John Folse

Possibilities: The Life of a Chef

Presented by Chef John D. Folse, CEC, AAC, Chef John Folse & Company

View the Facebook Live recording of Folse’s presentation here.


John Folse

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

View Chef Scott’s presentation materials here.

View Chef Scott’s recipe for:


J. Kevin Walker

Integrating Classic International Dishes into Everyday Club Menus

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

View Chef Walker’s presentation materials here.

View Chef Walker’s recipes for:


The Chef as Entrepreneur

Presented by Charles Carroll, CEC, AAC, HGT, Executive Chef, River Oaks Country Club, Houston, Texas 

View Chef Carroll’s presentation materials here.


Insights into Greatness—On-Stage Interviews with Leading Chefs from Within and Outside the Club Industry

Moderated by Charles Carroll, CEC, AAC, HGT, Executive Chef, River Oaks Country Club, Houston, Texas 

View Chef Carroll’s presentation materials here.


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. 

View Chef Kopp’s presentation materials here.


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. 

View Chef Leonardi’s presentation materials here.


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

View Chef Jallet and Chef Millán’s presentation here.


K. Scott Craig

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.

View Chef Craig’s presentation materials here.


Food & Beverage for Today’s Luxury Customer

Presented by Lawrence McFadden, CMC, General Manager/Chief Operating Officer, The Union Club, Cleveland, Ohio

View Chef McFadden’s presentation materials here.


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.)

View Chef Pliska’s presentation materials here.

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Changing Member Culture Through Health and Wellness 

Presented by Michael Ponzio, Executive Chef, Medinah Country Club, Medinah, Ill.

View Chef Ponzio’s presentation materials here.


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.

View Chef Daddezio’s presentation materials here.

View Chef Schreck’s presentation materials here.