The second and third days of PlateCraft continued to build on Sunday’s inspiring energy. Chefs from across the country engaged in hands-on workshops, collaborative cooking, and reflective discussions designed to strengthen their craft and connection. Hosted at Cullasaja Club in Highlands, N.C., the event blended culinary creativity, professional development, and the latest industry innovations, fostering a spirit of growth and camaraderie.
On Monday, PlateCraft shifted from education sessions to action as chefs stepped into the kitchens at Cullasaja and Wildcat Cliffs for immersive workshops in both savory and pastry disciplines. Led by chef presenters—including Scott Craig, WCMC, Executive Chef of Cullasaja Club; 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—participants collaborated on a grand buffet, transforming skeleton menus into a cohesive, elaborate culinary showcase.
Each chef had the freedom to select tasks within a structured framework, allowing for both individual creativity and teamwork. The culmination of their efforts was Monday night’s grand buffet—a stunning array of meticulously crafted dishes, from elegant seafood platters to inventive desserts, embodying the skills and ideas developed throughout the weekend. This collaborative masterpiece highlighted the expertise of each participant, creating a memorable feast that celebrated both culinary innovation and shared purpose.
Building on this momentum, Tuesday offered attendees an exclusive tour of Wildcat Cliff’s kitchen and clubhouse, providing valuable insights into the operational design that supports a high-caliber culinary program.
The day’s impact deepened further with a panel discussion, where PlateCraft’s chef presenters shared personal insights on advocacy, leadership, and collaboration. The panel’s discussions touched on themes of humility, resilience, and the importance of building a network within the culinary world. Craig, reflecting on his own career, reminded attendees of the value of forgiveness in leadership, noting, “If you’re going to lead, you have to pull the team forward and move toward a common goal. Forgiveness is essential.” Other speakers echoed the significance of connection and growth, with Notter saying, “The network is small but powerful. Connect with one another, stay connected, and bring this energy back to your teams.”
The atmosphere at PlateCraft was one of shared purpose and motivation, with chefs encouraging each other to push the boundaries of club dining while staying grounded in the basics of teamwork and craft. As the event drew to a close, attendees reflected on the ideas, techniques, and relationships they would carry back to their own clubs, with many commenting on the revitalizing experience of working alongside like-minded professionals. PlateCraft wasn’t just an event—it was a reminder of the strength and potential that comes from collaboration and a commitment to continuous learning in the club culinary world.
As one participant put it, “There’s a magic here that doesn’t happen often. It’s like we’re all recharged, ready to bring something new and meaningful back to our kitchens.”
Read PlateCraft 2024: A Powerful Start to Collaboration and Inspiration for more on this year’s event.
