Pre-Conference Workshops

March 3, 2024 · 12:00 PM - 4:00 PM

Chef to Chef Conference attendees have the opportunity to attend several different pre-conference workshops hosted by our event sponsors. Each full workshop attended, will earn attendees one CEH.

12:00 PM - 12:45 PM
Easy to Bake, Easy to Love

Chef Coppens will present a bakery technology called Bake Up. He will showcase the ease of baking Freezer to oven pastry and croissants in combination with the convenience of turning those baked goods into a creation showing personal touch and creativity.

12:00 PM - 12:45 PM
Ventless Cooking Solutions and Automation

Ventless cooking solutions and automation account for less skilled labor, faster production means fresher food, much less expensive to operate than traditional cooking means, and can create new revenue streams with non-traditional spaces that can be converted to food production areas.

1:00 PM - 1:45 PM
Cooking in a Connected Kitchen with RATIONAL

Discover the future of club foodservice with RATIONAL’s digital cooking platform, ConnectedCooking. Explore how you can revolutionize your club’s foodservice program and kitchen operations with seamless remote monitoring of your iCombi Pro and iVario Pro units, recipe management, and equipment maintenance. Plus, ConnectedCooking’s global recipe book can enhance your club’s menu. Ensure consistent culinary quality and simplified, efficient operations. Join us to see how RATIONAL is redefining club foodservice through intelligent cooking.

1:00 PM - 1:45 PM
Chef’s Guide to Ibérico Pork “The Wagyu of Pork” and Its Variety of Unique Cuts

Discover the world of premium craft proteins with ThinkCulinary. A company made by chefs for chefs. Our team has traveled around the world to find the best meat products for chefs to feature in their restaurants, and one is Campo Grande’s Ibérico Pork. In this panel, we will highlight the unique cuts found in Ibérico pigs, showcase how they would be used traditionally, and provide inspiration with recipes we would use to serve these cuts.

2:00 PM - 2:45 PM
Interview Mastery: A Chef's Guide to Assembling a Stellar Culinary Team

In this session we will delve into the art of conducting impactful interviews to select top-tier talent for your kitchens. From crafting compelling interview questions to evaluating culinary skills and cultural fit, participants will gain invaluable insights into the intricacies of the hiring process. Whether you’re a rising chef or an established culinary leader, this session provides practical strategies to elevate your team through effective and insightful interviewing techniques.

2:00 PM - 2:45 PM
What Vaquero Club Chef Nelson Millán Discovered Down Under

Join Vaquero Club Chef Nelson Millán for a “travelogue” style view of his recent “paddock to plate” tour of Australia’s beef industry. Alongside firsthand stories of Australia’s unique environment, culinary scene, people, and farming systems, Chef Millán will share a tasting of one of the memorable food experiences, an Aussie Wagyu Beef Brisket Bacon.

2:00 PM - 2:45 PM
Beef Economics - Supply Chain and the Beef Cycle

Follow Chef Pete as he reviews the factors that goes behind the beef market cycle. Learn how chefs and operators can adjust for assured supply.

3:00 PM - 3:45 PM
Local BaaaBQ Mastery

Explore the local world of baaaBQ mastery. Chef Kareem El-Ghayesh from KG BBQ and Regenerative Farmer Alan McAnelly have come together to create a unique culinary experience. Their presentation celebrates the fusion of Egyptian and Middle Eastern flavors with beloved Texas BBQ and local lamb. Whether you are a barbecue enthusiast or just looking for a fun and educational experience, stick around for a chance to win American Lamb cuts featured in the BBQ demo.

3:00 PM - 3:45 PM
Northstar F&B - Chef to Staff to Table

Explore Northstar’s software solutions for F&B POS, Maître d’, Kitchen Displays, Dining Reservations and Member Grab and Go. How a single database solution can provide the information you need.

3:00 PM - 3:45 PM
How to Win at Oysters

Oysters are the heart of any raw bar, but how much do you really know about this beloved bivalve? Take your knowledge to the next level with a review of the oyster’s life cycle, common culture methods and how they impact the final product, tips on how to build an oyster list year-round, and how to educate your staff to sell your choices. Bring your questions!