A simple combination of flour and heated cooking fat help create the signature rich textures in club soups, stews, and sauces.
What is “sweet heat?”
When members can’t choose between sweet and spicy, this growing cooking trend delicately combines the two.
What are Zero-Waste Dishes?
By cooking up the often-overlooked parts ingredients, chefs can lower their carbon footprint and impress members.
What is CBD and How Do Chefs Cook With It?
As regulations shift across the country, club chefs are looking to this calming, hemp-based oil for menu inspiration.
What Are Plant-Based Proteins?
Vegetarian and vegan options are making a bigger statement on modern menus, specifically due to well-prepared non-meat options.
What PPE is Needed for Club Chefs?
Even as safety standards shift, personal protection equipment ensures a safe environment for the active chef.
What is Eco-Friendly Packaging?
The growing trend of sustainable food packaging pairs perfectly with today’s growing to-go menus.
What is a Culinary Apprenticeship?
This traditional training method holds strong in the culinary world, especially for those looking for hands-on education.
Making Holiday Events Festive and Safe
Two clubs are combining ingenuity with a sense of member responsibility to still provide a memorable holiday season that stays well within CDC guidelines.
What is the Difference Between Sanitize and Disinfect?
Though similar, these different cleaning techniques keep a professional kitchen clean and safe.
What is a Live Plate-Up?
A la minute plate-ups can be challenging but they allow the chef to add his or her signature finish to each dish.
What’s the Difference Between a Food & Beverage Director and an Executive Chef?
Though the two roles require similar backgrounds, the F&B Director extends their reach outside the kitchen as well.
What is the Most Effective Way to Inventory a Club Kitchen?
A well-stocked kitchen of fresh ingredients is the key to successful service, but a great inventorying system comes first.
What is the Difference Between Executive Sous Chef and Sous Chef?
Despite a clear hierarchy in the kitchen, the role of the Executive Chef’s second-in-command may differ from club to club.
What is Served at a Halfway House?
In the heart of the fairway, the halfway house brings the club’s dining style to the course.