When I broke Mom’s Rules and had a Plantain Epiphany

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Nelson Millán, Executive Chef of San Antonio CC, wanted to make his plantain chips more user-friendly so he experimented with a new idea that not only solved his problems but expanded his menu’s possibilities. As many of you know, I was born and raised on the beautiful Island of Puerto Rico. Here, I grew up […]

A New Club Culinary Renaissance Is Here

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Club chefs are pushing the envelope even further, experimenting with new ideas, techniques and strategies. Over the past two decades, clubs’ food-and-beverage programs have evolved substantially. No one would deny that. We’ve abandoned mediocre, fast-casual fare and stepped up to provide upscale, modern and creative cuisine in a variety of formats and venues. We’re now […]


How Club Chefs Use Social Media

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Taking to platforms like Facebook and Instagram is helping culinarians market themselves, and their clubs. Food photography dominates digital feeds—from a perfectly composed amuse-bouche, to a panorama of new grills, to a beautiful wine dinner on the course. Ditto for culinary blogs, recipes and videos that are being shared, “liked” and linked. If the content […]


Seven Keys to Culinary Excellence

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Edward Leonard, CMC, Director of Culinary Operations and Executive Chef at The Polo Club of Boca Raton (Fla.), strives to be the best by following these seven guidelines. I have been fortunate to travel the world and both work with and train under some excellent cooks and chefs who operate well above average and constantly […]


Libbey Pebblebrook – Now in New Obsidian Body Color

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Features: Brings the distinct character of a naturally sourced gem burnished to intensify its natural details Now in new Obsidian body color Perfectly imperfect – no two pieces are the same, creating memorable moments Mixes and matches beautifully with our Driftstone collection Fully vitrified, durable porcelain with 0% water absorption High-temperature bisque firing Multiple layers […]


Mango Pineapple Sorbet

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Ingredients 3 cups – papaya nectar or orange juice divided 1-2/3 cup – frozen mango chunks 1-2/3 cup – pineapple chunks, canned or frozen 3/4 cup – honey 1/3 cup – fresh lime juice Procedure: In a food processor, pureé 1-1/2 cups papaya nectar or orange juice and remaining ingredients. Stir in remaining 1-1/2 cups […]



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