Innovative presentations in an inviting environment provided a one-of-a-kind experience at C&RB’s Ninth Annual Chef to Chef Conference.
The Chef to Chef Conference is the ideal venue for your chef to gather a season’s worth of ideas in one place, at one time.
Sleek but comfortable locker rooms provide members with space to relax and unwind in an eye-catching setting.
The project that will add a fitness center and move bowling lanes to the bottom level of the clubhouse is designed to provide year-round amenities for the Michigan club’s 800-plus members. “We don’t close anymore,” said GM/COO Craig Cutler.
More credibility and a dedication to education are among the top reasons chefs seek certification.
The Country Club of Detroit’s culinary team, led by Executive Chef Brian Beland, CEC, has boosted F&B revenues by $1 million over the past three years, in part through a successful “sandbox” approach to menu creativity.