Home April 2017 - Chef to Chef

April 2017 - Chef to Chef

Bringing Variety to Breakfast Pastries

Woodstock Club’s Laura Lachowecki is expanding the pastry program by offering a wider range of homemade, morning-baked goods. Pastry Chef Laura Lachowecki’s pecan coffee cake—made...

How to Foster F&B Talent

Club chefs need supportive managers—and Daniel Chagolla, Executive Chef of Desert Highlands in Scottsdale, Ariz., has one in Chief Operating Officer Terra Waldron. Savvy club...

How to Choose the Best Pizza Oven

Knowing that a pizza oven is important, and being able to choose the right pizza oven for your property, doesn’t necessarily go hand-in-hand. Knowing that...

Where Food Fuels Golf

The restaurants and culinary team at Bandon Dunes Golf Resort are as vital to the property’s success as its five pristine courses. With 85 holes...

Would Your Club Benefit from a Sommelier?

When it comes to wine, a certified expert is perhaps a club’s most valuable asset.When a club has a certified sommelier on staff who...

Satisfying Vegans and Vegetarians

As more members and guests opt for meat-free lifestyles, club chefs are coming up with clever, well-crafted vegetable and grain-focused dishes. Trying to make braised...

Seasonal Sides

Chefs are rounding out main dishes with seasonal accompaniments. As club and resort chefs continue to incorporate seasonal foods into menus, sides offer the perfect...

Buffets That Go Outside the Box

Buffets take members and guests beyond the normalcy of everyday dining to offer something new and different. Club chefs are known for unleashing their creativity...

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