Chef to Chef Conference

Chef to Chef
A CLUB & RESORT BUSINESS
C O N F E R E N C E
Savannah, Georgia
The Westin Savannah Harbor Golf Resort & Spa
March 1-3, 2015
Chef to Chef
March 1-3, 2015 Savannah, Georgia
Kids’ Menus and Programs: Making a Difference By Bringing About Real Lifestyle Changes Chef Thomas Siders Execu3ve Chef Hopkinton Country Club Hopkinton, MA Chef to Chef
March 1-3, 2015 Savannah, Georgia
Defining Problems and SeDng Goals • Concerns and issues with Kid’s Dining and Programs in Food & Beverage •  Current Kids’ Menu-­‐ Typical fried foods and sides •  No healthy choices •  Menus with limited selec3ons and flexibility •  Decline in kid’s using the club and dining facili3es •  No kid’s programing in Food and Beverage •  Lack of fun and excitement. • Goal SeDng •  Set mee3ngs with Member Families and Kids for their issues and concerns •  Develop Menus that are healthier with more op3ons •  Research and define menu guidelines-­‐nutri3onal as well as opera3onal •  Give kid’s ownership, allow them to create their own meals •  Develop addi3onal events focused on kids in through food & beverage •  Create teaching moments and experiences at club •  Increase kid par3cipa3on. Chef to Chef
March 1-3, 2015 Savannah, Georgia
What mo3vated this want and need to change kid’s menus and programing? • First Chef to Chef Conference in 2013-­‐Denver-­‐Chef O’Toole’s Making Kid’s Food Heathier •  During the conference we discussed many kid’s related issues from Chefs to School to how to make healthier foods. This one conference and the chefs that I spoke with forced me to re-­‐examine what was important to me and to our member families. •  Disgusted with the tradi3onal kid’s menus at my club and at any restaurant that I had visited. •  The need to be beYer. BeYer as a chef, beYer as a person and beYer as a club. •  Feeling that I had failed our club members by not making this a priority the moment that I arrived at the Hopkinton Country Club •  In 6 years, I had not taken the 3me to address the kid’s menu. • We as chefs can make a huge difference in promo3ng healthy ea3ng habits. •  Kid’s menus should be given the same scru3ny that we give to all of our menus •  We are changing the adult menus to meet dietary needs and concerns and our kids deserve the same aYen3on and respect. Chef to Chef
March 1-3, 2015 Savannah, Georgia
Typical Kid’s Menu-­‐ HCC Menu Circa 2012 Kids’ Meals Include BoYomless milk, chocolate milk, juice, or fountain soda Choose one side: Mashed Potatoes, Fresh Fruit, Carrot S3cks, Broccoli, French Fries, Potato Chips Grilled Hot Dog 8.00 Chicken Tenders 8.00 NY Sirloin 12.00 Hamburger or Cheeseburger 8.00 Mac n’ Cheese 8.00 Grilled Salmon 13.00 Cheese Ravioli 8.00 SpagheD & Meatballs 11.00 Vegetable S3r Fry 10.00 Cheese Quesadilla 8.00 Ice Cream Sundae: Vanilla, Strawberry or Chocolate Ice Cream with Choice of Toppings: M&M's, Nuts, Cherry, Sprinkles, Whipped Cream, Chocolate Sauce Chef to Chef
March 1-3, 2015 Savannah, Georgia
Current Kid’s Menu • Concept based upon UDSA “My Plate Program” •  Food is broken into five groups •  Proteins, Vegetables, Fruits, Grains and Dairy •  Recommends por3on sizes for each food group •  Promotes healthier choices. •  Allow kid’s to choose their own menu. • Menu and Recipe Changes to Promote Healthier Ea3ng Habits •  Removed Chicken Fingers and French Fries from Menu •  They are available upon request •  Replaced pasta with whole grain penne •  Meatballs contain spinach, carrots, kale, quinoa, tomato and Brocolli •  Proteins with few excep3ons are 4oz por3ons •  Milk and Juice are included in menu pricing. •  Sodas are extra and need to be requested •  Desserts are no longer included •  Dessert menu contains healthie op3ons with fruit focus. Chef to Chef
March 1-3, 2015 Savannah, Georgia
Chef to Chef
March 1-3, 2015 Savannah, Georgia
Create Exci3ng Kid’s Program’s • What can kitchen’s do to increase par3cipa3on and create excitement? •  First and Foremost we are teachers, use that as an entry point to get kids involved •  Hands on Kid’s Cooking Camps •  Baking and Pastry •  Advanced Pastry and Cake Decora3ng-­‐New 2015 •  Chef’s Culinary, Knife Skill & Prep (Mise en Place) Camp •  Nutri3on and Healthy Cooking-­‐ New 2015 •  Create events the require kid’s involvement •  Kid’s Chef Night •  Kid’s Club-­‐ Cooking Demo and Working Sta3ons •  Kid’s “Fine Dining” Night-­‐Hands on in kitchen •  Pool Party-­‐ Learning to Grill, Watermelon Carving, Water Games •  Monthly Cooking Classes •  Annual Pumpkin Carving •  Gingerbread House Construc3on-­‐ 8 and older kids •  Gingerbread and Cookie Decora3on-­‐Under 8 kids Chef to Chef
March 1-3, 2015 Savannah, Georgia
Demonstra3on-­‐Our First Kid’s Chef Day • We brought in kid’s our kids camp to do their own “Gourmet Dinner” • Together with them, we developed the menu for their event. • They came in and worked with us to prep their dinner and serve it to their friends and families. • Menu-­‐ Demo is the first course •  Guest Chef-­‐Daniel Klinker, Execu3ve Sous Chef-­‐Hermitage Country Club, Richmond, VA •  Strawberry, Kiwi and Watermelon Tartare with Sweet Balsamic Strawberry Drizzle •  Roast Chicken with Mozzarella and Tomato Filling •  Mashed Potatoes and Brocolli •  SpagheD and Meatball Dessert •  Chocolate Truffle “Meatballs” •  Strawberry Sauce “Marinara” •  Orange Crepe “SpagheD” Chef to Chef
March 1-3, 2015 Savannah, Georgia
Baking And Pastry Camp 3 Day Camp-­‐ 9AM-­‐4PM Hands-­‐on workshop Day One Cookies, Brownies, Cakes, Pate au Choux, Fros3ngs & Fillings Day Two Basic Dough's, Bread, Pie, Pate au Choux, Pizza, Danish, Strudel Day Three Chocolate Covered Strawberries, Pudding, Strudel, Lollipops, Candy, BriYle Chef to Chef
March 1-3, 2015 Savannah, Georgia
Baking & Pastry 2014 Chef to Chef
March 1-3, 2015 Savannah, Georgia
Cooking and Knife Skills-­‐ 3 Day Camp Day Three Asian Sauces, Steamed Rice, Tempura Day One BaYer, S3r Vegetables, Spring Rolls, Sanita3on, Nutri3on, Balanced Vegetable & California Sushi Rolls, 2-­‐3 Meals, Making The Right Choices, S3r-­‐fries, General Taos Chicken, Sweet Knife Safety, Knife Care, Handling, & Sour Beef Four Different Cuts Eggs, Pancakes, French Toast and Boiled Lobster, Lobster Rolls, Steamed other Breakfasts Sandwiches, Pizza Corn, Potatoes and Clams, Drawn Dough & Sauce, Fried Mozzarella S3cks BuYer and Enchilada Sauce Triple Chocolate Brownies Day Two Assorted Pies Roast Chicken, Chicken Parmesan, Chocolate Chip Cookies Cooking Pasta, Enchiladas, Spanish Strawberry Shortcake Rice, Quesadillas, Marinara and Vanilla Ice Cream Alfredo Sauces, Chicken Stock, Chili, Whipped Cream Meatballs, Garlic Bread, Salsa, Burritos, Chef to Chef
March 1-3, 2015 Savannah, Georgia
Chef to Chef
March 1-3, 2015 Savannah, Georgia
Chef to Chef
March 1-3, 2015 Savannah, Georgia
Ginger Bread Houses and other Fun Ac3vi3es Chef to Chef
March 1-3, 2015 Savannah, Georgia
Chef to Chef
March 1-3, 2015 Savannah, Georgia
Chef to Chef
March 1-3, 2015 Savannah, Georgia
Chef to Chef
March 1-3, 2015 Savannah, Georgia
Chef to Chef
March 1-3, 2015 Savannah, Georgia
Chef to Chef
March 1-3, 2015 Savannah, Georgia
Chef to Chef
March 1-3, 2015 Savannah, Georgia
Kids will be kids! While it is great fun, you can see the sugar rush and 3red eyes. Lots of fun and great 3mes. Chef to Chef
March 1-3, 2015 Savannah, Georgia
New 2015 Events Camps Nutri3on and Healthy Cooking Advanced Pastry, Baking and Cake Decora3ng Winter & Spring Vaca3on Camps-­‐Five Day with Cooking Components Daily One Day Cooking Classes Pasta Making and Sauces Pizza-­‐ Dough, Sauces, Pizza Party Fun with Breakfast One Day Knife Skills Ice Cream, Popsicle and Sorbets Outdoor Cooking-­‐ Grilling, Dutch Oven, Fire-­‐Pit and Smoking Fun Events Movie and S’mores Night Golf & Swim Party Pajama Party The Kid’s Vegetable and Herb Garden Chef to Chef
March 1-3, 2015 Savannah, Georgia
First Annual Winter Vaca3on Camp Kitchen Component 45-­‐60 minutes daily Day One-­‐Making Pizza Dough, Sauce and Pizza Day Two-­‐Hand Bread Chicken Fingers and French Fries Day Three-­‐Watermelon Carving, Fruit Skewers, Chocolate Fondue Day Four-­‐Home Made Pasta, Meatballs and Marinara Day Five-­‐Chocolate Covered Strawberries and Chocolate Chip Cookies
Chef to Chef
March 1-3, 2015 Savannah, Georgia
Chef to Chef
March 1-3, 2015 Savannah, Georgia
Chef to Chef
March 1-3, 2015 Savannah, Georgia
Chef Thomas Siders Bio Thomas Siders has been the Execu3ve Chef at the Hopkinton Country Club since May 2005. He began his career in South Carolina working in the only fine dining restaurants in Spartanburg, SC, Annie Oaks and the Piedmont House private club. In 1980, he moved to New Hampshire to work for Swiss Chef Andre Meyer and begin his formal culinary training. Under Andre’s guidance and support, Tom travelled to Switzerland to train in the family restaurants. His first chef posi3on was the Boilerhouse Restaurant in Peterborough, NH from 1984-­‐1994 earning Best Chef in NH three 3mes over that period. 1994 brought him to the famed Parkerhouse Hotel in Boston where he spent four years as Execu3ve Sours Chef and Chef de Cuisine. Omni Hotels allowed him the opportunity to grow and travel with the company with stops at the Netherland Plaza Hotel in Cincinna3, Inn on the Park in Houston, Tucson Na3onal Resort, Tucson and CharloYe Omni Hotel. Tom opened Aqua Bistro in Peterborough, NH in 2002 and joined as Execu3ve Chef in 2004. Aoer a short lived partnership, Tom came to the Hopkinton Country Club as our Execu3ve Chef. He is an ac3ve member of the Epicurean Club in Boston and working towards finishing his CEC cer3fica3on. In his spare 3me, he has developed the herb garden and an heirloom tomato garden at the club. He is also beginning to plant strawberry, raspberry, blackberry and blueberry plants this year and has added a beehive on property to help pollina3on and provide honey when available.