Expanded and redesigned kitchens are cooking up good business, as clubs increase their F&B margins while bringing new efficiencies to their food-preparation processes. Outfitting a club or resort kitchen is a tall order, and one that calls for an approach to laying out the space with an eye toward efficiency for both chefs and servers.…

No matter the size of the chef, whether he or she had football-sized hands or a brain surgeon‘s fingers, they treated the food with a deliberateness and delicacy that impressed me.