The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, shares the most valuable lessons he’s learned from his transition out of the kitchen and into general management.
Blogs See More >
Club + Resort Talks Live! See More >
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…
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…
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,…
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…
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…
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…
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…
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 >
Chef’s Thoughts with Joe Piazza, CEC, AAC
The Country Club of Buffalo’s Joe Piazza, CEC, AAC, would like to see more club chefs find a better balance between work and home life.
FAQs See More >
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.
What is a Chef’s Table?A chef’s table is a private dining experience that allows club chefs to showoff their culinary skills to members in…
What is a Certified Executive Chef?The American Culinary Federation’s Certified Executive Chef designations demonstrates that a chef has a standard level of culinary competence and…
How Do Club Chefs Control Labor Costs?A club chef has the opportunity to control labor costs with a keen eye for scheduling and clear team management.
What is Sous Vide?Sous vide is a cooking technique that seals flavor into food by way of submerging a vacuum sealed bag into…
What’s the Point of Writing a Recipe?Gerald Ford, CMC, explains the importance of recipes, both for the member and for the staff, and offers downloadable recipe…
How to Make, Keep and Use a Sourdough StarterFor Gerald Ford, CMC, sourdough baking is as much art as science. Here he offers a method for making your…
Why Must Club and Resort Chefs Be Consistent?When we understand why consistency is an important habit to have, we can use it to our advantage.
What Does It Mean To Be Gluten Free?A gluten-free diet is a diet that excludes the protein gluten which is found in grains such as wheat, barley,…
What Are Protein Substitutes and How Are They Used?By replacing plant proteins for animal protein, club chefs can cater to the healthful diet and lifestyles of members and…
13 Plant-Based Milk Substitutes for Drinking, Baking or CookingThere are lots of options when it comes to milk substitutes. Here are 13 plant-based milks you might consider.
Who Does the Executive Chef Report to in a Private Club?Depending on how the club sets up its org chart, the Executive Chef of a private club typically reports to…
Recipe Exchange See More >
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 Salad
Isnik Cucumber Salad Borage, Watercress, Dehydrated Buttermilk, Verjus
Pork & Beans
Fire Roasted Florida Mangrove Snapper with Broccoli Pistou and Pickled Fresno Chiles
General Tso Tacos
Coriander-Seared Chilean Seabass with Vidalia Onion Soubise, Tabbouleh Cous Cous, Chive Oil, Tangerine-Infused Local Carrot and Micro Radish Salad
Lavender-Scented Pound Cake with Macerated Strawberries and Ricotta Ice Cream
Blueberry SconesFood & 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 >
Monin Gourmet Flavoring: Black Cherry Purée
Features: Orchard-picked flavor of tart and sweet Balanced flavor and texture Perfect for smoothies, milkshakes and cocktails No artificial ingredients Contact: Monin Gourmet Flavoring www.monin.com/us
