What It Means to Be a Club Chef Mentor


Colby Newman, Executive Chef of Grosse Pointe (Mich.) Yacht Club, strives to provide his employees with the skills, knowledge and support they need to become the best possible cooks so that if they choose to move on they are more than prepared. When I was working my way up in the kitchen, it was important […]

Power Burrito


Ingredients: 6-8 oz. tilapia filet 2 each 13 inch tortilla shell 1 tablespoon extra virgin olive oil 1 Lemon – juice and zest 1 tablespoon fresh thyme For the filling: 1 ripe avocado diced 1 cup cooked quinoa 1 cup raw spinach 2 Tablespoon sliced carrot 2 Tablespoon crushed toasted almond 6 slices tomato For the […]

Blueberry Root Beer Brine


Ingredients 2 cups water, boiling 2 cups frozen blueberries, defrosted 1/4 cup kosher salt 1 Tbsp black pepper, ground 1 Tbsp garlic, granulated 2 Tbsp dark brown sugar 2 cups ketchup 1/4 cup dark balsamic vinegar 1 tsp cinnamon 1 tsp allspice 1 tsp juniper berries 2 12oz cans root beer, alcoholic 1 cup dried […]

Learning and Growing by Trial and Error


Even though he’s allergic, Chad Myers, Executive Chef of Dubuque (Iowa) Golf & Country Club, still experiments with seafood and trusts the palates of his cooks and other staff members at the club as they work together to create the perfect dish. As chefs, I think it’s fair to say that we all come up […]

How Clubs Are Reinventing Snack Bars


With fresh, fast and casual fare, snack bars are becoming one of the hottest dining spots at the club. When someone asks Ben Lorenzen what he does for a living, he smiles and says, “I run a small restaurant.” In truth, Lorenzen is the Creative Director and Director of Aquatics & Fitness at Champions Run […]

Smoked Pork Jowl


Ingredients As needed pork jowl As needed salt As needed black pepper As needed curing salt As needed sugar For Pickled Vegetables: As needed rice vinegar As needed salt As needed sugar As needed petit baby vegetables For Chinese Hot Mustard: As needed chipotle chile minced As needed dry mustard As needed vinegar As needed […]

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