Culinary teams from Fiddlesticks CC and Sycamore Hills GC faced off in a cutting-edge competition that embodied the depth of skill and connection within the club industry.
About The Author
Joe Barks
Joe Barks is the Editor of Club + Resort Business magazine, working out of Wayne, Pa. (suburban Philadelphia). He has been covering the club and resort industry since the launch of C&RB in April 2005 and during that time has written cover-story profiles of over 150 club and resort properties, as well as many additional articles about specific aspects of club management and profiles of leading club managers. Barks has been a writer and editor for specialized business publications for over 40 years, covering a wide variety of industries and professional disciplines over the course of his career. He is a four-time winner of Jesse H. Neal Awards from the American Business Press, known as the “Pulitzer Prizes” for industry trade publications. He has also been a freelance contributor to many leading national consumer and business publications, and served as Marketing Manager for the Hay Group, a leading worldwide management consulting firm. He is a graduate of the University of Pennsylvania.
Five Great Reasons to Authorize Chef to Chef Conference Attendance for Your Staff
If you’re looking to maximize the return from investments in continuing education and professional development for your staff, the Chef to Chef Conference offers the best guarantee.
Schreck, Coughenour to Be Inducted into The Honorable Order of The Golden Toque
The Executive Chefs of Merion Golf Club and The Duquesne Club have been accepted into the prestigious professional culinary society; their induction into the “Golden Chef’s Hat” organization represents the highest acclaimed recognition a chef can attain in America. They will be inducted during the society’s Annual Reunion at The Union League Club of Chicago…
GOLF Channel is Coming to Chef to Chef!
And while you’re there, the network invites you to share and promote your club’s special and unique beverages with its worldwide audience.
Sizzle on the Sound
Plenty of great ideas and good fellowship filled the air, along with the famous Pike Market fish, as club chefs converged on Seattle for C&RB’s Tenth Annual Chef to Chef Conference.
Tasty Offerings
Innovative presentations in an inviting environment provided a one-of-a-kind experience at C&RB’s Ninth Annual Chef to Chef Conference.
California Restaurants Find Ways to Balance Minimum-Wage Increase
After the minimum hourly wage jumped from $8 to $9 on July 1, operators developed new cost and pricing strategies and adopted other economies and techniques to help maintain acceptable profit margins in a way that wouldn’t risk losing customers.
Salamander Resort’s Chris Edwards Featured as “Master of His Culinary Universe”
The Chef de Cuisine is preparing to help the Virginia resort mark its one-year anniversary over Labor Day weekend with a “culinary game plan” that will include an “Epicurience Brunch Spectacular” featuring the most popular items of the past 12 months.
Food Trends to End Summer in Style
Peppers, vegetables, herbs and fruit are helping chefs wrap up the season in style and provide a great kickoff for fall.
Five Steps to Safer Kitchen Floors
Each year, more than 3 million foodservice employees are injured from slip-and-fall accidents, primarily in the back of the house. Here are five simple steps that can be taken to help reduce the risk.
Registration Opens for 2015 Chef to Chef Conference
The seventh annual conference, with content prepared exclusively for and presented by club and resort chefs, will be held March 1-3 at the Westin Savannah Harbor Golf Resort & Spa in Savannah, Ga. Discounts are available for early registration (by December 31), returning registrants and multiple registrants from a property.
Ritz-Carlton Orlando, Grande Lakes to Open New Restaurant in September
“Highball & Harvest” will feature “Southern comfort cuisine and design”
Sanctuary Resort Starts New “Lunch & Learn” Series
Now in its 13th season, the popular events at the Scottsdale, Ariz. resort pair culinary experts with the property’s Executive Chef, Beau MacMillan, to present interactive demonstrations and prepare a three-course meal paired with wines.
Improved Economy Has Americans Eating Out More
After the recession caused a dip of nearly 13 percent in food-away-from-home spending, there’s been a 60% boost in Americans’ eating-out pattern. Improved customer satisfaction with restaurants has helped to drive the increase, along with lessened concern about cost.
The Long-Range Outlook for Local Foods
Consumers are voting with their dollars to show that the trend promises to be more than a fad and will remain an important consideration when planning ingredients and menus—more so than organics, in fact. But processed and packaged food will still need to play a vital role.