In this on-demand Chef to Chef presentation, Michael Matarazzo, Executive Chef of Farmington Country Club, explains his approach to dry-aging fish in a club environment.
Chef to Chef On-Demand: Cooking From Memory: Sourcing, Flavor, and Identity in Mexican Cuisine
Watch Jesus Olmedo, Executive Chef of St. Andrews Country Club, share how sourcing, memory, and cultural connection shape his approach to Mexican cuisine.
Chef to Chef On-Demand: Building Culture Through Relationships and Accountability
Watch M. Kent Johnson, CCM, CCE, ECM, General Manager and COO of Baltimore Country Club, explain what leaders owe their teams and why consistency, trust, and follow-through are the difference between holding a title and earning respect.
How Chef Rich Rosendale Uses AI to Boost Efficiency and Creativity in the Club Kitchen
Certified Master Chef Rich Rosendale dives into the practical applications of AI in the club and resort kitchen, from predictive ordering to personalized dining, showing how technology can enhance efficiency without sacrificing creativity.
Chef to Chef On-Demand: Sushi Precision and Technique from Ocean Reef Club
Watch Executive Sushi Chef Eric Andreu and Shinji Sakamoto share the techniques, precision, and plating strategies that define Ocean Reef Club’s standout sushi program.