Home October 2016 - Chef to Chef

October 2016 - Chef to Chef

The Small Plate Debate

For some clubs, small plates are great. But for others, they can pose big problems that require smart solutions. Small plates have many advantages. They...

Club Kitchens are Becoming the New Proving Grounds

The more club chefs I meet, the more I find a common thread among you: you care deeply for your members, and you inspire...

Authentic Leadership at Ballantyne Country Club

At Ballantyne CC, COO/GM Jill Philmon and Executive Chef Anthony Soriano have built a strong culinary team and taken a $3 million F&B operation...

Bringing Global Flavors to the Club World

Club chefs are on the lookout for the next exotic dish, technique or ingredient that is approachable, but still ignites curiosity. The world is fast...

The Right Combination

When fully understood and wielded properly, combis can be a club kitchen’s most versatile tool. Talk to any club chef who’s familiar with combi-oven technology...

5 Tips for Brewing a House Beer

As one of the only country clubs brewing on property, Arlington Club has learned a thing or two about beer. Portland, Ore.’s Arlington Club has...

Skokie CC is Redefining Local Cuisine

Skokie Country Club’s $3.7 million food-and-beverage operation—led by Executive Chef Richard Stanton—is in a class of its own with three culinary gardens, nine beehives,...

Keeping Food Costs Under Control

How three different clubs with three different budgets keep their numbers in line. Because clubs typically operate member dining as an amenity rather than as...

Chef’s Thoughts with James Patterson

James R. Patterson III, originally from Wilmington, N.C., became Executive Chef of Sedgefield Country Club, a McConnell Golf property in Greensboro, N.C., in March...

Why Atlanta is Perfect for the 2017 Chef to Chef Conference

Attendees of C&RB’s 9th Annual Chef to Chef Conference—to be held in Atlanta, March 5-7, 2017—will benefit and learn from how Georgia’s capital city...

What's New