Here’s why.
Blogs See More >
Club + Resort Talks Live! See More >
What to Consider When Designing and Building a New Club KitchenMichael Meuse, Executive Chef of Sawgrass Country Club, discusses what elements he believes were most important to include in the…
How The Country Club’s Executive Chef Scott Ryan Makes Everyday a Great DayScott Ryan, Executive Chef of The Country Club, focuses on doing what he loves to do—cooking—and by working with a…
Ed Doyle Shares How Troon® Is Using Food & Beverage to Bring Members TogetherEd Doyle, President of RealFood and Senior Vice President of Troon® Food & Beverage, shares how his company, RealFood, is…
Why Farmington CC’s Executive Chef, Michael Matarazzo, CEC, is Focused on the JourneyMichael Matarazzo, CEC, Executive Chef of Farmington CC, shares how his journey as a chef has impacted how he cooks,…
Daniel Island Club’s Executive Chef Tyler Dudley On Being a Leader, Not a DictatorTyler Dudley, CEC, CCA, Executive Chef and Director of Culinary Operations at Daniel Island Club, shares a little about the…
Kevin Walker, CMC, On How He’s “Grown Up” Since Becoming a Master ChefKevin Walker, CMC, Executive Chef of Ansley Golf Club, discusses the challenges of being open during construction, what he looks…
Club + Resort Chef Releases 2020 Season of Club + Resort Talks Live!Club + Resort Talks Live! is a one-to-one video interview series where C+RC’s Editor, Joanna DeChellis, sits down with leading…
Robert Wysong on How Relationships are at the Center of Culinary in ClubsRobert Wysong, Executive Chef of The Colleton River Club, shares how he pathed his way into clubs where finally found…
Blackthorn Club’s Executive Chef James Allen Wants Chefs to Play With Their FoodJames Allen, Executive Chef, Blackthorn Club at The Ridges encourages chefs to take ordinary dishes and “give them a twist”…
How Sedgefield CC’s James Patterson Uses Competitions to Motivate ChefsJames Patterson, Corporate Executive Chef for McConnell Golf and Executive Chef of Sedgefield Country Club in Greensboro, NC, shares how…
Dean Moore, Executive Chef of The Harvard Club of Boston, Is Setting New England Cuisine ApartDean Moore, Executive Chef of the Harvard Club of Boston, talks about the club’s newest restaurant, VERITAS, where the menu…
Consistency is Key for Todd Kelly of Cherokee Town and Country ClubTodd Kelly, Director of Food & Beverage and Executive Chef of Cherokee Town and Country Club in Atlanta, Ga., is…
Club + Resort Chefs See More >
How Rochester CC’s Jessalynn Schurhammer is Forging Ahead
As Executive Chef of Rochester Country Club, Jessalynn Schurhammer is focused on developing a relationship with members and mentoring her staff.
Recipe Exchange See More >
Flourless Rosemary Mocha Cake
New York-Style Cheesecake
Maple Panna Cotta | Orange Scented Burnt Sugar | Orange Sweet Potato Cake | Orange Butter Cream | Orange Vanilla Bean Gelato | Candied Walnuts
Brown Sugar Cinnamon Pop Tart
Tomatillo and Lime-Charred Pork Chops with Salsa Verde Marinade
Lemongrass and Cilantro Poussin Poulet Rouge Heritage Chicken with Tamarind Chili Glaze
Peach Cobbler Cheesecake
Strawberry Mint Tart
Maple-Roasted Salmon Salad
Meatballs and Meatloaf
Branzino with Summer Vegetable “Succotash”, Romesco Sauce, Chilled Kohlrabi Puree
Olive Oil Poached Octopus, “Our Garden” Herb Fingerling Potatoes, Orange Romesco, and Petit Green SaladFood & Beverage See More >
From Sea to Table at Bonita Bay Club
Bonita Bay Club’s Richard Brumm combines his love of spearfishing with his dedication to exceeding expectations.
Banquets See More >
Mastering the Socially Distanced Member-Guest
Executive Chef Joseph Comunale and his team at Inwood CC balanced safety and style to score a culinary success at the sold-out tournament.
Club + Resort Chef Editors and Contributors
New Products See More >
Tanduay Rum
Features: Can be sipped, stirred or blended Smooth balance of smoky and sweet Presence of mature honey, almond, caramel, toasted oak, orange peels and vanilla Blend of rums aged to 7 years Contact: Tanduay global.tanduay.com
FAQs See More >
What is a Menu Tasting?This private meeting with the executive chef or banquet chef is a prime chance to build a memorable menu for…
What is a Men’s Grill?The men’s grill is typically a casual dining outlet connected to the men’s locker room in a country club.
What is a Member’s Grill?Both private and public country clubs offer these exclusive dining spaces for members to call their own.
What Equipment is Needed in a Pastry Kitchen?How does a club pastry chef coordinate every decadent dessert? They use an impressive collection of tools and equipment.
What Are BEO Sheets?How does the event staff make a club event look smooth and seamless? The BEO sheet brings it all together.
What is the Difference Between Chef de Cuisine and Executive Sous Chef?These similar roles may look similar, but they vary in subtle ways from club to club.
What is the Difference Between an Executive Chef and a Pastry Chef?Every breakfast, lunch, and dinner at the club takes a team of trained experts to make the meal a success.
What is Batch Cooking Useful For?Many popular menu items, from meatballs and stews to gravies and glazes, can all benefit from the batch cooking process.
What are the Primary Responsibilities of an Executive Sous Chef?The executive sous chef plays an integral role in helping the executive chef run the operation.
What is a Certified Culinary Administrator?The CCA Certification is ideal for club chefs looking to demonstrate their business and managerial expertise.
What are the Primary Responsibilities of a Sommelier?The Sommelier is the club’s resident wine expert who puts the finishing touches on a well-rounded wine list and wine…
What Are the Primary Responsibilities of a Club Banquet Chef?Managing a club’s many banquet and golf events requires a chef who specializes in large scale foodservice.