Animal-rights activists originally pushed the ban through in 2004, but appeals have kept the dish on menus in the state, and it will continue to be served while further appeals may take the issue as high as the U.S. Supreme Court. California chefs are staying firm in their resolve to meet customer demand for the dish, while wondering why much more serious threats such as assault rifles or hunger and homelessness aren’t being addressed by legislators and activists.
Straight Line to Success
By Jerry Schreck, Executive Chef, Merion Golf Club, Ardmore, Pa. Robert Iannaccone CHEF PROFILE Current Position: Executive Chef, Brookside Country Club, Macungie, Pa. (2012) Previous Experience: Sous Chef, Brookside Country Club (2008-2012) Education: Northampton Community College, Degree Culinary Arts (2006) Professional Affiliations: Adjunct Professor of Culinary Arts, Community Programs Dept. (2008-2011) Member, Lehigh Valley ACF…
Impressive Demonstrations
There’s no substitute for watching and learning from the masters, which is why the 2013 Chef to Chef Conference will feature more hands-on demo sessions than ever. Robert Iannaccone’s “Chef to Chef” interview with Jerry Schreck in this month’s issue (“Straight Line to Success,” pg. 38) includes Robert’s poignant recollection of watching in wonderment as…
A Place to Call Their Own
Designing a dynamic locker room that’s more than just a way station requires a blend of comfort, service and style. By Diana Mirel, Contributing Editor SUMMING IT UP Updated amenities within the locker room help keep members and guests comfortable and increase usage of the space. Neutral hues and calming color schemes can help members…
Real Deal
Carolyn Flinn CHEF PROFILE Current Position: Executive Chef, Deal Country Club, Deal, N.J. (2007-Present) Previous Experience: Owner, Personal Chef Company; Chef Instructor and Freelance Special Events Chef, Restaurant Associates (1997-2006) Executive Chef, Restaurant Associates Corporation, New York; included duties at Sea Grill at Rockefeller Center, The Trustees Dining Room at The Metropolitan Museum of Art,…
Jacobson to Design His First European Course in Italy
Rick Jacobson’s increasingly international golf course design practice is expanding into the European market, with a new resort project in Southern Italy. A joint venture has been formed by RDV Development and VFI to develop The Jewel of the Sea Resort, and the development group has retained Jacobson to design an 18-hole golf course in…