PlateCraft 2025, hosted by Club + Resort Chef and Cullasaja Club, honed in on the Chef’s Table experience. Teams of attendees collaborated, cooked together, and created a chef’s table-style meal together with guidance from top culinary leaders: Cullasaja Club’s Scott Craig; The Country Club of North Carolina’s Adam Deviney, CEC; Forsyth Country Club’s Lance Cook, WCMC, CCCD, WSET II; Mizner Country Club’s Daniel Montano, CECC; and Andy Chlebana, CMPC, instructor at Joliet Junior College.
At the end of day two, attendees were able to take a seat at the table to experience the meal as members would, tasting the results of their work, collaboration, and shared commitment to craft. The evening served as a celebration of process, precision, and the connection that happens when chefs get the opportunity to gather and create together.
Andy Chlebana, CMPC, Pastry Chef Instructor at Joliet Junior College, shares the inspiration behind and process surrounding his group’s course, plus the full recipe, linked below.
Club + Resort Chef (C+RC): Tell us about the planning for this dish pre-PlateCraft and how it evolved. What were the biggest challenges?
Andy Chlebana (AC): The dessert I created for PlateCraft was inspired by the pairing of gianduja and citrus—a combination I first encountered while competing on the Coupe du Monde team in 2013. Over the years, I’ve grown to love these flavors together and have used them in multiple competitions, refining and evolving the concept each time. For PlateCraft, my focus was on collaboration—both internally and externally—to ensure the menu flowed seamlessly. I worked to reduce overlapping flavors and ingredients across courses, creating progression while maintaining balance on the plate. To bring a unique element to the Chef’s Table experience, I partnered with Chicago Culinary FX to design a custom mold, adding a distinctive touch to the presentation.
C+RC: What was the impact of PlateCraft’s team collaboration on the final version?
AC: The collaboration was outstanding. This was my second time working with the PlateCraft chefs, and I truly enjoy the dynamic. Pastry chefs and savory chefs often approach dishes differently, which makes these interactions so valuable. We shared ideas, challenged each other, and engaged in a genuine back-and-forth dialogue while working side by side in the kitchen. That exchange of perspectives elevated the final dish.
C+RC: Please describe the flavors and presentation. What do you believe makes this a successful dish?
AC: The dessert showcased the harmony of gianduja and citrus through several components: gianduja Bavarian, pineapple sherbet, blood orange sauce, yuzu-poached pear, cara cara orange ‘salad,’ and a crème de farine croquette. The acidity of the citrus balanced the richness of the Bavarian, while contrasting temperatures—cool sherbet, tempered Bavarian, and warm croquette—added complexity. Textural interplay between smooth, creamy elements and crisp, crunchy components further enhanced the experience. I believe the success of this dish lies in its balance—flavors, textures, and temperatures working together to create a memorable finale to the meal.
C+RC: What do you believe makes for a successful chef’s table experience?
AC: A successful chef’s table begins with sourcing exceptional ingredients and presenting them in innovative ways. Guests at a chef’s table expect something beyond the ordinary—they’re looking for a unique, personal experience. Storytelling plays a key role in that connection. Sharing the origin of an ingredient or explaining its journey from harvest to plate deepens the guest’s appreciation.
For this event, knowing the caliber of the audience, I wanted the dish to resonate on every level. When I introduced the dessert, I shared its significance and expressed my gratitude for the opportunity to cook with and for them. I also revealed that this would be the last time I create a dessert with this particular flavor combination—a fitting way to close the evening.
