Nelson Millán, Executive Chef of San Antonio CC, wanted to make his plantain chips more user-friendly so he experimented with a new idea that not only solved his problems but expanded his menu’s possibilities. As many of you know, I was born and raised on the beautiful Island of Puerto Rico. Here, I grew up […]
For Nelson Millán, Executive Chef of San Antonio (Texas) Country Club, the best dishes and menus aren’t written on a whim. Instead, they’re a careful blend of creativity, study and hard work. I was talking over the phone with a colleague a few days ago who moved to Hong Kong five years ago for an […]
San Antonio (Texas) CC’s Executive Chef, Nelson Millán, uses his passion for music to better understand and teach the art of cooking. Both cooking and music have been important parts of my life since the very beginning. I remember cooking my first dishes ever—a pizza and a beef empanada—when I was 8 years old. That same […]
Innovative presentations in an inviting environment provided a one-of-a-kind experience at C&RB’s Ninth Annual Chef to Chef Conference.
The ninth annual event, held at the Loews Atlanta Hotel, ended on March 7 with chef demos and sessions on topics ranging from management and training to Latin cuisine, catering and banquet design, pastries and wine programs. The day began with a drawing for a Crown Verity grill, and the event also included a General Managers’ panel.
San Antonio Country Club’s Executive Chef Nelson Millán demos how to refine prime rib by eliminating the excess internal fat, connecting tissue and silver skin to create a solid and more “meaty” steak. Tender, juicy prime rib is a staple in almost every foodservice venue in America. But as per my observation as the Executive […]