The 2019 Chef to Chef Conference agenda includes four Certified Master Chefs as well as the Legendary Louisiana Chef John Folse.
Making Banquet Menus Shine with Seasonal Ingredients
Three club chefs share insights into how they incorporate seasonality into traditional banquet menus. Member service, especially in a la carte dining, is a top priority for club chefs. But banquets play an equally important role. They supplement lower-margin member dining and help to yield successful profit margins. Most banquet menus are not where creative,…
Starting Off on the Right Foot
As a new blogger for C&RB’s Chef to Chef, Matt Hinkle, Executive Chef of Exmoor Country Club, hopes to inspire other club chefs just as he’s been inspired. As the Executive Chef of Exmoor Country Club (Highland Park, Ill.), I’m always interested in learning about what club chef peers are doing so I’m a frequent…
Is it Creativity or Culinary Confusion?
A culture of culinary creativity is allowed when trust and education are present. When deliberate, creativity can give rise to brilliance. When presumed, the results can be a total bomb. I recently read a magazine article hyping the trend of cooking with ash, in which vegetables are scorched into a black powder and used for…
2019 Chef to Chef Conference to Host Monday Night Pop-Up at Pythian Market
A Monday night gathering during the 11th Annual Chef to Chef Conference, to be held in New Orleans March 10-12, 2019, will give attendees exclusive and extended use of the Pythian Market, a popular food hall that uniquely captures the Big Easy’s special flavors. When Club & Resort Business’ Chef to Chef Conference returns to…
Seeds of Culinary Change at The Clubs at Houston Oaks
Executive Chef Jeffrey Baker is driving a new culinary movement at The Clubs at Houston Oaks. When Jeffrey Baker, Executive Chef of The Clubs at Houston Oaks (Hockley, Texas), needs a minute to himself, he goes to the club’s garden. It’s quiet there, despite a soft buzzing from ten honeybee hives, and he is reminded…
To Buy Pastry Garnishes or Not to Buy Pastry Garnishes
According to Cody Middleton, newly appointed Pastry Chef of the Polo Club of Boca Raton, determining what pastry garnishes to purchase versus make comes down to savvy menu management. The value of a garnishing is significant to chefs both savory and sweet. Gone are the days of putting something on the plate just because. Today,…
Using Dining Room Furniture to Set the Tone at Corinthian Yacht Club
Dining room furniture plays a critical role in the member dining experience at Corinthian Yacht Club. When the commodore of Corinthian Yacht Club (CYC) in Marblehead, Mass. continued to hear feedback from members about how the club’s main dining room felt “too formal,” despite a complete tear-down and rebuild in 2003, the club’s management team,…
Seven Tips to Consider Before Starting a Small Plates Menu
Introducing small plates is a great way to add variety to your menus while also giving most of your senior members something they really want: smaller portions. This season at Kelly Greens G&CC, we are rolling out a new small plates menu. These items are bigger than an appetizer but smaller than an entrée. Since…
Reimagining Country Club Chef’s Tables
Inviting members to participate in one-of-a-kind dining experiences can not only give them greater appreciation for their club, but also for their chef. It used to be that a seat at the chef’s table was an exclusive and upscale affair. But in recent months, club chefs have taken the chef’s table concept to a whole…
How Mentoring Will Solve Our Labor Challenges
According to Edward Leonard, CMC, Director of Culinary Operations and Executive Chef at The Polo Club of Boca Raton (Fla.), the greatest impact chefs can have is to be mentors and teachers to those around them. We hear the term “culinary education” routinely used to explain those embarking on a career in the craft of cookery.…
Garner Foods Donates $20,000 to Hunger Charities During Kitchen Hero Cook-Off
The annual charity benefit held by the maker of Texas Pete® and Green Mountain Gringo® brand sauces, salsa and tortilla strips included a special donation this year to Jose Andres’ World Central Kitchen, in addition to another year of donations to No Kid Hungry. Garner Foods, the Winston-Salem, N.C.-headquartered supplier of hot sauces, wing sauces, and…
Pillsbury™ Unbaked Twirls
Features: Roll out more fresh, baked goods members crave Ready-to-bake items can maximize back-of-house labor and turn out high-quality, great-tasting baked goods Frozen cinnamon twirls are in an easy, freezer-to-oven format with no proofing and no thawing required Unlike other cinnamon rolls, Pillsbury™ Twirls bake to a flaky, golden brown with a moist, tender center…
How Relationships Impact F&B Operations
Invest in face-to-face time. It will help your food-and-beverage program—and it might make you and your team happier. Think about your best friend. Maybe it’s someone you grew up with or met in school. Maybe it’s someone you work with or live near. Whatever the case, that relationship was built by spending time together. Now,…
James Beard Foundation Launches Waste Not Initiative to Combat Food Waste
JBF is urging chefs and culinary professionals to reduce food waste as part of its #WasteNotWednesday campaign. The James Beard Foundation announced the launch of Waste Not, a multi-year campaign designed to encourage culinary professionals and home cooks to reduce food waste by thinking differently about food and adopting full-use cooking methods. The campaign will…