Martis Camp Club’s Executive Chef, also C+RC’s 2024 Chef of the Year, integrates personal and cultural narratives into his dishes with the support of a dedicated and collaborative team.
Behind Matthew Blazey’s Creative Take on a Cuban
“Doing things like this—having fun with food—reminds me of why I got into this industry,” says Hurstbourne CC’s Executive Chef.
Gerald Ford, CMC, Discusses Changes in the ACF’s Certified Master Chef Exam
The American Master Chefs’ Order (AMCO) is targeting 2025 for the launch of a CMC exam that’s “relevant for the world we’re in today.”
Chicken Two Ways: Sergey Kashkin Showcases His Skills
The Executive Chef of Heritage Bay Golf & Country Club’s pan-seared chicken breast and braised chicken legs features Yukon potato and applewood-smoked bacon pancake with roasted beets and sour cream.
Jeremy Leinen Introduces the Gyro Dog
The Executive Chef of The Country Club of Rochester shares the inspiration behind—and method for—his latest sausage showcase.
Tony Le’s Award-Winning Duet of Pork Features Flavors From His Childhood
The Executive Chef of White Cliffs CC and C+RC 40 Under 40 honoree chose to represent his culture ‘in an arena where French flavor combinations were king.’
This Classic French Salad Got a Few Ingredient Updates
Robert Mulvenna, Club Chef of The Landings Golf & Athletic Club, shares his reimagined version of a Nicoise.
Sycamore Hills GC’s Sweet Potato Gnocchi: When ‘Not Bad’ Isn’t Enough
Executive Chef Aaron Ruble says this vegan and gluten-free dish required trial and error to find the perfect taste and texture.
Traditional Meets Modern In Chad Cruciotti’s Citrus-Glazed Duck
The duck, roasted and glazed, serves as the centerpiece, while pickled vegetables provide refreshing contrast.
Taste of Texas: Try Cynthia Romstadt’s Wagyu-Stuffed Poblanos
From peppers to pico de gallo, the Executive Chef of Colonial CC finds inspiration in Mexican flavor.
Jeremy Halker Withdraws from Chef of the Year Competition; Kevin Murphy Steps In
Kevin Murphy, Executive Chef of Edgartown Yacht Club, replaces Jeremy Halker in the Club + Resort Chef of the Year competition, bringing his extensive experience to the contest scheduled for March 5th, 2024.
PlateCraft Cookbook Spotlight: Will Bystrzycki, Executive Chef, Wildcat Cliffs
During the PlateCraft club tour of Wildcat Cliffs, Executive Chef Will Bystrzycki impressed fellow chefs with his inventive Crispy Quail Breast dish, showcasing local ingredients.
PlateCraft Cookbook Spotlight: J. Daniel Montano, CEC, Executive Chef, Forsyth Country Club
Montano’s Chori Pollo is inspired by skills honed at PlateCraft and emphasizes his commitment to showcasing Hispanic cuisine.
Club Chefs Take Center Stage at the 2024 IKA Culinary Olympics
Team USA, made up of club chefs Logan Christensen, Dan Holtgrave, Ted Polfelt, Timothy Recher and James K. Storm, earned silver in Chef’s Table and Restaurant of Nations.
PlateCraft Cookbook Spotlight: Benjamin Guaman, CEC, Executive Chef, Governors Club
Guaman’s PlateCraft-inspired Brazilian picanha steak features hearts of palm, carrot, Cabrales potato llapingacho, plantain chip and churrasco sauce.