How to Effectively Manage Millennials


Young culinarians can thrive in club kitchens when training and mentoring allows them to develop their skills and competencies. Millennials—the generation born between 1980 and 1996—get a bad rap. They’re said to feel entitled and be narcissistic and addicted to social media. They job-hop. They lack engagement. They always ask why. The thing is, millennials […]

Black Olive Chip Cookies


Ingredients Hojiblanca olives 2 ¼ cups pastry flour ¾ cup granulated sugar ¾  cup brown sugar 1 cup butter or margarine 1 egg 1 teaspoon baking soda Procedure: Sieve the flour and add the baking soda. On the other hand, mix the butter (at room temperature) with the sugar. Add the egg and stir to […]

Grilled Applewood Smoked Pork Chop with Pressed Hard Cider Sauce


Ingredients: 1 gallon Water 1 cup Kosher salt 1/3 cup Apple syrup 8 Bay leaves 12 smashed whole garlic cloves – skin on 2 tbsp. Black peppercorns 1 large bunch Italian parsley Grated zest of 2 large lemons Procedure: Boil for 1 minute, pull from heat and cool completely before putting the pork in the […]

8 Hiring Strategies for Club F&B Operations


Kelly Greens G&CC’s Executive Chef Drew Tait learned that the job must fit the individual as much as the individual must fit the job. Every September we begin hiring for seasonal positions to work through April (when we slow down again for the summer). Some of our seasonal staff returns year after year while other positions welcome […]

2018 Food Trends: What’s Hot? And What’s Not?


C2C’s Joanna DeChellis breaks down the NRA’s forecasted trends, highlighting where clubs where many are thriving. Say goodbye to fancy cheese and hello to doughnuts with weird fillings. Last month, the National Restaurant Association (NRA) released its “What’s Hot” culinary forecast for 2018. This annual list of food trends was created with the help of […]

Naan Bread Pizza


Ingredients 1/2 cup California walnuts 1/2 cup Parmesan cheese, grated 7 tomatoes, sun-dried 2 tablespoons water 2 Naan flatbreads 1/2 cup zucchini, thinly sliced 1/2 onion, thinly sliced, caramelized 1/3 mushrooms, sliced 8 cherry tomatoes, sliced 1/4 cup artichokes, canned, sliced 1/3 cup mozzarella, low-fat, grated Procedure: Combine walnuts, Parmesan cheese and sundried tomatoes with […]

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Tenth Annual Chef to Chef Conference

March 4-6, 2018

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