From our inception, C&RB’s editors recognized the need for a club-specific forum for sharing innovative ideas, solutions, and best-practices for food and beverage operations. The overwhelmingly positive feedback to our monthly F&B editorial in the magazine led us to the conclusion that a relevant and dedicated conference for club chefs was needed to take this idea sharing to the next level.

The Chef to Chef Conference debuted last February at the Red Rock Resort in Las Vegas and the “show” played to rave reviews. This year’s event at the Four Seasons Resort in Palm Beach followed suit and attendees were equally impressed this year for two very good reasons:

• Led by Jerry Schreck, Executive Chef at Merion Golf Club, Ardmore, Pa., virtually all of the content for this conference was designed by club chefs, for club chefs and virtually all of the presentations were developed, and presented by, practicing club chefs and executives.
• The conference content was designed to go well beyond culinary concepts to include practical, club-specific, experience-based insights into the key issues that must be addressed to achieve success with food-and-beverage programs not only today, but in the future.

All of the presentations are now available here. Simply click on “2010 Presentations” at the left menu bar and enter the username: cheftochef passcode: palmbeach

Each attendee left Palm Beach with a wealth of new ideas, new friends and contacts throughout the industry, and renewed enthusiasm for taking his or her club’s food and beverage operations to the next level.

Finally, we want to thank all of our presenters for taking time out of their busy schedules to share their expertise with us. And special thanks to our sponsors for sharing their product knowledge, for their commitment to the club and resort industry, and for helping to make the Chef to Chef Conference a continued success.

Check back soon for updates on Chef to Chef 2011.