Agenda

See you in Seattle

Conference planners have lined up a number of exciting new attractions and features for the Seattle Conference. The full agenda and speaker lineup , along with registration information, will be available later this summer.

March 4, 2018

Sponsor Session
2:00pm  -  4:00pm
Sponsor Session

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'

Chef to Chef Bistro at Westin Seattle
6pm  -  7pm
Chef to Chef Bistro at Westin Seattle

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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Plated Dinner with Keynote Speaker
7pm
Plated Dinner with Keynote Speaker

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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Chef to Chef Lounge
9:30pm  -  11:00pm
Chef to Chef Lounge

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

Breakfast
7:30am  -  8:30am
Breakfast

Breakfast

Breakfast will feature an array of delicious options.

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Opening Remarks
8:30am  -  8:45am
Opening Remarks

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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Session 1
8:45am  -  10:00am
Session 1

Session 1

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

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Session 2
10:00am  -  10:45am
Session 2

Session 2

Topic: Contemporary Cuisine and Plate Design by a Master Chef

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Break with Sponsor Table Visits
10:45am  -  11:15am
Break with Sponsor Table Visits

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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Session 3
11:15am  -  12:00pm
Session 3

Session 3

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

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Session 4
12:00pm  -  12:30pm
Session 4

Session 4

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

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Lunch
12:30pm  -  1:30pm
Lunch

Lunch

Lunch will feature an array of delicious options.

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Session 5
1:30pm  -  2:30pm
Session 5

Session 5

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

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Break with Sponsor Table Visits
2:30pm  -  3:00pm
Break with Sponsor Table Visits

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'

Chef to Chef Live
3:00pm  -  4:30pm
Chef to Chef Live

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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Reception with Mystery Basket Competition
6:00pm  -  8:00pm
Reception with Mystery Basket Competition

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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Chef to Chef Lounge
9:30pm  -  11:00pm
Chef to Chef Lounge

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

Breakfast
7:30am  -  8:30am
Breakfast

Breakfast

Breakfast will feature an array of delicious options.

Click for more information on 'Breakfast'

Session 7
8:30am  -  9:30am
Session 7

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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Session 8
9:30am  -  10:30am
Session 8

Session 8

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

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Break with Sponsor Table Visits
10:30am  -  11:30am
Break with Sponsor Table Visits

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'

Session 9
11:00am  -  11:45am
Session 9

Session 9

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

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Session 10
11:45am  -  12:15pm
Session 10

Session 10

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

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Lunch
12:15pm  -  1:15pm
Lunch

Lunch

Lunch will feature an array of delicious options.

Click for more information on 'Lunch'

Session 11
1:15pm  -  2:15pm
Session 11

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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Session 12
2:15pm  -  3:00pm
Session 12

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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Break with Sponsor Table Visits
2:45pm  -  3:00pm
Break with Sponsor Table Visits

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'

Session 13
3:00pm  -  4:00pm
Session 13

Session 13

Topic: Management Companies Raise Their Culinary Profiles

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