Cajun Shrimp Boil, Talking Stick Resort, Scottsdale, Ariz.

Jazzing Up the Menu

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With their distinctive combinations of specialty ingredients, French-inspired cooking techniques and sassy seasonings, Cajun and Creole cuisine have earned their place on dining-room menus far beyond their original bayou boundaries.

Cajun Shrimp Boil, Talking Stick Resort, Scottsdale, Ariz.

Cajun Shrimp Boil

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Submitted by Tom Freimuth, Executive Chef, Ocean Trail Restaurant, Talking Stick Resort, Scottsdale, Ariz.


Club Oysters, New Orleans (La.) CC

Club Oysters

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Submitted by Stewart Redhead, Executive Chef, New Orleans Country Club, New Orleans, La.


Left to right: Tyler Field, CEC, CCA, Executive Chef; Carmen Mauceri, General 
Manager/Chief Operating Officer; Stephen Bush, CEC, Banquet Chef; Chris Fragola, CEC, Beach Club Executive Chef; James Tuckey, CEC, Chef de Cuisine; and Zak Brzytwa, Director of Food & Beverage

All for One

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The F&B team at The Club at Mediterra, with no fewer than four certified culinary professionals as well as a General Manager who was previously an Executive Chef, has come together for seamless and never-ending pursuit of a singular goal: providing great service and food for the membership.



95-e21149c8fae2f910959271a78ae9cf89Registration Now Open!

Ninth Annual Chef to Chef Conference

March 5 – 7, 2017
Loews Atlanta Hotel

Visit the Conference website to register, browse the 2017 agenda, more.

Learn More