Club + Resort Chef has officially announced the full agenda and lineup of speakers for the 2023 Chef to Chef Conference, which will take place in Miami, Fla., at the InterContinental Miami hotel from March 5th through March 7th.
The 2023 agenda is being released a full two months ahead of schedule and includes eight culinary demonstrations and seven education sessions by many of the industry’s best and brightest chefs and managers.
The 2023 Chef to Chef Conference agenda will kick off on March 5th with a keynote address presented by Patrick O’Connell, Chef and Proprietor of The Inn at Little Washington.
Monday, March 6th, will include the following sessions:
Rewriting the Pairing Playbook (+ Demo)
Presented by Elisha Cicerone, CCM General Manager & Chief Operating Officer, Charlotte City Club and Scott Craig, CEC, CCA, WCMC Executive Chef, Cullasaja Club
Certified Sommelier and Club Manager Elisha Cicerone, CCM, and Executive Chef Scott Craig, WCMC, will challenge chefs to look at pairings from a fresh perspective. They’ll dive into the secrets and science behind what makes a perfect pairing and share strategies for crafting deliberate and memorable menus that allow the food and drink to enhance the flavor of the other.
Bringing Pastry In-House
Presented by Mellisa Root, Executive Pastry Chef, Farmington Country Club
Member demand for house-made breads, desserts and other baked goods is soaring, but most culinary teams are limited in time and ability. Executive Pastry Chef Mellisa Root will make a case for clubs to consider hiring a skilled pastry chef who can develop a dynamic and expansive pastry program catered to an operation’s unique needs. She will reveal the cost and financial gains when clubs invest in pastry and explain how this investment will enhance the member and guest experience while contributing to the bottom line.
Specialty Banquet Stations (+ Demo)
Presented by Andrew Haapala, Executive Sous Chef, The Country Club of Virginia
Executive Sous Chef Andrew Haapala will share techniques and tricks he uses to provide the membership of The Country Club of Virginia with upscale banquet experiences. This session will cover menu creation and presentation for events ranging from wine tastings to board dinners. Chef Haapala will also delve into station set-up, equipment choices, and safe food storage to ensure events are beautiful and run smoothly.
Advocating for Culinary With Your
General Manager/Board
Presented by Keith Armstrong, CEC, General Manager, Greenwich Country Club and J. Kevin Walker, CMC, AAC, Executive Chef, Ansley Golf Club
When club chefs are part of the executive team and the house and food-and-beverage committees, it can significantly impact and benefit a club’s culinary operation. In this session, Keith Armstrong and J. Kevin Walker, CMC, will discuss the importance of having the Executive Club Chef involved in club governance. They will share applicable techniques, tools, and skills to help chefs elevate their operations from an executive level.
Starters that Steal the Spotlight (+ Demo)
Presented by Scott Ryan, CEC, AAC Executive Chef, The Country Club
It’s the prelude to the meal, an introduction to the chef, and a taste of what’s to come. Starters, snacks and small plates play an essential role in creating the kind of dining experience that keeps members coming back. Executive Chef Scott Ryan will demo several of his standout dishes, showcasing how they are creative yet approachable, whimsical yet sophisticated and inspiring and distinct.
Navigating the Relationships Between
Front and Back of House
Presented by Perry Kenney, CCM, Assistant General Manager, Sawgrass Country Club and Michael Meuse, Executive Chef, Sawgrass Country Club
Developing and maintaining relationships is a tricky task for management in any industry, let alone in an environment as intense as a club kitchen and dining room. Establishing strong communication procedures, regularly engaging with staff, and adjusting the organizational approach can play a part in avoiding unnecessary or longstanding friction. In this session, Perry Kenney, CCM, and Michael Meuse will share strategies for creating harmonious and synchronous relationships between FOH and BOH staff.
Tuesday, March 7th, will include the following sessions:
How Plant-Based and “Clean” Food Trends are Influencing Club Menus (+ Demo)
Presented by Andrea Mallon-Griffith, Executive Chef, Ocean Reef Residence Club
Club and resort chefs are re-imagining plant-based and “clean” options to create beautiful, balanced and innovative dishes for members and guests. In this session, Chef Andrea Mallon-Griffith will explore the science behind plant-based, clean and organic eating trends. She will demo a series of dishes focused on vegetables and fruits that do double duty, supporting local farmers while showcasing the chef’s creativity.
Get Your Numbers Right: Menu-Writing Designed Around Budgets
Presented by William Rogers, CEC, CCA, Executive Chef, Cosmos Club
A well-researched, strategically outlined budget is imperative for any club culinary program. But working through the nuances of the club dynamic, where members expect prices to stay stagnant despite rising costs and simultaneously expect greater value for events, can be challenging. In this session, Chef William Rogers will discuss how a comprehensive plan, good communication, creative menu-writing, and savvy plating techniques can help chefs maximize menu potential while eliminating waste and over-spending.
Let the Games Begin: Using Competition to
Motivate Culinarians (+ Demo)
Presented by Geo Lanez, MBA, CEC, Executive Chef, The Patterson Club and Michael Shannon, CEC, Executive Chef, Somerset Club
Culinary Olympians and Executive Club Chefs Geo Lanez with The Patterson Club and Michael Shannon with the Somerset Club will discuss how they leverage culinary competitions to teach and inspire their culinary teams. They will demo how they use practice sessions to build menu items, elevate their team’s technical abilities and mentor new and novice cooks.
Brilliant Ways Tech Can Make a Club Chef’s Job Simpler
Presented by Lance Cook, WCMC, CEC, CCA, CFBE, FMP, CFSM, Executive Chef, Hammock Dunes Club
Technology and innovation have transformed how Chef Lance S. Cook runs his operation at Hammock Dunes Club. From QR codes to websites that help attract new talent and beyond, club chefs will learn all about different tech options that can help them become more efficient and organized.
The Art of Handmade Pasta (+ Demo)
Presented by Ryan Peters, Chef/Content Creator, Peters Pasta
In this hands-on extended workshop, Chef Ryan Peters will discuss the unique distinction a handmade artisan pasta program can bring to a club’s culinary operation. He will cover the theory of pasta-making, current pasta trends, how to use an extruder, how pasta can help with food costs and more. Attendees will be assigned to stations throughout the room for the hands-on portion, where each team of partners will get to create their volcano of dough and shape various forms.
Advanced Club Confections (+ Demo)
Presented by Jeffrey Munchel, Executive Pastry Chef, Ocean Reef Club
Delve into the world of confectionery under the guidance of pastry chef Jeffrey Munchel. In this session, attendees will learn the art of tempering chocolate and how to cast it into candy bar molds. He will demonstrate pâte de fruit, chocolate bonbons, salted caramel filling, and a simple chocolate bar with toasted nuts and dried fruits.
Creating a Career Culture for Cooks
Presented by Rhy Waddington, Executive Chef, The Palmetto Bluff Company
As clubs struggle to recruit cooks, servers, and staff, many are exploring ways to make their business fairer and more humane. In this session, Executive Chef Rhy Waddington will share Palmetto Bluff Club’s strategy for creating a career culture for its culinary team, with commission-based incentives, staff housing, and more.
Drive Dessert Sales With Classic Desserts (+ Demo)
Presented by Laura Herman, CEPC, Executive Pastry Chef, Shoreacres
Pastry Chef Laura Herman will share her dessert menu-writing strategy from Shoreacres where she uses classic desserts to help drive sales. She will demo a variety of stunning dessert plate-ups while offering sound production tips using many existing tools from club pastry kitchens. She will also offer insights into how a club pastry department can assist in lowering food costs and boost sales in unique ways.
A Mental Health Toolkit for Chefs
Presented by Melinda Dorn, Outreach Coordinator, Culinary Hospitality Outreach & Wellness
Many chefs and culinary teams struggle to address mental health challenges. In this session, chefs will learn from an industry support specialist how to talk to struggling colleagues and establish a plan, learn strategies for fostering resilience, implement a staff check-in system, and more.
The 2023 Chef to Chef Conference is projected to bring together more than 500 of the county’s top club chefs and food & beverage directors as well as sponsors including C&T Design and Equipment Co., Cres Cor, Fortessa Tableware Solutions, Johnsonville Foodservice, Kopplin Kuebler & Wallace, Mikasa Hospitality, Newchef Fashion Inc., The Montague Company, Northstar Club Software, PreGel, Sterno Products and Triar Seafood.
View the full agenda at www.cheftochefconference.com/agenda
Space is limited. Reserve your spot early. Register before December 31st for the early-bird rate of $3,500, saving you $200 off full-price admission.
Register at www.cheftochefconference.com.