Chef’s Thoughts with Jeff PerezFairview CC’s Executive Chef says this is the most valuable piece of career advice he’s ever received. Chef’s Thoughts is…
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Chef’s Thoughts with Jeff Perez
Chef’s Thoughts with Jeremy Leinen, CECJeremy Leinen, CEC, Executive Chef of Dunwoody Country Club, has a thing against this particular sea creature considered a delicacy…
Chef’s Thoughts with Carlos TorresCarlos Torres, Executive Chef of Hamilton Harbor Yacht Club, says these two characteristics are the most important qualities in a…
Chef’s Thoughts with Alejandro MartinezAlejandro Martinez, Executive Chef of Troon Country Club, can’t live without this particular product.
Chef’s Thoughts with John WagnerJohn Wagner, Executive Chef of Sunnybrook Golf Club, has a new piece of kitchen equipment that he’s eager to learn…
Chef’s Thoughts with Richard BrummIf he weren’t the Executive Chef of Bonita Bay Club, Richard Brumm—a former an Air Force Firefighter—would be this instead.
Chef’s Thoughts with John HammackJohn Hammack, Executive Chef of Congress Lake Club, would love the opportunity to learn more about this culinary discipline.
Chef’s Thoughts with TJ GarrishTJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton, admits to using this kitchen hack.
Chef’s Thoughts with Wes TylerWes Tyler, CEC, CCA, has a prestigious title beyond that of Executive Chef of The Club at Carlton Woods.
Chef’s Thoughts with Matt O’Connor, CECMatt O’Connor, CEC, Executive Chef of Bonnie Briar CC, believes simple cooking preparations can do a quality product justice.
Chef’s Thoughts with Anthony CapuaAnthony Capua, Executive Chef of Sycamore Hills Golf Club, says attitude is the most important quality in a sous chef.
Chef’s Thoughts with Rich HoffmanRich Hoffman, Executive Chef of the Country Club of Maryland, recently earned his World Certified Master Chef certification and believes…
Blogs See More >
Threading Technology Through Industry Stereotypes
The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, encourages chefs to be aware of how social media activity can influence your career and your employer’s brand.
Club + Resort Chefs See More >
Making It Work at Dallas National GC
Dallas National GC’s Paul Fisher is poised to emerge from the pandemic with a solid team, a healthy work/life balance, and his finger on the pulse of his membership.
Recipe Exchange See More >
Boursin® Cheese Cubes with Basil Oil and Balsamic Glaze
Pan Seared African Pompano, Meyer Lemon Jasmine Rice, Etouffee Sauce, and Herb Salad
Truffle Torte, Hazelnut, Chamomile and Raspberry
Roasted Beet Salad
Char-Grilled Venison Loin with Chocolate Cabernet Wine Sauce, Carrot and Roasted Garlic Puree, Crispy Potatoes and Caramelized Shallots
Country Club at Little Rock Fried Chicken with Seasoned Flour and Hot Sauce Marinade
Okra Fritters with Housemade Pepper Jelly
Seared Ahi Tuna and “Noodle Casserole”
Basil Crusted Australian Lamb Rack with Braised Lamb Tortelloni
Moroccan Spiced Australian Lamb Sirloin
Aussie Lamb “Rack and Roll” with a Truffled Pea Purée
Smoked Aussie Lamb Tartare Roll with a Chili Lime CremaFood & Beverage See More >
Corks and Forks
Wine dinners have shape-shifted into smaller, more intimate affairs.
Banquet See More >
Getting in on the Action
Interactive food stations are as much about the food as the chef’s showmanship.
Videos See More >
Tim Recher Answers Five Auto-Fire QuestionsIf he had to hire a family member, who would Tim Recher CEC, AAC, CWX, Director of Culinary & Clubhouse…
Wes Tyler Answers Five Auto-Fire QuestionsThe Club at Carlton Woods’s Executive Chef wants to learn more about this culinary specialty.
Capital City Club’s Christophe Joignant Answers Five Auto-Fire QuestionsCapital City Club’s Executive Chef loves this snack food.
VIDEO: Ben Simpkins Demos New Action Station ConceptsIn this video, Ben Simpkins, WCMC, CEC, CCA, AAC, Executive Chef of The Dunes Golf and Beach Club, offers a…
Lexington CC’s Matthew Blazey Answers Five Auto-Fire QuestionsLexington CC’s Executive Chef has a soft spot for a certain sour candy. Club + Resort Chef Auto-Fire is sponsored…
Bonnie Briar CC’s Matt O’Connor Answers Five Auto-Fire QuestionsBonnie Briar CC’s Executive Chef has a thing against dirty dish towels being left around the kitchen.
Lakewood Yacht Club’s Ted Ghiglieri Answers Five Auto-Fire QuestionsThere isn’t thing Lakewood YC’s Ted Ghiglieri wouldn’t put on his menu—except maybe a jello mold.
Sycamore Hills GC’s Anthony Capua Answers Five Auto-Fire QuestionsYou’ll never find this dish on the menu at Sycamore Hills GC (at least not until a member asks for…
The Club at Pasadera’s Colin Moody On The Power of Teamwork in the KitchenColin Moody, Executive Chef of The Club at Pasadera, talks about the importance of building a strong culinary team and…
The Country Club’s Scott Ryan Answers Five Auto-Fire QuestionsWait’ll you see this member’s token of appreciation given to Scott Ryan CEC, AAC, Executive Chef of The Country Club…
Sleepy Hollow CC’s Carlo Bigi Answers Five Auto-Fire QuestionsBecoming a father has taught Carlo Bigi, Executive Chef of Sleepy Hollow Country Club, an important lesson about garnishes.
The Union Club’s Lawrence McFadden, CMC, Answers Five Auto-Fire QuestionsLawrence McFadden, CMC, General Manager/COO, reveals his snack food guilty pleasure.
New Products See More >
Polar King International: Walk-In Cooler
Features: Designed and engineered specifically for outdoor use Operating temperatures range from 35°F (0°C) to 55°F (13°C) Each Polar King unit is built with patented seamless fiberglass construction and are available in both through-wall applications or freestanding Delivered fully assembled and are ready to operate on delivery with a simple electrical connection 25-Year Coverage Internal…
FAQs See More >
Must-Have Supplies for a Solid Club Cocktail ProgramIn order to have a successful club cocktail program consistent in quality and taste, bartenders require more than just the…
How Much Do Country Club Chefs Make?There are many career and industry-specific factors that can determine an Executive Club Chef’s salary, but as chefs become more…
Who is Brian Beland, CMCThe Country Club of Detroit’s Executive Chef, Brian Beland, CMC, has dedicated most of his life to the pursuit of…
5 Must-Have Cocktails at a Country ClubCocktails play an important role in the dining experience, as well as the cultural and social elements of a country…
How To Tell a Good Wine List From a Bad OneA wine list should elevate the club dining experience from start to finish.
What is the Typical Food Cost for a Country Club?Maintaining a specific food cost percentage is not always the goal for country clubs, but chefs still use creative ways…
Who is J. Kevin Walker, CMC?Certified Master Chef J. Kevin Walker, one of the best in his field, is humble and grounded while continually striving…
Who is Scott Craig, CEC, CCA, WCMC?Craig’s culinary development began during his early years in rural Southern Virginia, working in his family’s gardens and cooking alongside…
How do club chefs price menus?Club chefs should price menus in such a way that quality and value are equally balanced and both help to drive…
How Do Club Chefs Manage Labor Costs?Controlling the many costs of running a kitchen can be difficult, but through some simple changes a chef can manage…
How to Build a Great Wine ListA club’s wine list is an important first impression for a guest’s dining experience which is why building a great…
How Do Clubs Create Wine Lists?Just because a wine is good does not mean it belongs on a club’s wine list.
