The managers from private and public clubs throughout the country have completed the requirements to achieve advanced certification through the PGA Certified Professional Program 2.0 in one or more categories, including General Management, Golf Operations and Teaching & Coaching. The PGA of America announced that 14 PGA Professionals have completed the requirements to achieve…
Sizzle on the Sound
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.
2018 Chef to Chef Conference Wraps Up in Seattle
The 10th annual event reached its conclusion on March 6, after another full day of educational sessions that covered kitchen renovations, off-site events, pastry, and incorporating craft beer into dishes and menus. The 2018 Chef to Chef Conference at the Westin Seattle wrapped up on March 6 after two-and-a-half days of networking opportunities, culinary and…
GCSAA Announces 2015 Legacy Award Scholarship Winners
The 20 recipients each receive $1,500 through the program, which is administered through the Golf Course Superintendents Association of America’s philanthropic arm, the Environmental Institute for Golf, and funded by Syngenta.
Savannah Showcase
Sessions on sous vide, ethnic fusion, banquet preparation and more kept attendees engaged at a sold-out event that even attracted Forrest Gump.
Local Cuisine, Sous Vide Showcased in First Full Day of Chef to Chef
March 2 marked the first full day of educational sessions at the seventh annual event in Savannah, Ga., covering a slate of culinary topics. With a record number of chefs in attendance, the 2015 Chef to Chef Conference, held at The Westin Savannah Harbor Golf Resort & Spa in Savannah, Ga., hosted the first full day…
Chef’s Thoughts: Joey Abitabilo
Joey Abitabilo Executive Chef Shelter Harbor Golf Club Charlestown, R.I. Born in the Bronx, N.Y., Joey Abitabilo spent a good deal of time working in professional kitchens while in high school, but then went off to Duke University intent on a career in law or banking. After landing a prestigious internship with Goldman Sachs’ Mergers…
Discipline, Detail, Demi Glace
Joey Abitabilo, Executive Chef at Shelter Harbor GC in Charlestown, R.I., kicks off his “Pastiche” blog by detailing Executive Sous Chef Josh Scott’s process of creating a rich, consistent demi glace.
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…
Plenty of Cookin’ in Cajun Country
C&RB’s sold-out 2012 Chef to Chef Conference in New Orleans featured everything from skinned gators to instant ice-sculpture designs. Clubs with members who root against the University of Florida and whose chefs attended C&RB’s sold-out 2012 Chef to Chef Conference may see a new dish, Cajun Microwave Alligator, at pre- or post-game events this year.…