2018 Chef to Chef Conference Sessions and Speakers

The 2018 Chef to Chef Conference Sessions and Speakers will present 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.


Monday, March 5

8:45 – 10:00 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


10:00 – 10:45 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.


11:15 AM – 12:00 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.


Noon – 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

8:30 – 9:30 AM: Education Session

Training and Motivation: “From Application to Orientation, and Beyond Day 1”

Presented by Jason Hall, CMC, Executive Chef, Myers Park CC, Charlotte, N.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.

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

Taking Pastry to New Levels for Both Regular and Special Occasions 

Presented by Brittani Brooker, Executive Pastry Chef, Ballantyne Country Club, Charlotte, N.C.


 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 – 2:45 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.


3:00 – 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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