Vanessa Tristan, Executive Pastry Chef, The Club at Carlton Woods
Following Pastry Chef Mellisa Root’s popular presentation at the 2023 Chef to Chef Conference, highlighting the impact of in-house pastry production, The Club at Carlton Woods will share an equally inspiring narrative brimming with actionable insights for clubs considering this endeavor.
The Club at Carlton Woods’ Executive Pastry Chef Vanessa Tristan, CEPC, was hired as a pantry cook fresh out of culinary school. Her passion for baking and pastry was evident from the outset, prompting the club to invest in her culinary education by sending her back to school to earn her degree.
Upon graduation, Tristan returned to the club and embarked on the ambitious journey of establishing a comprehensive baking and pastry program from the ground up.
At the 2024 Chef to Chef Conference, March 3-5 in Austin, Texas, Tristan and Executive Chef Wes Tyler, CEC, CCA, WCMC, CCCD, will lead attendees through the meticulous steps she took, the obstacles she surmounted, and the impressive successes she has achieved thus far. Her story will serve as a wellspring of inspiration and a repository of practical ideas, offering valuable guidance to attendees interested in venturing into in-house pastry production.
Wes Tyler, Executive Chef, The Club at Carlton Woods
“I never imagined that pastry would be where my culinary career would take me,” says Tristan, “but I’m extremely proud of where I am. I believe this topic is important because it might be easier for some clubs/resorts to buy frozen pre-baked goods, especially if the volume of consumers is higher. Our goal is to inspire and help those operations struggling with that. … I really look forward to meeting and connecting with other chefs, and I hope that by the time the conference is over, they walk away with inspiration and knowledge that they can use in their operations.”
In 2024, the Chef to Chef Conference heads to Austin, Texas, March 3-5. The 2024 agenda includes culinary demonstrations and education sessions by many of the industry’s best and brightest culinary leaders, plus networking and social events.
“Events Chef to Chef are important for our industry because often times we find ourselves burned out and lose inspiration/creativity,” says Tristan. “Hosting events like these, where chefs get to meet and talk to other chefs, can spark some creativity that we might be missing.”
Space is limited, so reserve your spot early. Register at www.cheftochefconference.com.
