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,…
Pastry Chef Jennifer Kopp Creates Capital Confections at The Metropolitan Club
Executive Pastry Chef Jennifer Kopp, CEPC, adds her own special touches to the acclaimed culinary excellence of The Metropolitan Club of Washington (D.C.).
Chef’s Thoughts with Vincent Horville
Vincent Horville, Executive Chef of The Metropolitan Club of the City of Washington (D.C.), hails from Versailles, France, where he grew up in the restaurant business and helped out in the kitchen from an early age. Vincent Horville has been the Executive Chef of The Metropolitan Club of the City of Washington (D.C.) since 2006,…
Finding a Cure-All
The Metropolitan Club of the City of Washington now offers an in-house charcuterie program. Members of The Metropolitan Club of the City of Washington (D.C.) love seeing “house-made” on menus, because it signals quality, freshness, and care. It’s a visual reminder of how the club’s culinary team always seeks to go the extra mile to…
New Certified Club Managers Announced
Thirty-eight club management professionals have achieved the CCM designation after completing the required course of study and training and demonstrating a dedication to proficiency and expertise in club management.
Friday Filmfest: Chefs Square Off in Mystery Basket Competition
On March 5, attendees of the 2018 Chef to Chef Conference at the Westin Seattle gathered during the Monday night reception to watch four talented club chefs race the clock to create dazzling dishes using a mystery basket of ingredients. Participants included Thomas Mitchell of Kenwood Golf & Country Club, Bethesda, Md.; James Haberstroh of…
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…
Wired, Not Tired
Creating a one-stop shop for business and pleasure, more clubs are entering the modern age with dedicated spaces for members’ use of their electronic devices.
Finding—and Keeping—the Right People
How club chefs are overcoming the shortage of skilled culinary talent that can step right up to the plate. Clubs across the country are facing difficult labor challenges in their dining operations. Open positions abound, from qualified cooks to dishwashers to sous and pastry chefs. This topic often gets club chefs fired up, too. Many…
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.