The Executive Chef of Cincinnati’s Maketewah Country Club says this dish is a “game-changer” for any member who says they don’t like lamb.
James Allen, CEC, Executive Chef of Blackthorn Club at the Ridges, shares how he came to culinary and what it means to be named Chef of the Year.
Robert Meitzer, CEC, AAC, Executive Chef of Forest Lake Club, on his Chef of the Year win and the impact of competitions throughout his career.
J. Kevin Walker, CMC, reinvigorated Ansley GC’s culinary program and established a strong leadership pipeline to ensure a seamless transition for Executive Sous Chef Shannon Farmer to take over as Executive Chef.
Gerald Ford, CMC, says selecting qualities and strategies from varying ideologies will yield greater success for chefs of all generations.
Ron Calafell, Executive Chef of Rockrimmon Country Club, says he’s most proud of the dish’s contrasting flavors, colors and textures.
“This is the first recipe I created that truly makes me feel like an Executive Pastry Chef,” she says.
Daniel Montano, CEC, Executive Chef of The Berkshire CC, shares his recipe for Secreto Ibérico, made with white beans, apple-fennel salad, sherry, manchego and walnuts.
Elijah Pulley, CCC, Executive Chef of Columbia Yacht Club, shares his take on the delicious comfort food.
Seth Arnold, Executive Chef of West Chester G&CC, shares his recipe inspired by regional American cuisine with a “globally inspired flair.”
Big Foot CC’s Phillip Woods shares the process behind the chilled soup members love.
Simple yet elegant presentation helps this shrimp ceviche special stand out.
TJ Garrish, CEC, Executive Chef of L’hirondelle Club, shares his light and flavorful “corn-forward” Sunflower Seed-Crusted Scallops.
Sous Chef Trae Shriner tells C+RC how he and his team developed the intense flavor profiles in this dish using artichokes, shrimp and caviar.
Hyewon Kwon, Executive Pastry Chef of Broken Sound Club, shares the recipe inspired by the city she says made her dreams a reality.