How All Chefs Can Use Baker’s Percentage

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Forsyth CC’s Pastry Chef, Cody Middleton, believes more chefs should use baker’s percentage to simplify the way they approach recipes and formulas. Any chef who has studied baking and pastry probably has had a nightmare or two about “baker’s math” or “baker’s percentage.” (It’s a way to express the ratio of ingredients to one another […]


Revamping the Pastry Program at Forsyth CC

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Forsyth’s CC’s new Pastry Chef, Cody Middleton, has big plans for the future of the club’s pastry program. Here’s how he plans to elevate and evolve all aspects. On my very first day as Pastry Chef of Forsyth Country Club (Winston-Salem, N.C.), the Executive Sous Chef told me that the pastry program here was now my […]


At Charlotte CC, Teamwork Makes the Dream Work

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Charlotte Country Club’s F&B success hinges on the dynamic relationships between its chefs. It’s a match made in culinary heaven: John Cornely, the savvy and skilled Executive Chef at Charlotte Country Club (CCC), and James Satterwhite, the club’s experienced and meticulously driven Executive Pastry Chef. They are one of the industry’s most dynamic culinary teams—and […]


Three Advantages of a Full-Time Pastry Department

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House-made pastries are undeniably seductive and for Chevy Chase Club these items bring that “special something” to the table and the operation. For as long as I can remember, I’ve always liked to feed people. Food makes people happy. It’s a commonality we all share—especially in country clubs where dining is often the one thing […]


A New Way “To Go”

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On Tuesdays and Thursdays at Belle Meade Country Club, Nashville, Tenn., less is now proving to be much, much more. Wednesdays draw in members with a delicious pasta bar. Similarly, Fridays and Saturdays are—and have always been—popular a la carte dining nights. This left Tuesdays and Thursdays with lower profit margins and less foot traffic […]