Taste of Texas: Exclusive Wagyu Ranch and San Antonio Country Club Tour
On Saturday, March 2, 2024, a limited group of attendees will have the extraordinary opportunity to immerse themselves in an exclusive double feature—a captivating tour of a Wagyu beef ranch followed by an exploration of the inner culinary workings at San Antonio Country Club.
Departing from the Austin Marriott Downtown at 10 a.m., attendees will be transported in luxury buses to Landgraf Ranch at Walnut Creek in Red Rock, Texas. Here, the distinguished rancher, Kenny Landgraff, will guide guests through the ranch, providing insights into the intricacies behind raising Wagyu and Angus cattle. He will share the ranch's unwavering commitment to animal welfare, breeding, and production. The ranch tour will culminate with a delectable lunch featuring Landgraf Ranch Wagyu burgers.
Afterwards, attendees will board the luxury buses and travel to San Antonio CC, where Executive Chef Eduardo Castillo, CEC, and the club's esteemed leadership team, will offer an exclusive behind-the-scenes tour of SACC's impressive $8 million food and beverage operation. To conclude the tour, attendees will savor a lavish feast featuring Texan beef, Texan wines, and an array of iconic regional ingredients and cuisines.
This exclusive tour, which costs an additional $799, is available to the first 56 registrants who choose to include it as part of their full conference registration. The tour package includes round-trip transportation from Austin to the ranch and club, as well as lunch, dinner, and beverages.
12:00 PM - 12:45 PM
Pre-Conference Workshop: Easy to Bake, Easy to Love
Workshop Speaker: Johan Coppens, Master Baker Vandemoortele Bakeries
Chef Coppens will present a bakery technology called Bake Up. He will showcase the ease of baking Freezer to oven pastry and croissants in combination with the convenience of turning those baked goods into a creation showing personal touch and creativity.
Sponsored By:
12:00 PM - 12:45 PM
Pre-Conference Workshop: Ventless Cooking Solutions and Automation
Workshop Speaker: Ronald A. Massaro C.E.C, Regional Vice President of Sales
Ventless cooking solutions and automation account for less skilled labor, faster production means fresher food, much less expensive to operate than traditional cooking means, and can create new revenue streams with non-traditional spaces that can be converted to food production areas.
Sponsored By:
1:00 PM - 1:45 PM
PreConference Workshop: Cooking in a Connected Kitchen with RATIONAL
Workshop Speaker: National Corporate Chef James Haberstroh and Product Manager Harper Robinson
Discover the future of club foodservice with RATIONAL's digital cooking platform, ConnectedCooking. Explore how you can revolutionize your club’s foodservice program and kitchen operations with seamless remote monitoring of your iCombi Pro and iVario Pro units, recipe management, and equipment maintenance. Plus, ConnectedCooking’s global recipe book can enhance your club’s menu. Ensure consistent culinary quality and simplified, efficient operations. Join us to see how RATIONAL is redefining club foodservice through intelligent cooking.
Sponsored By:
1:00 PM - 1:45 PM
PreConference Workshop: Chef’s Guide to Ibérico Pork “The Wagyu of Pork” and Its Variety of Unique Cuts
Wokshop Speakers: Benjamin Udave, Vice President of Culinary & Brand Innovation/Partner | Micheal Puglisi, Senior Director of Product & Brand Development
Discover the world of premium craft proteins with ThinkCulinary. A company made by chefs for chefs. Our team has traveled around the world to find the best meat products for chefs to feature in their restaurants, and one is Campo Grande’s Ibérico Pork. In this panel, we will highlight the unique cuts found in Ibérico pigs, showcase how they would be used traditionally, and provide inspiration with recipes we would use to serve these cuts.
Sponsored By:
2:00 PM - 2:45 PM
Pre-Conference Workshop: Beef Economics - Supply Chain and the Beef Cycle
Workshop Speaker: Chef Pete Geoghegan, Cargill Culinary Director.
Follow Chef Pete as he reviews beef market cycle and how chefs and operators can adjust for assured supply. Along with a demonstration of unique fabrication techniques that can save you money and add a new item to your menu.
Sponsored By:
2:00 PM - 2:45 PM
Pre-Conference Workshop: What Vaquero Club Chef Nelson Millán Discovered Down Under
Workshop Speakers: Chef Nelson Millán, Vaquero Club & Sabina Kindler, Meat & Livestock Australia
Join Vaquero Club Chef Nelson Millán for a “travelogue” style view of his recent “paddock to plate” tour of Australia’s beef industry. Alongside firsthand stories of Australia’s unique environment, culinary scene, people, and farming systems, Chef Millán will share a tasting of one of the memorable food experiences, an Aussie Wagyu Beef Brisket Bacon.
Sponsored By:
2:00 PM - 2:45 PM
Pre-Conference Workshop: Interview Mastery: A Chef’s Guide to Assembling a Stellar Culinary Team
Workshop Speakers: Annette Whittley and Lawrence McFadden, CMC, ECM Search & Consulting Executives, KOPPLIN KUEBLER & WALLACE
In this session we will delve into the art of conducting impactful interviews to select top-tier talent for your kitchens. From crafting compelling interview questions to evaluating culinary skills and cultural fit, participants will gain invaluable insights into the intricacies of the hiring process. Whether you’re a rising chef or an established culinary leader, this session provides practical strategies to elevate your team through effective and insightful interviewing techniques.
Sponsored By:
3:00 PM - 3:45 PM
Pre-Conference Workshop: Northstar F&B - Chef to Staff to Table
Workshop Speaker: Andrew Bulloch, VP, International Sales
Explore Northstar’s software solutions for F&B POS, Maître d’, Kitchen Displays, Dining Reservations and Member Grab and Go. How a single database solution can provide the information you need.
Sponsored By:
3:00 PM - 3:45 PM
Pre-Conference Workshop: Local BaaaBQ Mastery
Workshop Speakers: Chef Kareem El-Ghayesh with KG BQQ & Long time Rancher Alan McAnelly
Explore the local world of baaaBQ mastery. Chef Kareem El-Ghayesh from KG BBQ and Regenerative Farmer Alan McAnelly have come together to create a unique culinary experience. Their presentation celebrates the fusion of Egyptian and Middle Eastern flavors with beloved Texas BBQ and local lamb. Whether you are a barbecue enthusiast or just looking for a fun and educational experience, stick around for a chance to win American Lamb cuts featured in the BBQ demo.
Sponsored By:
3:00 PM - 3:45 PM
Pre-Conference Workshop: How to Win at Oysters
Workshop Speaker: Bekah Angoff, Wulf’s Fish Director of Procurement and certified member of the Oyster Masters Guild
Oysters are the heart of any raw bar, but how much do you really know about this beloved bivalve? Take your knowledge to the next level with a review of the oyster’s life cycle, common culture methods and how they impact the final product, tips on how to build an oyster list year-round, and how to educate your staff to sell your choices. Bring your questions!
Sponsored By:
1:00 PM - 4:00 PM
Speaker Technical Rehearsal
5:00 PM - 6:30 PM
Opening Cocktail Hour
6:30 PM - 6:40 PM
Welcome to the 2024 Chef to Chef Conference
By Joanna DeChellis Director of Editorial and Programming | Club + Resort Chef
6:40 PM - 7:30 PM
Keynote Address: Cultivating Progressive Club Kitchens
Celebrated for his culinary expertise, transformative approach to kitchen culture, and revolutionizing Southern cuisine, Brock is poised to deliver an electrifying presentation that promises to blend his deep respect for culinary traditions with innovative approaches to modern cooking and kitchen management. His address is expected to inspire, challenge and invigorate Chef to Chef attendees, setting a dynamic tone for the entire conference.
7:30 PM - 10:00 PM
#CheftoChef2024 Kickoff Party at Banger's Sausage House
Kick off the 2024 Chef to Chef Conference in true Texas style—after our pre-conference workshops, opening cocktail reception and keynote address by Chef Sean Brock—at Banger’s Sausage House & Beer Garden, located within walking distance of the Austin Marriott Downtown.
From 7:30 PM to 10:00 PM, attendees will experience Texas' largest tap beer selection with over 202 unique brews to try, indulge in a feast of smoked meats and sausages, and enjoy live music while connecting with fellow club chefs. The opening kickoff party, a crowd favorite, sets the stage for the exciting days ahead and is included with registration.
Chef Michael Matarazzo's presentation will emphasize the importance of clear and empathetic communication, distinguishing between assertiveness and aggressiveness. Matarazzo will provide practical strategies for overcoming communication barriers and resolving conflicts constructively. He will also stress the significance of nonverbal communication and building rapport. Attendees will gain valuable tools to enhance their interpersonal skills and confidently navigate various professional situations.
9:15 AM - 10:00 AM
General Session 2: Employee Meal Programs: The River Oaks Recipe for a Happier, More Productive Team
The employee meal program at River Oaks CC is nothing short of inspiring. It demonstrates how a well executed program can enhance both employee satisfaction and productivity, benefiting a club's overall success. In this session, Chef Carroll will discuss the significance and importance of nurturing a positive workplace culture through thoughtfully crafted meal programs and break spaces. He will illustrate how these initiatives have enhanced employee morale and productivity. He will also offer actionable strategies for designing a program that cater to diverse dietary preferences and needs, guaranteeing inclusivity within the organization. River Oaks CC's comprehensive approach will leave the audience inspired to implement effective employee meal programs within their own clubs.
10:00 AM - 10:30 AM
Networking Break
Networking Break With Sponsor Table Visits
10:30 AM - 11:15 AM
General Session 3 + DEMO: Revolutionizing Member Engagement Through Social Media
By Michael Ponzio Executive Chef | Park Ridge Country Club
Chef Michael Ponzio will discuss how the interaction and communication between club chefs and members have evolved, focusing on the power of social media and content development. He will share how he uses short cooking videos to engage members, share culinary expertise, and foster a sense of community. He will emphasize that this digital approach has benefited the club and created opportunities for personal growth and collaboration, ultimately enhancing the culinary experience for all parties involved.
11:15 AM - 12:00 PM
General Session 4: Mastering Transitions: From Chef to Assistant General Manager
This presentation will delve into the career transition of Joseph Leonardi, an ACF Certified Master Chef, who moved out of his role as Director of Culinary to become the Assistant General Manager of St. Andrews Country Club. The central theme of his presentation will focus on the shift from the back of the house to becoming a prominent, member-facing presence in the front of the house. Leonardi will discuss his decision to embrace new challenges in a leadership role and his ability to foster relationships and collaborate effectively with staff and members, ultimately showcasing his adaptability and dedication to enhancing the member experience at the club.
12:00 PM - 1:00 PM
Lunch
1:00 PM - 1:45 PM
General Session 5 + DEMO: Hydrocolloids Made Simple
By April Johnson Bocuse d'Or Team USA 2023 Team Assistant
Understanding hydrocolloid science in cooking is essential for unlocking culinary innovation through enhanced textures and presentation. In this session, Chef Johnson will illustrate how accessible hydrocolloids are to use while demonstrating practical applications for everyday use by club chefs. Her demonstration will feature well-known hydrocolloids like agar-agar and xanthan gum and less commonly used ones like kappa and iota carrageenans, ultra-tex, and ultra-sperse. With the latest research and valuable insights, Chef Johnson's presentation is poised to inspire club chefs to experiment and elevate their culinary creations.
1:45 PM - 2:30 PM
General Session 6 + DEMO: The Art and Science of Charcuterie
In this session, Chef Leinen will discuss the art of sausage making and charcuterie craftsmanship. He will share best practices for selecting ingredients, recipes, innovation, and balancing traditions and trends. He will showcase simple ways to implement a charcuterie program in a club operation and how to use the program to drive team development and engage members.
2:30 PM - 3:00 PM
Networking Break
Networking Break With Sponsor Table Visits
5:00 PM - 8:00 PM
Chef to Chef Food + Drink Fest
This exclusive event will take place a short walk from the conference host hotel, and admission is included in your registration. The food hall features a collection of Austin's most celebrated eateries, vibrant live music, and open bars, setting the stage for a perfect evening of networking and culinary indulgence.
Here’s a glimpse of the mouth-watering experiences that await:
- Little Wu: Dive into a world of authentic flavors with dishes spanning all eight styles of Chinese cuisine.
- Taco Pegaso: Experience the zest and vivacity of Mexican street food, complemented by an array of refreshing beverages.
- Freshii: Delight in a variety of everything from salads and wraps to nourishing bowls, soups, cold-pressed juices, smoothies, and more.
- Austin Rotisserie: Relish in rotisserie chicken, artfully prepared with both Mexican and Parisian twists.
- Jewboy Sliders: Savor an eclectic mix of sliders, including Reuben, French dip, and falafel varieties, accompanied by tempting sides like mini latkes, border-style queso, fries, and more.
- Four Brothers: Explore the rich flavors of Venezuelan cuisine, crafted to perfection.
In his session, Shawn Loving, CMC, Executive Chef of the Detroit Athletic Club, will share the universal lessons learned from managing a union workforce, emphasizing that these insights are applicable across all staffing situations. Loving will highlight the importance of effective communication, negotiation skills, and building trust and respect, which are crucial in fostering a positive and productive work environment. He will demonstrate how these principles of engaging with union representatives and employees can be seamlessly applied to enhance collaboration, employee engagement, and motivation in any team setting.
Attendees will leave with actionable strategies for creating a more engaged and cohesive team, emphasizing the significance of the human element in every staffing scenario. Chef Loving’s unique perspective will offer a roadmap to navigating staffing challenges, ensuring a harmonious and effective workplace.
This session is a must-attend for those looking to apply the depth of union management lessons to broader staffing contexts, promoting respect, trust, and collaboration across the board.
9:15 AM - 10:00 AM
General Session 8: Mentorship and Reverse Mentorship in Culinary Club Operations
Chefs Kevin Walker, CMC, and Shannon Farmer will explore the benefits of mentorship and reverse mentorship. They will discuss how mentorship can nurture culinary skills and facilitate knowledge transfer while reverse mentorship can keep tenured culinarians innovative and adaptable. Both approaches will be emphasized as tools for building a culture of learning, fostering collaboration, and developing future culinary leaders within the club.
10:00 AM - 10:30 AM
Networking Break
Networking Break With Sponsor Table Visits
10:30 AM - 11:15 AM
General Session 9 + DEMO: The Art of Exclusion: Crafting upscale, creative and delicious gluten & dairy-free dining experiences
By Chloe Dykes Executive Chef | Lexington Country Club
Club chefs are tasked with the challenge of staying at the forefront of culinary trends while accommodating the distinctive preferences of their members and guests. They must embrace new techniques to stay on the cutting edge of their craft. Club chefs must master the art of creating mouthwatering dishes that transcend dietary limitations, particularly those devoid of gluten and dairy. In this session, Chef Chloe Dykes will demonstrate how to provide inclusive culinary experiences that prioritize delicious food over the ingredients being left out.
11:15 AM - 12:00 PM
General Session 10: The Decline of Member Etiquette: How to Address Bad Behavior
In this session, Chef Scott Craig will discuss the need for open and respectful communication between managers and members. He will stress the importance of establishing clear behavior guidelines and training staff to handle difficult situations professionally. Attendees will learn how crucial these elements are in maintaining a positive club atmosphere while ensuring a culinary program has the support to operate smoothly.
12:00 PM - 1:00 PM
Lunch
1:00 PM - 1:45 PM
General Session 11 + DEMO: The Final Step: Plating and Garnishing
Executive Chef Daniel Montano will discuss and demo a variety of plating and garnishing techniques. He will emphasize the pivotal role presentation plays in elevating the dining experience for members and guests. He will highlight the importance of balancing flavors and aesthetics, using fresh, seasonal ingredients for vibrant dishes, and incorporating creative garnishing techniques. His presentation will demonstrate how thoughtful plating and artistic garnishing can transform a dish into a work of art that both delights the palate and captivates the eye.
1:45 PM - 2:30 PM
General Session 12: Medals, Mentorship, and Bocuse: Lessons from the Global Culinary Arena
By Corey B. Siegel Chef | 2-time Culinary World Cup Gold Medalist | 3-time Culinary Olympic gold medalist
Corey Siegel's impressive culinary journey, from a devoted student to becoming the youngest ACF Culinary Team USA member in history, is adorned with over 15 medals from national and international competitions, including gold at the 2014 Culinary World Cup, a first-place finish at the 2015 American Culinary Classic, and three gold medals at the 2016 Culinary Olympics. During his presentation, Chef Siegel will share stories about significant moments that directly relate to important industry lessons. He'll discuss the profound impact of mentorship, the importance of self-improvement, strategies for nurturing creativity, and the pivotal role of kindness within the culinary industry.
By Patrice Hewski Certified Sommelier, Beverage Manager | Commonwealth National Golf Club & Manor House
Patrice Hewski will delve into the artistry of mixology, highlighting the meticulous craftsmanship behind the beverage program at Commonwealth National Golf Club & Manor House. She will discuss the evolving landscape of cocktail culture, emphasizing the growing popularity of innovative ingredients and techniques. Attendees will gain a newfound appreciation for the creativity and skill that goes into crafting modern cocktails and a fresh perspective on the ever-changing trends shaping the world of libations.
3:00 PM - 3:45 PM
Breakout Session 13B: Beyond Par: Preparing for a Tour Event
Join Chef Nick Barrington, a seasoned club chef with over 30 PGA Tour Events under his belt, as he provides valuable insights into the intricate world of culinary operations during top-tier golf events. Drawing from his extensive experience, Chef Barrington will delve into the logistical challenges that culinary teams face and reveal the tried-and-true best practices required to execute a Tour-level event flawlessly. With a wealth of knowledge gained from his roles at Arnold Palmer Bay Hill Club & Lodge during the Arnold Palmer Invitational and East Lake Golf Club during THE TOUR CHAMPIONSHIP & FedEx Cup, Chef Barrington will share firsthand accounts of his experience with attendees. Attendees will gain a deeper understanding of the specific expectations and standards set by professional golfers and Tour Partners when it comes to culinary excellence.
4:00 PM - 4:45 PM
Breakout Session 14A: Building a Pastry Program from Scratch
Following Pastry Chef Mellisa Root's captivating presentation at the 2023 Chef to Chef Conference, highlighting the significance of in-house pastry production, The Club at Carlton Woods will share an equally inspiring narrative brimming with actionable insights for clubs considering this endeavor.
Vanessa Tristan, CEPC, was originally hired as a pantry cook fresh out of culinary school. Her passion for baking and pastry was evident from the outset, prompting the club to invest in her culinary education by sending her back to school to earn her degree. Upon graduation, Chef Tristan returned to the club and embarked on the ambitious journey of establishing a comprehensive baking and pastry program from the ground up. In this enlightening presentation, Chef Tristan and Executive Chef Wes Tyler will lead attendees through the meticulous steps she took, the obstacles she surmounted, and the impressive successes she has achieved thus far. Her story will serve as a wellspring of inspiration and a repository of practical ideas, offering valuable guidance to attendees interested in venturing into in-house pastry production.
4:00 PM - 4:45 PM
Breakout Session 14B: The Turnaround: Taking your culinary operation from good—or not so good—to great
Chef Tim Recher will discuss the significance of building a strong personal brand and its connection to organizational culture. Key points include seizing low-hanging opportunities, forging valuable alliances with supervisors and stakeholders, assembling a supportive team, and creating impactful first impressions. He will also explore the importance of embracing change, understanding market dynamics, balancing excellence with pragmatism, infusing enthusiasm into work, and leveraging the contagious nature of success to propel your career forward.
5:00 PM - 7:00 PM
2024 Club + Resort Chef of the Year Culinary Competition
During an evening cocktail reception on Tuesday, March 6th, four club chef competitors will face off in a mystery basket-style culinary competition. Only one will take home the title of "Club + Resort Chef of the Year." The competition will feature two exciting rounds, with audience votes and judging of each dish by a select team of taste-testers determining the winners.
7:00 - 7:15
Closing Remarks + 2025 Chef to Chef Conference Location Revealed
By Joanna DeChellis Director of Editorial and Programming | Club + Resort Chef