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.
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.
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…
And while you’re there, the network invites you to share and promote your club’s special and unique beverages with its worldwide audience.
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.
Innovative presentations in an inviting environment provided a one-of-a-kind experience at C&RB’s Ninth Annual Chef to Chef Conference.
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.
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.
Peppers, vegetables, herbs and fruit are helping chefs wrap up the season in style and provide a great kickoff for fall.
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.
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.
“Highball & Harvest” will feature “Southern comfort cuisine and design”
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.
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.
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.