Exploring the Versatility of Chocolate Cremeux

By

With 2,500 members, Chevy Chase Club’s Executive Pastry Chef, Elena Clement, relies on dessert components that stand the test of time and can be used in a multitude of ways. Chocolate!! It’s easily one of my favorite ingredients and as the Executive Pastry Chef of Chevy Chase (Md.) Club, I use a lot of chocolate. […]

Cocktail Culture

By

Will these five drink trends influence your operation’s beverage menus? For members and guests, cocktails have become a more important part of the overall dining experience, rather than an afterthought. So as unique libations continue to move into the spotlight, club and resort properties are finding clever ways to elevate their beverage menus to reflect […]


Finding Consistency Within the Kitchen

By

Dubuque G&CC’s Executive Chef, Chad Myers, has been struggling to fill a position on the line that he’s coming to discover is best suited for a chef like himself. Lately, I’ve been struggling with consistency. As the Executive Chef at Dubuque (Iowa) Golf & Country Club, it is my job to make sure each dish […]


Balancing Brunch Menus

By

Whether it’s a special event or a monthly occasion, clubs are now featuring a variety of classic and modern dishes for the breakfast-lunch combination. As club dining skews more casual, brunch has also evolved into a bold and boozy, less-formal dining occasion. Fittingly, menus for meals designed for this breakfast-lunch combination now feature modern spins […]


Why I Hire Ex-Felons (and You Should, Too)

By

Penelope Wong, Executive Chef of Glenmoor CC, has successfully built a team of hard-working individuals from all walks of life who are proud of the work they do and the product they put out. We’ve all heard it. We’ve all experienced it. We’re all still dealing with it. Recruiting and staffing woes are omnipresent. The […]



Save the Date!

Tenth Annual Chef to Chef Conference

March 4-6, 2018
Seattle

Visit the Conference website to view 2017 conference materials and more.

Learn More