Home January 2014 - Chef to Chef
January 2014 - Chef to Chef
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...
Club chefs aren’t shy about featuring regionally inspired, lesser-known seasonal fish alongside more traditional mainstays.
Buffet success depends on teamwork, proper planning, smooth execution and constant refreshing.
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.
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.
There’s nothing casual about how mixed grills are redefining themselves with inventive, upscale cuisine.