How Club Chefs Use Social Media

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Taking to platforms like Facebook and Instagram is helping culinarians market themselves, and their clubs. Food photography dominates digital feeds—from a perfectly composed amuse-bouche, to a panorama of new grills, to a beautiful wine dinner on the course. Ditto for culinary blogs, recipes and videos that are being shared, “liked” and linked. If the content […]

Cultivating a Culinary Garden

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Club chefs are taking the “farm-to-table” movement one step closer by growing fruits, herbs and vegetables on property. When clubs grow their own ingredients, it’s pretty much guaranteed that an outstanding dish isn’t far behind. That’s certainly the case at Medinah (Ill.) Country Club, where Executive Chef Michael Ponzio asked for a garden shortly after […]


Finding—and Keeping—the Right People

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How club chefs are overcoming the shortage of skilled culinary talent that can step right up to the plate. Clubs across the country are facing difficult labor challenges in their dining operations. Open positions abound, from qualified cooks to dishwashers to sous and pastry chefs. This topic often gets club chefs fired up, too. Many […]


Keeping Food Costs Under Control

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How three different clubs with three different budgets keep their numbers in line. Because clubs typically operate member dining as an amenity rather than as a profit center, their food costs generally run higher than in commercial restaurants. As a result, the strategies associated with controlling food costs in clubs are unique. Some club chefs […]


The Art of Charcuterie and Salumi

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While the most basic types are pretty simple, others like coppa salami or fermented sausages can be lethal if not made correctly. It used to be a big deal if a chef made his or her own salami. But charcuterie and salumi have come a long way, and in line with the trend to local […]