Day 1 Sunday
Day 2 Monday
Day 3 Tuesday
The Chef's Expanded Role
Kevin Cottle, Executive Chef at The Country Club of Farmington, shares odeas on expanding the chef's role
Matt Murphy, Clubhouse Manager for Hazeltine National GC discusses why, and how, chefs must be involved in club operations
Brad Cornwall, Executive Chef, Blackrock CC, with Keving Cromwell share tips on kitchen design
Robert Wysong, Executive Chef at The Sanctuary at Kiawah Island Golf Resort
Wysong shares tips on buy vs. make
Robert Wysong, Executive Chef at The Sanctuary at Kiawah Island Golf Resort
Robert Wysong, Executive Chef at The Sanctuary at Kiawah Island Golf Resort
Randa Warren, Master Sommelier leads a wine tasting
Matt Murphy during wine tasting
Warrens helps chef attendees develop real wine expertise
Randa Warren, Master Sommelier
Phillipe Reynaud checks the white's aromas
Wine Pairings
Randa Warren, Master Sommelier
Clive Smith, Clubhouse Manager, Meriod Golf Club offers practical wine dinner ideas
Chris Ropp, Exectutive Chef, Kenwood CC, offers tips on takeout and fast casual meals
Ropp provides insights into this fast-growing extension of club and resort food and beverage programs
Gerald Schmidt, Executive Chef and Director of Culinary for Linger Longer Communites offers unique catering Ideas
