The 2023 C+RC Salary Survey reveals that club chefs have deep uncertainties about compensation packages, benefits and work-life balance.
The Executive Sous Chef’s scallop crudo combines old-world technique with fresh, Floridian flavor.
With notes of smoky almond and vanilla, Executive Pastry Chef Rebecca Freeman’s dessert pairs perfectly with chocolate and raspberry.
“Our Executive Chef Adam Deviney has a master plan to make the dining experience at CCNC beyond compare,” says CCNC COO Don Hunter. “Finding a young and creative talent like [Brodar] is a big part of that success.”
Executive Chef and Kitchen Manager Justin Field’s duck confit and buckwheat waffles pair perfectly with a tangy orange vinaigrette.
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Broken Sound Club Executive Pastry Chef Hyewon Kwon demonstrates how traditional recipes can be reimagined across cultures.
The Executive Chef of Las Colinas Country Club shares his take on elevated comfort food.
The Executive Chef of Baltimore Yacht Club says the dish benefits from simple yet complementary flavors reminiscent of his favorite season.
The Executive Chef of Hammock Dunes Club has earned the esteemed CCCD certification, highlighting his deep expertise and commitment in club culinary management.
The recipe reflects the growth of The Country Club of North Carolina’s culinary team over the past year.
Cherokee Country Club Pastry Chef Anna Crumley’s vanilla meringue features blueberry créme anglaise, lemon curd, peach chantilly and diced strawberries.
Gerald Ford breaks down the six steps of flavor development—and the common misconceptions chefs have.
This season, the Executive Chef of Maketewah Country Club paired his member-favorite caprese salad with a new tomato and a walnut pesto.
The Executive Chef of Harbour Ridge Yacht & Country Club says his pan-roasted striped bass celebrates the region and the season.