When
March 4-6, 2018
Where
Seattle, Wash.
Price
First-time Attendee: $3,025*

Returning Attendee: $2,785*

*5% early-bird discount ends December 31, 2017.
days
1
9
4
hours
1
6
minutes
1
5
seconds
3
9

Club Chef Presenters

The Conference’s two days of educational sessions will feature a full lineup of heavy-hitter chefs, including several Certified Master Chefs, who will present on topics tailored to their skills and experiences.

Brad Barnes, CMC

Director of Consulting and Industry Pgms.

The Culinary Institute of America

Robert J. Mancuso, CMC

Executive Chef

The Bohemian Club

See You in Seattle!

Seattle has been named “Best Food City” by numerous publications in recent years. Its restaurant scene has exploded, and its markets offer some of the best local products specific to the region. In March 2018, Seattle will play host for the first time to C&RB’s annual Chef to Chef Conference, giving attendees a unique opportunity to explore its many culinary delights.

Agenda

The Conference’s two days of educational sessions will feature a full lineup of heavy-hitter chefs, including several Certified Master Chefs, who will present on topics tailored to their skills and experiences.

March 4, 2018

2:00pm  -  4:00pm

Sponsor Session

At the 2018 Chef to Chef Conference in Seattle, attendees will have the opportunity to learn from top food-and-beverage and club industry suppliers as they share operating insights and showcase their products and services through special educational sessions that will be offered before the Conference officially begins on Sunday, March 4.

Click for more information on 'Sponsor Session'
6pm  -  7pm

Chef to Chef Bistro at Westin Seattle

This opening reception will feature cocktails, hors d’oeuvres and plenty of opportunities for networking between attendees and sponsors.

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7pm

Plated Dinner with Keynote Speaker

Topic: So You Are A Club Chef Presented by Brad Barnes, CMC, CCA, AAC, Director of Consulting and Industry Programs, The Culinary Institute of America, Hyde Park, N.Y.

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9:30pm  -  11:00pm

Chef to Chef Lounge

The late-night Chef to Chef Lounge will feature an open bar and give attendees additional opportunities for relaxed, informal networking.

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March 5, 2018

7:30am  -  8:30am

Breakfast

Breakfast will feature an array of delicious options.

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8:30am  -  8:45am

Opening Remarks

During these brief opening remarks, Dan Ramella, President of Club & Resort Business/Harbor Communications LLC, will welcome attendees and sponsors to the 10th annual Chef to Chef Conference.

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8:45am  -  10:00am

Session 1

Topic: Food & Wine: Finding the ‘Perfect Matches,’ From Zinfindel and BBQ, Oysters and Sancere, to Stilton and Port—and Why These Pairings Work!

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10:00am  -  10:45am

Session 2

Topic: Contemporary Cuisine and Plate Design by a Master Chef

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10:45am  -  11:15am

Break with Sponsor Table Visits

Attendees will have ample time to visit with sponsors at their tables and network with one another during breaks. Refreshments, beverages and coffee will be provided.

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11:15am  -  12:00pm

Session 3

Topic: Special Dinner Events: Presenting at the James Beard House—and Sharing the Excitement With Your Members

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12:30pm  -  1:30pm

Lunch

Lunch will feature an array of delicious options.

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12:00pm  -  12:30pm

Session 4

Topic: Human Resources & Risk Management Issues: Navigating the Minefield of Human Capital in the Workplace

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1:30pm  -  2:30pm

Session 5

Chef’s Panel: To Certify or Not, Saying No to Members, and Other ‘Burning Issues’

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2:30pm  -  3:00pm

Break with Sponsor Table Visits

Attendees will have ample time to visit with sponsors at their tables and network with one another during breaks. Refreshments, beverages and coffee will be provided.

Click for more information on 'Break with Sponsor Table Visits'
3:00pm  -  4:30pm

Chef to Chef Live

Chef to Chef Live will feature breakout sessions with Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa., and other moderators. There will be free-flowing interchanges on a variety of topics that are always of interest and concern to all club chefs.

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6:00pm  -  8:00pm

Reception with Mystery Basket Competition

During an evening cocktail reception with passed hors d’oeuvres, four club chef competitors will face off in our annual culinary competition. Only one of these individuals will take home the title.

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9:30pm  -  11:00pm

Chef to Chef Lounge

The late-night Chef to Chef Lounge will feature an open bar and give attendees additional opportunities for relaxed, informal networking.

Click for more information on 'Chef to Chef Lounge'

March 6, 2018

7:30am  -  8:30am

Breakfast

Breakfast will feature an array of delicious options.

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8:30am  -  9:30am

Session 7

Topic: Training and Motivation: From Application to Orientation, and Then Providing Unique and Uplifting Experiences from Day 1 and Beyond

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9:30am  -  10:30am

Session 8

Topic: Kitchen Renovations: You Only Get One Take! Putting the Money Where It Counts the Most

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10:30am  -  11:30am

Break with Sponsor Table Visits

Attendees will have ample time to visit with sponsors at their tables and network with one another during breaks. Refreshments, beverages and coffee will be provided.

Click for more information on 'Break with Sponsor Table Visits'
11:00am  -  11:45am

Session 9

Topic: Taking Pastry to New and Distinctive Levels, for Both Regular and Special Occasions

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11:45am  -  12:15pm

Session 10

Topic: Beer: Overabundant, and Underutilized. Weaponizing the New and Vast Array of Microbrew Flavors with Food

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12:15pm  -  1:15pm

Lunch

Lunch will feature an array of delicious options.

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1:15pm  -  2:15pm

Session 11

Topic: Expanding F&B Throughout the Property, and Beyond; Making the Most of Chef’s Gardens and Other Venues Outside the Clubhouse

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2:45pm  -  3:00pm

Break with Sponsor Table Visits

Attendees will have ample time to visit with sponsors at their tables and network with one another during breaks. Refreshments, beverages and coffee will be provided.

Click for more information on 'Break with Sponsor Table Visits'
2:15pm  -  3:00pm

Session 12

Topic: It’s Not Easy Being Seen: Special Issues for Chefs at Smaller Clubs, and Lessons that ‘Bigger Brothers’ Can Provide

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3:00pm  -  4:00pm

Session 13

Topic: Management Companies Raise Their Culinary Profiles

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Chef to Chef 2017

From March 5th through 7th, 2017, Atlanta served as the city that brought together top culinary and club-management talent from throughout the U.S., as over 300 attendees and sponsors gathered to set another attendance record with Club and Resort Business’ Ninth Annual Chef to Chef Conference.

Our Sponsors

Sponsorship of the Chef to Chef Conference brings attendees who are eager to find out about your business directly to you. During the three-day Conference, you will gain respect, credibility and a host of new customers by displaying your products and marketing materials and talking with them about how you can help them improve their operations.