Ginny Bartolone, Contributing Editor

For most culinary students, obtaining a sous chef position is an important level of achievement, but the title and pay increase also come with many more responsibilities.  

Some people choose to label themselves as “plant-based,” while others use the term “vegan” to describe their lifestyle and while these lifestyles sound like they would be similar, there are some key differences.

Events may be more intimate these days, but these club chefs are enhancing member engagement in a time of social distance.

Preparing just the right amount of ingredients for each day is key to a smooth service.

The science behind this common technique points to why it creates a more flavorful dish.

Salary for this managerial role typically goes far beyond the base pay.

Club chefs have a great deal of flexibility when it comes to switching up the menu to intrigue their member’s tastes.

Cooling and freezing food at a controlled speed can be just as important as controlling the heating process.

Club chefs enjoy the benefits of unique cooking technology at their fingertips, including an appliance known as the combi oven.

Chefs utilize the dry heat of the oven in many dynamic ways, including in this go-to cooking technique.

From meats and tofu to vegetables and herbs, the sauté is one of the simplest yet most essential cooking techniques.

While the final price of the event remains the same, these two pricing models each have unique benefits.

From spare ribs to salmon, braising combines a range of culinary tools to show off the natural qualities of an ingredient.

Culinary talent from abroad can spend up to a year training alongside America’s top club chefs.

This classic form of training lives on across the world for new and seasoned chefs alike.