You’ll never find this dish on the menu at Sycamore Hills GC (at least not until a member asks for it).
Anthony Capua, Executive Chef of Sycamore Hills Golf Club, says attitude is the most important quality in a sous chef.
Geoffrey Lanez, MBA, CEC, Executive Chef of The Patterson Club, submits his two recipes: Yogurt Marinated Australian Lamb Tenderloin and Prosciutto Wrapped Australian Lamb Sirloin.
Eva Barrios, CEC, Executive Chef, Royal Oaks Country Club, submits her two recipes: Australian Lamb Empanadas with Harissa Yogurt and Herb Butter Roasted Rack of Australian Lamb with Lamb Jus.
In this episode of Club + Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Colin Burns, General Manager of Winged Foot Golf Club.
Rich Hoffman, Executive Chef of the Country Club of Maryland, recently earned his World Certified Master Chef certification and believes lifelong learning is an indispensable tool for growth.
McDaniel, who most recently served as President of TriMark United East, will lead the management team for both the US and Canadian operations for foodservice and other away-from-home channels.
Lance S. Cook, Executive Chef of Hammock Dunes Club, submits his two recipes: Australian Lamb Loin stuffed with Pistachio-Shallot Farce and Middle Eastern Lamb Kofta Kabob with Cucumber-Yogurt Raita.
The Bear’s Club’s Executive Chef believes the most important quality in a sous chef is a passion to please members.
Colin Moody, Executive Chef of The Club at Pasadera, talks about the importance of building a strong culinary team and how doing so impacts both the food and the culinary culture of the club.
Winged Foot Golf Club’s Executive Chef submits his two recipes: True Aussie Lamb Kibbeh Nayyeh (Lebanese Lamb Tartare) and Slow Cooked “Aussie Lamb” Top Sirloin.
Wait’ll you see this member’s token of appreciation given to Scott Ryan CEC, AAC, Executive Chef of The Country Club in Pepper Pike, Ohio.
In this episode of Club + Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Lawrence McFadden, CMC, GM/COO of The Union Club in Cleveland.
Myers Park Country Club’s Director of Culinary Operations submits his two recipes: an Australian Lamb Kafka and a Roasted Australian Lamb Loin.
Each of the club chefs participating in the 2021 Australian Lamb Competition received a mystery basket with two different lamb cuts to use in their entries.