Chef’s Thoughts with Michael DontigneyWhat is the best piece of advice ever given to the Executive Chef of Water's Edge Country Club?
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Chef’s Thoughts with Michael Dontigney
Chef’s Thoughts with Kenric HuntWhat is the most ridiculous member request Brook Valley CC's Executive Chef has ever received?
Chef’s Thoughts with Gordon MayburyThe Director of Culinary at the JW Marriott Miami Turnberry Resort & Club says his members would kick him out…
Chef’s Thoughts with Daniel MontanoThe Executive Chef of Berkshire Country Club says this Peruvian chef and restaurateur is his favorite celebrity chef.
Chef’s Thoughts with Andrew LaddThe Executive Chef of Hampshire Country Club says he'd love to learn more about this diet because he believes it…
Chef’s Thoughts with John ZeggertThe Executive Chef of Centre Hills Country Club says these are the four most important characteristics of a line cook.
Chef’s Thoughts with Samuel FaggettiThe Executive Chef of Bellerive Country Club says this is the best complaint he's ever heard.
Chef’s Thoughts with Jimmy De La CruzThe Executive Chef of The Woodlands Country Club in Texas says his favorite junk foods are these two sweet treats.
Chef’s Thoughts with Yakov KoyenovThe Club at the Dunes' Executive Chef says others would be surprised to learn that he enjoys it when others…
Chef’s Thoughts with Exec Sous Jason F. LynnInterlachen CC's Executive Sous Chef says he'd like to learn more about this.
Chef’s Thoughts with Chef de Cuisine Andrew ParfittIf given the opportunity, Shadow Wood CC’s Chef de Cuisine would like to compete against this Certified Master Chef. Chef’s…
Chef’s Thoughts with Natasha Capper, CEPCPiedmont Driving Club's Executive Pastry Chef says the science of this sweet treat fascinates her.
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Self-Reflection Does Not Replace Critical Feedback
The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, encourages club chefs to build a team of trusted advisors who will challenge their decisions and help guide their leadership.
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The Lamb & The Club ChefPorters Neck CC is finding sustained menu success with dishes featuring Australian lamb.
Expand Your Sous Vide Repertoire Beyond Steak and EggsIf you’re looking for consistent results, maximum profits, and labor savings, try cooking these five ingredients sous vide.
Sous Vide With SpeedWhat if we told you that you could cut your cook time in half?
How Findlay CC and Champaign CC Source Fresh Seafood for MembersAs a result of COVID-19, Triar Seafood introduced a new business model: marketing its high quality, fresh seafood direct to…
VIDEO: Chef to Chef Live! Explores Supply Chain IssuesTom Birmingham, CEC, Director of the Club + Resort Chef Association, discusses the state and future of the supply chain…
Keep it clean, make it tasty and show it off to your members and guestsThe new definition of “health food” is real food – quality, unprocessed, ethically sourced ingredients that still taste amazing. And…
PODCAST: VGM’s Cam Schultz Interviews C+RC’s Joanna DeChellisDuring the 2019 Chef to Chef Conference, VGM Club’s Cam Schultz hosted a live podcast with Club + Resort Chef’s…
Doing more with less improves the experience and the bottom lineHere are some ideas to maximize every square foot, employee and morsel for unforgettable experiences that keep members coming back.
Five Ways to Distinguish Your Club’s One-of-a-Kind Brand From before they walk in, to long after they pay the bill, you want every interaction your members and…
5 Ways to Shake Up Your Presentations with Vibrant New DinnerwareThe white plate has, and probably always will, reign supreme for hospitality professionals — for its extreme flexibility and ability…
VGM’s Club Cents BBQ SeriesTodd Walline, Executive Chef at Blue Hills Country Club, recently discussed his passion for traditional BBQ in Kansas City. Justin…
VGM’s Club Grub Mixology Winner AnnouncedAngelina Mclean, Head Bartender of Eagle Creek Golf & Country Club in Naples, Florida is the Club Grub Mixology winner,…
Club + Resort Chefs See More >
Over and Above at Overbrook GC
After a major kitchen renovation, Executive Chef Stephen Pribish and his team implemented a series of ambitious culinary initiatives at Overbrook Golf Club.
Recipe Exchange See More >
Strawberry Lemon Meringue Tart
Yellow Tomato Gazpacho
Roasted Sweet Potato and Kale
Holiday Harvest Salad of Winter Greens
Butter-Poached Crab
Peruvian Chicken
Grilled Citrus Bronzini with Heirloom Tomato Relish
Olive Oil & Butter Poached Lobster Tail
Tea-Smoked Duck Breast
Salmon al Asador
Beer-Can Chicken
Snapper Vera CruzFood & Beverage See More >
Pint-Sized Pastry Perfection
Petite desserts prove that good things do indeed come in small packages.
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Club Events: Bringing the Inside Out
The evolution of outdoor events has meant rethinking—and dreaming up—all that open-air gatherings can now be.
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Robert Gilbreath Answers Five Auto-Fire QuestionsWhat does Woodmont G&CC's F&B Director wish more members asked him about? Watch this auto-fire with Robert Gilbreath to find…
Michael Everd Answers Five Auto-Fire QuestionsWhat is Hillendale CC's Executive Chef's New Year's Resolution? Watch this auto-fire with Michael Everd to find out.
J. Kevin Walker, CMC, Answers Five Auto-Fire QuestionsWhat question does Ansley GC's Executive Chef wish more people would ask him? Watch this auto-fire with Kevin Walker, CMC,…
Chef de Cuisine Andrew Parfitt Answers Five Auto-Fire QuestionsWhat traditional holiday main dish does Shadow Wood CC's Chef de Cuisine hate that most people love? Watch this auto-fire…
Jason Hembree Answers Five Auto-Fire QuestionsIf Doylestown CC's Executive Chef were Santa and he could choose any type of cookie to be left out on…
David Martin Answers Five Auto-Fire QuestionsIf the Pacific Club's Executive Chef could throw away one thing in the clubhouse, what would he toss? Watch this…
Catherine Diquinzio Answers Five Auto-Fire QuestionsWould The Apawamis Club's Exec Sous Chef rather decorate the whole clubhouse this holiday season or wrap all the gifts…
Kevin Murphy Answers Five Auto-Fire QuestionsWhat is the most useless ingredient according to Edgartown Yacht Club's Executive Chef? Watch this auto-fire with Kevin Murphy to…
James Haberstroh Answers Five Auto-Fire QuestionsThis "useless talent" has actually been quite useful for the Executive Chef of Glen Ridge CC. Watch this auto-fire with…
Mark Brown Answers Five Auto-Fire QuestionsIf Bald Peak Colony Club's Executive Chef could only eat one type of food for the rest of his life,…
Matt Azevedo Answers Five Auto-Fire QuestionsWhat two not-so-obvious ingredients does the Executive Chef of The Peninsula Golf and Country Club always have on hand? Watch…
Jacob Adamonis Answers Five Auto-Fire QuestionsWhat four ingredients does Oakmont CC's Executive Chef always have on hand? Watch this auto-fire with Jacob Adamonis to find…
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Perlick: Signature Series Mobile Bar 66” With Sink
Features: Finally, a mobile bar that doesn’t compromise speed or quality for mobility The Perlick Signature Series Mobile Bar designed by Tobin Ellis features the zero-step bartending cockpit design that increases efficiency, maximizes drink throughput, and ensures bartender comfort The 66″ Signature Series Mobile Bar equipment includes drainboard, bottle well, ice chest and hand wash sink Lower storage…
FAQs See More >
What is a World Certified Executive Chef?Digital badges, such as a World Certified Executive Chef badge, help build a career pathway and illustrate a chef’s dedication…
What is a World Certified Pastry Chef?Global Hospitality Certification, such as World Certified Pastry Chef, showcases career milestones using digital badges, and helps build a career…
What is a World Certified Master Pastry Chef?Worldchefs Global Hospitality Certification helps showcase what chefs do in a relevant and engaging way, giving employers confidence that they…
What is a World Certified Master Chef?There are a variety of benefits that the World Association of Chefs' Societies can offer, including global certification.
What is the World Association of Chefs’ Societies?The World Association of Chefs' Societies offers a plethora of global resources to chefs of all levels.
What are the advantages of glycol-cooled refrigeration applications?With advanced refrigeration technology, glycol-cooled refrigeration applications provide cooling solutions with maximum energy efficiency.
Why is Glycol Used for Cooling? Due to its excellent heat transfer properties, glycol is ideal for cooling and chilling applications.
What is the difference between ethylene glycol and propylene glycol?Having excellent heat transfer properties, any form of glycol is a critical ingredient when needing to quickly remove large amounts…
What prepared food products are most useful to club chefs?To cut down on labor and simplify kitchen prep, club chefs can rely on high-quality prepared products.
What is a Glycol Chiller?Glycol chillers have been widely accepted as one of the most efficient cooling systems due to the precision control they…
What is the Difference Between Island Suites and a Standard Island Suite?Whether a fixed or modular system, an island suite is an excellent long-term investment for a club kitchen.
How Do Club Chefs Spec Commercial Cooking Equipment?One of the most important items for chefs to review when researching new cooking equipment is a product's spec sheet.