Open the door of a pastry chef’s locker, and you can expect to find a good set of knives, a fresh apron and a pair of sensible shoes—but you might also spy a laptop, notebook and student ID. Ambitious culinary professionals are finding time to take classes, develop programming and make themselves indispensable resources for…
When Tastemakers Become Space-Savers
Club chefs don’t cut corners when rendering new floor plans to maximize space.
Cookie Comfort: Greensburg CC’s Pastry Chef Pairs Oreo and Ube
Pastry Chef Julia Jumper modified one of her most popular desserts with a less-common ingredient for added color and flavor.
How Pastry Chef Laurel Pike Perfected Her Pain Perdu
Sycamore Hills Golf Club members indulge in buttery brioche soaked in a crème anglaise, pan-seared and served with passion fruit curd.
Coffee (Cake) Talk: Using Brioche to Better BallenIsles’ Russian Coffee Cake
Pastry Chef Gloria Barreto’s version uses brioche filled with almond paste and cinnamon sugar, topped with walnuts, raisins—and more cinnamon sugar.
Sweet and Savory: Saucon Valley Country Club’s Members Get the Best of Both Worlds
Pastry Chef Aby Abraham’s approach marries innovation with a respect for local preferences and traditional recipes, as well as seasonal, locally sourced ingredients.
Something Old, Something New: Meet the Chef Behind Forest Lake Club’s Famous Desserts
Pastry Chef Frances Wright shares the stories behind—and recipes for—members’ favorites at Forest Lake.
This Torte Helped Michelle Fountain Land Her Role as Biltmore Forest Country Club’s Pastry Chef
Learn about the Frangelico Nut Torte’s origins and why it’s been a favorite among members and guests for decades.
Going Green: How Club Chefs Are Doing Their Part to Protect the Planet
Club culinary operations are implementing a number of strategies to reduce their carbon footprints.
Pastry Chefs Unveil Their Ode de Chocolat
Club and resort chefs melt, mold and more to craft chocolate confectioneries members savor.
Clubs Raise the Bar for Family-Friendly Functions
With thoughtful planning and strategic execution, orchestrating events for any age level can be child’s play.
How Clubs Continue to Wow With Creative Member Events
Annual member event themes let chefs build on winning formulas for fabulous food.
Bon Appétit: Polo Patisserie Brings French Flavor to Florida
Led by Executive Pastry Chef and Chocolatier Devin Cowan, this specialty shop promises to transport The Polo Club’s members.
No Sugar Required: How Savory is Redefining the Pastry Game
These pastry chefs are incorporating a variety of savory elements into their repertoire, reflecting creativity and cultural influences.
Beyond the Brown Bag: Employee Meal Programs That Balance Diets and Budgets
A thoughtful employee meal program is a team-building tool and an overall morale booster for club staff.