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 - Sponsored by Barilla See More >
Chef’s Thoughts with Anthony Capua
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…
Chef’s Thoughts with Simon LewisThe rules of conduct in the kitchen of Simon Lewis, Executive Chef of Shady Canyon Golf Club, are keep clean,…
Chef’s Thoughts with Eva Barrios, CECDuring quarantine, Eva Barrios, CEC, Executive Chef of Royal Oaks CC, has made sure to have cheese, bread, eggs, milk…
Chef’s Thoughts with Brandon Gross, Executive Chef of Columbia CCBrandon Gross, Executive Chef, Columbia Country Club, Chevy Chase, Md., believes his team has a responsibility to be ambassadors of…
Chef’s Thoughts with Todd Sellaro, Executive Chef of Elkridge ClubTodd Sellaro, Executive Chef, Elkridge Club, Baltimore, Md., wants to learn more about beekeeping.
Chef’s Thoughts with Marvin Herrera, Executive Chef of Augusta CCAugusta CC’s Marvin Herrera was the only American to bring home a gold medal in the Culinary Art Individual category…
Blogs See More >
Is a Truly Scratch Operation Possible?
Jeremy Leinen, CEC, Executive Chef of Dunwoody CC, encourages club chefs to make from scratch what they can consistently make well.
Club + Resort Chefs See More >
Cookbook Spotlight: Jerry Schreck of Merion Golf Club
For Jerry Schreck, Executive Chef of Merion Golf Club, simple doesn’t mean boring when it comes to a great dish.
Recipe Exchange See More >
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 Vegetables
Australian Lamb Loin stuffed with Pistachio-Shallot Farce
Middle Eastern Lamb Kofta Kabob (India) Cucumber-Yogurt Raita, Fresh Roti Flatbread, Caramelized Carrot-Sesame “Salad,” Roasted Cauliflower Hummus and Cilantro
Slow Cooked “Aussie Lamb” Top Sirloin with House Made Lamb Bacon, Potato Pave, Puree of English Peas, Périgord Truffle and Spring Vegetable Salad, Lamb Reduction
True Aussie Lamb Kibbeh Nayyeh (Lebanese Lamb Tartare) with Smoked Sheep’s Milk Yogurt, Beet Tuile, Rice Wafer and Dehydrated Beet Powder
Roasted Australian Lamb Loin with Herb Inlay, Seasonal Vegetables, Potato-Parmesan Gratin, Glace d’Agneau
Lamb Kafka with Minted Yogurt, Citrus Yogurt, Tomato Jam
Jack Gumbo
Red Wine Braise Short Rib Tomahawk with Burrata Whipped Aligot Potatoes, Whiskey-Glazed Carrots, and Braising JusFood & Beverage See More >
Country Club Coffee Talk
Desert Mountain and River Run CC offer thoughtful and well-crafted coffee and tea programs focused on member preferences.
Banquet See More >
Making Holiday Events Festive and Safe
Two clubs are combining ingenuity with a sense of member responsibility to still provide a memorable holiday season that stays well within CDC guidelines.
Videos See More >
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…
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…
Corpus Christi Yacht Club’s Michael Smith Answers Five Auto-Fire QuestionsAs a south Texas Chef, Corpus Christi Yacht Club’s Executive Chef, Michael Smith, CEC, CEPC, CCA, WCEC, has had his…
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…
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…
New Products See More >
Armanino Foods: Cilantro Pesto
Features: Cilantro Pesto is a hard-working flavor-starter you can turn to again and again as a base for your own signature sauces, dressings and preparations A bright green blend of cilantro, onions, garlic, lime juice, jalapeños and oil that’s ready to use as a pasta sauce or ingredient All Natural, No Preservatives, No Trans Fats, Gluten…
FAQs See More >
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…
What Are the Benefits of a Blast Chiller?Cooling and freezing food at a controlled speed can be just as important as controlling the heating process.
What Are Combi Oven Cooking Methods?Club chefs enjoy the benefits of unique cooking technology at their fingertips, including an appliance known as the combi oven.
What is a Roast? Understanding the BasicsChefs utilize the dry heat of the oven in many dynamic ways, including in this go-to cooking technique.
What is a Sauté? A Quick GuideFrom meats and tofu to vegetables and herbs, the sauté is one of the simplest yet most essential cooking techniques.
What is the Difference Between Inclusive and Plus-Plus Pricing on a Banquet Menu?While the final price of the event remains the same, these two pricing models each have unique benefits.
What Is Braising and How Do Club Chefs Braise?From spare ribs to salmon, braising combines a range of culinary tools to show off the natural qualities of an…
What are J-1 Interns?Culinary talent from abroad can spend up to a year training alongside America’s top club chefs.
What is a Culinary Stage?This classic form of training lives on across the world for new and seasoned chefs alike.
How Do Clubs Hire H-2B Workers?Despite the lengthy application process, the H-2B program provides crucial support to clubs across the country.
What Are H-2B Workers?Temporary visas welcome international employees to support clubs and resorts throughout the year.
