William Racin, CEPC, of The Duquesne Club was named 2018 Pastry Chef of the Year at the American Culinary Federation’s National Convention, and Kevin Brennan, CEC, AAC, of the Detroit Athletic Club, received the Dr. L.J. Minor Chef Professionalism Award. The best pastry chef in the nation, according to the American Culinary Federation (ACF), is…
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.
First Full Day of Sessions Held in 2018 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 5 in Seattle. Brandon Gross of The Metropolitan Club of the City of Washington in Washington, D.C., won the Mystery Basket competition held in the evening. The first full day of…
2018 Chef to Chef Conference Kicks Off in Seattle
The 10th annual event, held March 4-6 at the Westin Seattle, began with a welcome reception, dinner and keynote address by Brad Barnes, CMC, CCA, AAC, Director of Consulting and Industry Programs, The Culinary Institute of America, Hyde Park, N.Y. The 2018 Chef to Chef Conference, held at the Westin Seattle, kicked off on March…
Kraft Foodservice Awards $10,000 in Scholarships
Scholarships were awarded to four CIA students during Future Chefs of GREY POUPON Student Culinary Competition at The CIA – Greystone.
Refined and Redefined
The drive continues for club food and service to stand up to five-star scrutiny-and stand on its own financially, too.