A gluten-free diet is a diet that excludes the protein gluten which is found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye).
What Are Protein Substitutes and How Are They Used?
By replacing plant proteins for animal protein, club chefs can cater to the healthful diet and lifestyles of members and guests.
13 Plant-Based Milk Substitutes for Drinking, Baking or Cooking
There are lots of options when it comes to milk substitutes. Here are 13 plant-based milks you might consider.
What Is a Tasting Spoon?
Tasting spoons are an indispensable tool used by club and resort chefs to ensure consistent quality across a menu.
What Is a Chef’s Garden?
With plenty of access to land, club and resort chefs are planting chef’s gardens to grow herbs, vegetables and more.
What is a Pacojet?
A Pacojet is a kitchen appliance for club and resort chefs that micro-purees deep-frozen foods into ultra-fine textures without thawing.
What is the Difference Between Stock and Broth?
Though similar in nature and even use, timing and tradition set stock and broth apart.
How do Club Chefs Use Tweezers?
Whether plating, grabbing or twirling, tweezers can be an indispensable kitchen tool for club and resort chefs.
What Are Action Stations?
An action station is any meal station that requires some sort of action from either the chef or the member including cooking, mixing, adding toppings, or plating.
What Is a Tilt Skillet?
A tilt skillet is a versatile piece of commercial cooking equipment that allows club chefs to prepare a variety of foods in large batches.
What Is a Culinary Foam?
Culinary foams consisting of natural flavors mixed with a gelling agent such as gelatin, lecithin, or agar.
What Is the American Culinary Federation?
Established in 1929, with 150 chapters nationwide, the goal of the American Culinary Federation (ACF) is to be the leader in professional and personal development for the culinary community promoting current culinary techniques and preserving the history and skills of the culinary craft. It’s estimated that nearly 25% of the association is made of up…
What is Molecular Gastronomy?
Molecular gastronomy seeks to investigate the physical and chemical transformations of ingredients that occur in cooking.
What Is a Sommelier and Does Your Club Need One?
A sommelier is a wine steward, also known as a knowledgeable wine professional who typically manages a club’s wine lists, wine cellar, wine service and more.
What Does It Mean to Be a “Scratch” Kitchen?
Running a “scratch kitchen” takes a lot of work, planning, and preparation.