2019 Agenda

[vc_row][vc_column][themeum_title position=”left” title=”Sunday, March 10″ size=”28″][vc_column_text css=”.vc_custom_1564147678760{margin-top: -2px !important;margin-bottom: -2px !important;border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-top: 10px !important;padding-bottom: 10px !important;padding-left: 46px !important;background-color: #f9f9f9 !important;border-left-color: #efefef !important;border-left-style: solid !important;border-right-color: #efefef !important;border-right-style: solid !important;border-top-color: #efefef !important;border-top-style: solid !important;border-bottom-color: #efefef !important;border-bottom-style: solid !important;}”]

2:00 PM – 5:00 PM: Speaker rehearsals

[/vc_column_text][vc_column_text css=”.vc_custom_1564147686136{margin-top: -2px !important;margin-bottom: -2px !important;border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-top: 10px !important;padding-bottom: 10px !important;padding-left: 46px !important;background-color: #f9f9f9 !important;border-left-color: #efefef !important;border-left-style: solid !important;border-right-color: #efefef !important;border-right-style: solid !important;border-top-color: #efefef !important;border-top-style: solid !important;border-bottom-color: #efefef !important;border-bottom-style: solid !important;}”]

2:00 PM – 3:45 PM: Sponsor sessions

[/vc_column_text][vc_tta_accordion style=”modern” shape=”square” c_icon=”chevron” active_section=”-2″ collapsible_all=”true”][vc_tta_section title=”6:00 PM: Opening reception with cocktails, hors d’ouevres” tab_id=”1560893374922-5e3e2db9-9d8b”][vc_column_text css_animation=”none”]This opening reception will feature cocktails, hors d’oeuvres and plenty of opportunities for networking between attendees and sponsors.[/vc_column_text][/vc_tta_section][vc_tta_section title=”7:00 PM: Plated dinner with keynote address” tab_id=”1564071451516-5f140b75-cb49″][vc_row_inner][vc_column_inner width=”3/4″][vc_column_text css_animation=”none”]Possibilities: The Life of a Chef Presented by Chef John D. Folse, CEC, AAC, Chef John Folse & Company[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”1679″ img_size=”125×125″ alignment=”center” onclick=”custom_link” css_animation=”none” link=”/speaker/john-d-folse-cec-aac/”][/vc_column_inner][/vc_row_inner][/vc_tta_section][vc_tta_section title=”9:30 PM – 11:00 PM: Chef to Chef Lounge at the Hilton New Orleans Riverside” tab_id=”1564072247492-e8e44ed8-080a”][vc_column_text css_animation=”none”]The late-night Chef to Chef Lounge will feature an open bar and give attendees additional opportunities for relaxed, informal networking.[/vc_column_text][/vc_tta_section][/vc_tta_accordion][/vc_column][/vc_row][vc_row][vc_column][themeum_title position=”left” title=”Monday, March 11″ size=”28″][vc_column_text css=”.vc_custom_1564147694495{margin-top: -2px !important;margin-bottom: -2px !important;border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-top: 10px !important;padding-bottom: 10px !important;padding-left: 46px !important;background-color: #f9f9f9 !important;border-left-color: #efefef !important;border-left-style: solid !important;border-right-color: #efefef !important;border-right-style: solid !important;border-top-color: #efefef !important;border-top-style: solid !important;border-bottom-color: #efefef !important;border-bottom-style: solid !important;}”]

7:30 – 8:30 AM: Breakfast

[/vc_column_text][vc_tta_accordion style=”modern” shape=”square” c_icon=”chevron” active_section=”-2″ collapsible_all=”true”][vc_tta_section title=”8:30 – 8:45 AM: Opening Remarks” tab_id=”1564072585313-b757ca2b-1894″][vc_column_text css_animation=”none”]During these brief opening remarks, Tom McIntyre, Vice President Group Publisher, Club + Resort Business/Chef to Chef, will welcome attendees and sponsors to the 11th annual Chef to Chef Conference.[/vc_column_text][/vc_tta_section][vc_tta_section title=”8:45 – 10:00 AM: Education Session with Cooking Demonstration” tab_id=”1564072585346-ad2470f6-532d”][vc_row_inner][vc_column_inner width=”3/4″][vc_column_text css_animation=”none”]Looking Closer: Staying Focused on the Key Culinary Details Amid Fast-Changing Trends and Technology Presented by Russell Scott, CMC, Culinary Director, The Club at Carlton Woods, The Woodlands, Texas[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”1681″ img_size=”125×125″ alignment=”center” onclick=”custom_link” css_animation=”none” link=”/speaker/russell-scott-cmc-che/”][/vc_column_inner][/vc_row_inner][/vc_tta_section][vc_tta_section title=”10:00 – 10:45 AM: Education Session with Cooking Demonstration” tab_id=”1564072896121-efb54594-50c8″][vc_row_inner][vc_column_inner width=”3/4″][vc_column_text css_animation=”none”]Integrating Classic International Dishes into Everyday Club Menus Presented by J. Kevin Walker, CMC, Executive Chef, Ansley Golf Club, Atlanta, Ga.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”1682″ img_size=”125×125″ alignment=”center” onclick=”custom_link” css_animation=”none” link=”/speaker/j-kevin-walker-cmc-aac/”][/vc_column_inner][/vc_row_inner][/vc_tta_section][vc_tta_section title=”10:45 – 11:15 AM: Break with Sponsor Table Visits” tab_id=”1564072585480-cc055038-6a47″][vc_column_text css_animation=”none”]Attendees will have ample time to visit with sponsors at their tables and network with one another during breaks. Refreshments, beverages and coffee will be provided.[/vc_column_text][/vc_tta_section][vc_tta_section title=”11:15 AM – 12:00 PM: Education Session” tab_id=”1564073101242-cdad54ca-c6f8″][vc_row_inner][vc_column_inner width=”3/4″][vc_column_text css_animation=”none”]The Chef as Entrepreneur Presented by Charles Carroll, CEC, AAC, HGT, Executive Chef, River Oaks Country Club, Houston, Texas[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”1687″ img_size=”125×125″ alignment=”center” onclick=”custom_link” css_animation=”none” link=”/speaker/charles-m-carroll-cec-aac/”][/vc_column_inner][/vc_row_inner][/vc_tta_section][vc_tta_section title=”12:00 PM – 12:45 PM: Panel Discussion” tab_id=”1564073175270-80075cb6-dd18″][vc_row_inner][vc_column_inner width=”3/4″][vc_column_text css_animation=”none”]Insights into Greatness—On-Stage Interviews with Leading Chefs from Within and Outside the Club Industry Presented by Charles Carroll, CEC, AAC, HGT, Executive Chef, River Oaks Country Club, Houston, Texas[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”1687″ img_size=”125×125″ alignment=”center” onclick=”custom_link” css_animation=”none” link=”/speaker/charles-m-carroll-cec-aac/”][/vc_column_inner][/vc_row_inner][/vc_tta_section][/vc_tta_accordion][vc_column_text css=”.vc_custom_1564149484319{margin-top: -23px !important;margin-bottom: -2px !important;border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-top: 10px !important;padding-bottom: 10px !important;padding-left: 46px !important;background-color: #f9f9f9 !important;border-left-color: #efefef !important;border-left-style: solid !important;border-right-color: #efefef !important;border-right-style: solid !important;border-top-color: #efefef !important;border-top-style: solid !important;border-bottom-color: #efefef !important;border-bottom-style: solid !important;}”]

12:45 – 1:30 PM: Lunch

[/vc_column_text][vc_tta_accordion style=”modern” shape=”square” c_icon=”chevron” active_section=”-2″ collapsible_all=”true”][vc_tta_section title=”1:30 – 2:15 PM: Education Session with Cooking Demonstration” tab_id=”1564073310797-19867e7e-e4f9″][vc_row_inner][vc_column_inner width=”3/4″][vc_column_text css_animation=”none”]Making the Traditional Trendy: Putting a Contemporary Spin on Classic Desserts Presented by Jennifer Kopp, CEPC, Executive Pastry Chef, The Metropolitan Club of The City of Washington, Washington, D.C. [/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”1683″ img_size=”125×125″ alignment=”center” onclick=”custom_link” css_animation=”none” link=”/speaker/jennifer-kopp-cepc/”][/vc_column_inner][/vc_row_inner][/vc_tta_section][vc_tta_section title=”2:15 – 3:00 PM: Education Session with Cooking Demonstration” tab_id=”1564073485108-0605f31d-39ce”][vc_row_inner][vc_column_inner width=”3/4″][vc_column_text css_animation=”none”]Behind the Plate-Up: Motivating and Challenging Your Kitchen Team While Keeping It Focused on the Common Goal Presented by Joseph Leonardi, CMC, Executive Chef, The Country Club, Brookline, Mass.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”1686″ img_size=”125×125″ alignment=”center” onclick=”custom_link” css_animation=”none” link=”/speaker/joseph-m-leonardi-cmc/”][/vc_column_inner][/vc_row_inner][/vc_tta_section][vc_tta_section title=”3:00 – 3:30 PM: Break with Sponsor Table Visits” tab_id=”1564074176995-f92cce44-3a2b”][vc_column_text css_animation=”none”]Attendees will have ample time to visit with sponsors at their tables and network with one another during breaks. Refreshments, beverages and coffee will be provided.[/vc_column_text][/vc_tta_section][/vc_tta_accordion][vc_column_text css=”.vc_custom_1564149673540{margin-top: -23px !important;margin-bottom: -2px !important;border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-top: 10px !important;padding-bottom: 10px !important;padding-left: 46px !important;background-color: #f9f9f9 !important;border-left-color: #efefef !important;border-left-style: solid !important;border-right-color: #efefef !important;border-right-style: solid !important;border-top-color: #efefef !important;border-top-style: solid !important;border-bottom-color: #efefef !important;border-bottom-style: solid !important;}”]

4:00 – 5:00 PM: Iron Chef Cookoff

[/vc_column_text][vc_column_text css=”.vc_custom_1564147719089{margin-top: -2px !important;margin-bottom: -2px !important;border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-top: 10px !important;padding-bottom: 10px !important;padding-left: 46px !important;background-color: #f9f9f9 !important;border-left-color: #efefef !important;border-left-style: solid !important;border-right-color: #efefef !important;border-right-style: solid !important;border-top-color: #efefef !important;border-top-style: solid !important;border-bottom-color: #efefef !important;border-bottom-style: solid !important;}”]

5:30 – 9:30 PM: Exclusive Dining Event at Pythian Market

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][themeum_title position=”left” title=”Tuesday, March 12″ size=”28″][vc_column_text css=”.vc_custom_1564147726047{margin-top: -2px !important;margin-bottom: -2px !important;border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-top: 10px !important;padding-bottom: 10px !important;padding-left: 46px !important;background-color: #f9f9f9 !important;border-left-color: #efefef !important;border-left-style: solid !important;border-right-color: #efefef !important;border-right-style: solid !important;border-top-color: #efefef !important;border-top-style: solid !important;border-bottom-color: #efefef !important;border-bottom-style: solid !important;}”]

7:30 – 8:45 AM: Breakfast

[/vc_column_text][vc_tta_accordion style=”modern” shape=”square” c_icon=”chevron” active_section=”-2″ collapsible_all=”true”][vc_tta_section title=”8:45 – 9:45 AM: Education Session with Cooking Demonstration” tab_id=”1564074597645-a1c3b983-1a92″][vc_row_inner][vc_column_inner width=”3/4″][vc_column_text css_animation=”none”]Be Our Guest! How Guest-Chef Events Can Invite Members, Guests and Staff to Memorable Occasions Presented by Richard Jallet, Executive Chef, Baltimore Country Club, Baltimore, Md., and Nelson Millán, Executive Chef, San Antonio Country Club, San Antonio, Texas[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”1684″ img_size=”125×125″ alignment=”center” onclick=”custom_link” css_animation=”none” link=”/speaker/richard-jallet/”][vc_single_image image=”1692″ img_size=”125×125″ alignment=”center” onclick=”custom_link” css_animation=”none” link=”/speaker/nelson-millan/”][/vc_column_inner][/vc_row_inner][/vc_tta_section][vc_tta_section title=”9:45 – 10:30 AM: Education Session with Cooking Demonstration” tab_id=”1564074597777-9717c5b3-02fb”][vc_row_inner][vc_column_inner width=”3/4″][vc_column_text css_animation=”none”]Reinventing Your Snack Bar and Other Satellite Dining Venues Presented by K. Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations/Executive Chef, Myers Park Country Club, Charlotte, N.C.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”1685″ img_size=”125×125″ alignment=”center” onclick=”custom_link” css_animation=”none” link=”/speaker/k-scott-craig-cec-cca-wcmc/”][/vc_column_inner][/vc_row_inner][/vc_tta_section][vc_tta_section title=”10:30 – 11:00 AM: Break with Sponsor Table Visits” tab_id=”1564074597895-86e6ea68-9e31″][vc_column_text css_animation=”none”]Attendees will have ample time to visit with sponsors at their tables and network with one another during breaks. Refreshments, beverages and coffee will be provided.[/vc_column_text][/vc_tta_section][vc_tta_section title=”11:00 – 11:45 AM: Education Session” tab_id=”1564074597928-29d0d157-0283″][vc_row_inner][vc_column_inner width=”3/4″][vc_column_text css_animation=”none”]Food & Beverage for Today’s Luxury Customer Presented by Lawrence McFadden, CMC, General Manager/Chief Operating Officer, The Union Club, Cleveland, Ohio[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”1688″ img_size=”125×125″ alignment=”center” onclick=”custom_link” css_animation=”none” link=”/speaker/lawrence-t-mcfadden-cmc/”][/vc_column_inner][/vc_row_inner][/vc_tta_section][vc_tta_section title=”11:45 – 12:30 PM: Education Session with Cooking Demonstration” tab_id=”1564074598060-c2f92579-ded1″][vc_row_inner][vc_column_inner width=”3/4″][vc_column_text css_animation=”none”]The Power of Synergy: Combining Culinary School Education and Professional Kitchen Training Presented by Daniel Pliska, CEC, AAC, Chef Instructor, Ozarks Technical Community College, Springfield, Mo. (formerly Executive Chef/Assistant Manager, University Club of Missouri, Columbia, Mo.)[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”1690″ img_size=”125×125″ alignment=”center” onclick=”custom_link” css_animation=”none” link=”/speaker/daniel-pliska-cec-aac/”][/vc_column_inner][/vc_row_inner][/vc_tta_section][/vc_tta_accordion][vc_column_text css=”.vc_custom_1564149621502{margin-top: -23px !important;margin-bottom: -2px !important;border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-top: 10px !important;padding-bottom: 10px !important;padding-left: 46px !important;background-color: #f9f9f9 !important;border-left-color: #efefef !important;border-left-style: solid !important;border-right-color: #efefef !important;border-right-style: solid !important;border-top-color: #efefef !important;border-top-style: solid !important;border-bottom-color: #efefef !important;border-bottom-style: solid !important;}”]

12:30 – 1:15 PM: Lunch

[/vc_column_text][vc_tta_accordion style=”modern” shape=”square” c_icon=”chevron” active_section=”-2″ collapsible_all=”true”][vc_tta_section title=”1:15 – 2:00 PM: Education Session with Cooking Demonstration” tab_id=”1564074598245-b6cfc1a9-327d”][vc_row_inner][vc_column_inner width=”3/4″][vc_column_text css_animation=”none”]Changing Member Culture Through Health and Wellness Presented by Michael Ponzio, Executive Chef, Medinah Country Club, Medinah, Ill.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”1691″ img_size=”125×125″ alignment=”center” onclick=”custom_link” css_animation=”none” link=”/speaker/michael-ponzio/”][/vc_column_inner][/vc_row_inner][/vc_tta_section][vc_tta_section title=”2:00 – 2:30 PM: Education Session” tab_id=”1564074598402-f43997af-4328″][vc_row_inner][vc_column_inner width=”3/4″][vc_column_text css_animation=”none”]Out-of-the-Box Outdoor Events and Going Chaferless Presented by David Daddezio, Executive Chef, Vicmead Hunt Club/Bidermann Golf Course, Wilmington, Del., and Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”1689″ img_size=”125×125″ alignment=”center” onclick=”custom_link” css_animation=”none” link=”/speaker/david-daddezio-pc1/”][vc_single_image image=”1678″ img_size=”125×125″ alignment=”center” onclick=”custom_link” css_animation=”none” link=”/speaker/jerry-schreck/”][/vc_column_inner][/vc_row_inner][/vc_tta_section][vc_tta_section title=”2:30 – 4:00 PM: Chef to Chef Live” tab_id=”1564075451220-ac411630-9f56″][vc_row_inner][vc_column_inner width=”3/4″][vc_column_text css_animation=”none”]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. New this year: “Rotating Moderators”[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_single_image image=”1678″ img_size=”125×125″ alignment=”center” onclick=”custom_link” css_animation=”none” link=”/speaker/jerry-schreck/”][/vc_column_inner][/vc_row_inner][/vc_tta_section][/vc_tta_accordion][vc_column_text css=”.vc_custom_1564149645461{margin-top: -23px !important;margin-bottom: -2px !important;border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;padding-top: 10px !important;padding-bottom: 10px !important;padding-left: 46px !important;background-color: #f9f9f9 !important;border-left-color: #efefef !important;border-left-style: solid !important;border-right-color: #efefef !important;border-right-style: solid !important;border-top-color: #efefef !important;border-top-style: solid !important;border-bottom-color: #efefef !important;border-bottom-style: solid !important;}”]

4:00 PM: Closing remarks

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