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,…
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…
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…
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…
Sessions on sous vide, ethnic fusion, banquet preparation and more kept attendees engaged at a sold-out event that even attracted Forrest Gump.
Ethnic Cuisine, Kids’ Menus Round Out 2015 Chef to Chef Conference
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.”
Ethnic Cuisine, Kids’ Menus Round Out Chef to Chef
On the third and final day of the 2015 Chef to Chef Conference, participants attended a day of education sessions, followed by the ever-popular “Chef to Chef Live.”
Vote of Confidence
By Joe Barks, Editor Established in 1863 by six officials of the U.S. Treasury Department during the height of the Civil War, the stated objectives behind the formation of The Metropolitan Club of the City of Washington, D.C. included “mutual improvement and social purposes.” With the club on the verge of its 150th anniversary, those…
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.…
Club Chefs Serve Up Winning Menu of Ideas
Every presenter was prepared, professional and relevant to the club dining experience. Plan to attend next year- it will change your whole approach to the club F&B.
C&RB’s Second Annual Chef to Chef Conference offered the right mix of mingling, management messages and master chef show-and-tell.
Winning Their Votes
In three years, Executive Chef Vincent Horville has helped to raise the dining profile of The Metropolitan Club of The City of Washington D.C. from the inside out- and he still finds time to occasionally help out at the White House, too.