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.Attendance at these extra sessions will qualify for additional ACF and CMAA certification credits, in addition to those that can be earned from the regular Conference agenda. These sessions are offered at no additional cost—they are covered in full by Conference registration. See the session descriptions for more details on the special educational sponsor sessions that will be offered at the 2017 Conference (new registrants can select the sessions they would like to attend as part of the registration process).
1:00pm – 1:45pm: VGM Club
Celebrity Chef Ed Brown talks Savings & Sustainability
Join acclaimed Michelin-star Chef Ed Brown and VGM Club as they offer insight on creating & maintaining a fiscally-responsible operation. It’s true—you can keep the qualityand cut the costs. Listen to Chef Ed share great best practices and find out how your dollars can make sense. Ed will also open the floor to Q&A to offer advice on those tough questions facing the audience.
2:00pm-2:45pm: American Lamb Board
American Lamb Whole Animal Butchery
Join us for a whole lamb butchery demonstration. A local butcher and chef will breakdown a carcass of American Lamb and share tips for menuing all cuts. The lamb is raised locally and the shepherd will be on hand to talk about the American Lamb industry and how he raises sheep in the Pacific Northwest.
3:00pm-3:45pm: The Montague Company
Leading the Pack in Integrated Equipment
Creating a compact, full-service kitchen is now easier than ever! You are invited to come see how the recent acquisition of Turbo Coil, the industry’s leading refrigeration innovator, by The Montague Company, offers Club and Resort Chefs around the world the ability to configure their dream kitchen by conveniently and aligning primary cooking products such as griddles, broilers, ranges, ovens and the like adjacent to and integrated with chef bases, prep tables, drop-in cold wells and saute stations utilizing cutting edge, patented glycol and forced air refrigeration technology. Reliable temperature control, energy savings, space savings, labor savings and convenience are all direct benefits of The Montague Company’s expanded product line. Chef Craig and his team look forward to sharing with you our exciting new capabilities designed with YOU in mind.