It’s Not Just About Certification—It’s About Learning

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Edward Leonard, Director of Culinary Operations and Executive Chef at The Polo Club of Boca Raton, believes certification furthers learning—and that’s what matters most. I recently read Joanna DeChellis’ Editor’s Memo on certification and it caused me to pause and ponder the age-old debate about certification. In her piece, she asks if being certified will make the member […]

Club Chefs Gerald Ford and Joseph Leonardi Earn CMC Designation

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The chefs are now among only 68 culinary professionals to hold the distinction, the highest level of certification a U.S. chef can receive. After an exciting display of culinary expertise, club chefs Gerald Ford, CMC, and Joseph Leonardi, CMC, were named to the prestigious group of culinarians known as Certified Master Chefs® (CMCs®) by the […]


Why Seattle is Perfect for the 2018 Chef to Chef Conference

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Attendees of C&RB’s 10th Annual Chef to Chef Conference—to be held in Seattle, March 4-6, 2018—will have the unique opportunity to explore the Emerald City’s many culinary delights. Seattle has been named “Best Food City” by numerous publications in recent years. Its restaurant scene has exploded, and its markets offer some of the best local […]


Tofu Stuffed with California Walnuts & Shiitake

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Ingredients: 1/4 cup California walnuts 7 ounces extra firm tofu 1/4 cup shiitake mushrooms, diced 2 pieces of caraway (If unable to find, use 1 tablespoon of cilantro), chopped 1/4 cup shallots, diced 1 tablespoon vegetable oil 2 teaspoons oyster sauce 1/4 teaspoon white pepper 2 teaspoons cornstarch 1/2 teaspoon salt 1/4 teaspoon granulated sugar […]


Idaho® Baked Potato Bing Bread

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Ingredients: 2 cups warm water (40C/105F) 2 tablespoons sugar 10-16g salt (about 2 teaspoons) 2 ½ teaspoons active dry yeast 3 – 4 cups of all purpose flour (preferably King Arthur’s brand), plus 1 cup flour extra for kneading 3 cups Idaho® potatoes, skin on, diced 1/2”X1/2” 2 teaspoons salt 2 tablespoons sesame oil 2 […]


Come Explore Seattle During Chef to Chef

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In March 2018, Seattle will play host for the first time to C&RB’s annual Chef to Chef Conference, giving attendees a unique opportunity to explore its many culinary delights. Check out this video by The New York Times highlighting how Seattle is in boom mode, and for Chef to Chef attendees that means creative restaurants, a vibrant […]



Save the Date!

Tenth Annual Chef to Chef Conference

March 4-6, 2018
Seattle

Visit the Conference website to view 2017 conference materials and more.

Learn More