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.
What Our Externship Program Taught Us About Ourselves
San Antonio CC’s Executive Chef, Nelson Millán, and his team have created a culinary culture where learning and growing is a way of life.
Speakers Announced for 2019 Chef to Chef Conference
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,…
Making Banquet Menus Shine with Seasonal Ingredients
Three club chefs share insights into how they incorporate seasonality into traditional banquet menus. Member service, especially in a la carte dining, is a top priority for club chefs. But banquets play an equally important role. They supplement lower-margin member dining and help to yield successful profit margins. Most banquet menus are not where creative,…
Showcasing Eight Years of Culinary Change at SACC
San Antonio CC’s Executive Chef Nelson Millán was invited to speak in front of members about the club’s F&B operation, its growth and evolution. Having “clubs within the club” is a tradition for private clubs across the country. San Antonio Country Club is no exception. One of our most popular “clubs within the club” is called the…
Our Biggest Event of the Year By The Numbers
The volume of food San Antonio CC prepares to celebrate Fiesta San Antonio is staggering—and inspiring. Many of the events we celebrate here at San Antonio Country Club are incredible and merit their own time in the spotlight. But there is that one annual event that challenges all the clubs in this region, including ours.…
Chef’s Thoughts with Nelson Millán
In addition to his role as Executive Chef of San Antonio CC, Nelson Millán has made it his lifelong mission to continue his education while mentoring and inspiring the next generation of culinary talent. Born in Rio Grande, Puerto Rico, Nelson Millán, Executive Chef of San Antonio (Texas) Country Club, is a master technician who…
Club Cents Podcast Features Nelson Millan’s Chef to Chef Conference Takeaways
In the latest episode of VGM Club’s podcast, the Executive Chef of San Antonio Country Club discusses what he gained from attending C&RB’s 2018 Chef to Chef Conference in Seattle, as well as how he stays present in the kitchen. Club Cents, the podcast produced by VGM Club, this week focuses on Nelson Millan, Executive…
Mentoring: The Future of Cooking Depends on It
Nelson Millán, Executive Chef of San Antonio (Texas) Country Club believes experienced chefs have a responsibility to teach and guide young culinarians. When I entered the food and beverage industry, I quickly realized how much there was to still learn. I also realized how little time I would have in my life to learn it.…
My Primary Goal for the New Year: Be Present
Nelson Millán, Executive Chef of San Antonio Country Club, believes success can be found by living the present moment wisely and intentionally. 2017 went by too fast. And yet, here we are, starting 2018 at an even quicker clip. That’s why it’s so important to take a moment and set goals for the coming year. Some of…
My Culinary Adventures in Cuernavaca, Mexico
When Nelson Millán, Executive Chef of San Antonio CC, had the opportunity to be a guest chef at an event in Cuernavaca, Mexico, he discovered a whole new culinary playground. I was fortunate to visit dozens of towns in the northern part of Mexico while I lived in San Diego. I enjoyed all that the Pacific Coast…
VGM Club Features Penelope Wong, Nelson Millan on Podcast
The two most recent episodes of the company’s Club Cents podcast features discussions with the two prominent club chefs. The latest episodes of VGM Club’s Club Cents podcast feature discussions with two blog contributors to C&RB’s Chef to Chef food-and-beverage newsletter, Penelope Wong, Executive Chef of Glenmoor Country Club in Cherry Hills Village, Colo., as well…
Why We Constantly Test Products—And Why You Should, Too
Nelson Millán, Executive Chef of San Antonio (Texas) Country Club, welcomes professional sales reps who can provide him with new and innovative products that will help him improve his operation, his menus and himself. Vendors, suppliers and purveyors are the back bone of any foodservice operations. So it’s incredibly important to establish a great relationship…
Composing Hit Dishes Takes Creativity and Careful Study
For Nelson Millán, Executive Chef of San Antonio (Texas) Country Club, the best dishes and menus aren’t written on a whim. Instead, they’re a careful blend of creativity, study and hard work. I was talking over the phone with a colleague a few days ago who moved to Hong Kong five years ago for an…
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.