The 11th annual event took place at the Hilton New Orleans Riverfront hotel, with an off-site visit to Pythian Market. Education sessions, culinary and club ideas, and networking opportunities were plentiful. In 2020, the conference will head to Charlotte.
Speakers Announced for 2019 Chef to Chef Conference
The agenda for the 11th annual Conference, to be held in New Orleans March 10-12, 2019, includes four Certified Master Chefs, as well as the legendary Louisiana Chef John Folse, who will deliver the Conference’s keynote address. Club & Resort Business has officially announced the full lineup of speakers for its eleventh annual Chef to Chef Conference,…
Executive Chef Daniel Pliska Raises Awareness of ACF Apprenticeship Program
The University Club is preparing special dishes for the Central Missouri chapter of the American Culinary Federation at the President’s Dinner to be held on January 30th. Matt Patston of Columbia (Mo.) Business Times reports that The University Club at the University of Missouri in Columbia, Mo., will be hosting the 20th annual President’s Dinner for the American Culinary Federation’s…
Executive Chef Daniel Pliska Publishes Dessert Book
Pliska, Executive Chef and Assistant Manager of the University Club at the University of Missouri who presented at the 2014 Chef to Chef Conference, is releasing Pastry & Dessert Techniques, an illustrated and informative resource that showcases the execution of 35 techniques that are used to create 65 elegant pastry and dessert recipes.
The Toast of Texas
Those who came to San Antonio to be part of another record crowd came away with plenty of sizzling ideas for spicing up their menus—and a whole lot more.
In Pursuit of Latin Flavors
Nearly 50 Chef to Chef Conference attendees learned about Latin cuisine as part of a special education partnership with the Culinary Institute of America.
GM Panel Culminates 2014 Chef to Chef Conference
The final session at this year’s event in San Antonio brought together four General Managers who engaged in a discussion about creating productive relationships between GMs and Executive Chefs. Participating GMs included John McGee, Northwood Club, Dallas, Texas; Phil Kiester, The Country Club of Virginia, Richmond, Va.; Christine Pooler, Merion Golf Club, Ardmore, Pa.; and Eric Dietz, Interlachen Country Club, Minneapolis, Minn.
2014 Chef to Chef Conference Wraps Up First Full Day of Sessions
With a record number of registrants in attendance, the sixth annual Chef to Chef Conference kicked off its first full day with local flavor from San Antonio-based Chef Johnny Hernandez. A reception at the Culinary Institute of America completed the day’s planned events, leaving chefs free to explore the city for dinner.
Calling All Chocolate (and Champagne) Lovers
At the “Chocolate, Champagne & Pastry Festival,” Daniel Pliska, Executive Chef of The University Club of Missouri led an agenda designed around tips and techniques for executing perfect pairings of chocolate, pastry and champagne.
Menus With Health Appeal
Fresh produce, lean proteins, healthy fats and complex carbs work together to deliver tasty menu options that-suprise!-happen to be healthy, too.
Bringing the Farm to (the Club) Market
Photo by Kelly Hagen “Farm to Table” sourcing of fresh ingredients has emerged as one of the most pervasive trends now sweeping through the culinary world-and several club and resort properties have been at the front of the pack trying to capitalize on its appeal and capture the many benefits it can offer to diners…
From Animal House to Edible House
Sarah Goddard of the University Club of Missouri staff serves club-made New England clam chowder to Connor Cole, a member of the Phi Kappa Theta house that now gets its meals catered by the club. Sometimes, the best opportunities for new business can be found literally in your backyard. After the University Club of…
Satisfying Summits
Executive Chef Daniel Pliska of the University Club of Missouri (C&RB, April 2008,) has lined up his club to host a series of themed dinners for the Central Missouri Chapter of the American Culinary Federation (ACF). This year, an “Asian Food Summit” was held in November; next year, the focus will be on Latin American…
University Club Hosts Asian Food Summit Presented by ACF
Executive Chef Daniel Pliska of the University Club of Missouri in Columbia, Mo., collaborated with the Central Missouri Chapter of the American Culinary Federation (ACF) to hold an Asian Food Summit at the club this fall. “It was a great event more in the way of public relations, training and giving back through the ACF,…
Short But Sweet Ideas
The Loews Hotels chain is now encouraging each of its properties to develop a “signature drink” that is made available to guests as a complimentary cocktail; for example, the Loews Ventana Canyon Resort now offers the Ventana Stargazer, made with Grey Goose L’Orange vodka, Grand Marnier, freshly squeezed orange juice, and Desert Pear, a monin…