Session 1: Exploring RATIONAL USA’s Advanced Cooking System Technology
Presented by William J. Buck, Vice President of Culinary (US), RATIONAL USA
During this session, attendees learned about the cutting-edge technology behind RATIONAL USA’s innovative line of cooking systems and explored how these ovens seamlessly blend precision, automation, and energy efficiency to revolutionize cooking in club kitchens. Attendees gained insights into how the cooking systems can elevate a club’s culinary operation, optimize workflow, and deliver consistently exceptional results.
→ Download the presentation here.
Session 2: Mastering Dry Aging and Fermentation Techniques
Presented by Richard Brumm, CEC, WCEC, CCA, AAC, Director of Culinary Operations and Executive Chef, Bonita Bay Club
In this education session, Chef Brumm uncovered the secrets behind two of gastronomy’s most captivating techniques. He delved into the meticulous art of dry aging, where time becomes the ultimate flavor enhancer, and explored the intricate science and precise conditions that yield tender, intensely flavorful products. He also discussed fermentation, where the magic of microorganisms transforms ordinary ingredients into extraordinary taste sensations. These time-honored practices can open doors to various palate-pleasing possibilities for club chefs.
→ Download the presentation here.
→ Download the recipe for BBC Kimchee.
→ Download the recipe for LAB Blackberry-Orange-Maple Glace
→ Download the recipe for LAB Porcini Stem – Maple Infused
→ Download the recipe for LAB Raspberry Coulis
Session 3: Advanced Garnishes and Techniques
Presented by Geo Lanez, MBA, CEC, Executive Chef, The Patterson Club
Chef Lanez took the stage to unravel the secrets of advanced and intricate garnish techniques that have wowed global culinary competitions. Drawing from a rich tapestry of experiences, Chef Lanez guided attendees through a captivating journey of transforming garnishes from mere decoration into essential components of flavor and composition. He explored how, why, and when certain applications work while encouraging attendees to think outside the box with their finishing touches, break paradigms, and push the skill of club chefs to the next level.
→ Download the presentation here.
Session 4: Refining and Elevating the Center of the Plate
Presented by Scott Craig, WCMC, Executive Chef of Cullasaja Club
In this comprehensive education session, Chef Craig explored protein bonding, sous vide cooking, and mousseline production. Attendees learned how protein bonding affects texture and taste, from creating steak ash inlays to restructuring proteins for unique dishes. He discussed the art of sous vide and uncovered the secrets of “Cryo-Blanching.” Attendees also learned to craft chlorophyll-rich mousselines and experiment with hot-set and cold-set terrines. Chef Craig shared insights into elevating presentations with crusts and inlays for visual and sensory delight. Take-home practical materials, including a sous vide time/temperature guide, ensured success in recreating these techniques.
→ Download the presentation here.
