PlateCraft 2025 brought a group of club chefs together in a spirit of camaraderie to refine the art of the chef’s table, serving as a powerful reminder of the strength and potential that comes from collaboration and a commitment to continuous learning.
This year’s workshop took place November 3-5 in Highlands, North Carolina, with sessions and meals split between Cullasaja Club and Highlands Country Club.
Designed to foster connection, sharpen technique, and reignite creativity, PlateCraft is not a typical conference; it’s a two-day immersive workshop for a small group of chefs who want to push their craft in a high-level, hands-on environment. Attendees cooked together, problem-solved together, and created a chef’s table-style meal together with guidance from some of the best instructors in the club and resort space.
This year’s program was sponsored by RATIONAL USA and Meat & Livestock Australia’s Aussie Beef & Lamb. RATIONAL showcased how its advanced cooking systems help chefs deliver precision and consistency in the busiest kitchens. MLA stocked the event with premium proteins, including grassfed beef, grainfed beef, and lamb.
See below for the PlateCraft Chef’s Table menu, and stay tuned for additional photos and coverage from this year’s event.
Roasted Mojo Cauliflower
Truffle Salsa Verde, Cauliflower Chimichurri, Onion Leather, Truffle Crema
Daniel Montano, CECC, Executive Chef, Mizner Country Club
Black Bass Duo
Bronzed Turmeric Goujon, Dill Hushpuppy Beets, Carrots, Parsnip Purée, Grapefruit Watercress, Peanut, Nước chấm, Bacon-Chive Cracker, NC Trout Roe
Adam Deviney, CEC, Director of Culinary and Hospitality, The Country Club of North Carolina
Lamb with Spinach and Leek
Striped Tortellini with Porcini-Ricotta Filling, Pickled Mustard Seed, Beet Cracker Roasted Garlic Purée, Cardamom Crumb
Lance S. Cook, CCCD, Director of Culinary Operations, Forsyth Country Club
Horseradish-Crusted Beef Tenderloin
Beef Short Rib Royale, White Cheddar Potato Gallette, Fall Vegetables, Fig-Black Garlic Purée
Scott Craig, WCMC, CCCD, Executive Chef, Cullasaja Club
Gianduja
Pear, Yuzu and Blood Orange, Pineapple
Andy Chlebana, CMPC, Pastry Chef Instructor, Joliet Junior College
Click here to view full menu with wine pairings.
Thank you again to sponsors RATIONAL USA and Aussie Beef & Lamb, the chef instructors, and all of this year’s attendees.
