2019 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 10

1:00 PM – 5:00 PM: Speaker rehearsals


1:00 PM – 5:00 PM: Sponsor sessions


6:00 PM: Opening reception with cocktails, hors d’ouevres

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:John Folse

Possibilities: The Life of a Chef

Presented by Chef John D. Folse, CEC, AAC, Chef John Folse & Company

Learn more here.


9:30 PM – 11:00 PM: Chef to Chef Lounge at the Hilton New Orleans Riverside 

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


Monday, March 11

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, will welcome attendees and sponsors to the 11th annual Chef to Chef Conference.


8:45 – 10:00 AM: Education Session with Cooking DemonstrationRussell Scott

Looking Closer: Staying Focused on the Key Culinary Details Amid Fast-Changing Trends and Technology 

Presented by Russell Scott, CMC, Culinary Director, The Club at Carlton Woods, The Woodlands, Texas


10:00 – 10:45 AM: Education Session with Cooking DemonstrationJ. Kevin Walker

Integrating Classic International Dishes into Everyday Club Menus

Presented by J. Kevin Walker, CMC, Executive Chef, Ansley Golf Club, Atlanta, Ga.


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

The Chef as Entrepreneur

Presented by Charles Carroll, CEC, AAC, HGT, Executive Chef, River Oaks Country Club, Houston, Texas 


Noon – 12:45 PM: Panel Discussion

Insights into Greatness—On-Stage Interviews with Leading Chefs from Within and Outside the Club Industry

Moderated by Charles Carroll, CEC, AAC, HGT, Executive Chef, River Oaks Country Club, Houston, Texas 


12:45 – 1:30 PM: Lunch


1:30 – 2:15 PM: Education Session with Cooking Demonstration

Making the Traditional Trendy: Putting a Contemporary Spin on Classic Desserts

Presented by Jennifer Kopp, CEPC, Executive Pastry Chef, The Metropolitan Club of The City of Washington, Washington, D.C. 


K. Scott Craig2:15 – 3:00 PM: Education Session with Cooking Demonstration

Reinventing Your Snack Bar and Other Satellite Dining Venues

Presented by K. Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations/Executive Chef, Myers Park Country Club, Charlotte, N.C.


3:00 – 3:30 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.


4:00 – 5:00 PM: Iron Chef” Mystery Basket Cookoff 


5:30 – 9:30 PM : Exclusive Dining Event at Pythian Market. Learn more here.


Tuesday, March 12

7:30 – 8:30 AM: Breakfast


8:30 – 9:30 AM: Education Session with Cooking Demonstration

Be Our Guest! How Guest-Chef Events Can Invite Members, Guests and Staff to Memorable Occasions

Presented by Richard Jallet, Executive Chef, Baltimore Country Club, Baltimore, Md., and Nelson Millán, Executive Chef, San Antonio Country Club, San Antonio, Texas


9:30 – 10:30 AM: Education Session with Cooking Demonstration

Behind the Plate-Up: Motiving and Challenging Your Kitchen Team While Keeping It Focused on the Common Goal

Presented by Joseph Leonardi, CMC, Executive Chef, The Country Club, Brookline, Mass. 


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 

Food & Beverage for Today’s Luxury Customer

Presented by Lawrence McFadden, CMC, General Manager/Chief Operating Officer, The Union Club, Cleveland, Ohio


11:45 – 12:30 PM: Education Session with Cooking Demonstration

The Power of Synergy: Combining Culinary School Education and Professional Kitchen Training 

Presented by Daniel Pliska, CEC, AAC, Chef Instructor, Ozarks Technical Community College, Springfield, Mo. (formerly Executive Chef/Assistant Manager, University Club of Missouri, Columbia, Mo.)


12:30 – 1:15 PM: Lunch


1:15 – 2:00 PMEducation Session with Cooking Demonstration

Changing Member Culture Through Health and Wellness 

Presented by Michael Ponzio, Executive Chef, Medinah Country Club, Medinah, Ill.


2:00 – 2:30 PM: Education Session with Cooking Demonstration 

Out-of-the-Box Outdoor Events and Going Chaferless

Presented by David Daddezio, Executive Chef, Vicmead Hunt Club/Bidermann Golf Course, Wilmington, Del., and Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa.


2:30 – 4:00 PM: Chef to Chef Live

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. New this year: “Rotating Moderators”


4:00 PM: Closing remarks