Attendees of the Chef to Chef Conference are eligible for American Culinary Federation (ACF) and Club Managers Association of America (CMAA) continuing education credits.
2:00 PM – 5:00 PM: Speaker rehearsals
2:00 PM – 3:45 PM: Sponsor sessions
6:00 PM: Opening reception with cocktails, hors d’ouevres
This opening reception will feature cocktails, hors d’oeuvres and plenty of opportunities for networking between attendees and sponsors.
7:00 PM: Plated dinner with keynote address:
Possibilities: The Life of a Chef
Presented by Chef John D. Folse, CEC, AAC, Chef John Folse & Company
Learn more here.
9:30 PM – 11:00 PM: Chef to Chef Lounge at the Hilton New Orleans Riverside
The late-night Chef to Chef Lounge will feature an open bar and give attendees additional opportunities for relaxed, informal networking.
7:30 – 8:30 AM: Breakfast
8:30 – 8:45 AM: Opening Remarks
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.
8:45 – 10:00 AM: Education Session with Cooking Demonstration
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
10:00 – 10:45 AM: Education Session with Cooking Demonstration
Integrating Classic International Dishes into Everyday Club Menus
Presented by J. Kevin Walker, CMC, Executive Chef, Ansley Golf Club, Atlanta, Ga.
10:45 – 11:15 AM: Break with Sponsor Table Visits
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.
11:15 AM – 12:00 PM: Education Session
The Chef as Entrepreneur
Presented by Charles Carroll, CEC, AAC, HGT, Executive Chef, River Oaks Country Club, Houston, Texas
Noon – 12:45 PM: Panel Discussion
Insights into Greatness—On-Stage Interviews with Leading Chefs from Within and Outside the Club Industry
Moderated by Charles Carroll, CEC, AAC, HGT, Executive Chef, River Oaks Country Club, Houston, Texas
12:45 – 1:30 PM: Lunch
1:30 – 2:15 PM: Education Session with Cooking Demonstration
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.
2:15 – 3:00 PM: Education Session with Cooking Demonstration
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.
3:00 – 3:30 PM: Break with Sponsor Table Visits
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.
4:00 – 5:00 PM: Iron Chef Cookoff
5:30 – 9:30 PM: Exclusive Dining Event at Pythian Market. Learn more here.
7:30 – 8:45 AM: Breakfast
8:45 – 9:45 AM: Education Session with Cooking Demonstration
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
9:45 – 10:30 AM: Education Session with Cooking Demonstration
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.
10:30 – 11:00 AM: Break with Sponsor Table Visits
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.
11:00 – 11:45 AM: Education Session 
Food & Beverage for Today’s Luxury Customer
Presented by Lawrence McFadden, CMC, General Manager/Chief Operating Officer, The Union Club, Cleveland, Ohio
11:45 – 12:30 PM: Education Session with Cooking Demonstration
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.)
12:30 – 1:15 PM: Lunch
1:15 – 2:00 PM: Education Session with Cooking Demonstration
Changing Member Culture Through Health and Wellness
Presented by Michael Ponzio, Executive Chef, Medinah Country Club, Medinah, Ill.
2:00 – 2:30 PM: Education Session 
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.
2:30 – 4:00 PM: Chef to Chef Live
Chef to Chef Live
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”
4:00 PM: Closing remarks
