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…
Merion GC Begins Search for Clubhouse Manager
“This is a great opportunity for a candidate who understands the ebb and flow of private-club dining,” says Jerry Schreck, Executive Chef of the storied Ardmore, Pa., club.
Time is Running Out to Register for the 2017 Chef to Chef Conference
The 2017 Chef to Chef Conference, to be held at Loews Atlanta Hotel on March 5-7, is quickly approaching sell-out status, and registration is about to close! Those who have not yet registered but would like to attend the Conference should do so as soon as possible to ensure a spot; the Conference has sold…
Early-Bird Discount for Chef to Chef Conference Ends December 31
The end of the year also marks the last day for registering in time to be eligible for a free 36-inch Crown Verity gas grill. December 31, 2016 will be the last day for those registering for Club & Resort Business’ 2017 Chef to Chef Conference, to be held March 5-7 at the Loews Atlanta…
Club Chefs Step Into the Limelight
The 16 culinary teams featured in Diana DeLucia’s Golf Kitchen demonstrate the level of craftsmanship and artistry in club dining. On November 10, 2016, Golf Kitchen, a 568-page coffee table book featuring recipes, photos, and interviews from the kitchens and fairways of 16 golf destinations worldwide, officially debuted at a Friends of James Beard Benefit…
Certified Master Chef Daryl Shular Joins Culinary Team at Atlanta Athletic Club
Atlanta Athletic Club in Johns Creek, Ga., north of Atlanta, welcomed Certified Master Chef Daryl Shular to the culinary team on August 15, 2016, accepting the Executive Chef position. Shular has extensive experience in restaurants, hotels and private clubs and was most recently the Corporate Executive Chef/Director of Education for North America for Le Cordon…
Lansdowne Resort Set to Debut First Reinvented Dining Concept, Coton & Rye
The Leesburg, Va. resort is elevating its food and beverage program by reinventing a handful of its culinary concepts this year, starting with Coton & Rye. In September, Lansdowne Resort and Spa (Leesburg, Va.) will debut it’s new culturally inspired and locally driven dining concept, Coton and Rye. This will be the first of the…
How Illini CC Overcame Beekeeping Obstacles to Reap Sweet Rewards
For five years, Illini Country Club (Springfield, Ill.) has hosted hives by its driving range. But because of a number of challenges, the club hadn’t reaped any sweet rewards—until now. In this Q&A, Executive Chef Mark Andrews shares how far the club’s hive has come and what they plan to do with the honey from…
Understanding Aquaculture
Chefs are increasingly realizing that farm-raised seafood has an important place beside wild harvest. Over sixty percent of the seafood consumed in the United States is eaten away from home. About 50% of our seafood supply is farm-raised, but many chefs don’t have a good understanding of aquaculture. In order to answer their questions, the…
EPA Recognizes Hoshizaki America, Inc.
HOSHIZAKI AMERICA, INC. was recognized for its sustained leadership to protect the environment. The U.S. Environmental Protection Agency (EPA) has recognized Hoshizaki America, Inc. with a 2016 ENERGY STAR Partner of the Year – Sustained Excellence Award for their continued leadership in protecting our environment through superior energy efficiency achievements. Hoshizaki’s accomplishments will be recognized…
Early-Bird Discount for Chef to Chef Conference Ends December 31
The end of the year also marks the last day for registering in time to be eligible for a free Crown Verity gas grill. New Conference features this year include a special “Culinary Medicine” class and a free career-counseling session.
On-the-Go Gourmand
For the second year in a row, Four Seasons Hotels and Resorts is sending a food truck down one of America’s coasts, picking up members of the company’s culinary team along the way to showcase local cuisine and exclusive menus.
What A Concept: Health Food that People Want to Eat
A recent Fox News report cited 11 trends that are helping to take health food’s flavor profile “from cardboard to crazy good.”
How to Build a Chef’s Table
A step-by-step description of how Strip, the premier steakhouse of Solaire Resort & Casino in the Phillippines, presents the concept as a “multisensory culinary experience” to its guests.
Elevate Umami Flavor with Little Soya Soy Sauce
The “everything sauce” can help bring out the “fifth taste” and meet increased demand for bolder cuisine.