Drew Tait

The Importance of Yearly Reviews


Kelly Greens G&CC’s Executive Chef Drew Tait has found that yearly reviews can turn a challenging associate into a very successful associate. At Kelly Greens G&CC, August is the last month of our fiscal year and all yearly reviews must be issued before September 1st.  I know a lot of chefs groan at the thought […]

Master’s Acura™, part of the Master’s Reserve® Collection by Libbey


Product: Master’s Acura™, part of the Master’s Reserve® Collection by Libbey Boost Your Profits – Control cost and drive profitability with visual glassware design that shows proper pour amounts Big Savings – Every ounce impacts your bottom line. In fact, over-pouring wine by just 1/8″ could cost you thousands per year Simple Visual Cue – Pour […]

How Andover CC Manages Waste


Donna Whelden, Executive Chef of North Andover (Mass.) Country Club, challenges her team as well as herself to come up with innovative ways to cross-utilize products and minimize waste. “It doesn’t have to be over the top,” she says. “The goal is simply to minimize what goes into the trash.” One of Whelden’s all-time favorite […]

Fresh Mango Gazpacho


Yield: 1/2 gallon Ingredients: 5 oz. cibatta bread, dried, large dice 1-1/2 lbs (24 oz) fully ripe mangos, peeled, large dice 1-1/2 lbs (25 oz) tomatoes, peeled, large dice ½ lb (8 oz) red bell pepper, large dice 1 large (12 oz.) cucumber, peeled, deseeded, large dice 1 small (1-1/2 oz.) shallot, peeled and minced […]

Chorizo California Avocado Egg Roll


Yield: 12 shared appetizer plates (3 rolls per plate) Ingredients: Chorizo Filling (recipe follows) 5 Fresh California Avocados, peeled, pitted, sliced 36 egg roll wrappers 2 eggs, beaten (for egg wash) Vegetable oil for frying 3 cups pico de gallo (salsa fresca) 1 1⁄2 cups chipotle buttermilk ranch dressing For Chorizo Filling: (Yield: 9 cups) 1 […]

What Being Fueled by Passion Really Means


For Edward Leonard, CMC, Director of Culinary Operations and Executive Chef of The Polo Club of Boca Raton (Fla.), passion moves him forward. It fuels his work. It fuels his team’s work. And he believes it fuels the work of many of the club industry’s most talented players. It is time here at The Polo […]

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2018 Chef to Chef Conference

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