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.
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Chef’s Thoughts with Richard Brumm
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…
Chef’s Thoughts with Brian Sode, CMC, AACThe Bear’s Club’s Executive Chef believes the most important quality in a sous chef is a passion to please members.
Chef’s Thoughts with Carlo BigiSleepy Hollow CC’s Executive Chef, Carlo Bigi—a native of Turin, Italy—has worked in Michelin-starred restaurants in both Italy and France.
Chef’s Thoughts with Melinda Burrows, CEC, CCAHickory Hills CC’s Executive Chef loves being a club chef because it allows her complete freedom to express herself and…
Chef’s Thoughts with Matthew Ratliff, WCMPC, CMBThe Everglades Club’s Pastry Chef would like to see more club and resort chefs achieve balance between work and home…
Chef’s Thoughts with Joe Piazza, CEC, AACThe Country Club of Buffalo’s Joe Piazza, CEC, AAC, would like to see more club chefs find a better balance…
Blogs See More >
Why Saying ‘Yes’ Is The Best Decision For Your Career
The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, explains how by saying yes he achieved most of his successes.
Club + Resort Chefs See More >
A New Take on Teamwork at PBYC
The culinary team at Palm Beach Yacht Club is stacked with creative strategists who find meaning and purpose in challenges.
Recipe Exchange See More >
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 Crema
Prosciutto Wrapped Australian Lamb Sirloin
Yogurt Marinated Australian Lamb Tenderloin
Herb Butter Roasted Rack of Australian Lamb with Lamb Jus
Lamb Empanadas with Harissa Yogurt, Tamarind Sauce, Pickled VegetablesFood & Beverage See More >
Corks and Forks
Wine dinners have shape-shifted into smaller, more intimate affairs.
Banquet See More >
For Events, Small Is the New Big
Events may be more intimate these days, but these club chefs are enhancing member engagement in a time of social distance.
Videos See More >
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 of…
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.
Why the Dynamic Between Executive Chef and Sous Chef is Vital at Kenwood CCIn this episode of Club + Resort Talks, sponsored by Tyson Fresh Meats, Kenwood CC’s Executive Chef Sean Sennet, CEC,…
Dallas Athletic Club’s Michael Lamping, CEC, Answers Five Auto-Fire QuestionsMichael Lamping, CEC, Executive Chef of Dallas Athletic Club, reveals which mayonnaise he’ll always buy and never make.
The Country Club of Maryland’s Rich Hoffman Answers Five Auto-Fire QuestionsRich Hoffman, CEC, CCA, AAC, Executive Chef of the Country Club of Maryland, shares a big wish for the chef…
New Products See More >
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FAQs See More >
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.
How do Club Chefs Calculate Labor Costs?Labor costs include a number of factors and should be calculated weekly.
How Should a Wine List Be Organized?Narrowing down wine selections that complement a menu can be difficult, but the way these wines are organized and presented…
5 Ways To Reduce Labor CostsMethods such as reducing wages and raising menu prices seem like effective ways to immediately reduce labor costs, but these…
5 Ways to Get Food Costs Under ControlPrivate clubs can have food costs upwards of 40%, but there are still ways to optimize and control these costs…
What is a Prep List?Preparing just the right amount of ingredients for each day is key to a smooth service.
Why is Resting Meat Important?The science behind this common technique points to why it creates a more flavorful dish.
What is a Typical Compensation Package for an Executive Chef?Salary for this managerial role typically goes far beyond the base pay.
How Often Should Menus Change?Club chefs have a great deal of flexibility when it comes to switching up the menu to intrigue their member’s…
