The 11th annual event took place at the Hilton New Orleans Riverfront hotel, with an off-site visit to Pythian Market. Education sessions, culinary and club ideas, and networking opportunities were plentiful. In 2020, the conference will head to Charlotte.
It will mark a record 20th time that the Ardmore, Pa. club has staged a USGA Championship, and its seventh Amateur, also a record. The event will coincide with the 250th anniversary of the signing of the Declaration of Independence in Philadelphia.
This Chef to Chef Q&A is a little different than normal. This month’s conversation is with a chef I worked with for seven years: David Daddezio, who is now the Executive Chef at Vicmead Hunt Club and Bidermann Golf Course in Wilmington, Del. CHEF PROFILE David Daddezio, PC1 Current Position: Executive Chef, Vicmead Hunt Club and…
The agenda for the 11th annual Conference, to be held in New Orleans March 10-12, 2019, includes four Certified Master Chefs, as well as the legendary Louisiana Chef John Folse, who will deliver the Conference’s keynote address. Club & Resort Business has officially announced the full lineup of speakers for its eleventh annual Chef to Chef Conference,…
The popular and accomplished chef who is credited with taking “a taste of Louisiana” worldwide through the success of his cornerstone Lafitte’s Landing Restaurant property and related initiatives will speak on “Possibilities: The Life of a Chef” to kick off C&RB’s 11th annual club chefs’ conference in New Orleans, March 10-12, 2019. Chef John D. Folse,…
Merion GC’s Executive Chef shares tips for building modern buffets. Buffets are an essential service style. But to display buffet food, chefs are moving away from chafing dishes, which are now viewed as old-fashioned and boring. Instead, buffets now feature a series of service styles to showcase the variety of dishes being served, including chef-manned…
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.
In a nod to college basketball’s “March Madness,” PGA Tour pro Zac Blair and “The Fried Egg” website had social-media followers cast votes for “Logo Madness” bracket pairings. Merion GC’s iconic flagstick logo ousted Winged Foot GC’s in the final; other clubs that made the “Final Four” included Pasatiempo GC and Sleepy Hollow GC.
“The Cradle,” designed by Gil Hanse, will feature nine holes ranging from 56 to 127 yards. The course will be located steps from the Resort Clubhouse, in the same area where the North Carolina resort’s first nine holes were carved out of sand in 1898.
The Ardmore, Pa., property will host the Curtis Cup, a biennial competition matching female amateurs from the U.S. against those from Great Britain and Ireland, for the second time. The event will mark the end of the property’s nine-year break from hosting championships, after it hosted the U.S. Open in 2013.
“This is a great opportunity for a candidate who understands the ebb and flow of private-club dining,” says Jerry Schreck, Executive Chef of the storied Ardmore, Pa., club.
Innovative presentations in an inviting environment provided a one-of-a-kind experience at C&RB’s Ninth Annual Chef to Chef Conference.
I’ve often been shocked, when sitting in general managers’ offices or taking tours through clubhouses, to see how some of the best parts of clubs’ stories have been relegated to piles on the floor or dusty boxes in the basement.
A variety of factors have prompted clubs to get serious about capturing and presenting their pasts in a way that can also promote the value of membership for generations to come. Here are some do’s and don’ts for creating permanent archives that will properly put the “story” in history.
Dominick Laudia, CEC, AAC, who has been the Executive Chef of the Boca Raton, Fla., club since 2012, has been honored with the Dr. L.J. Minor Award by the American Culinary Federation, in recognition of how he “exemplifies the highest standard of professionalism in today’s kitchen through certification, continued education and training, culinary competitions and community involvement.”