Union Club

The Master Chefs of Cleveland’s Union Club


With two Certified Master Chefs, the 146-year-old Cleveland club is elevating its dining program and the level of professionalism within its staff. When Arnaud Berthelier, Executive Chef of the Union Club of Cleveland, successfully passed the American Culinary Federation’s Certified Master Chef (CMC) examination this past February, he propelled the 146-year-old city club into the […]

Why New Orleans Commands a Repeat Performance


The 2019 Chef to Chef Conference will return to the Big Easy for the eleventh annual event, which will be held March 10-12, 2019. For the second time in its ten-year history, New Orleans will play host to the 2019 Chef to Chef Conference, March 10th through March 12th. (This marks the first time in […]

Why I’m Leaving and What I Hope to Leave Behind


After twenty years as Executive Chef of Glenmoor CC, Penelope Wong has submitted her resignation. She has big dreams for her future and big hopes for the team she has mentored as well as the operation she has spent her career elevating. Club chefs come and go. We hear about it all the time. And […]

Mr. and Mrs. T Mango Tango


Ingredients: 1 ½ oz. Ciroc Mango-Flavored Vodka ½ oz. Fresh Lime Juice 2 oz. Mr & Mrs T Sweet and Sour Mix ½ oz. Rose’s Grenadine Jalapeno Slices Lemonade Preparing to Tango In the bottom of a shaker, muddle a few jalepenos and lime juice. Add ice, vodka and Mr & Mrs T Sweet and Sour Mix. […]

Chef’s Thoughts with Vincent Horville


Vincent Horville, Executive Chef of The Metropolitan Club of the City of Washington (D.C.), hails from Versailles, France, where he grew up in the restaurant business and helped out in the kitchen from an early age. Vincent Horville has been the Executive Chef of The Metropolitan Club of the City of Washington (D.C.) since 2006, […]

Why Housemade Extracts are Worth the Extra Effort


Looking to reduce waste and improve quality, Cody Middleton, Pastry Chef of Forsyth Country Club, is now turning stone fruit pits in noyaux. Summer brings with it a bounty of fresh, local fruits and vegetables. In the savory kitchen, there is always a push for total product utilization, however, I have found that this is […]

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2018 Chef to Chef Conference

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