Commercial kitchens come in all shapes and sizes. But the most successful ones rely on matching an operation’s culinary needs with the right type and size of oven.
Buffet success depends on teamwork, proper planning, smooth execution and constant refreshing.
At Greystone G&CC, a comfortably innovative menu and exciting events tailored to smaller groups have boosted F&B revenue and attracted new members.
Club chefs aren’t shy about featuring regionally inspired, lesser-known seasonal fish alongside more traditional mainstays.
Spanish Octopus yields 8 servings Ingredients: 8 oz. Prosciutto scraps 4 ea. carrot, peeled and rough chop 3 ea. Yellow onion, rough chop 4 ea. celery ribs, washed and rough chop 3 ea. lemons 1 bu. parsley stems 4 ea. bay leaves 20 ea. black peppercorns 1⁄2 […]
Charles Carroll, CEC, AAC, Executive Chef, River Oaks Country Club, Houston, Texas Two-time award-winning author, Charles Carroll, is currently the Executive Chef of River Oaks Country Club in Houston, Texas, with 1,500 members and a culinary staff of 61. Before coming to River Oaks, Carroll was Executive Chef at Oak Hill Country Club in Rochester, […]