Carroll, who delivered the keynote address at the 2014 Chef to Chef Conference in San Antonio, and serves as the Executive Chef at River Oaks Country Club in Houston, will serve as Executive Committee President for Worldchefs for the next 18 months.
On-the-go food and drink service at Interlachen CC has been enhanced by the versatility, and sustainability, of a new labeling and packaging system.
Pliska, Executive Chef and Assistant Manager of the University Club at the University of Missouri who presented at the 2014 Chef to Chef Conference, is releasing Pastry & Dessert Techniques, an illustrated and informative resource that showcases the execution of 35 techniques that are used to create 65 elegant pastry and dessert recipes.
Questions asked by chefs to the General Managers’ panel were typical of what’s on the minds of all staff members who want to grow in their positions and within your organization.
If the club is children’s dining destination of choice, it’s a win-win across the board—and you’ll have dinner reservations for six.
Those who came to San Antonio to be part of another record crowd came away with plenty of sizzling ideas for spicing up their menus—and a whole lot more.
The final session at this year’s event in San Antonio brought together four General Managers who engaged in a discussion about creating productive relationships between GMs and Executive Chefs. Participating GMs included John McGee, Northwood Club, Dallas, Texas; Phil Kiester, The Country Club of Virginia, Richmond, Va.; Christine Pooler, Merion Golf Club, Ardmore, Pa.; and Eric Dietz, Interlachen Country Club, Minneapolis, Minn.
With a record number of registrants in attendance, the sixth annual Chef to Chef Conference kicked off its first full day with local flavor from San Antonio-based Chef Johnny Hernandez. A reception at the Culinary Institute of America completed the day’s planned events, leaving chefs free to explore the city for dinner.
In a drawing at the 2014 Chef to Chef Conference in San Antonio for early-bird registrants, the Mountain Ridge Country Club Executive Chef won a 36-inch gas grill from the Brantford, Ontario manufacturer.
Just before the 2014 Chef to Chef Conference officially kicked off, a select group of participants attended a class led by Chef Sergio Remolina at the Culinary Institute of America San Antonio campus on Sunday, March 2. Inspired by Spanish, Caribbean, and Central/South American cuisine, the class produced a cilantro cream soup, ceviche Sinaloa-style, short ribs, and rice pudding in three textures.
For the sixth straight year, C&RB’s annual chefs conference will boast record attendance. The festivities commence at the San Antonio Marriott Rivercenter on Sunday, March 2 and extend through Tuesday, March 4. Follow @Club_and_Resort on Twitter for live updates as the event progresses.
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 Country Club in Houston, Texas, with 1,500 members and a culinary staff of 61. Before coming to River Oaks, Carroll was Executive Chef at Oak Hill Country Club in Rochester,…