This Black Friday, as others focus on deals and discounts, chefs have an opportunity to invest in something far more valuable: the future of their kitchens. The 2025 Chef to Chef Conference, set for March 23-25 in Baltimore, is poised to tackle some of the most pressing questions in club and resort kitchens today, with forward-thinking sessions designed to inform, inspire, and prepare chefs for what’s next.
A standout topic on this year’s agenda is the integration of artificial intelligence into kitchen operations. Certified Master Chef and culinary innovator Rich Rosendale, CMC, will explore how artificial intelligence (AI) is transforming club and resort kitchens. Attendees will discover how AI can enhance efficiency, improve decision-making, and elevate the dining experience for members and guests. Rosendale will share practical insights on integrating AI into various aspects of kitchen operations, from predictive ordering and inventory management to personalized dining and innovative menu development.
Sustainability and efficiency are also at the forefront, as Chris Galarza, CEC, CCA, WCEC, the leading authority on electric kitchens, will dive how electrification is transforming kitchens into more efficient, high-performing operations. As the first chef to pass the American Culinary Federation’s Certified Executive Chef exam using all-electric equipment, Galarza will break down the benefits of electric kitchens—from cutting energy costs and reducing staff turnover to improving air quality and creating safer, cooler workspaces.
Innovation doesn’t stop with technology. Michael Matarazzo, CEC, Executive Chef of Farmington Country Club (Charlottesville, Va.), will showcase the transformative technique of dry-aging seafood. Attendees will learn how this process enhances both flavor and texture, offering a unique way to elevate seafood programs. A tasting of his dry-aged salmon will provide a firsthand experience of the potential this method holds.
For chefs focused on building stronger teams, Sam Brod, CEC, Executive Chef of The Landings Golf & Athletic Club (Savannah, Ga.) will share his expertise in developing impactful apprenticeship programs. His session will highlight how any operation—regardless of size—can create meaningful training opportunities to develop talent, retain staff, and strengthen their culinary teams.
These sessions, along with many others, underscore the Chef to Chef Conference’s role as a platform for exploring the strategies and innovations shaping the industry. While the holiday season may be about finding deals, this is a moment to look forward and invest in the tools and knowledge that will transform club kitchens for years to come.
Learn more at Chef to Chef Conference.
