2018 Chef to Chef Conference Sessions and Speakers

The 2018 Chef to Chef Conference Sessions and Speakers presented on a variety of management and operational topics. Attendees are eligible for American Culinary Federation (ACF) and Club Managers Association of America (CMAA) continuing education credits.


Sunday, March 4

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.


Martin ReyesRobert Mancuso

Monday, March 5

8:45 – 9:45 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 and Martin Reyes, Certified Sommelier and Chief Wine Officer, Peter Paul Wines, Sonoma County, Calif. 


9:45 – 10:30 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.


11:00 AM – 11:45 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.


11:45 AM – 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


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


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.


Tuesday, March 6

Vincent Horville8:30 – 9:30 AM: Education Session

“New Spins on Old Classics”: Giving Them What They Know and Love, In Ways They Never Imagined

Presented by Vincent Horville, Executive Chef, The Metropolitan Club of the City of Washington, Washington, D.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.

Elena Clement11:00 – 11:45 AM: Education Session with Cooking Demonstration

Taking Pastry to New Levels for Both Regular and Special Occasions 

Presented by Elena Clement, CEPC, AAC, Owner, The Guiding Knife, Bowie, Md. (formerly Executive Pastry Chef, Chevy Chase (Md.) Club)


 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.)


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 – 3:00 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.


3:15 – 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.

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