2019 Chef to Chef Conference to Host Monday Night Pop-Up at Pythian Market

A Monday night gathering during the 11^th Annual Chef to Chef Conference, to be held in New Orleans March 10-12, 2019, will give attendees exclusive and extended use of the Pythian Market, a popular food hall that uniquely captures the Big Easy’s special flavors.

When Club & Resort Business’ Chef to Chef Conference returns to New Orleans for its 11^th Annual Conference, March 10-12, 2019, attendees will be treated to exclusive access to a uniquely New Orleans venue—the Pythian Market, a food hall located in an historic downtown building just a short walk or ride from the Hilton New Orleans Riverside that will be the Conference’s home base.

On Monday evening, March 11, the Pythian Market, which is normally open to the general public until 9 pm, will be closed to give Chef to Chef attendees exclusive access, from 5:30 to 9:30 pm that night, to the food and beverages offered by the variety of unique vendors that occupy the market’s stalls.

“Each food stall will offer special tastes of that vendor’s specialties throughout the evening, and the Market’s existing bar will be supported by two other popup bars,” reports Jerry Schreck, Executive Chef of Merion Golf Club (Ardmore, Pa.) and the National Conference Coordinator for the Chef to Chef Conference. “Everyone involved with the Market’s operation is extremely excited about the opportunity they will have to host and show off their food for our group of club chefs.

“Normally we keep Monday night open for Conference attendees to sample the local cuisine by going out to dinner on their own,” Schreck adds. “That option will still be available, even if they come to the Pythian reception. But I’m betting that with all of the interesting food choices they’re going to find at the Pythian Market, many will find that the vendors there will provide more than enough to gain a full experience about the New Orleans culinary scene.”

Related Video: Pythian Market is an urban food collective celebrating New Orleans’ undeniable spirit and the Pythian Building’s remarkable history. It is a gathering space for everyone, featuring local food purveyors, a fast craft bar, and retail vendors.

As in years past, the Chef to Chef Conference will feature unique opportunities for club chefs to discuss the latest food and beverage trends, challenges, and issues, while sharing best practices with other club chefs during valuable networking opportunities. And with the help of a newly formed advisory board, the agenda and related activities for 2019 will be even fresher, relevant and on target with the educational and professional development needs of the club/resort chef community.

Those registering before December 31, 2018 will earn a 5% early-bird registration discount.

For more information and to register, visit cheftochef.wpengine.com.

About C&RB’s Chef to Chef Conference

The Chef to Chef Conference is devoted exclusively to the special needs of club and resort food-and-beverage operations. The Conference agenda is designed by practicing club chefs, to assure that it will be of practical use for attendees from the food-and-beverage management teams of private, semi-private and daily-fee clubs, resorts, golf courses and city, dining and yacht clubs, including Executive Chefs, Chefs de Cuisine and Sous Chefs, General Managers, F&B Directors/Managers and Clubhouse Directors/Managers.

Attendees of the Chef to Chef Conference are eligible for American Culinary Federation (ACF) and Club Managers Association of America (CMAA) continuing-education credits.