I’ve never been a proponent of New Year’s resolutions. Most people set ambitious goals but fall short within the allotted time frame, often giving up altogether. Those familiar with my approach know that I champion incremental, strategic changes and ‘micro-ambition’ as a way to gradually achieve larger goals while celebrating the smaller achievements along the way.
We all share the goal of enhancing the standards in our kitchens, be it through advanced culinary techniques, fostering culture development, or honing leadership skills. We’re clear about our aspirations and mindful of the past steps that have shaped our current status. Each past decision has steered us towards change, ideally for the better.
As I write this, I can almost hear some of you asking, “What is this guy talking about?”
I remember attending my first Chef to Chef Conference in 2011 in San Francisco. It was only the third conference of its kind, with about 70 attendees. Even then, I was impressed by the valuable, relevant content presented by a talented, respected group of industry professionals in such a short time.
Now, 13 years later, with over 400 attendees at the 2023 conference in Miami, the quality and relevance of the content have consistently mirrored those early days. As a coordinator for Chef to Chef, my role has given me an insider’s view of the thorough collaboration between the Club + Resort Chef team, coordinators, presenters, and sponsors. Our focus is on curating topics, events, and activities that resonate with our field’s most pressing trends and discussions. Attendees aren’t just rehashing old conversations; they’re actively engaging in topics directly relevant to their careers, like effective communication, building a pastry team, positive culture development, high-level cooking demos, and the Club + Resort Chef of the Year Competition.
If that’s not exciting enough, the 2024 Chef to Chef Conference will begin with a keynote address by an industry pioneer and a master of culinary innovation and positive culture development, Chef Sean Brock. The significance of having Chef Brock open our conference is multifaceted, not the least of which because of the rare opportunity to see him live and hear his story and insights on culinary culture, concept development, and mindset change. Such appearances are uncommon for groups like ours, and I am excited for this exclusive and inspiring session from someone who has profoundly influenced the food and beverage industry.
I could go deeper into the upcoming Chef to Chef agenda, but the more important question you should be asking yourself right now, at the start of a new year, is, “What small steps can I take to help get closer to my bigger professional goals?”
My answer to that question has, for as long as I can remember, been to invest in myself by attending this conference, meticulously planned for club chefs by club chefs. I look forward to seeing you there.