Foods that found popularity on the world’s streets are making their way onto club and resort menus.
Active honey bee colonies at these two clubs are yielding sweet rewards.
Jean-Christophe Setin Executive Chef Tampa Yacht and Country Club Tampa, Fla. Born and raised in Nice, France, Jean-Christophe Setin, Executive Chef of Tampa (Fla.) Yacht and Country Club, describes his food as simple and accessible. He pulls inspiration from raw ingredients, which he learned about as he grew up working in his father’s butcher shop. […]
Sessions on sous vide, ethnic fusion, banquet preparation and more kept attendees engaged at a sold-out event that even attracted Forrest Gump.
Chef to Chef Conference attendees learned subtle ways to make their menus more healthful as part of a special supplemental “Culinary Medicine” class.
There’s no such thing as the perfect piece of equipment, but the commercial combination oven sure comes close.