The Executive Chef of Shoreacres balances a large membership with rapidly changing menus.


The Executive Chef of Shoreacres balances a large membership with rapidly changing menus.

Executive Chef Beth Cosgrove shows how steady standards and smart collaboration keep thousands of members engaged at Palmetto Bluff without losing the details that matter.

Pre-conference workshops begin Sunday at 1pm.

Executive Chef Cynthia Romstadt shares the operational shifts, fuel logistics, and training required to make live fire part of everyday service

Lawrence McFadden, CMC, outlines his five stages of change and offers insights into our actions.

The Executive Chef of Bloomfield Hills CC is among the chefs competing in the Chef of the Year Culinary Competition at next week’s Chef to Chef Conference.
Duet of Veal
Gianduja and Citrus
Banana-Macadamia-Nut-Crusted Florida Grouper
Warm Atlantic Lobster
Seared Australian Wagyu Ribeye
CJ’s Carrot and Black Garlic Mafaldine
Vietnamese Braised Short Rib
Squid Ink Pasta alla Chitarra
Roasted Mojo Cauliflower
Spiral Pasta with Porcini Filling
Black Bass Duo
Detroit-Style Pizza
This season of Master Class is sponsored by Butterball Farms, Inc. and features cooking demonstrations from leading executive club chefs.

While salsa is widely used, it’s also widely overpaid for—especially when purchased in plastic jugs.