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The Impact of 2024’s 40 Under 40
The 2024 class of 40 Under 40 represents a transformative force, championing innovation, sustainability, and mentorship to redefine the industry.
Carrying the Torch of Innovation: A Tribute to PlateCraft, a Chef to Chef Experience
C+RC’s Editor introduces ‘The PlateCraft Cookbook,’ highlighting the celebration of culinary innovation and collaboration among club chefs.
Jeremy Halker Withdraws from Chef of the Year Competition; Kevin Murphy Steps In
Kevin Murphy, Executive Chef of Edgartown Yacht Club, replaces Jeremy Halker in the Club + Resort Chef of the Year competition, bringing his extensive experience to the contest scheduled for March 5th, 2024.
PlateCraft Cookbook Spotlight: Will Bystrzycki, Executive Chef, Wildcat Cliffs
During the PlateCraft club tour of Wildcat Cliffs, Executive Chef Will Bystrzycki impressed fellow chefs with his inventive Crispy Quail Breast dish, showcasing local ingredients.
PlateCraft Cookbook Spotlight: J. Daniel Montano, CEC, Executive Chef, Forsyth Country Club
Montano’s Chori Pollo is inspired by skills honed at PlateCraft and emphasizes his commitment to showcasing Hispanic cuisine.
Chef to Chef Conference Attendees Will Earn Continuing Education Hours From CRCA, ACF and CMAA
Attendees of the 2024 Chef to Chef Conference are eligible to earn CEHs with no additional fees.
Shawn Loving, CMC, Joins 2024 Chef to Chef Conference Lineup
At the 2024 Chef to Chef Conference in Austin, Loving will share important lessons from managing a union workforce, emphasizing strategies for effective communication, trust-building, and enhancing team engagement applicable across all staffing situations.
Cookbook Spotlight: Vanessa Tristan, CEPC, Executive Pastry Chef, The Club at Carlton Woods
Tristan’s Brown Butter Tres Leches Cake blends traditional Mexican flavors with her unique culinary flair, making it a signature dessert that celebrates her heritage and creativity.
C+RC Reveals the 2024 Chef of the Year Competitors
Connor Ball, Anthony Capua, Chole Dykes and Jeremy Halker will compete for the title of Club + Resort Chef of the Year and up to $4,000 in cash prizes.
Jeffrey Perez’s Journey: From Student to Executive Chef of Fairview Country Club
Jeffrey Perez, Executive Chef at the Fab Country Club in Greenwich, Connecticut, recounts his path in the culinary field. Beginning as a Culinary Institute of America (CIA) student, he initially stepped into Greenwich’s club scene post-graduation, only to discover it wasn’t the best match. He gravitated back towards the restaurant industry, his original stomping…
PlateCraft Cookbook Spotlight: Michael Shannon, CEC, Executive Chef, Somerset Club
Shannon’s Lobster and Salmon Roulade is a testament to his innovative approach and culinary artistry.
PlateCraft Cookbook Spotlight: Andrew Haapala, Executive Chef, The Country Club of Virginia
The Pan-Seared Sable combines sophisticated flavors and textures.
Unlocking Success with a Growth Mindset and Lifelong Learning
C+RC’s editor highlights the Chef to Chef Conference’s role as a unique platform for club chefs to learn, network, and embrace strategic change.
PlateCraft Cookbook Spotlight: Jay Christmas, CEC, AAC, Executive Chef, Mountain Brook Club
Known for his skillful blend of innovation and tradition in cooking, Jay Christmas, CEC, AAC, Executive Chef at Mountain Brook Club in Birmingham, Alabama, discusses how his experience at PlateCraft has influenced his latest dish. PlateCraft, known for its focus on advanced culinary techniques, has been a source of inspiration and growth for many club…