Work-life balance is crucial to maintaining productivity for Josh Nylin, Executive Chef of Superstition Mountain G&CC.
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Recipe Exchange See More >
Club + Resort Chefs See More >
Showcasing Summer Ingredients at Their Peak
TJ Garrish, CEC, Executive Chef of L’hirondelle Club, shares his light and flavorful “corn-forward” Sunflower Seed-Crusted Scallops.
Food & Beverage See More >
A Toast to Summertime Breads
When it comes to baking up new breads for summer, these chefs are on a roll.
Master Class See More >
Master Class With Quail West G&CC’s Tim Recher, CEC, AAC, CWXThis season of Master Class is sponsored by Forever Oceans and features cooking demonstrations from three leading executive club chefs.
Master Class With Bonita Bay Club’s Richard Brumm, CEC, CCAThis season of Master Class is sponsored by Forever Oceans and features cooking demonstrations from three leading executive club chefs.
Master Class with The Country Club’s Scott Ryan, CEC, AACThis season of Master Class is sponsored by Forever Oceans and features cooking demonstrations from three leading executive club chefs.
Master Class with Merion Golf Club’s Jerry SchreckIn this episode of Master Class, Jerry Schreck, Executive Chef of Merion Golf Club (Ardmore, Pa.), demonstrates how to prepare…
Master Class with Joseph Watters, CECThe new series features cooking demonstrations from leading club and resort executive chefs and pastry chefs.
Master Class with Hamilton Harbor YC’s Pastry Chef Sean DwyerThe new series features cooking demonstrations from leading club and resort executive chefs and pastry chefs.
Master Class with Ansley Golf Club’s Kevin Walker, CMCThe new series features cooking demonstrations from leading club and resort executive chefs.
Master Class with Hammock Dunes Club’s Pastry Chef Jim GuzzaldoThe new series features cooking demonstrations from leading club and resort executive chefs and pastry chefs including Jim Guzzaldo, Pastry…
Master Class with Hammock Dunes Club’s Lance CookThe new series features cooking demonstrations from leading club and resort executive chefs and pastry chefs including Lance Cook, Executive…
Banquet See More >
Service That Goes the Extra Mile
It’s all hands on deck for full- and part-time staff managing events of all sizes.
Sponsored Content See More >
How The Country Club Thrives Under PressureJoseph Leonardi, CMC, AAC, Director of Culinary Operations, relies on RATIONAL to help him and his team be more efficient…
The Woodlands’ Executive Chef Showcases Aussie Beef and Lamb’s RangeExecutive Chef Jimmy De La Cruz finds new ways to keep The Woodlands’ 3,500 members happy using sustainable, natural products—without…
James Haberstroh Relies on RATIONAL to Do MoreThe kitchen at Glen Ridge CC is home to multiple RATIONAL units, including the iCombi Pro and iVario Pro.
How Christophe Joignant and the Capital City Club Say ‘Cheese’Executive Chef Christophe Joignant relies on the high-impact flavor from Bel Brands USA to elevate a variety of dishes on…
Barilla Launches Great Bakes Recipe ContestBarilla invites chefs to participate in a culinary competition for a chance to win up to $5,000 by creating recipes…
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…
New Products See More >
Dry Ager: DRYAGER UX 500
Features: Compact yet powerful Dry Aging Fridge UX 500—equipped for all tasks, elevates the ordinary Produce your own dry-aged beef, pork, game, fish, charcuterie and jerky Rich and complex flavor profile, buttery texture and nutty aroma UXAirReg technology allows for a perfectly stable microclimate even with fluctuations in ambient temperature Every 60 seconds, the air…
FAQs See More >
How Much Do Pastry Chefs Make in a Country Club?Starting a career as a pastry chef with a formal education can help chefs to earn a higher wage earlier…
What Do Sommeliers Do in a Country Club?As a trained wine professional with in-depth knowledge about grapes and wines, a sommelier knows how to identify a wine’s…
Tips for Hiring an Executive Club ChefHiring a qualified Executive Chef for a club can be a challenge, but it's a vital part of a club's…
What Skills Does an Executive Chef Need at a Club?Culinary training and determination are useful assets for chefs, but it takes years of hard-won experience and skills to earn…
Tips for Hiring a Sous Chef at a ClubStrong culinary skills are a priority when hiring a sous chef, but many other characteristics are needed for the new…
What Is a Sous Chef?Becoming a sous chef is a mark of achievement indicating that a cook has graduated to a chef.
How Do You Become an Executive Chef in a Country Club?The position of Executive Chef represents the pinnacle of culinary achievement after years of hard work, dedication and passion for…
What Does a Country Club’s Food and Beverage Director Do?A Food and Beverage Director helps bring a country club's food and beverage vision to life with an eye on…
What Training Do You Need to Become a Pastry Chef in a Country Club?Being a successful country club pastry chef takes more than being able to make delicious baked goods.
How Much Do Sommeliers in a Country Club Make?Having certification as a sommelier will not only give someone an edge against other sommelier candidates, but also a more…
How Do You Become a Sommelier in a Country Club?Becoming a successful sommelier with a country club requires certain characteristics and responsibilities beyond selecting and serving wine.
What Is a Chef de Cuisine?Unlike the Executive Chef, the Chef de Cuisine is involved in day-to-day kitchen operations and responsible for overseeing kitchen staff.