Chef’s Thoughts with Ted GhiglieriAustin CC's Executive Sous Chef is inspired by these important people.
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Chef’s Thoughts with Ted Ghiglieri
Chef’s Thoughts with Mark GoldAs a first-time Executive Club Chef, Mark Gold of Wilshire Country Club is eager to learn more about the industry.
Chef’s Thoughts with Shawn OlahAs he climbed the ranks, Highlands Falls CC's Executive Chef says this is the best advice he ever received. Read…
Chef’s Thoughts with Blair CannonForsyth CC's Executive Chef says this is the most important question he asks in the interview process.
Chef’s Thoughts With Javier LaurieIndian Spring CC's Executive Chef loves being a club chef for this very touching reason.
Chef’s Thoughts With John ClementsJohn Clements, Executive Chef of Plum Hollow Country Club, is inspired by his collection of these.
Chef’s Thoughts With Jay MendozaAfter living in Alaska for four years, Jay Mendoza, Executive Chef of The Club at Barefoot Beach, will only menu…
Chef’s Thoughts with Bryce BairdBryce Baird, Executive Chef of the Country Club of New Canaan, ran out of lemons and used this to make…
Chef’s Thoughts with Mike StetkaThe Roaring Fork Club’s Executive Sous Chef wants to learn more about this culinary process as it produces some of…
Chef’s Thoughts with Morgan HeneghanRoyal Oaks Club’s Executive Sous Chef says these are the three most important things in the club’s kitchen. Chef’s Thoughts…
Chef’s Thoughts with Jeff PerezFairview CC’s Executive Chef says this is the most valuable piece of career advice he’s ever received. Chef’s Thoughts is…
Chef’s Thoughts with Jeremy Leinen, CECJeremy Leinen, CEC, Executive Chef of Dunwoody Country Club, has a thing against this particular sea creature considered a delicacy…
Blogs See More >
Stop and Smell the Roses
Matthew Hagnauer, Assistant General Manager of the Dormie Network’s Victoria National Golf Club, encourages chefs to enjoy their success as often as possible.
Club + Resort Chefs See More >
Edgewood CC’s Tony Villaneuva Partners with Non-Profit to Source Greens
By partnering with a non-profit, Edgewood is able to secure fresh, high quality greens while giving back to the community.
Recipe Exchange See More >
Tahini & Herb Crusted Rack of Lamb
General Tso’s Florida Alligator
Vegan Pappardelle with Carrot Miso Sauce + Mint Gremolata
Lobster Spring Roll
Braised Pork Belly with Hoisin Sauce, Scallions and Crispy Wontons
Korean Fried Ribs
Peking Ducks Wraps with Hoisin Sauce, Scallions and Crispy Wontons
Boursin® Cheese Cubes with Basil Oil and Balsamic Glaze
Pan Seared African Pompano, Meyer Lemon Jasmine Rice, Etouffee Sauce, and Herb Salad
Truffle Torte, Hazelnut, Chamomile and Raspberry
Roasted Beet Salad
Char-Grilled Venison Loin with Chocolate Cabernet Wine Sauce, Carrot and Roasted Garlic Puree, Crispy Potatoes and Caramelized ShallotsFood & Beverage See More >
The Dos and Don’ts of a la Carte Menu Development
Seven club chefs offer their best advice for building successful a la carte menus.
Banquet See More >
Must-Have Midnight Snacks
Clubs are capitalizing on the late-night snacking trend with splurge-worthy dishes members can’t resist.
Videos See More >
Norris Waters Answers Five Auto-Fire QuestionsThe Clubhouse Manager / Executive Chef of LedgeRock GC says he'd want this AC/DC hit playing every time he enters…
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.
Jeremy Leinen Answers Five Auto-Fire QuestionsThe Executive Chef of Dunwoody Country Club says this kills an interview faster than anything else.
Part 2: Tips and Tricks for Better Smartphone Food PhotographyIn the second webinar of this two-part series, sponsored by Libbey, Leigh Loftus offers a live smartphone photography demo.
Russell Rosenberg Answers Five Auto-Fire QuestionsThe Executive Chef of NYC's Union League Club says this dish got him the job and will never come off…
Part 1: Tips and Tricks for Better Smartphone Food PhotographyIn part one of this two-part webinar series sponsored by Libbey, Leigh Loftus, a nationally recognized professional food photographer, teaches…
Master Class with Ansley Golf Club’s Kevin Walker, CMCThe new series features cooking demonstrations from leading club and resort executive chefs.
TJ Garrish Answers Five Auto-Fire QuestionsThe Executive Chef of L'Hirondelle Club of Ruxton says this is the most embarrassing music he listens to.
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…
Robert Meitzer Answers Five Auto-Fire QuestionsWhat's the spiciest thing Forest Lake CC's Executive Chef has ever eaten? Watch this Auto-Fire to find out.
Anna Luongo Answers Five Auto-Fire QuestionsThe Cleveland Racket Club’s Executive Chef and Director of F&B says this is her biggest pet peeve when looking at…
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…
New Products See More >
ECOLAB: Daydots Portion Bags
Features: Control portion sizes with Daydots day-of-the-week portion bags Portion Bags are ideal for pre-portioning foods that require careful measurement such as seafood, poultry and meats Save time during peak business hours Help increase portion accuracy Decrease flavor discrepancies Help control food costs Portion bags are labeled with the applicable day of the week, making…
FAQs See More >
What do Country Club Chefs Need to Know When Using CBD Products?CBD experts are creating new ways of consuming it and incorporating CBD into food as the most appealing method for…
Is It Safe to Cook With CBD?As CBD grows in popularity and more states legalize its use, experts are beginning to develop strategies for how to…
What is food safety?Everyone in the supply chain—from the supplier to the chef—has a part to play in food safety, which is key…
Cooking with CBD in Country ClubsAs members find CBD helpful in relieving various ailments, club chefs are jumping on the trend and incorporating CBD into…
How do country club chefs choose pastry kitchen equipment?Being a pastry chef is demanding and clubs need the proper equipment and tools to be successful.
What is a food minimum at a country club?With the assortment of fees to be a country club member some might think food is included with the cost…
What is the Average Pay for a Line Cook in a Country Club?The line cook is one of the most important and demanding roles in the country club kitchen.
Recruitment Strategies for Country Club ChefsBetween salaried, hourly, part-time, and seasonal employees, a club chef needs several different strategies and resources to attract top talent.
How to Decide Whether to Fire a CookHiring new cooks can be expensive, but many clubs and resorts make the mistake of keeping an underperforming employee around…
What Are Common Drug Testing Policies for Country Clubs?By doing intensive research on the DO's and DON’Ts of drug testing, a club can easily formulate a policy that…
What Are the Most Important Qualities In a Country Club Sous Chef?Top-notch culinary skills are a priority for sous chefs in a club kitchen, but these skills are just a fraction…
What is the Difference Between A La Carte and Banquet?From lunch by the pool to dinner for a large wedding in the ballroom, private clubs offer members the unique…