Sunday, March 1

This opening reception will feature cocktails, hors d’oeuvres and plenty of opportunities for networking between attendees and sponsors.

Creative and Effective Approaches to Cooking, Career Growth and Leadership

Presented by Chef Michelle Bernstein


Monday, March 2

7:15 – 8:15 AM: Breakfast

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

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)

10:30 – 11:00 AM: Break with Sponsor Table Visits

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

12:30 – 1:30 PM: Lunch

1:30 – 2:00 PM: Sponsor Table Visits

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

9:00 – 11:00 PM: “Chef to Chef Lounge” at The Westin Charlotte– cocktails and social interaction

Tuesday, March 3

7:30 – 8:15 AM: Breakfast

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

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.

10:30 – 11:00 AM: Break w/ Sponsor Table Visits

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

12:00 – 12:30 PM: Lunch

12:30 – 1:00 PM: Sponsor Table Visits

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.


4:15 PM: Closing Remarks

Wednesday, March 4

Optional Culinary School Tour – Johnson + Wales and (possibly) Central Piedmont Community College