Millennials in the Kitchen

Chef Michael Allemeier brings decades of experience leading fast-paced and high-energy kitchens to this presentation that will challenge the way you approach your working relationship with your staff, particularly Millennial cooks that may have a different perspective on the culinary world.

Chef will share his experiences educating millennials and guide you to explore and understand new ways to fit younger culinary staff into today’s kitchens.

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Key Takeaways from this Session

  • Practical lessons learned that will help you maximize the potential of young cooks
  • Exceptions to rules; finding ways to be flexible for the good of the club.
  • The Future of kitchen management.

The Club Innovation Conference is presented by:

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