The chosen place is the Marriott Marquis San Diego Marina, (California, USA) an earthly paradise where the fusion of sea and land will be displayed at the same level as the dishes presented by the chefs invited to the event.
From February 28 to March 2 the CHEF to CHEF conferences They will develop a program full of gastronomy, preparation and above all professionalism.
The sessions that will take place over the course of the days, will lead us through the different spaces of the club, where first-rate products and elaborations will coexist with the promotional and exhibition action of the event’s sponsors.
The final mission is aimed at getting followers for group purchasing such as efficiency and minimization of redundancies and saving time, money and people in supply tasks, focusing employment on other activities of the establishments, such as service or production.
Topical topics on the other side of the pond, which also occupy the first row of our hospitality industry, such as the Transportation and Food Safety, food storage and handling, as well as new tools to move product and maintain quality safely, will be covered in depth.
Another very interesting topic that in the old continent would also take us a specific seminar is that of Dejection and freezing in the restaurant. and for the occasion the innovative Cook & Chill program, that guarantees safety, conservation, flexibility and energy savings, with the consequent reduction in weight and waste, giving an important result of increased profits.
Best Shoowcooking on the West Coast
The demonstrations will undoubtedly be the great argument to get closer to enjoy and learn from the best local and international teachers.
From the Sunday that the sessions begin, we will be able to see among their rooms and spaces enabled for the occasion:
- Rich Rosendale with his show of the “Revolution of Food Products” y “The Contemporary Kitchen Club with avant-garde techniques”.
- Jonathan moosmiller in a true “Construction of a “Ranch a la Tabla”.
- Robert Fasce, building a successful kitchen strategy with your “Beyond skills.”
- Benedetti, on a spectacular journey through professional kitchens with his “Past, present and future of the kitchen club and facilities.”
- Craig Peterson y “How to improve a Buffet raise customer satisfaction”.
- Scott Craig, with his demonstration of how a “formal dining room does not have to go the way of the dinosaurs.”
- James Haberstroh, introducing us to molecular gastronomy; “magic to achieve success ”.
- Vincent Tracy y John Kain en “How to make a Green Restaurant”.
- Michael Matarazzo with his presentation of the “Special dietary needs.”
- Clive Smith, with sommelier lessons from “What to do and not to do with Wine as an accompaniment”.
In order to know the entire Chef to Chef conference program, we leave you here a link to their website.