Sunday, March 1
This opening reception will feature cocktails, hors d’oeuvres and plenty of opportunities for networking between attendees and sponsors.
Creative and Effective Approaches to Cooking, Career Growth and Leadership
Presented by Chef Michelle Bernstein
Signature Beverage “Mix-Off”
Monday, March 2
7:15 – 8:15 AM: Breakfast
8:20 – 8:30 AM: Welcoming Remarks and Announcements
Leadership vs. Management/Innovation vs. Creativity
Presented by Ed Leonard, CMC, Director of Culinary Operations and Executive Chef, The Polo Club of Boca Raton (Fla.)
From Club Chef to James Beard Nominee
Presented by Paul Verica, Chef Owner, The Stanley (Charlotte, N.C. restaurant)
10:30 – 11:00 AM: Break with Sponsor Table Visits
Stay on Top: Be the Driver in Culinary Manpower and Financial Performance
Presented by Fritz Gitschner, CMC, Executive Chef, Philadelphia Country Club, Gladwyne, Pa.
An Introduction to CBD and Terpenes from Canada’s Cannabis Chef
Presented by Travis Petersen, The Nomad Cook
12:30 – 1:30 PM: Lunch
1:30 – 2:00 PM: Sponsor Table Visits
2:00 – 5:00 PM: “Inside the House” Local Club Tour: Carmel CC, Quail Hollow Club
5:00 – 6:30 PM: Dine-Around, Myers Park Country Club
6:30 PM: Buses return to Westin; evening free for dinner in Charlotte
9:00 – 11:00 PM: “Chef to Chef Lounge” at The Westin Charlotte– cocktails and social interaction
Tuesday, March 3
7:30 – 8:15 AM: Breakfast
8:15 – 8:30 AM: Announcements and Presentation of 5- and 10-Year Pins
10:30 – 11:00 AM: Break w/ Sponsor Table Visits
Emotional and Physical Health: Achieving a Home and Worklife Balance
Presented by Rhy Waddington, Executive Chef, Winged Foot Golf Club, Rye, N.Y. and Rhonda Vetere, Author
The ‘APPY’ Kitchen: A Paperless Approach to Managing Workflow
Presented by James Hudock, Executive Chef, Gibson Island (Md.) Club
12:00 – 12:30 PM: Lunch
12:30 – 1:00 PM: Sponsor Table Visits
Play with Your Food: A Fun Approach to Casual and Fine Dining
Presented by James Allen, CEC, Executive Chef, Blackthorn Club, Jonesborough, Tenn.
Same Format as Last Year: 3 Two-Person Teams, 2 Staggered 20-Minute Semis and a 20-Minute Final. Audience voting included as part of judging.
6 Breakouts, 6 Presenters; 12 Minute Presentations and 3 Minutes Transition = 15 Minutes Each
Breakout discussion 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.
4:15 PM: Closing Remarks
Wednesday, March 4
Optional Culinary School Tour – Johnson + Wales and (possibly) Central Piedmont Community College