Home April 2015 - Chef to Chef

April 2015 - Chef to Chef

It’s All in the Details

Jacksonville G&CC’s progressive kitchen serves innovative cuisine created by Executive Chef Mike Ramsey and his talented crew.

Cooking 101

Member cooking classes are gaining traction, as they fill a need and fuel a passion.

Under Construction

Barry Herman, General Manager of Interlachen Country Club, Winter Park, Fla., believes that business will dictate what a club must become.

A Dreamy Combination

There's no such thing as the perfect piece of equipment, but the commercial combination oven sure comes close.

Food as Fuel

Chef to Chef Conference attendees learned subtle ways to make their menus more healthful as part of a special supplemental "Culinary Medicine" class.

Linguine with Tiger Shrimp and Parmesan

Linguine with Tiger Shrimp and Parmesan Recipe courtesy of Wisconsin Milk Marketing BoardIngredients 6 tbsp.     canola oil 6 tbsp.     garlic, minced 6 tbsp.     shallots, minced 2 lbs....

Cappuccino Chip Gelato

Cappuccino Chip Gelato Recipe courtesy of Hershey's Foodservice Ingredients 2 1/4 cups     milk pinch     salt 6     egg yolks 2/3 cup     sugar 2/3 cup...

Lamb Shoulder Ragout with Pappardelle

Lamb Shoulder Ragout with Pappardelle Recipe courtesy of American Lamb Board Ingredients 10-12 lbs.     lamb shoulder, bone-in 1/4 cup     garlic cloves, mashed 1/4 cup    ...

Baja Fish Tacos with Watermelon Guacamole

Baja Fish Tacos with Watermelon Guacamole Recipe courtesy of National Watermelon Promotion BoardIngredients 2     medium avocados, peeled and chopped 2 tbsp.     lime juice 2...

Chef’s Thoughts: Nicholas R. Fahringer

Nicholas Fahringer, Executive Chef at The Kahkwa Club (Erie, Pa.), has always had a passion for food and cooking.

What's New