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 […]
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.
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 […]
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 […]
Sessions on sous vide, ethnic fusion, banquet preparation and more kept attendees engaged at a sold-out event that even attracted Forrest Gump.
On the third and final day of the annual Conference, participants attended a day of education sessions on “field to table” applications, satellite facilities and banquet gadgetry, followed by the ever-popular “Chef to Chef Live.”