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Why Attend FUTURE?
Home Health Care News’ flagship in-person event for home health, home care and hospice executives includes networking and panel discussions with some of home health care’s most forward-looking CEOs, in addition to leaders from payers and health systems disrupting the traditional U.S. health care system.
If you haven’t been to FUTURE before, this is HHCN’s annual event that explores home-based care trends, with exclusive insights on where at-home care is headed in the months and years to come. In the past, for example, we’ve taken deep dives into hospital-at-home models (before they became widespread) while shedding light on the reimbursement challenges affecting in-home care providers most. This year, spotlight topics will include the continued evolution of home-based care services and supply-and-demand care economics, plus other key post-acute and long-term care issues.
FUTURE is for in-home care providers of all shapes and sizes, as well as investors and other stakeholders. The event will give attendees a better idea of how their business will change in the not-too-distant future, with tactical tips and strategic guidance from top thought leaders.
Executive Connect
Get access to select conferences and events at no cost for your ticket*. As part of the Executive Connect program, qualified executives from providers or operators may apply for this ticket type and participate in a set number of meetings with pre-screened vendors at the event. If accepted, you will be granted a complimentary ticket to the event and required to attend scheduled meetings at the event and provide feedback on those meetings. *A refundable deposit is required to register and is refunded if you attend the required meetings at the event. No show or cancellations will forfeit the deposit, no exceptions.
Ticket Prices
This event is sold out. We encourage checking back, as there is a possibility for additional ticket release.
Reception in venue
4:05 - 6:00 PM
Breakout Sessions
10:00 - 10:30 AM
Exploring the Future of Technology in Home Healthcare - Sponsored By CDW
Track A
Track B
HR Strategies for Home Health Care Leadership - Sponsored by CareAcademy
Networking Break
10:30 - 11:00 AM
2024 Speakers
Lunch & Networking
11:45 - 1:00 PM
Breakout Sessions
1:00- 1:30 PM
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Track A
Track B
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Breakout Sessions
1:00 - 1:30 PM
The FUTURE Of Hospital-At-Home And In-Home ED
Track A
Track B
Inside The Medicare Advantage Supplemental Benefits Design Process
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Diana Gelston
Chief Commercial Officer
Best Buy Health
Andy Friedell
COO
The Helper Bees
Brady Priest
Divisional CEO of Home Care
Clover Health
Dr. Pippa Shulman
Chief Medical Officer
Medically Home
Khang Nguyen
MD, Assistant Executive Medical Dir. for Care Transformation
Southern California Permanente Medical Group
Liz Cramer
Healthcare Strategist
CDW
Sheri Rose
CEO & Executive Director
Thrive Center Inc.
Elias Lee
Regional Dir. of Talent Acquisition
Aveanna Healthcare
Michael Slupecki
CEO
Griswold Home Care
Michelle Cone
SVP of Training and Brand Programs HomeWell Franchising Inc.
PlateCraft, an innovative two-day workshop proudly presented by Club + Resort Chef, aims to enhance the educational landscape for executive club chefs and club pastry chefs by offering an immersive experience featuring five of the industry's most accomplished culinarians.
The 2024 PlateCraft event will take place at Cullasaja Club in Highlands, N.C., from November 3rd to 5th, with additional support from Cullasaja’s neighboring club, Wildcat Cliffs, which will provide extra kitchen space and resources for attendees.
Overnight accommodations for the 2024 PlateCraft event will be provided at The Wells Hotel in Cashiers, N.C. This boutique hotel offers a blend of modern comfort and rustic charm, ensuring a relaxing stay for attendees. Located conveniently close to the event venues, The Wells Hotel features well-appointed rooms and amenities, creating a comfortable and convenient home base for participants.
This year’s theme—The Grand Buffet—promises to be a spectacular showcase of culinary creativity and expertise. The agenda will revolve around creating an extraordinary buffet experience, emphasizing culinary skills, presentation, and practical application. Attendees will work collaboratively on various buffet components, including savory and dessert platters, showpieces, and garnishes.
PlateCraft is designed to foster meaningful connections and offer personalized attention to each participant. With only 20 registrations available, attendees can expect an exclusive gathering where they will closely interact with industry-leading professionals and forge relationships with like-minded peers.
Exclusively dedicated to meeting the unique needs of club chefs, PlateCraft’s meticulously crafted speaker lineup and agenda combine technical advancement with highly interactive sessions, ensuring attendees immerse themselves in an unparalleled culinary learning experience.
Andy Chlebana, CMPC, CCA
Pastry Chef Instructor
Joliet Junior College
Shawn Loving, CMC
Executive Chef
Detroit Athletic Club
Geo Lanez, CEC, MBA
Executive Chef
The Patterson Club
Susan Notter, CEPC
Pastry Coach, USA Culinary Olympic Team
Owner & Chocolatier, Elizabeth Moore Chocolate Company
Scott Craig, CEC, CCA, WCMC
Executive Chef
Cullasaja Club
The all-inclusive registration fee will include:
+ Overnight accommodations at The Wells Hotel in Cashiers, N.C. on November 3rd and 4th
+ Access to the full conference and conference materials
+ Dinner on November 3rd and November 4th
+ Breakfast and lunch on November 4th and 5th
+ Behind-the-scenes tours of Cullasaja Club and Wildcat Cliffs
+ Mise en place for hands-on workshops
+ Continuing education credits
Please note: Transportation is not included in the PlateCraft registration fee. During the education sessions, a shuttle will be provided for chefs to commute between Cullasaja and Wildcat Cliffs. On Monday, November 4th, a roundtrip shuttle from The Wells Hotel to The Grand Buffet at Cullasaja Club will also be provided.
Event Sponsors
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Upon completing an AAS in Culinary Arts from Joliet Junior College, Andy Chlebana went to the Culinary Institute of America (CIA) in Hyde Park, N.Y., to study baking and pastry. Chlebana began his career working for the Four Seasons Chicago, focusing on fine dining desserts. His career has included positions at The Ritz-Carlton Amelia Island Grill Room, opening team of the Ritz-Carlton Washington D.C. and Pastry Chef/Corporate Account Manager at Albert Uster Imports, Inc. Chlebana has spent the past 18 years teaching baking and pastry at Joliet Junior College in Joliet, Ill.
Most recently, Chlebana was the coach of the Pastry Team USA competing at the Coupe du Monde de la Patisserie and has completed revising the second edition of “The Advanced Art of Baking and Pastry” due out later this year. He resides in Plainfield, Il., with his wife, Heather, and four children.
Scott Craig's journey in the culinary world is marked by a deep dedication to his craft and an unwavering commitment to excellence. His approach to cooking emphasizes the synergy between every element of a dish, ensuring that nothing is superfluous or carelessly composed. With a career that spans some of the nation's most prestigious club kitchens, including Baltimore Country Club, Chevy Chase Club, Myers Park Country Club, and now Cullasaja Club, Craig has honed his skills under formidable mentors and earned numerous certifications from the World Association of Chefs' Societies and the American Culinary Federation. His influence extends beyond the kitchen as he has successfully mentored many chefs who now lead their own kitchens. Craig's leadership is characterized by his unique ability to cultivate strong, supportive teams and his bold resilience in navigating crises. As the Executive Chef of Cullasaja Club, he continues to inspire his team and exceed member expectations with his innovative culinary techniques. Craig's legacy is not defined by individual dishes, which are transient, but by his enduring contributions to the culinary industry and the success of those he has mentored.
Watch a documentary produced by Club + Resort Chef on Scott Craig here. View a profile on Scott Craig here.
Geoffrey Lanez, CEC, MBA, Executive Chef of The Patterson Club in Fairfield, Conn., began making a name for himself while in college at Johnson & Wales University by competing on the student level and studying under prominent chefs. He now manages and oversees a team of about 40 staff and three kitchens to produce a high-quality dining experience for the club’s more than 450 member families.
The Patterson Club is situated on 170 acres in Fairfield’s Greenfield Hill section. It was founded by General Electric employees in 1929 and today, as one of Fairfield County’s premier private country clubs, offers a family-oriented experience by delivering high-quality personal service to members, their families and their guests through golf, racquets, recreation, dining and social events.
Lanez’s goals are to compete for the title of the American Culinary Federation’s (ACF) Chef of the Year and to become a Certified Master Chef (CMC). In 2024, Lanez was named among Club + Resort Chef’s 2024 Class of 40 Under 40. He plans to continuously grow as a chef and leader through his current role at The Patterson Club and to inspire other culinary leaders who share the same passion for the highly skilled art of food.
Shawn Loving, CMC, Executive Chef of the Detroit Athletic Club, is a 1991 graduate of the Schoolcraft College Culinary Arts Program and has served as Culinary Arts Department Chair and full time faculty since 2008. In this role, he oversees six full-time and ten adjunct faculty members.
Loving began his career in Michigan restaurants including Salvatore Scallopini, Hotel Pontchartrain/Radisson, Franklin Hills Country Club, and Les Auteurs/Madison’s before becoming a chef for Walt Disney Company at Epcot Center in Orlando, Florida. Loving traveled to EuroDisney in Marne de la Valle, France, as part of a task force to develop procedures for resorts. From 2001–2008, he was the proprietor and chef at the highly acclaimed Loving Spoonful restaurant in Farmington Hills, Mich.
Loving served as personal chef for members of the Detroit Pistons and as the in-flight caterer for the team, and from this, created Global Cuisine LLC, his chef placement working service. On his recommendation, many chefs have been placed as personal chefs to NBA and NFL athletes, who continue to thrive under his guidance and direction.
In 2008, Loving was selected as Executive Chef for the U.S. Men’s and Women’s Olympic Basketball Teams for the Beijing Games and Executive Chef for the USAB Men’s Team in Istanbul for the 2010 and 2015 FIBA World Championships, the 2014 summer World Championships in Madrid, and the 2016 Summer Olympic games in Rio de Janeiro. Loving currently still serves as the Executive Chef for USA Basketball.
Over the Past decade, Loving has won numerous awards and medals from local and international competitions hosted by the American Culinary Federation (ACF) and also as a member of the Michigan Culinary Olympic Team. In October 2017, Chef Loving achieved the status of Certified Master Chef (CMC).
Born and raised in England, Susan Notter started baking at a young age. She then attended culinary school while working part-time in a bakery. After graduating, Notter had the opportunity to work in Germany for Konditorei Heinemann, where she spent three years learning about European pastries and confections.
Switzerland followed, and with it, more experience with chocolate at Confiserie Bachmann in Luzern and Confiserie Honold in Zurich. While working in Zurich, Susan started taking sugar classes with Ewald Notter, who had recently started the sugar school in Zurich. After a few months, Notter joined the school full-time, gaining more experience with pulled and blown sugar and eventually teaching classes alongside Ewald. The school grew and became internationally renowned. This led to worldwide travel to the U.S. to teach and demonstrate the art of pulled and blown sugar. In 1992, the school moved its base from Zurich to Maryland, then a few years later to Orlando, Fla.
The Notters parted ways (but are still very good friends). Susan went on to be the Corporate Pastry Chef for Albert Uster Imports, and during this time, she also became a member of a regional team representing Maryland in the Culinary Olympics in Germany.
In 2000, she moved to Alabama to open the Pastry and Baking division of Culinard at Virginia College. Notter has spent many years in the education field, teaching and as program director of pastry arts programs. In addition, she has represented the country multiple times, and at the Culinary Olympics in Germany, she placed 3rd at the Queen of Pastry in Italy. She successfully coached 1st and 2nd place winners in the same competition. She has appeared on numerous Food Network shows, including Halloween Wars, where she had the honor of being part of the winning team in the first season.
After spending the past four years as one of Felchlin‘s Corporate Pastry Chefs based in the U.S., representing the company with technical support for the U.S. market, she has now opened her own chocolate boutique where she creates fine European chocolates, teaches classes, and designs dessert programs to meet the needs of chefs in the current market.
Sponsorship Opportunities
Suppliers interested in learning more about available sponsorship opportunities should contact
Lindsay Buck, VP of sales, at lbuck@wtwhmedia.com or fill out the form below.
Presented by:
Scott Craig, WCMC, Executive Chef, Cullasaja Club
Joanna DeChellis, Editor-in-Chief, Club + Resort Chef
Moderator: Scott Craig, WCMC, Executive Chef, Cullasaja Club
Panelists:
Geo Lanez, CEC, MBA, Executive Chef, The Patterson Club
Susan Notter, CEPC, Pastry Coach of the USA Culinary Olympic Team; Owner and Chocolatier, Elizabeth Moore Chocolate Company
Andy Chlebana, CMPC, Pastry Chef Instructor, Joliet Junior College
Shawn Loving, CMC, Executive Chef, Detroit Athletic Club
In this session, chefs will discuss their goals for PlateCraft. They will share insights on their award-winning buffets, platters, and extensive culinary experiences, explaining how these lessons can be applied to everyday operations and emphasizing the importance of practical application.
Interactive Workshops
Kitchen and Clubhouse Tours
The Grand Buffet
Savory and Pastry Integration
Hands-on mastery workshops led by expert savory and pastry chefs will allow participants to blend structure with creative freedom.
Exclusive tours of Cullasaja Club and Wildcat Cliffs will provide behind-the-scenes insights into both culinary facilities.
PlateCraft will feature a buffet showcasing dishes from savory and pastry chefs, highlighting their workshop-developed skills and creativity.
Speakers will interact with both savory and pastry chefs, ensuring comprehensive access and enhancing educational opportunities for all attendees.
Join us for an in-depth exploration of modern platters and the evolution of garnishes. During this session, Chef Lanez will cover detailed techniques for creating sophisticated finishes. Discover the cutting-edge concept of floating platter elements, achieved through magnetic levitation, and learn how to implement this visually stunning idea. Additionally, we will discuss practical tips for maximizing flavor and creating cohesive, guest-friendly presentations. Attendees will leave with practical knowledge to elevate their buffet presentations and inspire creativity in their culinary process.
Presented by Geo Lanez, CEC, MBA, Executive Chef, The Patterson Club
During this session, Chef Notter will guide participants through the art of crafting central showpieces and integrating their themes into various pastry elements. Learn how to cohesively tie flavors, colors, and garnishes into your buffet presentations. The session will also cover practical techniques for creating miniature versions of plated desserts, ensuring both aesthetics and functionality. Attendees will gain insights into designing showpieces that enhance buffet presentations and offer memorable guest experiences with themed amenity pieces and mini desserts.
Presented by Susan Notter, CEPC, Pastry Coach of the USA Culinary Olympic Team; Owner and Chocolatier, Elizabeth Moore Chocolate Company
Location: Cullasaja Club
Location: Wildcat Cliffs
Presented by Scott Craig, WCMC, Executive Chef, Cullasaja Club
Presented by Andy Chlebana, CMPC, Pastry Chef Instructor, Joliet Junior College
Learn how to create elaborate and visually stunning buffet presentations without breaking the bank. During this session, Chef Craig will highlight practical tips and techniques for achieving high-quality results using budget-friendly options. He will delve into critical thinking for execution, ensuring optimal results. Additionally, Chef Craig will discuss the process of conceptualizing menus, exploring various themes that members might enjoy, as well as how to stay fresh and contemporary.
In this session, Chef Chlebana will explore innovative ways to transform familiar pastry items into refines, show-stopping creations. Emphasizing creativity and resourcefulness, he will discuss using readily available tools and ingredients to elevate your work. Learn practical techniques for refining recipes and concepts that can realistically implemented back in your kitchen. He’ll also cover adapting ideas using budget-friendly alternatives, ensuring you can achieve impressive results without specialized or costly equipment. This session aims to inspire pastry chefs to push the boundaries of their culinary creativity while remaining practical and approachable.
Location: Cullasaja Club
Location: Wildcat Cliffs
Presented by Shawn Loving, CMC, Executive Chef, Detroit Athletic Club
Join Chef Loving as he delves into the often-overlooked aspect of building depth of flavor in buffet presentations. This session will explore how to enhance flavor through planning and execution, ensuring each dish has that final touch that makes a lasting impact. Chef Loving will discuss the conceptualization of buffets, effective menu planning, and catering to each unique member demographic. Attendees will gain insights into creating cohesive and flavorful buffet experiences, from initial concept to final execution, transforming their approach to buffet work.
Location: Cullasaja Club
Location: Cullasaja Club
Location: Cullasaja Club
Location: Cullasaja Club
Presenters:
Scott Craig, WCMC, Executive Chef, Cullasaja Club
Chris Conner, General Manager / COO, Cullasaja Club
Location: Wildcat Cliffs
Presented by Will Bystrzycki, Executive Chef, Wildcat Cliffs
Presented by RATIONAL
Facilitated by Scott Craig, Geo Lanez and Shawn Loving
Facilitated by Susan Notter and Andy Chlebana
Location: Cullasaja Club
Location: Wildcat Cliffs
Location: Cullasaja Club
Location: Wildcat Cliffs
Location: Cullasaja Club
Location: Cullasaja Club
Location: Cullasaja Club
Facilitated by Scott Craig, Geo Lanez and Shawn Loving
Facilitated by Susan Notter and Andy Chlebana
Presented by Fortessa
Location: Wildcat Cliffs
Location: Cullasaja Club
Location: Wildcat Cliffs
Location: Wildcat Cliffs
Location: Wildcat Cliffs
Location: Cullasaja Club
Presented by Geo Lanez, Scott Craig, and Shawn Loving
Presented by Susan Notter and Andy Chlebana
This engaging and interactive session is tailored for club pastry chefs looking to elevate your professional skills. Join Chefs Lanez, Craig, and Loving as they delve into key topics such as advocating for yourself and your team, articulating budget needs, interpreting and leveraging P&L statements, navigating complex staffing situations, negotiating compensation, communication tactics, and effectively communicating the need for assistance. Participate in this insightful discussion and gain practical advice designed to empower you in your professional journey.
Location: Cullasaja Club
Location: Wildcat Cliffs
Discover how to elevate your culinary presentations with Fortessa's premium tableware and kitchen tools. This session will explore innovative ways to use Fortessa products to enhance the visual appeal and functionality of your dishes. Learn from experts about selecting the right tools and tableware to complement your culinary creations, ensuring a memorable dining experience for your guests. Attendees will gain valuable insights into integrating high-quality, stylish tableware into their service, enhancing both aesthetics and practicality in their kitchens.