About       Agenda       Speakers       Pricing

PlateCraft, an innovative new event proudly presented by Club + Resort Chef, aims to enhance the educational landscape for club chefs by offering a distinctive, intimate, and immersive two-day experience.

The inaugural PlateCraft event will occur at Cullasaja Club in Highlands, N.C., from November 5th to 7th, 2023. This carefully selected venue sets the stage for an unforgettable gathering where club chefs will have the opportunity to participate in a range of advanced culinary workshops. These workshops will cover topics such as advanced plating, sauce-making, garnishes, and butchery. Additionally, attendees will have the chance to embark on multiple club tours and indulge in immersive dining experiences.

PlateCraft is designed to provide an intimate setting that fosters meaningful connections and offers personalized attention to each participant. With a highly limited availability of only 15 registrations, attendees can anticipate an exclusive gathering where they can closely interact with industry-leading professionals and forge relationships with like-minded peers.

PlateCraft has a maximum capacity for the initial 15 registrants. If all spots are taken, securing a place on the waitlist is possible by completing the registration below. There is no cost to join the waitlist. Prompt communication will be made if a spot becomes available and you are next in line.

Exclusively dedicated to meeting the unique needs of club chefs, PlateCraft’s meticulously crafted agenda combines technical advancement with highly interactive sessions, ensuring attendees can immerse themselves in an unparalleled culinary learning experience.

1:00pm – Welcome to PlateCraft + Butchery Demo Intro
Presented by Scott Craig, WCMC, Executive Chef of Cullasaja Club and

Joanna DeChellis, Director of Editorial and Programming, Club + Resort Chef

1:00pm - 5:00pm – Exploring the Art and Science of Beef Fabrication
Presented by: Dr. Daniel Clark, Meat Scientist
During this live session, Dr. Daniel Clark, a meat scientist for Certified Angus Beef, will fabricate a side of beef. He will explain the science behind the animal and carcass (life cycle, diet, USDA grading, and the 10 specifications about the carcass that make Certified Angus Beef to 8% of all beef in the country). He will then break down the carcass into primals, sub-primals (loins) and what steaks come from those sub-primals.

5:00pm - 6:00pm – Break

6:30pm - 9:30pm – Opening Reception and Welcome Dinner @ Canyon Kitchen

PlateCraft's opening reception and dinner will be hosted at Canyon Kitchen, one of the most beautiful restaurant settings in the country, framed by verdant forests and meadows, encircled by thousand-foot granite cliffs.

6:00am - 7:00am – Nantahala State Forest Nature Hike (optional)
Led by Chris Connor, General Manager of Cullasaja Club, who helped carve many of the paths in the area.

8:00am - 9:00am – Breakfast @ The 1785 House

9:30am - 9:45am – Introduction + Housekeeping
Presented by Scott Craig, WCMC, Executive Chef of Cullasaja Club

9:45am - 10:15am – RATIONAL USA

Presented by RATIONAL USA

During this session, attendees will learn about the cutting-edge technology behind RATIONAL USA’s innovative line of cooking systems and explore how these ovens seamlessly blend precision, automation, and energy efficiency to revolutionize cooking in club kitchens. Attendees will gain insights into how the cooking systems can elevate a club culinary operation, optimize workflow, and deliver consistently exceptional results.

10:15am - 11:00am – Mastering Dry Aging and Fermentation Techniques

Presented by Richard Brumm, CEC, WCEC, CCA, AAC, Director of Culinary Operations and Executive Chef, Bonita Bay Club

In this education session, Chef Brumm will uncover the secrets behind two of gastronomy's most captivating techniques. He will delve into the meticulous art of dry aging, where time becomes the ultimate flavor enhancer, and explore the intricate science and precise conditions that yield tender, intensely flavorful meats. He will also discuss fermentation, where the magic of microorganisms transforms ordinary ingredients into extraordinary taste sensations. These time-honored practices can open doors to an array of palate-pleasing possibilities for club chefs.

11:00am - 11:45am – Advanced Garnishes and Techniques

Presented by Geo Lanez, MBA, CEC, Executive Chef, The Patterson Club

Step into a world of culinary artistry as Chef Lanez takes the stage to unravel the secrets of advanced and intricate garnish techniques that have wowed global culinary competitions. Drawing from a rich tapestry of experiences, Chef Lanez will guide attendees through a captivating journey of transforming garnishes from mere decoration into essential components of flavor and composition. He will explore how, why, and when certain applications work while encouraging attendees to think outside the box with their finishing touches, break paradigms, and push the skill of club chefs to the next level. 

11:45am - 12:30pm – Refining and Elevating the Center of the Plate

Presented by Scott Craig, WCMC, Executive Chef of Cullasaja Club

In this comprehensive education session, Chef Craig will explore protein bonding, sous vide cooking, and mousseline production. Attendees will learn how protein bonding affects texture and taste, from creating steak ash inlays to restructuring proteins for unique dishes. He will discuss the art of sous vide and uncover the secrets of "Cryo-Blanching." Attendees will also learn to craft chlorophyll-rich mousselines and experiment with hot-set and cold-set terrines. Chef Craig will share insights into elevating presentations with crusts and inlays for visual and sensory delight. Take-home practical materials, including a sous vide time/temperature guide, will ensure success in recreating these techniques.

12:30pm - 1:30pm – Lunch @ The 1785 House

1:30pm - 2:30pm – Break

2:30pm - 5:30pm – PlateCraft Lab: Hands-On Mastery Workshops
Presented by Richard Brumm, CEC, WCEC, CCA, AAC, Director of Culinary Operations and Executive Chef, Bonita Bay Club; Geo Lanez, MBA, CEC, Executive Chef, The Patterson Club and Scott Craig, WCMC, Executive Chef of Cullasaja Club

During these immersive, hands-on workshops, each attendee will be divided into groups of five to work for one hour in Cullasaja's kitchen with each of the PlateCraft Chef Presenters to bring the various techniques and lessons from the morning lectures to life.

5:30pm - 6:00pm – Break

6:15pm - 7:30pm – Club Tour: Highlands Country Club

Presented by Angel Herrera, Executive Chef, Highlands Country Club

8:00pm - 10:00pm – Dinner on the Mountain

Attendees will be treated to an Appalachian-themed dining experience catered by local restauranteurs, farms and chefs including Highlands Smokehouse, Eideweiss, Cullasaja Club and others.

10:00pm - 11:00pm – Unlock the Art of Cocktail Infusion

Presented by Chas Rahauser, Nature’s Highway, with Scott Craig, WCMC, Executive Chef of Cullasaja Club

During this after-hours event, attendees will learn about the art of crafting CBD-infused cocktails to elevate their mixology programs. They will learn and taste how to balance flavors, explore infusion techniques, and create innovative, relaxing concoctions.

7:00am - 8:00am – Breakfast @ The 1785 House

8:00am - 9:30am – The Plate Up

Presented by Richard Brumm, CEC, WCEC, CCA, AAC, Director of Culinary Operations and Executive Chef, Bonita Bay Club; Geo Lanez, MBA, CEC, Executive Chef, The Patterson Club and Scott Craig, WCMC, Executive Chef of Cullasaja Club

In this culmination, participants will utilize their crafted creations from PlateCraft to artistically assemble a final dish that embodies the essence of their acquired skills. Chefs Craig, Brumm and Lanez will impart photography insights, social media tactics, and additional tools, motivating attendees to showcase their achievements and knowledge, fostering industry-wide collaboration and pushing the boundaries of club culinary excellence.

9:30am - 10:00am – Mastering Food Photography with Your iPhone

Presented by Scott Craig, WCMC, Executive Chef of Cullasaja Club

In this session, Scott Craig will demystify the art of iPhone food photography. Attendees will discover how to harness the beauty of light and master the art of composing captivating food photos. They will then photograph their dishes using Chef Craig’s tips and tricks.

10:30am - 12:00pm – Club Tour: Wildcat Cliffs

Presented by Will Bystrzycki, Executive Chef, Wildcat Cliffs

12:30pm – Boxed Lunches + Final Remarks

Director of Culinary Operations, Executive Chef,
Bonita Bay Club

Executive Chef,

Wildcat Cliffs Country Club

Meat Scientist,

The Culinary Center

Executive Chef,

Cullasaja Club

Editor,
Club + Resort Chef

Executive Chef,

The Patterson Club

The all-inclusive registration fee will include:

+ All PlateCraft sessions

+ Welcome gift bag

+ Lodging in Cullasaja Club’s staff housing on November 5th & 6th

+ Dinner on November 5th at Canyon Kitchen in Sapphire, N.C.

+ Breakfast and lunch at Cullasaja Club on November 6th and 7th

+ Appalachian-themed dining experience catered by local restauranteurs, farms and chefs including Highlands Smokehouse, Cullasaja Club and others

+ Transportation to and from all PlateCraft experiences*

+ Behind-the-scenes tours of Cullasaja Club, Wildcat Cliffs and Highlands Country Club

+ Educational materials and mise en place for hands-on workshops

+ Continuing education credits

*Although transportation to and from the airport is not covered by the registration fee, we are actively exploring ride-share options for attendees. We will host a pre-conference logistics call to finalize these details.