Home April 2014 - Chef to Chef

April 2014 - Chef to Chef

One Potato, Two Potatoes

At Old Town Club, spuds play a big role in the "new southern" cuisine.

Made in the Shade

Silvertip Resort’s outdoor dining space dishes up terrific nosh.

In Pursuit of Latin Flavors

Nearly 50 Chef to Chef Conference attendees learned about Latin cuisine as part of a special education partnership with the Culinary Institute of America.

Chef’s Thoughts: Penelope Wong

Penelope Wong started at Glenmoor Country Club, Cherry Hills Village, Colo., as a pantry cook and prep hand in 1998. She quickly rose through...

Rolling in Dough

From a simple chocolate chip to a French macaroon, homemade cookies can help make members feel special in many delicious ways.

Poultry in Motion

With its endless versatility and healthful profile, poultry might just be the perfect protein.

Hooked on Growth

At The CC at DC Ranch, consistent, high-quality food is now the focus of a new culinary vision led by Executive Chef Lenard Rubin and his dynamic F&B team.

Creating Custom Menus

Club chefs are personalizing menus for newlyweds who want their wedding-day feast to be as unique as their relationship.

You Go, Grill!

There’s nothing quite like a burger or steak straight off the grill. The trademark smokiness and fresh-from-the-flames taste has become a big part of...

First—and Lasting—Impressions

First impressions are more important than most realize. Especially for Ted Gillary, Executive Manager of the Detroit (Mich.) Athletic Club (DAC), whose first impression of the venerable city club eventually had a far-reaching and fundamental impact on its food-and-beverage program.

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