October 2014

C&RB's Chef to Chef, Manager to Chef

One For All

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When Robert Josey, CCM, came to The Country Club (Pepper Pike, Ohio) as General Manager in 2002, the dining operation was in need of some help. The kitchen hadn’t been updated since the current clubhouse was built in 1930. The dining rooms were dated. And a handful of members were reluctant to support change, claiming […]


C&RB's Chef to Chef, Equipment

Holding Patterns

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Banquets are big business. And to help a club or resort property get the most success and cost-efficiency for the banquet side of the ledger, a chef needs the right tools for the task. Chief among these tools is food-warming equipment such as heat lamps and carving stations, banquet carts and holding cabinets. Keeping dishes […]