivating work-life balance,” says Meuse. “It’s like no other, and with Chef to Chef, we can collaborate and share our knowledge.”
In 2023, the Chef to Chef Conference heads to 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.
“I am looking forward to the collaborative learning experiences and presentations Chef to Chef provides,” says Meuse. “I believe it is a crucial growing opportunity for me and my team, as well as an opportunity to share all that I have learned from my endeavors.”
The Chef to Chef Conference has grown from 55 attendees in Las Vegas to more than 425 in Miami. The event has crossed the country and has been hosted in many of America’s most exciting food cities, including New Orleans, San Francisco and Atlanta. Registration is sold out, and registration is closed.