It is week 3 of my informal “tour” and I am sitting in an airport waiting to board my flight.
The first tour stop was Lincoln NE to attend the Landscapes Golf Management General Manager conference. While I am not a GM, yet, there was a lot of great material to use in our day-to-day operations in Food & Beverage. And it was a great time to catch up with colleagues old and new, and get recharged before warmer weather brings on the summer golf season.
Week 2 saw me traveling to Myrtle Beach for what had to be the best food/trade show I have attended since moving to NC. Thank you to all at CBI for the amenities and hospitality. World class!
Week 3…well, it’s that time of year again. When a young chef’s fancy turns to ProStart culinary competitions. The competition features high school students competing within a very strict framework; a framework that most professional chefs would not be able to succeed within!!!
On tap are the Maine and New Hampshire state finals to determine what schools will represent their states at the national finals in Baltimore in April.
Chef Beers 