There are dozens of ways Dubuque (Iowa) G&CC’s Executive Chef Chad Myerswill apply what he learned and saw during the Ment’or Young Chefs and Bocuse d’Or selection competitions. My good friend, Paris Dreibelbis, was recently chosen to be a competitor in the Ment’or Young Chef & Commis Competitions and last month I had the unique (and awesome)…
Club Kitchens are Becoming the New Proving Grounds
The more club chefs I meet, the more I find a common thread among you: you care deeply for your members, and you inspire one another to be better. Remember when Thomas Keller’s Per Se got that scathing review in The New York Times and lost two of its four stars? Everyone everywhere was shocked,…
From Farm to Table
Increasingly, chefs are incorporating local ingredients to meet member and guest demand for farm-to-table fare. By Joanna DeChellis, Managing Editor Farm to table is a romantic philosophy. Chefs like Alice Waters (Chez Panisse), Thomas Keller (The French Laundry), Peter Hoffman (Savoy) and Dan Barber (Blue Hill) were all pioneers in the locavore movement. But the…
In Great Company
The steady stream of culinary luminaries he works with for the club’s Celebrity Chef Series is just one way Executive Chef Nick Gatti helps to keep the excitement level high at Alpine CC. In 1928, A.W. Tillinghast, famed designer of courses at Bethpage State Park, Winged Foot Golf Club, Baltusrol Golf Club and many other…