The Greenbrier’s 3rd Annual Club Chef’s Institute is the best culinary investment you can make this year. This one-of-a-kind targeted seminar focuses exclusively on the unique subject matters facing today's Club Chef.

Participants can expect sessions on topics ranging from the latest trends in the kitchen to staff management led by Certified Master Chefs and other individuals that are highly respected in their fields.

For more information:
The Club Chef Institute

Last Years Overview:
Club Chefs Institute - A Great Opportunity for Club Chefs - October, 30th - November 2nd, 2005

As you may know The Greenbrier Presented - The first Annual Club Chef's Institute Oct. 31- Nov. 3

The CMAA and The Greenbrier goals for this unique seminar focused on the current issues that surround the Club Chef, hosted at the world-class Greenbrier resort.

Below are some topics:
-Meet and discuss food trends with Certified Master Chefs, Culinary Olympic Team Members and fellow peers.

-Learn new techniques for managing food costs.

-Hear the industry's cutting edge educators approach to hiring, training and keeping the right staff.

-Measure your club's success on the economics of seasonally.

-Analyze your club members' tastes and desires and use them to create a winning repertoire.

-Review the ACF certification process via market basket demonstrations.

-View an amazing array of food displays by the Greenbrier's apprentices (Equal or better to what I saw at the Culinary Olympics!)

-Check out Specialty Vegetables "From Field to Farm in 24 hrs" - Farmer Lee Jones can make it happen!

That is a lot to cover in a weekend and an awestruck crowd of nearly three hundred club chefs attended. I only jotted down a few of the highlights of the exceptional educational programs presented by an impressive link up of CMC's. The CCI is is a must do - click the link below and inquire about space for the third annual CCI for 2005 before it's too late!

The Dining Room at The Greenbrier, White Sulphur Springs, W.Va. The main dining room at the 6,500-acre Greenbrier inn offers a wide range of signature dishes under the direction of Rod Stoner, food and beverage director, and Peter Timmins, executive chef. Known for superb service, The Greenbrier also features an exceptional culinary education and training program. For more information contact The Greenbrier Directly at 304.536.1110 ext. 7112 or club_chefs@greenbrier.com