Be it wine, beer or mixed drinks that sell best at your club, the key is to go beyond the basics of a neighborhood bar.
The members of The French Club are well-versed in fine cuisine and express their passion with great enthusiasm. During the evenings, the club hosts private dinners for members and groups such as “The Wine and Food Society of San Francisco” and the “Commanderie de Bordeaux.” Obviously, the chef ’s role in this process is critical. […]
Just because the holidays are traditional doesn’t mean your dining room offerings have to be predictable and boring.
Before I ever spoke with Chef Donald Smith of St. Charles Country Club (in Chicago’s far Western suburbs), I imagined that he was a skilled leader. My hunch was right. Not only is he the Executive Chef at a very busy club, he is also President of the 112-member Club Chefs Association of America (CCAA). […]
From fast food chain, to restaurant, to club, Brian Barszcz has done it all.
With imaginative dishes, “action stations,” and creative overall themes, club chefs are doing their part to restore the buffet’s good name.