Geoffrey Lanez, CEC, Executive Chef of The Patterson Club in Fairfield, Conn., began building a name for himself while in college at Johnson & Wales University by competing on the student level and studying under prominent chefs. At age 29, he now manages and oversees a team of about 40 staff and three kitchens to produce…
When the Going Gets Tough, the Tough Focus
Kelly Greens G&CC’s Executive Chef Drew Tait is working hard to keep his team goal-oriented as they make a positive impact on the membership.
Steal These Action Station Ideas
Club chefs are coming out of the kitchen to be the star of the party with eye-catching action stations that not only feed, but also entertain.
Can’t Make Chef to Chef? Join Us on the Livestream
#C2C2019 is nearly sold out. So if we can’t get you all in one room, we’ve decided to at least get you in a virtual one.
How to Get the Most Out of Chef to Chef
With more planned than ever before—including an app, livestream and popup dining event—here are some of our editor’s best tips for getting the most out of the 2019 Chef to Chef Conference in New Orleans.
Three Club Chefs Prepare to Achieve American Culinary Federation Certified Master Chef® Distinction
Michael Matarazzo, Executive Chef of Farmington CC, William Rogers, Executive Chef of Cosmos Club, and Seth Shipley, Executive Chef of Belle Meade Country Club will test their professional expertise over eight days of culinary challenges at Schoolcraft College in March.
What’s On Your Club’s Culinary Storyboard?
When the Union Club of Cleveland began its search for a new Executive Chef in 2017, General Manager Lawrence McFadden, CMC, wondered if a Michelin-starred chef and the club’s 65-year-old palate could co-exist. Turns out, they can.
What Our Externship Program Taught Us About Ourselves
San Antonio CC’s Executive Chef, Nelson Millán, and his team have created a culinary culture where learning and growing is a way of life.
VIDEO: How Lance Cook “Makes Things Happen” at Hammock Dunes Club
Lance Cook, Executive Chef of Hammock Dunes Club (HDC) in Palm Coast, Fla., says the best piece of advice he’s ever received was “Make things happen. Don’t wait for things to happen.”
Oh, the Places The Vintage Club Will Go
Executive Chef Manfred Braüer is leading, learning and achieving remarkable F&B success at The Vintage Club.
For Colby Newman, Work-Life Balance Was a Matter of Life and Death
When Grosse Pointe Yacht Club’s Executive Chef, Colby Newman, almost lost his wife to a rare heart condition, he relied on his culinary team and club members in a way he has never had to before and now pays that forward with a clearer focus on work-life balance.
The Next Phase of Casual Club Dining
Club chefs are taking upscale ingredients and serving them in modern yet approachable ways.
Chef to Chef Live: Let’s Solve Your Problems in New Orleans
Greetings to all Chef to Chef Conference attendees! The Conference in New Orleans is fast approaching. Registrations are running ahead of previous years, and we are expecting another sellout. This year we are trying something a little different for the “Chef to Chef Live” breakout sessions. To kick off each 15-minute breakout discussion period,…
For the Love of all Things Culinary
Edward Leonard, CMC, Director of Culinary Operations and Executive Chef at The Polo Club of Boca Raton (Fla.), lives only to cook.
How to Write a Modern By-The-Glass Wine List
Variety, value and quality are the benchmarks for these successful by-the-glass lists.