In this episode of Club and Resort Talks, Club + Resort Chef’s editor, Joanna DeChellis, chats with Jason McClain, Executive Chef of the Jonathan Club, about why and how he became a chef, the impact he’s had on the club over the past decade and what he looks for in new hires.
The Woman’s Athletic Club (WAC) of Chicago hosts a “Bring Your Kids to Work” day where the staff can bring their children to the club for a day that is filled with activities from 9 a.m. until 4 p.m. “We involve the entire team as much as possible,” says Kelsey Smith, the WAC’s Children’s Program…
Most parents know how important it is to teach their children to eat healthy. But access to wholesome and nourishing options, especially from a typical kids’ menu, can derail that mission in a flash. The most popular “kid-friendly” items tend to have one thing in common—they’re all beige in color. French fries, chicken tenders, grilled…
In early 2018, JohnMichael Lynch, Executive Chef of Druid Hills Golf Club in Atlanta, Ga., was looking for new ways to enhance the club’s wine dinners, so he decided to invite chefs he had worked with at nearby Cherokee Town and Country Club for a guest event.
Members of the Detroit (Mich.) Athletic Club (DAC) put a lot of effort into their workouts. These individuals are pushing to perform better and reach new health and wellness goals. That’s why consuming the right nutrients after they exercise has become just as important as what they consume before they work out, and members of…
Recipe courtesy of Eric Floyd, Executive Chef, Washington Athletic Club, Seattle, Wash.
Club chefs are coming out of the kitchen to be the star of the party with eye-catching action stations that not only feed, but also entertain.
#C2C2019 is nearly sold out. So if we can’t get you all in one room, we’ve decided to at least get you in a virtual one.
With more planned than ever before—including an app, livestream and popup dining event—here are some of our editor’s best tips for getting the most out of the 2019 Chef to Chef Conference in New Orleans.
Michael Matarazzo, Executive Chef of Farmington CC, William Rogers, Executive Chef of Cosmos Club, and Seth Shipley, Executive Chef of Belle Meade Country Club will test their professional expertise over eight days of culinary challenges at Schoolcraft College in March.
Ingredients: Strawberry Gel Ingredients: 1 cup strawberries, hulled and sliced 1 cup water ¼ cup sugar 1 teaspoon agar Diplomat Cream Ingredients: 1⅓ cups whole milk 1 vanilla bean, scraped ½ cup sugar 1 tablespoon cornstarch 1/8 teaspoon salt 2 egg yolks 1 sheet gelatin, bloomed 1 tablespoon unsalted butter 2 cups heavy cream Sweet…
Recipe courtesy of Arnaud Berthelier, CMC, Executive Chef, Union Club, Cleveland, Ohio.
Fresh Mozzarella Cheese, Garden Tomatoes, and Basil have shared the culinary stage sense the beginning of time. In this dish the crispy mozzarella provide a contrast of temperature and texture, highlighted by the velvetiness of the mascarpone and the bright acid of the tomatoes.
Lance Cook, Executive Chef of Hammock Dunes Club (HDC) in Palm Coast, Fla., says the best piece of advice he’s ever received was “Make things happen. Don’t wait for things to happen.”
Executive Chef Manfred Braüer is leading, learning and achieving remarkable F&B success at The Vintage Club.