Ryan O’Sullivan, Chef de Cuisine at The Country Club at Mirasol, shares his experience on the hit show Hell’s Kitchen.
Medals, Mentorship and Bocuse: Corey Siegel to Share His Story at Chef to Chef 2024
The youngest ACF Culinary Team USA member in history is adorned with over 15 medals from national and international competitions.
PlateCraft Cookbook Spotlight: Geo Lanez, MBA, CEC, Executive Chef, The Patterson Club
The poached Atlantic salmon stands out for its stencil design and use of molds, as well as its diverse textures and flavor profiles.
Jeremy Leinen to Showcase The Art and Science of Charcuterie at #C2C2024
The Country Club of Rochester’s Executive Chef will share simple ways to implement a club charcuterie program that drives team development and engages members.
PlateCraft Cookbook Spotlight: Damien Joseph, Executive Sous Chef, Round Hill Club
The seared Nantucket Bay scallops with sweet carrot purée, tiny vegetables, gold-dusted garam masala crackers were crafted using cryo-blanching and stenciling techniques learned at PlateCraft.
Daniel Montano to Demo Plating, Garnishing at Chef to Chef 2024
The Executive Chef of Forsyth Country Club will highlight the importance of balancing flavors and aesthetics, using fresh, seasonal ingredients.
Send Your Chef to the Chef to Chef Conference: One GM’s Advice
The GM/COO of Palo Alto Hills G&CC attended Chef to Chef to provide support and discovered the crucial need for chefs to have opportunities to learn, network, and grow together as a community.
Vanessa Tristan, Wes Tyler to Talk Building a Pastry Program From Scratch at #C2C2024
The Club at Carlton Woods’ chefs will offer practical ideas for those considering in-house pastry production.
Bettering the Mold: Behind Savanna Brodar’s Beehive Dessert
The Pinehurst Beehive features honey mascarpone mousse, candied sweet potatoes and a custom white chocolate beehive.
Master the Art of Mentorship—and Reverse Mentorship—at #CheftoChef2024
Executive Chefs Kevin Walker, CMC, and Shannon Farmer will share tools for building a culture of learning, fostering collaboration, and developing future culinary leaders.
Chloe Dykes to Destigmatize Dietary Exclusions at Chef to Chef 2024
C2C attendees will gain insights on crafting upscale, creative and delicious gluten- and dairy-free dining experiences for members and guests.
April Johnson to Demystify, Demo Hydrocolloids at #CheftoChef2024
Bocuse d’Or Team USA 2023 Team Assistant April Johnson will demonstrate practical, everyday hydrocolloid applications for club chefs.
How Adam Deviney Negotiated a Mutually Beneficial Contract With The Country Club of North Carolina
Executive Chef Adam Deviney shares terms of his contract with the club and advice for other chefs on salary, benefits and work-life balance.
Beyond Par: A Club Chef’s Guide to Preparing for a Tour Event
At #CheftoChef2024, Executive Chef Nick Barrington will reveal the best practices required to flawlessly execute a Tour-level event.
Learn How to Take Your Culinary Operation From Good—or Not So Good—to Great at #CheftoChef2024
Executive Chef Tim Recher will discuss the significance of building a strong personal brand and its connection to organizational culture at #CheftoChef2024.