Club chefs must offer balanced, thoughtful and delicious plant-based dishes to succeed in an increasingly flexitarian world.
About The Author
Isabelle Gustafson, Senior Editor, Club + Resort Chef
Isabelle Gustafson is an award-winning editor and writer with a Bachelor of Journalism from the Missouri School of Journalism—a focus in Magazine Editing, minors in Spanish and Psychology and a Certificate in Multicultural Studies. She's studied in Spain, received her TEFL Certification in Peru and taught English in South Korea. She’s also a member of the International Foodservice Editorial Council (IFEC). You can connect with Isabelle on LinkedIn, Instagram, Twitter and Facebook, or email her at [email protected]
Try James Satterwhite’s Latest Apple Dessert
The Executive Pastry Chef’s vanilla apple napoleon features vanilla white chocolate chantilly, apple cider caramel jus, poached granny smith apples, crème fraiche sorbet and a homemade puff pastry.
Leaning Into Aussie Beef and Lamb
Lance Cook, Executive Chef of Hammock Dunes Club, is leveraging the endless culinary possibilities with Australian beef and lamb.
Developing the Skill of Mentorship
Gerald Ford, CMC, says mentorship is key to a young culinarian’s growth, and being a good mentor is a skill that can be refined.
Using a Theme to Inspire a Delicious Dessert at Broken Sound Club
Executive Pastry Chef Hyewon Kwon shares the recipe and inspiration behind her bourbon-smoked pavlova.
Where Does Your Culinary Program Rank?
Club + Resort Chef is opening our 2023 Top Ranked Culinary Experience submission earlier than in years past. We want to give you and your marketing teams more time to compile the required information and assets representing your club—and, for chefs, yourselves as culinarians. It also gives our judges extra time to assess each entry…
Houston CC’s Sous Chef Shares Her Favorite Way to Prepare Tenderloin
Try this pepper-crusted beef carpaccio with citrus ponzu sauce and fresh ginger for the full, flavorful effect.
Finding New Applications for Foie Gras
Siwanoy Country Club’s Nelson Banegas shares his recipe for foie gras schnitzel, topped with a pomegranate glaze and a three-herb oil.
Palmetto Bluff Club’s Jae Newby Shares Her Shortcake With South Carolina Charm
The Executive Pastry Chef’s peach-forward dessert balances warm and sweet Southern flavors.
Try a Taste of Santa Fe With This Subtly Sweet, Uniquely New Mexican Dessert
White chocolate vanilla bean mousse, bizcochito, chimayo red chile candied pecans, coffee cremeux, salted caramel and black mission figs comes together for a flavor “unlike any other,” says Executive Pastry Chef Rebecca Freeman.
Say ‘Cheers’ to Fall With This Spiced Apple Bellini
Commonwealth National Golf Club’s Patrice Hewski challenges other beverage managers to look to members for inspiration, while seeking opportunities to teach them something new.
Crafting an Amuse-Bouche With Members In Mind
Catherine DiQuinzio, Chef De Cuisine of Bonnie Briar Country Club, shares the inspiration behind a recent plantain cup concept.
Why Tampa Yacht & CC’s Executive Chef Believes Less Is More
Carlos Addarich, CEC, WCEC, explains the evolution of his culinary philosophy and the five values he lives by in the kitchen.
Maketewah CC’s Brandon Bobb Shares His Bold Yet Simple Take on Birria
The Executive Chef of Cincinnati’s Maketewah Country Club says this dish is a “game-changer” for any member who says they don’t like lamb.
Covering Ansley
Our profile this month features Atlanta’s Ansley Golf Club. At the end of this year, J. Kevin Walker, CMC, will retire, and his current Executive Sous Chef, Shannon Farmer, will take his place as Ansley’s Executive Chef. In writing this article—my first cover feature for C+RC—I knew it’d be challenging to do these two chefs’…