At Charlotte CC, Teamwork Makes the Dream Work

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Charlotte Country Club’s F&B success hinges on the dynamic relationships between its chefs. It’s a match made in culinary heaven: John Cornely, the savvy and skilled Executive Chef at Charlotte Country Club (CCC), and James Satterwhite, the club’s experienced and meticulously driven Executive Pastry Chef. They are one of the industry’s most dynamic culinary teams—and […]

Grape Fro-Yo Mini Pies

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Ingredients: 1 cup graham cracker crumbs (about 9 squares) 2 tbsp. unsalted butter, melted ½ cup grape juice concentrate (divided use) 1 tbsp. lemon juice 1½ cups grapes 1 tbsp. corn starch 3½ ozs. vanilla frozen yogurt (softened) Procedure: Preheat the oven to 350°F.  Line 12 muffin tins with foil cup liners and set aside. […]


How Dubuque G&CC Navigates Staffing Shortages

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Labor challenges are no secret to Chad Myers, Executive Chef of Dubuque (Iowa) Golf & Country Club, who tries to stay positive while overcoming staffing issues and moving his operation forward. Can you believe it’s already the end of July? I certainly can’t. Where does the time go? It feels like I was JUST preparing […]


Deviled Eggs with Chorizo

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Ingredients: 2 lbs. Chorizo sausage 3 lbs. Julienned yellow onion 2 fl. ozs. Olive oil 1½ cups sugar ½ oz. Accent ¼ oz. Ground black pepper ¼ oz. Smokes paprika ¼ oz. Ground chipotle pepper ¼ oz. Kosher salt 60 Eggs ½ cup Dijon mustard 1¼ cups Sour cream 1¼ cups Mayonnaise ½ bunch Minced […]


How Cowboys GC Created a Daily-Fee Culinary Destination

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Hagen Cleek, General Manager of Cowboys Golf Club in Dallas, Texas, worked closely with Executive Chef Kevin Grafton to create a brand new destination-dining concept at the world’s only NFL-themed daily-fee golf club. Never growing complacent is critical to F&B success. And Hagen Cleek, General Manager of Cowboys Golf Club in Dallas, Texas, takes this […]


Fish Tacos with Watermelon Guacamole

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Ingredients: 2 medium avocados, peeled and chopped 2 tbsp. juice of half lime 2 tsp. diced jalapeno pepper (or to taste) 1/3 cup cilantro, chopped 2 medium garlic cloves, minced 1 4-oz. can diced green chilies, drained 1½ cup diced watermelon to taste salt as needed cooking spray 1½ lb. cod as needed chili powder […]



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