Home January 2014 - Chef to Chef

January 2014 - Chef to Chef

Chef’s Thoughts: Charles Carroll, CEC, AAC

Charles Carroll, CEC, AAC, Executive Chef, River Oaks Country Club, Houston, Texas Two-time award-winning author, Charles Carroll, is currently the Executive Chef of River Oaks...

Seasonal Seafood

Club chefs aren’t shy about featuring regionally inspired, lesser-known seasonal fish alongside more traditional mainstays.

Beauty and the Feast

Buffet success depends on teamwork, proper planning, smooth execution and constant refreshing.

Understanding Ovens

Commercial kitchens come in all shapes and sizes. But the most successful ones rely on matching an operation’s culinary needs with the right type and size of oven.

Switching Sides

Maurice Darbyshire, General Manager of Belmont Country Club, Ashburn, Va., and Vice President - Operations of Toll Golf, brings a unique perspective to the operations he oversees.

Haute, But Not Haughty

There’s nothing casual about how mixed grills are redefining themselves with inventive, upscale cuisine.

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