PlateCraft is set to take place at Cullasaja Club in Highlands, N.C., from November 3-5, 2024. This exclusive event offers pastry chefs a unique opportunity to elevate their skills, gain insights from industry leaders, and collaborate with fellow culinary professionals. With a focus on the 2024 theme, “The Grand Buffet,” PlateCraft promises to showcase culinary creativity and expertise.
Pastry chefs attending PlateCraft will have the privilege of learning from two of the industry’s most esteemed professionals: Susan Notter and Andy Chlebana. Susan Notter, CEPC, Pastry Coach of the USA Culinary Olympic Team and owner of Elizabeth Moore Chocolate Company, brings a wealth of experience from her international career. Notter’s session, “Creating Cohesive Pastry Showpieces & Plated Desserts,” will guide participants through crafting central showpieces and integrating themes into various pastry elements. Her expertise in European pastries, confections, and fine chocolates will provide attendees with valuable skills to enhance their buffet presentations.
Andy Chlebana, CMPC, CCA, Pastry Chef Instructor at Joliet Junior College, will present “Innovative and Resourceful Pastry Techniques.” With a background that includes working at prestigious establishments like The Ritz-Carlton and coaching Pastry Team USA, Chlebana will explore ways to transform familiar pastry items into refined, show-stopping creations using readily available tools and ingredients. His session emphasizes creativity and resourcefulness, encouraging pastry chefs to push the boundaries of their culinary creativity while remaining practical and approachable.
In addition to these specialized sessions, pastry chefs will benefit from the unique opportunity to interact with savory chef presenters. The session, “Empowering Pastry Chefs: Advocacy, Communication, and Negotiation Skills,” presented by Geo Lanez, CEC, MBA, Executive Chef, The Patterson Club (Fairfield, Conn.), Scott Craig, WCMC, Executive Chef, Cullasaja Club (Highlands, N.C.) and Shawn Loving, CMC, Executive Chef, Detroit (Mich.) Athletic Club will provide pastry chefs with valuable professional skills crucial for career advancement, including advocating for oneself and the team, articulating budget needs, and effective communication tactics.
Recognizing the rising importance of the pastry discipline within culinary operations, PlateCraft speaks to the critical role that clubs should place on developing their pastry chefs. By offering focused education and hands-on workshops, Club + Resort Chef aims to elevate the standards and creativity of pastry programs across the club industry.
“PlateCraft offers an unparalleled opportunity for pastry chefs to refine their skills, gain new insights, and collaborate with some of the best minds in the industry, like Chef Notter and Chef Chlebana,” says Craig, who also serves as the host of PlateCraft. “We’re creating an environment where creativity and practical application come together to inspire and elevate every participant.”
With limited seats available, this all-inclusive event offers pastry chefs an unparalleled educational experience. The registration fee of $3800 includes overnight accommodations at The Wells Hotel, access to the full conference, meals, behind-the-scenes tours of Cullasaja Club and Wildcat Cliffs, mise en place for hands-on workshops, and continuing education credits. Interested chefs can register here to secure a spot at PlateCraft 2024.
