Possibilities: The Life of a Chef
Presented by Chef John D. Folse, CEC, AAC, Chef John Folse & Company
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
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Integrating Classic International Dishes into Everyday Club Menus
Presented by J. Kevin Walker, CMC, Executive Chef, Ansley Golf Club, Atlanta, Ga.
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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
Moderated by Charles Carroll, CEC, AAC, HGT, Executive Chef, River Oaks Country Club, Houston, Texas
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.
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.
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.)
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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.