Taking to platforms like Facebook and Instagram is helping culinarians market themselves, and their clubs. Food photography dominates digital feeds—from a perfectly composed amuse-bouche, to a panorama of new grills, to a beautiful wine dinner on the course. Ditto for culinary blogs, recipes and videos that are being shared, “liked” and linked. If the content…
Tasty Offerings
Innovative presentations in an inviting environment provided a one-of-a-kind experience at C&RB’s Ninth Annual Chef to Chef Conference.
First Full Day of Sessions Held in 2017 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 6, with the ever-popular Chef to Chef Live held in the afternoon. Todd Walline, CEC, CCA, of Blue Hills Country Club in Kansas City, Mo., won the Mystery Basket competition held in the evening, with a Vitamix blender as the prize.
Early-Bird Discount for Chef to Chef Conference Ends December 31
The end of the year also marks the last day for registering in time to be eligible for a free 36-inch Crown Verity gas grill. December 31, 2016 will be the last day for those registering for Club & Resort Business’ 2017 Chef to Chef Conference, to be held March 5-7 at the Loews Atlanta…
Ocean Reef Club’s Maine Lobster Roll
Submitted by Philippe Reynaud, Senior Director Culinary Operations, Ocean Reef Club, Key Largo, Fla.
Early-Bird Discount for Chef to Chef Conference Ends December 31
The end of the year also marks the last day for registering in time to be eligible for a free Crown Verity gas grill. New Conference features this year include a special “Culinary Medicine” class and a free career-counseling session.
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…
A CLUB & RESORT BUSINESS CONFERENCE
Sunday, March 10 12 p.m. to 6 p.m. Arrival/Registration 6 p.m. Opening reception and sit-down, plated dinner. Welcoming remarks and sponsor recognition: Dan Ramella, President, C&RB Keynote Address: Reports of Fine Dining’s Demise Are Greatly Exaggerated (and Other Myths About Club Cuisine) Presented by: Jeff McFadden, CCM, General Manager, The Union League, Philadelphia, Pa. Monday,…
A CLUB & RESORT BUSINESS CONFERENCE
March 10-12, 2013 Grand Hyatt Denver Taking F&B to New Heights C&RB’s 5th Annual Chef to Chef Conference Denver, Colo., March 10-12, 2013 Making the most creative chefs in the culinary industry even more creative. Today’s club chefs are probably the most flexible, creative chefs in the culinary profession. They have to provide food for…
Q&A with Philippe Reynaud Senior DIrector of Culinary Operations for Ocean Reef Club
Exclusive Q&A with Philippe Reynaud, Senior Director of Culinary Operations for Ocean Reef Club, Key Largo, Fla. Q: How has your operation changed in the past few years? A: We’ve seen less group conference business, but greater demand for a la carte dining. Our operating costs are being very well-managed, and we are very diligent…
Destination Dining
A growing number of properties are beginning to realize that the hottest culinary trend in club and resort dining isn’t on the menu.
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.
Taking Catering to New (Sales) Levels
As part of his presentation on “How to Fully Meet—Or Create—The Need for Catering,” given at the inaugural C&RB Chef to Chef Conference held February 22-24 at the Red Rock Resort in Las Vegas, Philippe Reynaud, Executive Chef and Director of Culinary Operations for the Ocean Reef Club, Key Largo, Fla., provided many ideas for…