CHEF TO CHEF
The biggest news to hit the Palm Beach Post last weekend was that Blockbuster was bringing back its late fees. And, while Palm Beach does get its fair share of celebrity gossip headliners and Spring Break mayhem stories, I was happy to spend a somewhat serene weekend there for the Chef to Chef Conference. I had the pleasure of being the key note speaker for a distinct group of chefs from around the nation - they all work for private clubs and hotels.
The climate of private clubs and hotels has changed dramatically. Many banquet chefs are seeing smaller gatherings and cost conscious clientele who opt for pasta, chicken, and house wine menus. With this in mind, I set out to address the chefs with with a strong measure of common sense and hope for the future in a presentation called, "The Next Big Opporutnities for Club Cuisine." It was encouraging to see other presenters catch the same wave. Topics at the conference included, "Innovations in Club Dining", "New Spins on Old Classics", "Buy Vs. Make", and "Revving Up Takeout-Fast Casual Revenues". The Chef to Chef Conference is an exceptional gathering place for chefs to get connected with one another and share inspiration for their work.
The food at the conference was pleasing enough. When you're feeding a large group of trained chefs, you simply make sure the food is fresh and plentiful. Even with this in mind though, I took the opportunity to venture out one morning in search of something really hearty. I found it at an popular restaurant named John G's on the Beach. It wasn't hard to spot, I simply followed the line. John G's serves great breakfast. The "Original Cinnamon-Nut French Toast" is not to be missed. If you are happen to be in South Florida, make sure you make a breakfast date at John G's On the Beach.