When I broke Mom’s Rules and had a Plantain Epiphany


Nelson Millán, Executive Chef of San Antonio CC, wanted to make his plantain chips more user-friendly so he experimented with a new idea that not only solved his problems but expanded his menu’s possibilities. As many of you know, I was born and raised on the beautiful Island of Puerto Rico. Here, I grew up […]

A New Club Culinary Renaissance Is Here


Club chefs are pushing the envelope even further, experimenting with new ideas, techniques and strategies. Over the past two decades, clubs’ food-and-beverage programs have evolved substantially. No one would deny that. We’ve abandoned mediocre, fast-casual fare and stepped up to provide upscale, modern and creative cuisine in a variety of formats and venues. We’re now […]

How Club Chefs Use Social Media


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 […]

Seven Keys to Culinary Excellence


Edward Leonard, CMC, Director of Culinary Operations and Executive Chef at The Polo Club of Boca Raton (Fla.), strives to be the best by following these seven guidelines. I have been fortunate to travel the world and both work with and train under some excellent cooks and chefs who operate well above average and constantly […]

Libbey Pebblebrook – Now in New Obsidian Body Color


Features: Brings the distinct character of a naturally sourced gem burnished to intensify its natural details Now in new Obsidian body color Perfectly imperfect – no two pieces are the same, creating memorable moments Mixes and matches beautifully with our Driftstone collection Fully vitrified, durable porcelain with 0% water absorption High-temperature bisque firing Multiple layers […]

Mango Pineapple Sorbet


Ingredients 3 cups – papaya nectar or orange juice divided 1-2/3 cup – frozen mango chunks 1-2/3 cup – pineapple chunks, canned or frozen 3/4 cup – honey 1/3 cup – fresh lime juice Procedure: In a food processor, pureé 1-1/2 cups papaya nectar or orange juice and remaining ingredients. Stir in remaining 1-1/2 cups […]

Save the Date!

Tenth Annual Chef to Chef Conference

March 4-6, 2018

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

Learn More