#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.
Club chefs are taking upscale ingredients and serving them in modern yet approachable ways.
Variety, value and quality are the benchmarks for these successful by-the-glass lists.
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.