2018 Chef to Chef Conference Materials

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.

View presentation here.

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. 

View presentation here.

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.

View Tofu Egg Salad recipe here.
View Honey Mustard Glaze recipe here.
View King Oyster “Carnitas” recipe here.
View King Oyster “Carnitas” Taco recipe here.
View Shrimpamole recipe here.

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.

View presentation here.

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

View presentation here.

“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.

View presentation here.

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.

View presentation here.

Taking Pastry to New Levels for Both Regular and Special Occasions 

 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.)

View presentation here.
View recipes here.

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.

View presentation here.

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.

View presentation here.

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.

View presentation here.