Greetings to all Chef to Chef Conference attendees! The Conference in New Orleans is fast approaching. Registrations are running ahead of previous years, and we are expecting another sellout. This year we are trying something a little different for the “Chef to Chef Live” breakout sessions. To kick off each 15-minute breakout discussion period,…
About The Author
Jerry Schreck
Jerry Schreck has been Executive Chef at Merion Golf Club since 2001. Since 2005, Chef Schreck has written the monthly “Chef to Chef” Q&A interview column in Club + Resort Business magazine. His conversations with dozens of leading club and resort chefs from around the U.S. have been presented through this popular feature. Chef Schreck also serves as National Program Coordinator for the annual Chef to Chef Conference. Chef Schreck’s cooking style is regional American cuisine, with a major focus on local and seasonal foods.
Pastry Chef Jennifer Kopp Creates Capital Confections at The Metropolitan Club
Executive Pastry Chef Jennifer Kopp, CEPC, adds her own special touches to the acclaimed culinary excellence of The Metropolitan Club of Washington (D.C.).
Keeping Both Engines Running with Mount Vernon Canyon Club’s Ryan Wolf
The Mount Vernon Canyon Club (MVCC) in Golden, Colo., sits at 7,600 feet and overlooks the city of Denver. Opening in 1923, MVCC has had numerous improvements made to its clubhouse over the years to capitalize on the magnificent views. Originally called the Mount Vernon Country Club, the name was changed because of its proximity…
Shadows Of Greatness with East Lake GC’s Nick Barrington
Providing great food as part of a great guest experience helps the East Lake culinary team focus on the club’s mission to give back to the community through the East Lake Foundation and other charitable organizations. East Lake Golf Club in Atlanta, Ga., and my club, Merion Golf Club in Ardmore, Pa., have the immortal…
From Top Gun to Top Chef
After four years in the Air Force that included flying combat missions during two tours in Afghanistan, Ryan Daniels has brought a new sense of teamwork and an attention to detail to the kitchens of Fiddlesticks CC. Along Florida’s Southwest Coast lies Fiddlesticks Country Club in Fort Myers. Fiddlesticks is a residential community featuring a…
Taste of the Tetons
At The Club at 3 Creek in Jackson, Wyo., Executive Chef Timothy Husband and his staff constantly strive for creative ways to serve up dishes that suit the stimulating surroundings.
What to See (and Eat) in Seattle
Jerry Schreck, National Conference Coordinator and Executive Chef of Merion (Pa.) Golf Club shares his thoughts on the host city for the 2018 Chef to Chef Conference. I am writing this as I fly back from my site visit for the 10th Annual Chef to Chef Conference, which is going to be held March 4-6,…
A Path Well Taken
An earlier-than-expected entry into the culinary world set Todd Sellaro out on a journey that has led him to top clubs on both coasts.
Casting a Strong Shadow
Even in the heartland and one of the barbecue capitals of the world, Executive Chef Allen Blair finds ways to use a farm-fresh seasonal focus and special smoking techniques to shine a bright light on Shadow Glen GC’s culinary offerings.
Well-Equipped for Success
A boost from new management under Troon Privé has added to the culinary momentum driven by Executive Chef Denise Caurdy-O’Connor at Knollwood CC.
Embracing It All
Greg Volle has brought an innovative mix of signature dishes and contemporary cuisine to the Country Club of Roswell.
All for One
The F&B team at The Club at Mediterra, with no fewer than four certified culinary professionals as well as a General Manager who was previously an Executive Chef, has come together for seamless and never-ending pursuit of a singular goal: providing great service and food for the membership.
Mutual Admiration
After achieving success at several top restaurants, Aleksiy Shalev wasn’t sure the club life was for him—but a few minutes visiting Omaha Country Club quickly changed his mind.
Group Effort
Executive Chef Adam Minicucci draws on lessons learned from his mentors as he imparts skills and values to his team at The Country Club of North Carolina.
A Pro’s Pro
When Dominick Laudia won the National Chef Professionalism Award, it confirmed a status he’s held throughout his career.