Registration is now open for PlateCraft, a Chef to Chef Experience, set to take place at Cullasaja Club in Highlands, N.C., from November 3-5, 2024. A limited number of seats remain available for this exclusive event, offering a unique opportunity for club culinary professionals to engage in an immersive and educational experience designed for both executive chefs and pastry chefs.
The 2024 theme, “The Grand Buffet,” promises to be a spectacular showcase of culinary creativity and expertise. The agenda will focus on creating an extraordinary buffet experience, emphasizing culinary skills, presentation, and practical application. Attendees will collaborate on various buffet components, including savory and dessert platters, showpieces, and garnishes.
The event boasts an impressive lineup of speakers:
- Scott Craig, CEC, CCA, WCMC, Executive Chef of Cullasaja Club (Highlands, N.C.)
- Geo Lanez, MBA, CEC, Executive Chef of The Patterson Club (Fairfield, Conn.)
- Shawn Loving, CMC, Executive Chef of Detroit Athletic Club (Detroit, Mich.)
- Susan Notter, CEPC, Pastry Coach of the USA Culinary Olympic Team; Owner and Chocolatier of Elizabeth Moore Chocolate Company
- Andy Chlebana, CMPC, CCA, Pastry Chef Instructor at Joliet Junior College, Coach of the 2023 USA Pastry Team, Author of The Advanced Art of Baking and Pastry
For savory chefs, PlateCraft offers a comprehensive lineup of educational sessions designed to elevate culinary skills and buffet presentation techniques. Lanez will present “Platter Techniques and Garnishes,” guiding attendees through an in-depth exploration of modern platters and garnishes, including the innovative concept of floating platter elements. Craig will lead “Modern Buffet Concepts: Themes, Menus, and Execution,” focusing on creating elaborate and visually stunning buffet presentations using budget-friendly options. ] Loving will present “Savory: Building Depth of Flavor in Buffet Work,” exploring how to enhance flavor through careful planning and execution, effective menu planning, and catering to unique member demographics.
For pastry chefs, PlateCraft offers sessions aimed at pushing the boundaries of culinary creativity while maintaining practical and approachable techniques. Notter will lead “Creating Cohesive Pastry Showpieces & Plated Desserts,” guiding participants through crafting central showpieces and integrating themes into various pastry elements. Chlebana will present “Innovative and Resourceful Pastry Techniques,” exploring ways to transform familiar pastry items into refined, show-stopping creations using readily available tools and ingredients. (View the full agenda.)
Savory chefs will also have the opportunity to learn from pastry chef presenters and vice versa, fostering a collaborative environment that bridges the gap between these two culinary disciplines. In “Up Your Pastry Game: Bridging Savory and Pastry Techniques,” Notter and Chlebana will help savory chefs master fundamental pastry recipes and techniques. Conversely, in “Empowering Pastry Chefs: Advocacy, Communication, and Negotiation Skills,” Lanez, Craig, and Loving will provide pastry chefs with valuable professional skills crucial for career advancement. This reciprocal learning experience will expand the culinary repertoire of both savory and pastry chefs, promoting a well-rounded approach to menu creation and kitchen collaboration.
The all-inclusive registration fee of $3800 for PlateCraft includes overnight accommodations at The Wells Hotel in Cashiers, N.C., on November 3rd and 4th, access to the full conference and materials, dinner on November 3rd and 4th, breakfast and lunch on November 4th and 5th, behind-the-scenes tours of Cullasaja Club and Wildcat Cliffs, mise en place for hands-on workshops, and continuing education credits. Transportation is not included, but a shuttle will be provided for commuting between Cullasaja and Wildcat Cliffs during education sessions, as well as a roundtrip shuttle from The Wells Hotel to The Grand Buffet at Cullasaja Club on November 4th.
To maintain an intimate and high-quality experience, we are limiting the event to the first 20 registrants. If all spots are taken, chefs can secure a place on the waitlist at no additional cost.
