Club & Resort Business hosted the eighth annual event at the Marriott Marquis San Diego Marina from February 28 – March 2, showcasing the club industry’s top culinary talent as they shared techniques and ideas with ample time to network.
2016 Chef to Chef Conference in Full-Swing in San Diego
The eighth annual event began at the Marriott Marquis San Diego Marina on February 28 with pre-Conference sponsor sessions, followed by a reception and dine-around that featured dishes prepared by Conference presenters. The first full day of presentations began this morning, with Rich Rosendale, CMC, Rosendale Collective.
Registration Opens for 2016 Chef to Chef Conference
C&RB’s 8th annual educational and networking Conference for club and resort chefs, F&B directors and managers will be held February 28-March 2 at the Marriott Marquis Marina in San Diego, Calif. Registrations received by the end of 2015 for what is expected to be another sold-out Conference will earn an early-bird discount and become eligible for a drawing for a free Crown Verity grill.
Hungry for More
Clive L. Smith brings a fresh perspective to his new post as General Manager/COO of Waynesborough Country Club, Paoli, Pa.
Savannah Showcase
Sessions on sous vide, ethnic fusion, banquet preparation and more kept attendees engaged at a sold-out event that even attracted Forrest Gump.
Food as Fuel
Chef to Chef Conference attendees learned subtle ways to make their menus more healthful as part of a special supplemental “Culinary Medicine” class.
Chef Peter Timmins, CMC, Dies at 57
A memorial service is scheduled in White Sulphur Springs, W. Va. on November 8 for the former Executive Chef of The Greenbrier, the Gasparilla Inn and Club and The Everglades Club.
Chef Peter Timmins, CMC, Dies at 57
The Executive Chef of The Everglades Club in Palm Beach, Fla., leaves behind a legacy as a culinary mentor from his 40-year career. He was scheduled to present at the 2015 Chef to Chef Conference.
2014 PGA National Award Recipients Announced
Idle Hour Club’s Ray Cutright (Golf Professional of the Year) and Merion Golf Club’s Scott Nye (Merchandiser of the Year, Private Facilities) will be among those honored in November at the PGA Annual Meeting.
The Toast of Texas
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.
2014 Chef to Chef Conference Wraps Up First Full Day of Sessions
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.
Vital Contributions
Our new “Yes…But How?” column will go beyond “textbook” treatment of management topics to provide practical insights for how to effectively apply proven tools and techniques.
Thought for Food
Club dining is no longer simply a matter of convenience (or food minimums); it’s a matter of choice and preference. Members love it—and membership directors sell it.
“Embedded” and Under Fire
My last semi-relevant experience, I stressed, was dropping fries at McDonald’s while in college 40 years ago.
Open Season
This month, Merion Golf Club’s Executive Chef (and C&RB Contributing Editor) Jerry Schreck is answering, not asking, the questions, as we discuss his experiences leading his culinary team through the 113th U.S. Open.