Home January 2018 - Chef to Chef

January 2018 - Chef to Chef

Finding the Best Software Fit

As social and dining memberships continue to climb, clubs must match their needs to the right point-of-sale system. Members expect a lot from their club’s...

How to Design a Banquet Kitchen

Smart design elements can maximize efficiency and leverage technology. Successful club banquet kitchens feature specific components organized to optimize performance and efficiency. And while there...

How a Chef Became a General Manager

Joe Napolitano, CEC, CCM, continues to rely on his experience as a chef to guide him in his current career path as the newly...

How to Design a Pastry Buffet

Knowing which desserts will be most popular with members on the pastry buffet is a key part of the process. Dessert tables and pastry buffets are...

How to Effectively Manage Millennials

Young culinarians can thrive in club kitchens when training and mentoring allows them to develop their skills and competencies. Millennials—the generation born between 1980 and...

2018 Food Trends: What’s Hot? And What’s Not?

C2C's Joanna DeChellis breaks down the NRA's forecasted trends, highlighting where clubs where many are thriving. Say goodbye to fancy cheese and hello to doughnuts...

The Right Cook is in the Kitchen at Hammock Dunes Club

Hammock Dunes Club’s Executive Chef Lance Cook has big dreams for the club’s F&B operation —and for himself. Good cooking is about passion, organization and...

Chef’s Thoughts with The Country Club’s Joseph Leonardi, CMC

As the Director of Culinary Operations for The Country Club (Brookline, Mass.), Joseph Leonardi, CMC, says he is motivated when he sees progress being...

What's New