Libbey Foodservice’s Syracuse® Smoke

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FEATURES: Unique smoke wisp designs drift gracefully across each piece for a sophisticated vibe Creates a dramatically contrasted look when paired with Libbey’s World® Obsidian dinnerware Twelve items available; all in thin, light, white Royal Rideau™ body color Use as an accent piece to change things up without having to change everything out Great for […]

Think ‘Outside the Box’ with Continuing Education

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For Glenmoor CC’s Executive Chef Penelope Wong continuing education opportunities over the past year have pushed her into unfamiliar territory while inspiring her to grow and improve her culinary team and her F&B operation. One of the greatest perks of being a private club chef is the benefit of continuing education granted as a typical […]


2019 Chef to Chef Conference

2019 Chef to Chef Conference to be Held In New Orleans

By | March 14, 2018

The 2019 Chef to Chef Conference will return to the Big Easy for the eleventh annual event, which will be held March 10-12, 2019. For the second time in its ten-year history, New Orleans will play host to the 2019 Chef to Chef Conference, March 10th through March 12th. Presented by Club & Resort Business, […]


How to Design a Banquet Kitchen

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Smart design elements can maximize efficiency and leverage technology. Successful club banquet kitchens feature specific components organized to optimize performance and efficiency. And while there is no such thing as the perfect design, chefs must begin by determining which elements will satisfy the most goals. Executive Chef Jason Hall, CMC, did this after he came […]


Mango Ginger mmmpanadas

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Ingredients: 4 ripe Fresh Mangos, peeled, seeded and diced (approximately 4 cups)* ½ cup brown sugar 3 tablespoons fresh lime juice 1 cup candied ginger, minced ¼ cup white sugar ¼ cup cinnamon 1 package filo dough (18 sheets), thawed 2 eggs, beaten for egg wash *12 count round (green/red) mangos yield 6.77 ounces each. […]


Fettuccine with Walnuts, Winter Squash and Aged Cheddar

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Ingredients: 2 shallots, sliced 3 garlic cloves, sliced 4 teaspoons butter (olive oil may be used as substitute) 6-8 ounces cheddar, aged, grated 12 ounces fettuccine, fresh 1 cup California walnuts, toasted, roughly chopped 1 1/2 cup winter squash, roasted, thumbnail dice 2 cups arugula, spinach or kale, loosely packed 1 teaspoon thyme leaves, fresh […]



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2018 Chef to Chef Conference

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