Plenty of great ideas and good fellowship filled the air, along with the famous Pike Market fish, as club chefs converged on Seattle for C&RB’s Tenth Annual Chef to Chef Conference.
What I Learned at C&RB’s Chef to Chef Conference
Here are six ideas from this year’s conference that I think resonated with club chef attendees. Last month, we wrapped up our tenth annual Chef to Chef Conference in Seattle—and it was awesome. There were 250 club chefs from across the country in attendance, along with some of the industry’s most forward-thinking sponsors. The idea-sharing…
Photos: The 10th Annual 2018 Chef to Chef Conference
The 2018 Chef to Chef Conference in Seattle featured a keynote address, two full days of education sessions, a mystery basket culinary competition and tons of networking and idea-sharing. Presented by Club & Resort Business magazine, Chef to Chef offers an abundance of knowledge on cooking, management concepts and operating practices. Club and resort chefs…
What to See (and Eat) in Seattle
Jerry Schreck, National Conference Coordinator and Executive Chef of Merion (Pa.) Golf Club shares his thoughts on the host city for the 2018 Chef to Chef Conference. I am writing this as I fly back from my site visit for the 10th Annual Chef to Chef Conference, which is going to be held March 4-6,…
Finding Balance
When we find that precarious equilibrium, we try to identify what worked so well, so we can replicate our success. Earlier this year, I had the opportunity to dine at Alinea in Chicago. It was equal parts exciting, overwhelming and, to be very honest, strange. My favorite course (out of 18 courses) was called “Paint.”…