Matthew Blazey, Executive Chef of The Carmargo Club, The Executive Chef of The Carmargo Club, encourages cross-departmental communication to enhance the member experience.
Blogs See More >
Recipe Exchange See More >
Ciabatta Rolls
Yuzu and Sesame-Crusted Ahi Tuna
Pretzel Rolls
Swiss Carrot Cake
Tempura Fried Soft-Shell Crab
Ramp Pesto and Prosciutto-Wrapped Chicken With Goat Cheese and Pasta
Seared Halibut
Orange Ginger Duck
Lemon Meringue Ice Cream Pie
Tropical Mousse With Mandarin Orange Ice Cream
Red Wine-Braised Octopus
Foie Gras TorchonClub + Resort Chefs See More >
Serve a Taste of Summer With This Yuzu and Sesame-Crusted Ahi Tuna
Executive Chef Arthur Pepe shares the bold, Asian-inspired dish that his club’s health-conscious members love.
Food & Beverage See More >
5 Types of Fortified Wine to Try
The strength and aromatic quality of fortified wines make them perfect for members who might want to spend some time at the bar sipping something special.
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 >
Banquet Stations With Pizzazz
Move over, prime rib. Sayonara, standard stir-fry. Action stations are getting a makeover, just in time for wedding season. As chefs enhance their repertoire with fresh takes on classics and a crop of brand-new concepts, they are busy dishing out crowd-pleasing dishes that are bound to become member favorites—and memory makers. Customized Culinary At The…
Sponsored Content See More >
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…
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.
New Products See More >
Henny Penny: Hand Breading Station
Features: Self-contained portable breading station to dip, bread, sift and tray freshly breaded product by hand Sturdy stainless steel frame angled for stability 25 hp motor and drive generates “eccentric” sifting action 2 interchangeable breading lugs 25 lb. (11 kg.) capacity Disassembles for easy cleaning Right- or left-hand workflow Company: Henny Penny www.hennypenny.com
FAQs See More >
How Do You Become a Sommelier in a Country Club?While a dining establishment is not required to employ a sommelier, establishments such as country clubs understand the value of…
What Is a Chef de Cuisine?The title ‘chef’ derives from the French term chef de cuisine: the chief, or leader, of the kitchen. All modern…
How Do You Prepare a Kitchen Preventative Maintenance Plan?Being intentional about equipment maintenance can help avoid costly repairs and prevent health and safety violations.
How Can Chefs Prepare for Culinary Certification?While certifications are not required in the culinary industry and do not determine the success of a club chef, certifications…
How Do You Become a Pastry Chef in a Country Club?The role of a pastry chef is not an easy one, with long hours in an environment that can be…
How Much Training Do You Need to Be a Sommelier in a Country Club?A sommelier is a highly trained and knowledgeable wine professional, often in the hospitality industry. Anyone who works directly with…
What Are the Benefits of a Culinary Garden?Fresh food is taken to the next level when clubs have their own culinary garden on the property, enabling them…
What Is a Capital Budget Plan?Planning for capital projects at a private club can be a complicated undertaking and requires both long- and short-term outlooks.…
What Are the Benefits of Culinary Competitions?There are numerous culinary competitions worldwide, including American Culinary Federation competitions, IKA Culinary Arts Olympics, the Culinary World Cup, the…
What Is Professional Knife Work?Knives are considered one of the most important tools in the kitchen, and chefs typically have a range of knives…
What Are the Most Important Tools for Bartenders in Clubs?Bartending is an art form that requires practice, skill and care. Just like chefs and their knives, bartenders rely on…
What Is a WSET Diploma?The Wine & Spirit Education Trust (WSET) is a global organization that provides best-in-class education and qualifications in the field…