Features: Displays a member’s complete ordering history, including modifiers to enable efficient personalized member service Compact POS system is designed specifically for a handheld 7” tablet that is not only inexpensive but can also fit in any adult’s hand, pocket or apron Serves as a two-way link between the kitchen and the server, ensuring that…
Recipe courtesy of Grapes from California.
Thanks to Pastry Chef Sean Dwyer, artisan ice creams and sorbets are enriching Hamilton Harbor Yacht Club’s developing pastry program.
Richard Jallet, Executive Chef of Baltimore Country Club, has found that proper training and continuing education results in successful new initiatives, like BCC’s Guest Chef Program.
Club chefs looking to improve their photography skills can learn and apply these tips from two pros.
Recipe courtesy of Manfred Bräuer, Executive Chef, The Vintage Club, Indian Wells, Calif.
Recipe courtesy of Sean Dwyer, Pastry Chef, Hamilton Harbor Yacht Club, Naples, Fla.
Russell Scott, CMC, Culinary Director for The Club at Carlton Woods in The Woodlands, Texas, is an avid outdoorsman who loves chocolate.
Features: On a footprint of less than 11 ft² (1 m²), chefs can fry, roast, grill, steam, poach, bake, and much more regardless of whether they want to prepare meat, fish, poultry, vegetables, egg dishes, baked goods, or desserts for a service of thirty or several thousand Brings the support any kitchen team would wish…
Ingredients: 1/2 fluid ounce simple syrup 1/4 cup or about 6-7 frozen raspberries 1/4 fluid ounce egg white 2 fluid ounce gin (94Proof) 1.5 fluid ounce fresh lemon juice Ice Garnish: Dehydrated raspberry powder Procedure: Add simple syrup and frozen raspberries in the bottom of a shaker; muddle. Add egg whites, gin, lemon juice and…
Ingredients: 2 to 3 tablespoons Olive Oil 3 pounds Lamb Shoulder 1 medium Onion 5 each Garlic 2 cups Dry Red Wine 28 ounce Whole Tomatoes, Good Quality 1 to 3 cups Lamb, Beef or Chicken Stock 1 tablespoon Fresh Oregano ½ teaspoon Cinnamon 1 each Bay Leaf To Taste Black Truffle 2 teaspoons Preserved…
The Bohemian Club’s Executive Chef is committed to his membership and to becoming the first Certified Master Chef who is also a Master of Wine.
The Duquesne Club’s Pastry Chef, William Racin, CEPC, believes his recent ACF win has not only improved his skill set, but also that of his pastry team.
Nashawtuc CC partnered with a local barista to offer golfers specialty coffee drinks on the course during the longest day of its annual tournament.
The 2019 Chef to Chef Conference agenda includes four Certified Master Chefs as well as the Legendary Louisiana Chef John Folse.