Creative and Effective Approaches to Cooking, Career Growth and Leadership

Presented by Chef Michelle Bernstein

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)

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

Presented by Michael Matarazzo, Executive Chef, Farmington Country Club, Charlottesville, Va.

Presented by J. Kevin Walker, CMC, AMC, Executive Chef, Ansley Golf Club, Atlanta, Ga.

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

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.