William Racin, CEPC, of The Duquesne Club was named 2018 Pastry Chef of the Year at the American Culinary Federation’s National Convention, and Kevin Brennan, CEC, AAC, of the Detroit Athletic Club, received the Dr. L.J. Minor Chef Professionalism Award. The best pastry chef in the nation, according to the American Culinary Federation (ACF), is…
Sizzle on the Sound
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.
First Full Day of Sessions Held in 2018 Chef to Chef Conference
Food demos and presentations by a slate of chefs at the top of the club industry started the first full day of sessions on March 5 in Seattle. Brandon Gross of The Metropolitan Club of the City of Washington in Washington, D.C., won the Mystery Basket competition held in the evening. The first full day of…
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…
Private Club Benchmarks Used to Double Municipal Course Rates in Amarillo, Texas
An original proposal for the first rate increases at the city’s four courses since 2008 would have tripled prices, to put them on par with those at Tascosa Golf Club and Amarillo Country Club. But a compromise was then adopted by the City Council, which feels the quality of its courses justifies the hike, even with declining play and cost-recovery rates.
Detroit Athletic Club Culinary Team Invited to James Beard House
Led by longtime Executive Chef Kevin Brennan, the club’s culinary team was invited to cook at the famed New York City fine-dining establishment on October 14, preparing a one-of-a-kind dinner for approximately 80 people. The club was also named one of “Metropolitan Detroit’s 101 Best and Brightest Companies to Work For” for the 17th consecutive year.
Small Plates Go Big
Whether it’s to help them gain exposure to new flavors and ingredients, control their portion sizes, or share their dining experience with friends, club chefs are responding to their members’ growing preference for finding good things in smaller culinary packages.
Stadium Club Fried Green Tomatoes
Recipe courtesy Kevin Brennan, Executive Chef, Detroit Athletic Club, Detroit, Mich.
ACFEF Names Brennan and Walker as Apprenticeship Regional Trainers
The American Culinary Federation Education Foundation (ACFEF), the educational arm of the American Culinary Federation (ACF), has chosen eight culinary professionals from across the U.S. to serve as Apprenticeship Regional Trainers (ARTs). They will maintain initiatives that resulted from the U.S. Department of Labor’s apprenticeship grant, which was awarded to ACFEF in August to advance…
Ideas in Vegas…
…didn’t stay in Vegas, as those attending C&RB’s inaugural Chef to Chef Conference took away an abundance of F&B insights and innovative culinary techniques to use at their properties.