November marked year three of PlateCraft, a Chef to Chef Experience, hosted by Club + Resort Chef and Cullasaja Club (Executive Chef Scott Craig, WCMC, CCCD) in Highlands, N.C., with additional support from neighboring Highlands Country Club (Executive Chef Angel Herrera).
Like the annual Chef to Chef Conference, PlateCraft is an event specifically dedicated to club and resort chefs’ continuous learning, but the experience for attendees of these events is vastly different. While Chef to Chef hosts hundreds, PlateCraft is an immersive, two-day workshop for a small group of about 25 club chefs from across the country who want to push their craft in a highly hands-on environment.
While last year’s PlateCraft centered around The Grand Buffet, this year’s event honed in on the Chef’s Table. Teams of attendees collaborated, cooked together, and created a chef’s table-style meal together with guidance from top culinary leaders: Cullasaja Club’s Craig; The Country Club of North Carolina’s Adam Deviney, CEC; Forsyth Country Club’s Lance Cook, WCMC, CCCD, WSET II; Mizner Country Club’s Daniel Montano, CECC; and Andy Chlebana, CMPC, instructor at Joliet Junior College.
At the end of day two, attendees were able to take a seat at the table to experience the meal as members would, tasting the results of their work, collaboration, and shared commitment to craft. The evening served as a celebration of process, precision, and the connection that happens when chefs get the opportunity to gather and create together.
View the full menu and photos of the dishes here, plus additional photos of attendees in action at here.
