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 […]
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.
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.
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.
Recipe courtesy Kevin Brennan, Executive Chef, Detroit Athletic Club, Detroit, Mich.
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 […]