Sunday set the tone for PlateCraft, a Chef to Chef Experience held at Cullasaja Club in Highlands, N.C., bringing together some of the club culinary industry’s most skilled professionals for an inspiring and educational gathering. Through a blend of panel discussions and impactful presentations, Sunday’s agenda immersed attendees in creative buffet concepts, garnishing techniques, and buffet flavor development, while fostering connections that make this event unique. This strong foundation set the stage for the next two days of hands-on kitchen workshops, where chefs will put these ideas into action, collaborating to bring the Grand Buffet to life.
The day opened with a warm welcome from Scott Craig, WCMC, Executive Chef of Cullasaja Club, and Joanna DeChellis, Editorial Director of Club + Resort Chef. Their remarks underscored PlateCraft’s focus on community and collaboration, reinforcing the importance of professional relationships and shared knowledge. Craig’s leadership, along with the partnership between Club + Resort Chef, Cullasaja Club, Wildcat Cliffs and event sponsors—Rational, US Foods, and Fortessa—has been essential to bringing PlateCraft to life, creating an environment where club chefs can learn, grow, and inspire one another.
Craig then led a panel discussion featuring each of the event’s distinguished speakers: Geo Lanez, CEC, MBA, Executive Chef of The Patterson Club; Susan Notter, CEPC, Pastry Coach of the USA Culinary Olympic Team and Owner of Elizabeth Moore Chocolate Company; Andy Chlebana, CMPC, Pastry Chef Instructor at Joliet Junior College; and Shawn Loving, CMC, Executive Chef of Detroit Athletic Club. Each chef brought unique expertise to the discussion, sharing insights on crafting award-winning buffets and platters, with strategies to balance visual appeal and flavor. The panel offered attendees practical and innovative tips to adapt to everyday club operations, equipping them with fresh ideas to elevate their culinary presentations.
The savory sessions at PlateCraft brought a wealth of knowledge, covering everything from buffet themes to flavor depth and plating innovation. Craig discussed creating high-quality buffet presentations through thoughtful menu design, emphasizing creative sourcing and seasonal themes to keep buffets fresh and engaging for members. Loving delved into the art of building depth of flavor, teaching techniques for layering flavors and creating cohesive, memorable dishes that resonate with guests. Lanez explored modern platter techniques, showcasing visually striking concepts like floating elements with magnetic levitation while offering practical tips on flavor cohesion and guest-friendly presentations. Together, these sessions equipped attendees with innovative ideas and practical skills to elevate their culinary offerings.
The pastry sessions at PlateCraft showcased the expertise and experience of Notter and Chlebana. Notter led attendees through the art of crafting cohesive pastry showpieces that enhance buffet themes, teaching techniques for unifying flavors, colors, and garnishes to create visually stunning, practical desserts. Chlebana followed with a focus on creative resourcefulness, demonstrating how to elevate familiar pastries using everyday tools and budget-friendly techniques. Together, they provided pastry chefs with innovative strategies for elevating presentations and crafting memorable pastry experiences.
The day’s education concluded with a behind-the-scenes tour of Cullasaja Club’s elegant clubhouse. This experience allowed attendees to see firsthand the club’s dedication to excellence and its thoughtfully designed facilities. The tour offered insights into the infrastructure that supports Cullasaja’s exceptional dining program and reinforced the club’s commitment to culinary innovation.
An Unforgettable Feast
Sunday’s activities were capped with an unforgettable dinner at Cullasaja’s neighboring club, Wildcat Cliffs, where attendees enjoyed a thoughtfully curated menu crafted by Will Bystricki, Executive Chef of Wildcat Cliffs, and Steve Boeger, Executive Chef of Hendersonville (N.C.) Country Club. The meal showcased an artful blend of local ingredients and inspirations, featuring dishes such as:
- Lettuce Wraps with King Crab, Brown Butter Yuzu Kosho Mayo, Herbs, and Crispy Shallots
- Crudo with Hamachi, Barrel Aged Soy, Yuzu Oil, Watermelon Radish, Cilantro, and Bourbon Smoked Sesame Seeds
- Asparagus Salad with Radish, Honeydew, Whipped Chevre, and Pea Tendrils
- Crispy Oyster Mushrooms with Napa Cabbage, Cucumber, Cauliflower, Yellow Curry, and Peanuts
- Oak Grilled Striploin with Wasabi Glaze and Miso Demi
- And an Old Fashioned Soft Serve with Bourbon Ice Cream, Candied Orange, and Amarena Cherry for dessert
Set against the stunning backdrop of the Highlands, the dinner was a perfect blend of culinary artistry and relaxed elegance, offering a fitting close to the day’s events.
Reflecting on the importance of events like PlateCraft, Craig shared, “Events like this are vital for fostering collaboration and innovation among club chefs. They provide a unique platform to share knowledge, refine our craft, and collectively elevate the standards of our industry.” His dedication to this event has created a gathering that extends beyond education—it’s a space for chefs to form lasting connections and bring fresh ideas back to their clubs.
With a strong foundation laid on Sunday, the chefs now look forward to two more days of hands-on workshops, collaboration, and culinary exploration. PlateCraft is off to a remarkable start, promising a journey of learning, creativity, and camaraderie that will resonate long after the event concludes.
