2018 Chef to Chef Conference Agenda

Attendees of the Chef to Chef Conference are eligible for American Culinary Federation (ACF) and Club Managers Association of America (CMAA) continuing education credits.


Sunday, March 4

1:00 PM – 5:00 PM: Speaker rehearsals


1:00 PM – 4:00 PM: Sponsor sessions


6:00 PM: 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.


7:00 PM: Plated dinner with keynote address:

So You Are a Club Chef: Bringing ‘Consistent, Disruptive Innovation’ to Your World

Presented by Brad Barnes, CMC, CCA, AAC, Director of Consulting and Industry Programs, The Culinary Institute of America, Hyde Park, N.Y.


9:30 PM – 11:00 PM: Chef to Chef Lounge at Westin Seattle

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


Monday, March 5

7:30 – 8:30 AM: Breakfast


8:30 – 8:45 AM: 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.


8:45 – 10:00 AM: Education Session with Cooking Demonstration

Food & Wine Pairings:“The Perfect Match”—From Zinfandel and BBQ, Oysters and Sancere, to Stilton and Port. Why These Pairings Work!

Presented by Robert Mancuso CMC, Executive Chef, Bohemian Club, San Francisco


10:00 – 10:45 AM: Education Session with Cooking Demonstration

Taking ‘Plant-Forward’ Mainstream: Advancing Health and Sustainability

Presented by Brad Barnes, CMC, CCA, AAC, Director of Consulting and Industry Programs, The Culinary Institute of America, Hyde Park, N.Y.


10:45 – 11:15 AM: 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.


11:15 AM – 12:00 PM: Education Session with Cooking Demonstration

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

Presented by Kevin Brennan, Executive Chef, Detroit Athletic Club, Detroit, Mich.


Noon – 12:30 PM: Education Session

Human Resources & Risk Management Issues: Navigating the Minefield of Human Capital in the Workplace (Managing Risks Associated with Employment Practices Liability)

Presented by John Garber, Jr., CSP, SPHR, SHRM-SCP, KMRD Partners/Villanova University


12:30 – 1:30 PM: Lunch


1:30 – 2:30 PM: Education Session

Chef’s Panel: Certification, Saying No to Members, and Other ‘Burning Issues’

Panel Participants: Penelope Wong, Executive Chef, Glenmoor Country Club, Cherry Hills Village, Colo. (moderator) + Speaker Panelists


2:30 – 3:00 PM: 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.


3:00 – 4:30 PM: Education Session

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. Learn more.


6:00 – 8:00 PM : Reception at Westin Seattle 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. Learn more.


Evening free for dinner in Seattle area.


9:30 PM – 11:00 PM: Chef to Chef Lounge at Westin Seattle

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


Tuesday, March 6

7:30 – 8:30 AM: Breakfast


8:30 – 9:30 AM: Education Session

Training and Motivation: “From Application to Orientation, and Beyond Day 1”

Presented by Jason Hall, CMC, Executive Chef, Myers Park CC, Charlotte, N.C.


9:30 – 10:30 AM: Education Session

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

Presented by:

  • Russell Rosenberg, Executive Chef, The Union League Club, New York, N.Y.
  • Kelly Morrow, Executive Chef, Tavistock Country Club, Haddonfield, N.J.

10:30 – 11:00 AM: 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.


11:00 – 11:45 AM: Education Session with Cooking Demonstration

Taking Pastry to New Levels for Both Regular and Special Occasions 

Presented by Brittani Brooker, Executive Pastry Chef, Ballantyne Country Club, Charlotte, N.C.


 11:45 – 12:15 PM: Education Session with Cooking Demonstration

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

Presented by Greg Volle, Executive Chef, Country Club of Roswell (Ga.)


12:15 – 1:15 PM: Lunch


1:15 – 2:15 PMEducation Session with Cooking Demonstration

Expanding F&B Throughout and Beyond the Property; Making the Most of Venues Outside the Clubhouse

Presented by Micheal Armes, Executive Chef, Hound Ears Club, Boone, N.C.


2:15 – 2:45 PM: Education Session with Cooking Demonstration

Special Issues for Smaller Clubs: Taking Full Advantage of the Inherent Strengths That Come with Smaller Operations, While Guarding Against Potential Pitfalls

Presented by Joey Abitabilo, Executive Chef, Shelter Harbor Golf Club, Charleston, R.I.


2:45 – 3:00 PM: 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.


3:00 – 4:00 PM: Education Session with Cooking DemonstrationEric Floyd

Pacific Northwest Cuisine: A Chef’s Paradise—from Fresh Seafood and Game, Fruits and Mushrooms to Great Craft Beers and Exquisite Local Wines

Presented by Eric Floyd, Executive Chef, Washington Athletic Club, Seattle, Wash.


4:00 PM: Closing remarks/presentation of certificates

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