Clubs should leverage the revival of the espresso martini with an after-dinner drink program.
When a Celebrity Chef Dinner Enriches the Culinary Team and the Community
The annual Blessings in a Backpack wine dinner at Sycamore Hills GC fully funds the charity organization while exposing the culinary team to high-caliber chefs from around the country.
J. Kevin Walker, CMC, AAC, Invites You to Attend Chef to Chef 2023
Join us at the 2023 Chef to Chef Conference, March 5-7 in Miami.
How I Continue to Be Inspired by a Legend
Lawrence McFadden, CMC, learned early in his career that the best mentors pass their knowledge on to the next generation through the lessons they share with all the individuals they interact with.
Transitioning From the Back of the House to the Front
Josh Nylin, Superstition Mountain G&CC’s Food and Beverage Director, found that many of the leadership lessons he learned as a chef have helped in his new role.
Kinder Spirits: Crafting a Mocktail Program Kids and Parents Will Love
As a child, when I would go out to eat with my parents, there was nothing better than ordering an ice-cold Shirley Temple with extra cherries. My parents would frequent The Inn Flight, a small steakhouse in Feasterville, Pa. It wasn’t necessarily kid-friendly, but the waitstaff made it so. My parents would get their nice…
Has the Warm Welcome Gone Out of Style?
Lawrence McFadden, CMC, says a sincere welcome gives a sense of caring and makes others feel appreciated, as well as making them feel that they have made a good choice in being where they are.
How Lessons From Your Past Can Shape a Successful Future
Josh Nylin, Superstition Mountain G&CC’s Food and Beverage Director, shares his recovery story and how his journey has shaped the leader he has become.
Is Street Food the Result of Fine Dining’s Demise?
Lawrence McFadden, CMC, explores how fine dining may have led to the popularity of street food.
We’re Changing the Chef of the Year Competition. Here’s How.
The winner will be awarded a $2,000 cash prize, a full feature in the September issue of Club + Resort Chef and a seat on our Editorial Advisory Board.
Where Does Your Culinary Program Rank?
Club + Resort Chef is opening our 2023 Top Ranked Culinary Experience submission earlier than in years past. We want to give you and your marketing teams more time to compile the required information and assets representing your club—and, for chefs, yourselves as culinarians. It also gives our judges extra time to assess each entry…
Balancing the Realities of the Industry With High Member Expectations
Communication and member education are more important than ever as club chefs and managers balance their ambition with the realities of the industry.
Chefs Collaboration Dinners Serve Dual Purpose at Sycamore Hills GC
Executive Chef Anthony Capua invited fellow club chefs to join him and his culinary team in the kitchen for a series of wine dinners.
Leadership and Loneliness
San Antonio CC’s Executive Chef The Executive Chef is prioritizing genuine connections to benefit himself, his team, and his club.
Lawrence McFadden, CMC, on Why Club Chefs Should Keep a Journal
Recording dishes, experiences, ingredients and interactions can not only help chefs recall their travels, but also inspire them and those they mentor.