Home July 2018 - Chef to Chef

July 2018 - Chef to Chef

What to Consider When Buying a Refrigerator for a Club Kitchen

Reliability is critical when it comes to a commercial refrigerator that must hold and store ingredients, leftovers, prepped sauces, and more. A commercial refrigerator is an...

Justin Fry is Making Pastry a Priority at The Club at Longview

The Club at Longview’s new, comprehensive pastry program is rooted in innovation, quality and member preference. Justin Fry can make almost anything out of chocolate....

Making Craft Beer More Accessible in Country Clubs and Resorts

Sea Pines Resort and the CC of Roswell are incorporating beer into their operations in totally different, but equally shrewd, ways. Compared to wine, beer...

F&B Variety is a Must at Mizner CC

Mizner CC’s $22 million renovation and expansion will add a number of new dining options and, according to GM/COO Larry Savvides, will be the...

Be Our Guest (Chef)

The best guest-chef events offer something totally different than the norm, while bringing the club culinary world a little closer together. Club chefs are making...

Jacksonville G&CC Wows Members with Game of Thrones Chef’s Table [Slideshow]

Jacksonville G&CC’s Executive Chef built the ultimate setting for a private chef's table member event. Club chefs are masters at creative displays and dining events....

The Master Chefs of Cleveland’s Union Club

With two Certified Master Chefs, the 146-year-old Cleveland club is elevating its dining program and the level of professionalism within its staff. When Arnaud Berthelier,...

Why New Orleans Commands a Repeat Performance

The 2019 Chef to Chef Conference will return to the Big Easy for the eleventh annual event, which will be held March 10-12, 2019. For...

Chef’s Thoughts with Vincent Horville

Vincent Horville, Executive Chef of The Metropolitan Club of the City of Washington (D.C.), hails from Versailles, France, where he grew up in the...

What's New