Jeff Zimmerman was asked to feature a menu of his choice to create alongside students for the annual Guest Chef Day at The Club at Gateway Center, a student-run restaurant.
The Toast of Texas
Those who came to San Antonio to be part of another record crowd came away with plenty of sizzling ideas for spicing up their menus—and a whole lot more.
Study Highlights Key Trends for Culinary Educators and Students
“Local and sustainable” are the menu-development imperatives that today’s chefs must understand, a survey of instructors showed. Students are also being challenged to create delicious menus that hit important health and wellness goals.
New Executive Chefs Named at Genesee Valley Club, Naples Sailing & Yacht Club and Scrub Island Resort
Robert Fasce, Jr., CEC, Chris Jones, CEC, and Michael Wedderburn have been appointed to the top culinary positions at the properties in New York, Florida and the British Virgin Islands
Tustin Ranch GC Holds Fine-Dining Event With Silver Oak Wines
Tustin Ranch Golf Club, in Tustin, Calif., collaborated with Silver Oaks Winery for a fine-dining event on Saturday, February 15th. Bert S. Agor Jr., Executive Chef at Tustin Ranch Golf Club, said the five-course menu was designed to present creative culinary approaches for “people who enjoy ‘seafood with steak’.” “We’ve separated this combination into courses,…
Fifteen Go-To Ingredients for 2014
The Food & Wine page of Stuff.Co, a New Zealand website, says these ingredients should be added to the new year’s shopping list to “refresh your repertoire, kick your skills up a gear and invigorate your rotation of go-to dishes for 2014”: 1. Fermented vegetables They’re simple to make, great for your gut and chockful…
Former Club Chef Featured on National Public Radio
Clayton Sherrod related his story of working his up from kitchen worker at age 13 to executive chef at age 19—a position he gained after being told by the General Manager to take care of the kitchen “until we find another chef.” National Public Radio (NPR) recently featured an interview with Clayton Sherrod, an African-American…
Open Season
This month, Merion Golf Club’s Executive Chef (and C&RB Contributing Editor) Jerry Schreck is answering, not asking, the questions, as we discuss his experiences leading his culinary team through the 113th U.S. Open.
A CLUB & RESORT BUSINESS CONFERENCE 2013
March 10-12, 2013 Grand Hyatt Denver Taking F&B to New Heights C&RB’s 5th Annual Chef to Chef Conference Denver, Colo., March 10-12, 2013 Ideas are what will enhance, grow and enliven your food-and-beverage operation There used to be a tradition of “club food” that, quite frankly, wasn’t very exciting. But about 10 years ago, that…
A Club + Resort Business Conference
March 10-12, 2013: Grand Hyatt Denver Taking F&B to New Heights C&RB’s 5th Annual Chef to Chef Conference Denver, Colo., March 10-12, 2013 Making the most creative chefs in the culinary industry even more creative. Today’s club chefs are probably the most flexible, creative chefs in the culinary profession. They have to provide food for…
Perfect Recipe
C&RB’s Second Annual Chef to Chef Conference offered the right mix of mingling, management messages and master chef show-and-tell.
Plenty to Chew On
A preview of all the the 2010 Chef to Chef Conference will have to offer, not only in the seminar session rooms, but also at the reception and dine-around functions, which will offer special educational opportunities in their own unique way.
Former White House Chef Walter Scheib To Keynote 2010 Chef to Chef Conference
Walter Scheib, who served as White House Executive Chef from 1994 through 2005 and then authored the book White House Chef: Eleven Years, Two Presidents, One Kitchen, will deliver the keynote address at Club & Resort Business’ 2010 Chef to Chef Conference, to be held March 7-9, 2010 at the Four Seasons Resort in Palm…