C&RB’s 2017 Chef to Chef Conference


Sunday, March 5

1:00 PM – 5:00 PM
Speaker rehearsals; sponsor sessions

6:00 PM
“Chef to Chef Bistro” at Loews Atlanta Hotel – reception with cocktails, hors d’ouevres

7:00 PM
Plated dinner with keynote speaker (Michael Leemhuis, CCM, CCE, PGA, President, Ocean Reef Club, Key Largo, Fla.)
Shaping Your Personal Future: Characteristics and Traits of Successful Hospitality Leaders”

9:30 PM – 11:00 PM
“Chef to Chef Lounge” at Loews Atlanta Hotel – cocktails and social interaction


Monday, March 6

7:30 – 8:30 AM

8:30 – 8:45 AM
Welcome – Dan Ramella, President, Club & Resort Business/Harbor Communications LLC

8:45 – 10:00 AM
Session 1 (w/ demo) Edward Leonard, CMC, The Polo Club of Boca Raton (Fla.)
Club Food Matters: Building a Culture of Culinary Excellence” – Certified Master Chef Ed Leonard explains his philosophy of “Sensible Creativity” and his never-ending quest to always provide extraordinary food for members and guests.

10:00 – 10:45 AM
Session 2 (w/ demo) Andrea Griffith, Executive Chef, Pursell Farms, Sylacauga, Ala.
‘‘Creating Everyday Condiments, Sauces and Beverages from Your Harvest” – At Pursell Farms, which includes the FarmLinks Golf Club, Chef Andrea Griffith grows almost everything she plates. She will explain how her “Farm to Fork” concept leads to special menu offerings and presentations. 

10:45 – 11:15 AM
Break with sponsor table visits

11:15 AM – 12:00 PM
Session 3 (w/ demo) Simon Lewis, Executive Chef, The Riviera Country Club, Pacific Palisades, Calif.
“Applying Restaurant Philosophies to Create Exciting New Concepts in Banquet Planning, Preparation and Presentation”  – Chef Simon Lewis explains how he applies his experience gained as a Joel Robuchon restaurant chef to produce memorable parties at one of America’s most iconic clubs.

Noon – 12:30 PM
Session 4 – JohnMichael Lynch, Executive Chef, Interlachen Country Club, Edina, Minn.
“Doing More with Less: Running Multiple Concepts Off One Line” – Chef JohnMichael Lynch explains how good organization and sound menu design can help to overcome even the tightest kitchen-space constraints

12:30 – 1:30 PM

1:30 – 2:15 PM
Session 5 – Philippe Reynaud, Senior Director Culinary Operations, Ocean Reef Club, Key Largo, Fla.
“Keeping F&B on a Roll: Food Trucks, Pop-Ups and Other Successful Surprises” – Chef Reynaud describes how Ocean Reef Club, with the largest F&B operation in the industry, continually seeks to reinvent how and where it provides exciting new culinary concepts to members and guests throughout its property.

2:15 – 2:45 PM
Break w/ sponsor table visits

2:45 – 4:30 PM
Session 6 – Chef to Chef Live (breakout sessions with Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa. and other moderators) – Free-flowing interchanges on a variety of topics that are always of interest and concern to all club chefs.

6:00 PM
Reception w/ Mystery Basket competition

(Evening free for dinner in Atlanta area)

9:30 – 11:00 PM
“Chef to Chef Lounge”


Tuesday, March 7

7:30 – 8:30 AM

8:30 – 9:30 AM
Session 7 – Brian Beland, CMC, Executive Chef and Food & Beverage Manager, The Country Club of Detroit, Grosse Pointe Farms, Mich.
Managing and Training to a Standard That Transmits to Other Departments” – Certified Master Chef Brian Beland shares insights and details about the great lengths that CCD’s F&B team takes to guarantee nothing less than perfect service.

9:30 – 10:30 AM
Session 8 – Andrea Van Willigan, Executive Chef, Bel-Air Country Club, Los Angeles, Calif.
“Leading and Motivating a Culinary Brigade”  – Chef Andi Van Willigan will highlight proven inspirational approaches for motivating her teams drawn from her career experience that includes opening restaurants for Gordon Ramsey of “Hell’s Kitchen” fame and now at one of America’s top private clubs. 

10:30 – 11:00 AM
Break w/ sponsor table visits

11:00 – 11:45 AM
Session 9 (w/ demo) – Jonn Ken Nishiyama, Garde Manger Chef, Cherokee Town & Country Club, Atlanta
“Garde Manger Design for All Seasons” – Chef John Nishiyama will demonstrate innovative ways to wow your membership with creative catering decorating ideas for catering and banquet events that can be planned and assembled with or without the help of maintenance departments.

 11:45 – 12:15 PM
Session 10 (w/ demo) – Nelson Millan, Executive Chef, San Antonio Country Club, San Antonio, Texas
“World of Flavors: Bringing the Latin American ‘Revolution’ to American Kitchens” – Chef Nelson Millan, who is also a Chef Instructor at the Culinary Institute of America’s San Antonio Campus, demonstrates how American chefs can find their own culinary independence through the Latin flavors, ingredients and techniques that continue to gain popularity.

12:15 – 1:15 PM

1:15 – 2:15 PM – Session 11
General Managers’ Panel: Maximizing Success and Satisfaction in Your Club Careers
In a session that emphasizes audience Q&A and interchange, General Managers of clubs with exemplary culinary reputations will provide insights from their career experiences into the keys for successful chef-GM relationships, and for how to best address and devise workable solutions for the operational and management issues that commonly arise in all club F&B and culinary programs.
Panel participants:
Kevin Carroll, CCM, General Manager and COO, Atlanta Athletic Club, Johns Creek, Ga.
Joe Krenn, CCM, Chief Operating Officer & General Manager, Farmington Country Club, Charlottesville, Va.
Brett Morris, General Manager/COO, The Polo Club of Boca Raton (Fla.) 

2:15 – 3:00 PM
Session 12 (w/ demo) — John Cornely, Executive Chef, and James Satterwhite, Pastry Chef, Charlotte (N.C.) Country Club
“Pastry For All Purposes” – Chefs Cornely and Satterwhite will collaborate to demonstrate ideas for making full use of pastry’s versatility, not only for desserts but also savory menu items such as tarts, pasta, doughs, etc. They will also provide insights for maximizing the efficiency of pastry operations within club kitchens.

3:00 – 3:15 PM
Break w/ sponsor table visits

3:15 – 4:00 PM
Session 13 — Terry Boston, Executive Chef, Des Moines Golf & Country Club, West Des Moines, Iowa
“Keeping the Passion in Wine Programs” – All clubs have recognized the value and appeal of regular wine-dinner programs and special wine-pairing dinners. But getting a program started is one thing; continually taking it to new levels and finding ways to broaden its appeal after it has been established is the challenge that now faces many clubs and their staffs. Chef Boston will draw on his experiences with Des Moines G&CC’s exemplary program to provide tips for special steps and approaches that can be taken with menu development, marketing and promotion, presentation and service to keep wine programs fresh and creative.

4:00 PM
Closing remarks/presentation of certificates