Agenda
Attendees of the Chef to Chef Conference are eligible for American Culinary Federation (ACF) and Club Managers Association of America (CMAA) continuing education credits.
Sunday, March 10
2:00 PM – 5:00 PM: Speaker rehearsals
2:00 PM – 3:45 PM: Sponsor sessions
This opening reception will feature cocktails, hors d’oeuvres and plenty of opportunities for networking between attendees and sponsors.
Possibilities: The Life of a Chef
Presented by Chef John D. Folse, CEC, AAC, Chef John Folse & Company
The late-night Chef to Chef Lounge will feature an open bar and give attendees additional opportunities for relaxed, informal networking.
Monday, March 11
7:30 – 8:30 AM: Breakfast
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.
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
Integrating Classic International Dishes into Everyday Club Menus
Presented by J. Kevin Walker, CMC, Executive Chef, Ansley Golf Club, Atlanta, Ga.
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.
The Chef as Entrepreneur
Presented by Charles Carroll, CEC, AAC, HGT, Executive Chef, River Oaks Country Club, Houston, Texas
Insights into Greatness—On-Stage Interviews with Leading Chefs from Within and Outside the Club Industry
Presented by Charles Carroll, CEC, AAC, HGT, Executive Chef, River Oaks Country Club, Houston, Texas
12:45 – 1:30 PM: Lunch
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.
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.
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
Tuesday, March 12
7:30 – 8:45 AM: Breakfast
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
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.
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.
Food & Beverage for Today’s Luxury Customer
Presented by Lawrence McFadden, CMC, General Manager/Chief Operating Officer, The Union Club, Cleveland, Ohio
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
Changing Member Culture Through Health and Wellness
Presented by Michael Ponzio, Executive Chef, Medinah Country Club, Medinah, Ill.
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.
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