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October 2017 - Chef to Chef

Seven Ideas for Small-Plate Menus

The chefs of Oak Hill CC and La Grange CC found that small-plate success is largely dependent on responding to member preference.Small plates and...

How the CC of Buffalo Transformed Its Dining Operation and Itself

GM/COO Tim Minahan and recently appointed Executive Chef Joe Piazza plan to take the Country Club of Buffalo—and its newly renovated dining spaces—to the...

How Dearborn CC Landed a CMC

At Dearborn (Mich.) Country Club, General Manager/COO Bruce Lilley and Executive Chef Michael Russell, CMC, are working hard to reinvent the dining program.Bruce Lilley...

Best Practices for Controlling Food Costs

Four club chefs share insights into how they keep costs in line. Without constant vigilance, food costs can spiral out of control. And the subsequent...

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