2024 Chef to Chef to Feature Exclusive Tour of Wagyu Beef Ranch Followed by a Club Tour of San Antonio CC

Attendees have the unique opportunity to sign up for a tour of a Landgraf Ranch at Walnut Creek followed by a tour of the kitchens and culinary operation at San Antonio CC.

On Saturday, March 2nd, Chef to Chef Conference attendees will have a rare opportunity to gain intimate and exclusive insights into the meticulous process behind raising Wagyu beef during an exclusive tour of Landgraf Ranch in Red Rock, Texas.

Racher Kenny Landgraff will explain to attendees the methods employed in the upbringing of this type of cattle. He will showcas the ranch’s unwavering commitment to science, animal welfare, breeding and the production of the final product.

After the tour, attendees will be treated to a lunch of Landgraf ranch wagyu burgers before moving on to San Antonio Country Club, where they will meet with Executive Chef Eduardo Castillo, CEC, and the club's leadership team, to learn more about the club’s culinary philosophy and operations. Subsequently, attendees will be divided into groups to embark on a behind-the-scenes tour of SACC's impressive $8 million food and beverage operation.

The Ranch and Club Tour, which costs an additional $800, will conclude with a Texan style Dinner attendees won’t soon forget, featuring Texan beef, Texan wines, and many of the most iconic food and ingredients indigenous to the region.

"Our culinary team is eagerly anticipating the opportunity to provide attendees with a comprehensive view of our member-centric approach," says Castillo. "Texas is an exceptional region with a wealth of unique culinary traditions, and during this tour, we aim to deliver an exceptional experience that both educates and inspires our guests."

This unique, limited-attendance tour is only available to the first 56 attendees who register as part of their full conference registration. The tour includes round-trip luxury bussing from Austin to the ranch and club, as well as lunch and dinner.

Register at www.cheftochefconference.com

Chefs Kevin Walker, CMC, and Shannon Farmer will explore the benefits of mentorship and reverse mentorship. They will discuss how mentorship can nurture culinary skills and facilitate knowledge transfer while reverse mentorship can keep tenured culinarians innovative and adaptable. Both approaches will be emphasized as tools for building a culture of learning, fostering collaboration, and developing future culinary leaders within the club.

Chef Michael Matarazzo's presentation will emphasize the importance of clear and empathetic communication, distinguishing between assertiveness and aggressiveness. Matarazzo will provide practical strategies for overcoming communication barriers and resolving conflicts constructively. He will also stress the significance of nonverbal communication and building rapport. Attendees will gain valuable tools to enhance their interpersonal skills and confidently navigate various professional situations.

Networking Break With Sponsor Table Visits

Chef Michael Ponzio will discuss how the interaction and communication between club chefs and members have evolved, focusing on the power of social media and content development. He will share how he uses short cooking videos to engage members, share culinary expertise, and foster a sense of community. He will emphasize that this digital approach has benefited the club and created opportunities for personal growth and collaboration, ultimately enhancing the culinary experience for all parties involved.

Executive Chef Scott Craig and Sous Chef Mario Trujillo will share their expertise on cultivating and sustaining successful culinary teams. Their presentation will delve into key aspects, including recruitment and retention strategies, methods to engage seasonal staff effectively, and communication techniques vital to a thriving kitchen environment. Furthermore, they will underscore the industry's evolving nature, emphasizing the importance of adaptability, and provide a comprehensive roadmap for chefs to elevate teamwork, foster career growth, and achieve enduring success.

Understanding hydrocolloid science in cooking is crucial for unlocking culinary innovation through enhanced textures and presentation. In this session, Chef Johnson will demonstrate how approachable using hydrocolloids really is, and will demonstrate how hydrocolloids can be used in the day to day operations for club chefs. Her demo will showcase how to use more well-known hydrocolloids such as agar- agar and xanthan gum, as well as less familiar hydrocolloids such as kappa and iota carageenans, ultratex, and ultrasperse. With cutting-edge research and practical insights, Chef Johnson’s presentation promises to inspire club chefs to experiment and elevate their culinary creations.

Understanding hydrocolloid science in cooking is essential for unlocking culinary innovation through enhanced textures and presentation. In this session, Chef Johnson will illustrate how accessible it is to use hydrocolloids while demonstrating practical applications for everyday use by club chefs. Her demonstration will feature well-known hydrocolloids like agar-agar and xanthan gum, as well as less commonly used ones such as kappa and iota carrageenans, ultratex, and ultrasperse. With the latest research and valuable insights, Chef Johnson's presentation is poised to inspire club chefs to experiment and elevate their culinary creations.

Following Pastry Chef Mellisa Root's captivating presentation at the 2023 Chef to Chef Conference, highlighting the significance of in-house pastry production, The Club at Carlton Woods will share an equally inspiring narrative brimming with actionable insights for clubs considering this endeavor.

Vanessa Tristan, CEPC, was originally hired as a pantry cook fresh out of culinary school. Her passion for baking and pastry was evident from the outset, prompting the club to invest in her culinary education by sending her back to school to earn her degree. Upon graduation, Chef Tristan returned to the club and embarked on the ambitious journey of establishing a comprehensive baking and pastry program from the ground up. In this enlightening presentation, Chef Tristan and Executive Chef Wes Tyler will lead attendees through the meticulous steps she took, the obstacles she surmounted, and the impressive successes she has achieved thus far. Her story will serve as a wellspring of inspiration and a repository of practical ideas, offering valuable guidance to attendees interested in venturing into in-house pastry production.

Networking Break With Sponsor Table Visits

In this session, Chef Leinen will discuss the art of sausage making and charcuterie craftsmanship. He will share best practices for selecting ingredients, recipes, innovation, and balancing traditions and trends. He will showcase simple ways to implement a charcuterie program in a club operation and how to use the program to drive team development and engage members.

The employee meal program at River Oaks CC is nothing short of inspiring. It demonstrates how a well executed program can enhance both employee satisfaction and productivity, benefiting a club's overall success. In this session, Chef Carroll will discuss the significance and importance of nurturing a positive workplace culture through thoughtfully crafted meal programs and break spaces. He will illustrate how these initiatives have enhanced employee morale and productivity. He will also offer actionable strategies for designing a program that cater to diverse dietary preferences and needs, guaranteeing inclusivity within the organization. River Oaks CC's comprehensive approach will leave the audience inspired to implement effective employee meal programs within their own clubs.

Networking Break With Sponsor Table Visits

Club chefs are tasked with the challenge of staying at the forefront of culinary trends while accommodating the distinctive preferences of their members and guests. They must embrace new techniques to stay on the cutting edge of their craft. Club chefs must master the art of creating mouthwatering dishes that transcend dietary limitations, particularly those devoid of gluten and dairy. In this session, Chef Chloe Dykes will demonstrate how to provide inclusive culinary experiences that prioritize delcious food over the ingredients being left out.

In this session, St. Andrews CC’s Joe Leonardi, CMC, and Mark Ray will discuss the need for open and respectful communication between managers and members. They will stress the importance of establishing clear behavior guidelines and training staff to handle difficult situations professionally. Attendees will learn how crucial these elements are in maintaining a positive club atmosphere while ensuring a culinary program has the support to operate smoothly.

Executive Chef Daniel Montano will discuss and demo a variety of plating and garnishing techniques. He will emphasize the pivotal role presentation plays in elevating the dining experience for members and guests. He will highlight the importance of balancing flavors and aesthetics, using fresh, seasonal ingredients for vibrant dishes, and incorporating creative garnishing techniques. His presentation will demonstrate how thoughtful plating and artistic garnishing can transform a dish into a work of art that both delights the palate and captivates the eye.

Corey Siegel's impressive culinary journey, from a devoted student to becoming the youngest ACF Culinary Team USA member in history, is adorned with over 15 medals from national and international competitions, including gold at the 2014 Culinary World Cup, a first-place finish at the 2015 American Culinary Classic, and three gold medals at the 2016 Culinary Olympics. During his presentation, Chef Siegel will share stories about significant moments that directly relate to important industry lessons. He'll discuss the profound impact of mentorship, the importance of self-improvement, strategies for nurturing creativity, and the pivotal role of kindness within the culinary industry.

Join Chef Nick Barrington, a seasoned club chef with over 30 PGA Tour Events under his belt, as he provides valuable insights into the intricate world of culinary operations during top-tier golf events. Drawing from his extensive experience, Chef Barrington will delve into the logistical challenges that culinary teams face and reveal the tried-and-true best practices required to execute a Tour-level event flawlessly. With a wealth of knowledge gained from his roles at Arnold Palmer Bay Hill Club & Lodge during the Arnold Palmer Invitational and East Lake Golf Club during THE TOUR CHAMPIONSHIP & FedEx Cup, Chef Barrington will share firsthand accounts of his experience with attendees. Attendees will gain a deeper understanding of the specific expectations and standards set by professional golfers and Tour Partners when it comes to culinary excellence.

During this breakout session, Philippe Reynaud, Director of Culinary at Ocean Reef Club, will provide an overview of Ocean Reef Club's commitment to delivering exceptional member experiences through creative events. Attendees will gain insight into the club's innovative approach to event planning, its dedication to member satisfaction, and a sneak peek at upcoming creative events. Discover how Ocean Reef Club sets the standard for unforgettable member gatherings.

Chef Tim Recher will discuss the significance of building a strong personal brand and its connection to organizational culture. Key points include seizing low-hanging opportunities, forging valuable alliances with supervisors and stakeholders, assembling a supportive team, and creating impactful first impressions. He will also explore the importance of embracing change, understanding market dynamics, balancing excellence with pragmatism, infusing enthusiasm into work, and leveraging the contagious nature of success to propel your career forward.

During an afternoon cocktail reception on Tuesday, March 6th, four club chef competitors will face off in a mystery basket-style culinary competition. Only one will take home the title of "Club + Resort Chef of the Year." The competition will feature two exciting rounds, with audience votes and judging of each dish by a select team of taste-testers determining the winners.

The 2024 Chef to Chef Conference will concluded with a Sponsor Raffle, with winners chosen at random from the business cards attendees leave at sponsors’ display tables.