Agenda
The 2022 Chef to Chef Conference is approved for 19.5 continuing education hours toward the initial or recertification application for American Culinary Federation (ACF) certification.
The 2022 Chef to Chef Conferece is also approved for 10 continuing education hours through the Club Management Association of America (CMAA).
Note: Chef to Chef is not endorsed, accredited, or affiliated with ACF, the ACF Certification Program, or CMAA.
Sunday, March 20
1:00 – 1:45: Pre-Conference Workshop: Cooking in the Intelligent Kitchen
Presented by Rational
Club kitchens face distinct challenges: maintaining high quality and consistency in their dining experiences while also keeping things fresh, interesting and efficient. In this session, you’ll learn how the intelligent kitchen changes your approach to cooking and kitchen management. As a result, you’re able to elevate their foodservice programs while overcoming staffing challenges, make your kitchen more efficient and cater memorable events.
1:00 – 1:45: Pre-Conference Workshop: Heavy-Duty Equipment Design Trends
Presented by Montague
The Montague Company, a 165-year leader in heavy-duty cooking and refrigeration products, looks into the crystal ball to discuss where the future of design is headed and the impact on product selection. Modularization, integration, regulation, fuel-type changes and other significant current and probable decision-affecting topics will be covered.
2:00 – 2:45: Pre-Conference Workshop: Attracting and Retaining F&B Talent; Impossible Task or Are We Doing It Wrong?
Presented by KK&W
KK&W search executives Annette Whittley and Lisa Carroll cover all aspects of attracting, interviewing, onboarding, and retaining employees in a labor market that is more challenging than ever before.
2:00 – 2:45: Pre-Conference Workshop: American Lamb Butchery Demonstration
Presented by American Lamb
Join us as AuCo Lai, Executive Chef of Star Hill Provisions at Maker’s Mark and Chef Loreal Gavin, author of the Butcher Babe Cookbook, break down a split carcass of American Lamb. The butchery demonstration will cover whole lamb anatomy, breaking down a split lamb carcass into primals and cuts as well as ideas for using economical cuts of lamb on your club menus. Join us to learn about the growing popularity of lamb. Baaa appetit!
2:00 – 2:45: Pre-Conference Workshop: Adaptive Response to Kitchen Design for Natural Disasters & Global Pandemics
Presented by C&T design
When major events disrupt your business, the response needs to be swift and informed. C&T Design takes great pride in assisting our clients get their foodservice spaces back up and running when things are turned upside down, pivoting to accommodate shifting needs, as well as setting up temporary kitchens in the interim to continue serving members.
3:00 – 3:45: Pre-Conference Workshop: Refresh your menu with Sustainably Delicious Forever Oceans Yellowtail
Presented by Forever Oceans
At Forever Oceans we raise our very own Forever Oceans Amberjack offshore in deep waters. This allows us to cultivate high-quality fish in a clean, healthy and completely natural environment. Learn how Forever Oceans is changing the world of aquaculture, while providing the world with a natural protein, high in Omega 3, that can easily be incorporated into your country club menu.
3:00 – 3:45: Pre-Conference Workshop: Maximize your kitchen operations with digital ordering and tracking systems
Presented by Northstar
Innovation and communication are the backbones of the hospitality industry, especially after these past couple of years with shifting and modifying F&B services. In this interactive session, you will learn how to engage member and guest self-ordering systems and how to manage kitchen load factors and staffing with kitchen display systems. Experience the intuitiveness of Tableside POS – a powerful resource to waitstaff and management while increasing accountability, server/management guest engagement, overall meal satisfaction, and dining experience.
1:00 – 4:00 PM: Speaker Technical Rehearsal
5:00 – 6:30 PM: Welcome Reception
This opening reception will feature cocktails and plenty of opportunities for networking between attendees and sponsors.
6:30 – 6:40 PM: Welcome to the 2022 Chef to Chef Conference
Presented by Joanna DeChellis, Editor, Club + Resort Chef
6:40 – 7:30 PM: Keynote Address: Changing Directions
Presented by Edward Lee, Chef, Author, Philanthropist
In his keynote address, Chef Edward Lee will speak about the evolution of the food-and-beverage industry and how he and his team remain positive and creative. Chef Lee will offer fresh and optimistic perspectives on risk-taking, culinary diversity and finding creative solutions to some of the industry’s most universal challenges.
7:30 – 10:00 PM: #cheftochef2022 Kickoff Party with Action Stations and Cocktails
Monday, March 21
7:00 – 7:30 AM: Upper Body Stretch + Deepen Your Breathing
Instructor: Carolann Rose Ford, RYT 500, RPNT, YACEP
This 30-minute practice will focus on simple shoulder, chest, and upper-back stretches to release tension and allow for deeper breaths to help chefs learn better tactics to relax and combat stress.
7:30 – 8:15 AM: Breakfast
8:20 – 8:30 AM: Welcoming Remarks
Presented by Joe Barks, Editor Emeritus, Club + Resort Business
8:30 – 9:15 AM: Session 1: Chef’s Tables and Tasting Menus + Demo
Presented by J. Kevin Walker, CMC, Executive Chef, Ansley Golf Club
Executive Chef Kevin Walker, CMC, is playing with the chef-table format to make Ansley Golf Club’s “Table One” dining experience both exclusive and gastronomically exciting. Every other Saturday, 6 to 8 members are invited into the club’s newly renovated kitchen for a five-course meal personalized by Walker, with pairings selected by Ansley’s sommelier. In this presentation and demo, Walker will discuss the design of the newly renovated kitchen, how it lends itself to chef’s tables, and the details behind the launch and success of the Table One concept. He will also demonstrate one of his most successful duck dishes.
9:15 – 10:00 AM: Session 2: Culture Shock: Rethinking Club Chef Culture
Presented by Michael Matarazzo, CEC, Executive Chef, Farmington Country Club
Many things have changed in hospitality over the last few years and club chefs everywhere are scrambling to figure out new formulas for success. In this session, Executive Chef Mike Matarazzo, CEC, will discuss many of the changes that have impacted the industry and lend his unique perspective into what might be needed to effectively shift the culture of club kitchens, as well as the mentality of the chefs who run them.
10:00 – 10:30 AM: Networking Break
10:30 – 11:15 AM: Session 3: Beyond the Cucumber: Pickles, Vinegar & Fermentation + Demo
Presented by Gerald Ford, CMC, Contributing Chef Editor, Club + Resort Business
As club chefs continue to look for creative ways to reduce waste and deliver signature flavors, pickles, vinegar and fermentation offer bountiful opportunities. In this session, Gerald Ford, CMC, will discuss natural flavor enhancers and the complexities created through lactic fermentation. He will explain the catalysts (salt, koji, mothers, and yeasts), the vessels, and the process while demonstrating three of his favorite staples. He will explain the theory behind these processes so attendees can easily customize the concepts.
11:15 – 12:00 PM: Session 4: The Power of Mentoring: A Panel Discussion
Presented by Wes Tyler, WCMC, CEC, CCA, Executive Chef, The Club at Carlton Woods; Jennifer Landy, Executive Chef, Battleground Country Club; Daniel Montano, CEC, Executive Chef, The Berkshire Country Club
Mentors play a particularly meaningful role in the lives of club chefs. Influential mentors champion chefs, offering them helpful experience that can supplement formal training and prepare them for a successful career in the club and resort industry and beyond. During this session, C+RC’s Editor will lead chefs through a series of questions about their experience with mentorship.
12:00 – 1:00 PM: Lunch
1:00 – 1:45 PM: Session 5: Pastry from the Hot Line + Demo
Presented by Tracy Hoffer, CWPC, Executive Pastry Chef, Chevy Chase Club
Dessert menus are often a club’s last chance to “wow” members and guests after a satisfying meal. In this session, Executive Pastry Chef Tracy Hoffer, CWPC, will offer recipes, garnishes and techniques chefs can bring back to their kitchens and execute with or without a full pastry kitchen and team. Hoffer will demo a series of desserts with a modern look that will add that “wow” factor and can be kept on a hot line and plated during service.
1:45 – 2:45 PM: Session 6: Whole-Hog BBQ and the art of Open Flame Cooking + Demo
Presented by Pat Martin, Restaurateur and Pitmaster
Pat Martin is one of the few pitmasters still carrying the torch of West Tennessee whole-hog barbecue. He has studied and taught this craft for years. In this presentation, he will reveal all he knows about the art of barbecue and open-flame cooking in all stages of a fire’s life.
2:45 – 3:30 PM: Networking Break
3:00 – 3:30 PM: Book Signing with Pat Martin
Life of Fire: Mastering the Arts of Pit-Cooked Barbecue, The Grill, and The Smokehouse
Attendees will have exclusive access to one of Nashville’s most famous rooftop patios featuring live music, a locally inspired menu and stunning views of Music City.
Sponsored by C&T Design
Tuesday, March 22
7:00 – 7:30 AM: Lower Body Stretch + Meditation
Instructor: Carolann Rose Ford, RYT 500, RPNT, YACEP
This 30-minute practice will explore simple movements to relieve aches in the lower back, legs, and feet. The practice will close with a short meditation, which is an effective way to reset your mind and help you focus for the day ahead.
7:30 – 8:30 AM: Breakfast
8:30 – 8:45 AM: Presentation of Chef to Chef Milestone Pins
Presented by Joe Barks, Editor Emeritus, Club + Resort Business
8:45 – 9:30 AM: Session 7: Next-Gen Food Trucks + Demo
Presented by Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations and Executive Chef, Myers Park Country Club
Satellite operations, such as food trucks and trailers, have become one of the most efficient ways to offer unique culinary experiences that exceed member expectations. In this presentation, Executive Chef Scott Craig, CEC, CCA, WCMC, will offer a behind-the-scenes look at Myers Park’s newest food trailer, demo some of his most successful dishes, and highlight other satellite operations within the industry, showcasing how each of these concepts could be incorporated into any club operation.
9:30 – 10:15 AM: Session 8: Efficient Leadership Strategies for Club Chefs
Presented by Lawrence McFadden, CMC, GM/COO, Union Club of Cleveland
As the club and resort industry continues to evolve, so do the requirements and talents of the Executive Chef and management team. As an Executive Chef turned General Manager, Lawrence McFadden, CMC, will offer a unique perspective into how clubs must address the needs of the culinary program and its talent to best maximize membership satisfaction.
10:15 – 10:45 AM: Networking Break
10:45 – 11:30 AM: Session 9: Charcuterie Masterclass + Demo
Presented by Sam Jett, Director of Operations for Patchwork Productions (Audrey, Joyland, The Continental), and Colin Shane, Chef de Cuisine, The Continental
Charcuterie experts Sam Jett and Colin Shane will offer best-practice applications for charcuterie, including discussions on the best dry-curing and smoking methods, proper use of nitrites and nitrates, buying whole-animal, and understanding the intricacies of nose-to-tail cooking. They will also demo how to prepare pate en croute.
11:30 – 12:15 PM: Session 10: Why Chefs Must Embrace a “Persevering Mindset”
Presented by Shawn Loving, CMC, Executive Chef, Detroit Athletic Club
Shawn Loving, CMC, took the helm as Executive Chef of the Detroit Athletic Club, succeeding longtime Executive Chef Kevin Brennan after his retirement. As one of only 73 Certified Master Chefs in the world, Loving plans to carve a new path forward for the club’s storied, Top Ranked culinary program. In this presentation, Loving will share how many of the challenges he’s faced in his career have served as bridges to his success, and how much of that is a result of his “challenge mindset.” Whether in hotels, clubs, the Disney organization, his own restaurant, as department chair for Schoolcraft College in Livonia, Mich., or as the Executive Chef for the U.S. Men’s and Women’s Olympic Basketball Teams—Loving will help attendees see challenges as growth opportunities.
12:15 – 1:15 PM: Lunch
1:15 – 3:00 PM: Chef to Chef Live
During these breakout sessions, rotating moderators, including Kevin Walker, CMC, Michael Matarazzo, CEC, Scott Craig, CEC, CCA, WCMC, and others will lead free-flowing interchanges on a variety of topics including labor challenges, kitchen math, interviewing skills, BOH and FOH collaboration, GM-to-Chef relationship building, and more. Attendees will also have the opportunity to bring up issues they are facing that they would like to have discussed.
3:00 – 4:30 PM: “Club + Resort Chef of the Year” Culinary Competition
During an afternoon cocktail reception on Tuesday, March 22nd, four teams of club chef competitors will face off in a mystery basket-style culinary competition. Only one team will take home the title of “Club + Resort Chefs of the Year.” The competition will feature three exciting rounds, with audience votes and judging of each dish by a select team of taste testers determining the winners.
4:30 – 5:00 PM: 2022 Chef to Chef Sponsor Raffle Winners Announced
The 2022 Chef to Chef Conference will conclude with a Sponsor Raffle, with winners drawn from the business cards attendees will drop into bowls at the sponsors’ display tables.
5:00 PM: Closing Remarks + 2023 Chef to Chef Conference Location Revealed
