Agenda

Sunday, March 1

1:00 – 4:00 PM: Sponsor Sessions

Details Coming Soon

6:00 – 7:00 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 – 8:30 PM: Welcome and Dinner with Keynote speaker Michelle Bernstein

“Creative and Effective Approaches to Cooking, Career Growth and Leadership”

Presented by Chef Michelle Bernstein

9:30 – 11:00 PM: Chef to Chef Lounge with Beverage Mix-off – Cocktails and Networking

Monday, March 2

7:15 – 8:15 AM: Breakfast

8:20 – 8:30 AM: Welcoming Remarks and Announcements

8:30 – 9:30 AM: Session 1 – 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.)

 

 

9:30 – 10:30 AM: Session 2 (with cooking demo) – From Club Chef to James Beard Nominee

Presented by Paul Verica, Chef Owner, The Stanley (Charlotte, N.C. restaurant)

10:30 – 11:00 AM: Networking Break

11:00 – 11:45 AM: Session 3 – Stay on Top: Be the Driver in Culinary Manpower and Financial Performance

Presented by Fritz Gitschner, CMC, Executive Chef, Philadelphia Country Club, Gladwyne, Pa.

11:45 – 12:30 PM: Session 4 (with cooking demo) – 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: Networking

2:00 – 5:00 PM: “Inside the House” Local Club Tour: Carmel CC, Quail Hollow Club

The first-ever “Inside the House” club tour will giving all Chef to Chef Conference attendees a unique opportunity to get an up-close, exclusive look at the food-and-beverage operations of three of the city’s leading clubs: Quail Hollow Club, Carmel Country Club and Myers Park Country Club. Learn more

Presented by Ryan Cavanaugh, Executive Chef, Carmel Country Club; Scott Craig, Dir. of Culinary Operations, Myers Park Country Club; and Justin Sing, Executive Chef, Quail Hollow Club

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

Tuesday, March 3

7:30 – 8:15 AM: Breakfast

8:15 – 8:30 AM: Announcements and Presentation of 5- and 10-Year Pins

8:30 – 9:15 AM: Session 5: The Three R’s: Relevance, Recruitment and Retention

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

9:15 – 10:15 AM: Session 6 (with cooking demo): Inspiring and Retaining a Culinary Team at the End of the ‘Yes, Chef’ Era and demo of Multi-Use Condiments and Plate Finishes

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

10:15 – 10:45 AM: Networking Break

10:45 – 11:30 AM: Session 7: Women in Hospitality: Promoting Their Success and Impact

Presented by Rhy Waddington, Executive Chef, Winged Foot Golf Club, Rye, N.Y. and Rhonda Vetere, Author

11:30 – 12:00 PM: Session 8: 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: Networking

1:00 – 1:45 PM: Session 9 (with cooking demo): Play with Your Food: A Fun Approach to Casual and Fine Dining

Presented by James Allen, CEC, Executive Chef, Blackthorn Club, Jonesborough, Tenn.

1:45 – 3:15 PM: Session 10: Chef to Chef Live

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.

3:15 – 4:15 PM: Iron Chef Cook-Off & Closing Reception

3 Two-Person Teams, 2 Staggered 20-Minute Semis and a 20-Minute Final. Audience voting included as part of judging.

4:15 PM: Closing Remarks

Wednesday, March 4

Optional Culinary School Tour – Johnson + Wales