Plenty of great ideas and good fellowship filled the air, along with the famous Pike Market fish, as club chefs converged on Seattle for C&RB’s Tenth Annual Chef to Chef Conference.
2018 Chef to Chef Conference Wraps Up in Seattle
The 10th annual event reached its conclusion on March 6, after another full day of educational sessions that covered kitchen renovations, off-site events, pastry, and incorporating craft beer into dishes and menus. The 2018 Chef to Chef Conference at the Westin Seattle wrapped up on March 6 after two-and-a-half days of networking opportunities, culinary and…
C&RB Announces Full Lineup of Speakers For Its 2018 Chef to Chef Conference
Speakers include Certified Master Chefs Robert Mancuso, Executive Chef of the Bohemian Club, and Jason Hall, Executive Chef of Myers Park CC, among others. Club & Resort Business announced the full lineup of speakers for its tenth annual Chef to Chef Conference, which will take place in Seattle, Wash., from March 4 through March 6, 2018. The Conference is expected…
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.
Local Cuisine, Sous Vide Showcased in First Full Day of Chef to Chef
March 2 marked the first full day of educational sessions at the seventh annual event in Savannah, Ga., covering a slate of culinary topics. With a record number of chefs in attendance, the 2015 Chef to Chef Conference, held at The Westin Savannah Harbor Golf Resort & Spa in Savannah, Ga., hosted the first full day…
2015 Chef to Chef Conference Showcases Local Cuisine, Sous Vide
March 2 marked the first full day of educational sessions at the seventh annual event in Savannah, Ga., covering a slate of culinary topics.
Sold-Out 2015 Chef to Chef Conference Begins in Savannah
The seventh annual Chef to Chef Conference officially began on March 1 with the keynote address by Jim James, CCM, Senior Director, Club and Hospitality Operations, Augusta National Golf Club, and continues through March 3.
Writing the Menu
With our 24/7 conscious and unconscious thought commitment to food ideas, you would think that when we sit down to write the next set of exciting new dishes, it would be relatively easy. It is not.
Chef’s Thoughts: Joey Abitabilo
Joey Abitabilo Executive Chef Shelter Harbor Golf Club Charlestown, R.I. Born in the Bronx, N.Y., Joey Abitabilo spent a good deal of time working in professional kitchens while in high school, but then went off to Duke University intent on a career in law or banking. After landing a prestigious internship with Goldman Sachs’ Mergers…
A Fitting First Impression
When it comes to hors d’oeuvres, I want to avoid a tired cliché. When a client asks for scallops wrapped in bacon, I try to conceal any sign of a facial twitch.
Breaking (and Baking) Bread
Table bread is expensive and a good bit of it gets thrown away. Flour and yeast are ten times cheaper than quality bread. There are not many make vs. buy scenarios with a gap like that. But baking bread is cool, especially if you can do it well.
The Coffee Curve
It turns out that keeping your coffee excellent, as opposed to just good, is very much like what we do as cooks—attention to detail is the key.
Discipline, Detail, Demi Glace
Joey Abitabilo, Executive Chef at Shelter Harbor GC in Charlestown, R.I., kicks off his “Pastiche” blog by detailing Executive Sous Chef Josh Scott’s process of creating a rich, consistent demi glace.
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.
Turning Up the Heat
Despite a snowstorm that was severe enough to cancel hundreds of flights into the usually weather-proof Denver International Airport, over 200 executive chefs, general managers and other industry food-and-beverage leaders from 37 states and Canada made their way to Colorado for Club & Resort Business’ Fifth Annual Chef to Chef Conference, held March 10-12 at…