From using enhanced transglutaminase to augment the in-house dry aged beef that was infused with cocoa to a ferment being incorporated into the remaining items, each aspect of this entrée showcases a concept or technique that was presented during PlateCraft.
Cookbook Spotlight: Vanessa Tristan, CEPC, Executive Pastry Chef, The Club at Carlton Woods
Tristan’s Brown Butter Tres Leches Cake blends traditional Mexican flavors with her unique culinary flair, making it a signature dessert that celebrates her heritage and creativity.
Cookbook Spotlight: Hyewon Kwon, Executive Pastry Chef, Broken Sound Club
Modern approach meets culinary classic in Hyewon Kwon’s Honeycrisp tartine featuring housemade cinnamon ice cream.
C+RC Reveals the 2024 Chef of the Year Competitors
Connor Ball, Anthony Capua, Chole Dykes and Jeremy Halker will compete for the title of Club + Resort Chef of the Year and up to $4,000 in cash prizes.
From Flames to Fame: Hell’s Kitchen Names Club Chef Winner
Ryan O’Sullivan, Chef de Cuisine at The Country Club at Mirasol, shares his experience on the hit show Hell’s Kitchen.
PlateCraft Cookbook Spotlight: Michael Shannon, CEC, Executive Chef, Somerset Club
Shannon’s Lobster and Salmon Roulade is a testament to his innovative approach and culinary artistry.
PlateCraft Cookbook Spotlight: Andrew Haapala, Executive Chef, The Country Club of Virginia
The Pan-Seared Sable combines sophisticated flavors and textures.
Last Call for the 2024 Club + Resort Chef of the Year Competition
Today is the application deadline for the 2024 Club + Resort Chef of the Year competition, a high-stakes, mystery basket challenge.
PlateCraft Cookbook Spotlight: Geo Lanez, MBA, CEC, Executive Chef, The Patterson Club
The poached Atlantic salmon stands out for its stencil design and use of molds, as well as its diverse textures and flavor profiles.
PlateCraft Cookbook Spotlight: Damien Joseph, Executive Sous Chef, Round Hill Club
The seared Nantucket Bay scallops with sweet carrot purée, tiny vegetables, gold-dusted garam masala crackers were crafted using cryo-blanching and stenciling techniques learned at PlateCraft.
PlateCraft Cookbook Spotlight: Jay Christmas, CEC, AAC, Executive Chef, Mountain Brook Club
Known for his skillful blend of innovation and tradition in cooking, Jay Christmas, CEC, AAC, Executive Chef at Mountain Brook Club in Birmingham, Alabama, discusses how his experience at PlateCraft has influenced his latest dish. PlateCraft, known for its focus on advanced culinary techniques, has been a source of inspiration and growth for many club…
PlateCraft Cookbook Spotlight: Ben Sarrat, Executive Chef, New Orleans Country Club
Sarrat opens up about how PlateCraft shaped his approach to this dish that has since become a favorite among club members.
Bettering the Mold: Behind Savanna Brodar’s Beehive Dessert
The Pinehurst Beehive features honey mascarpone mousse, candied sweet potatoes and a custom white chocolate beehive.
Master the Art of Mentorship—and Reverse Mentorship—at #CheftoChef2024
Executive Chefs Kevin Walker, CMC, and Shannon Farmer will share tools for building a culture of learning, fostering collaboration, and developing future culinary leaders.
Anthony Capua Becomes First Certified Executive Club Chef (CECC) Through the Club + Resort Chef Association
The Executive Chef of Brentwood CC makes history as the first-ever recipient of the Certified Executive Club Chef (CECC) designation from the Club + Resort Chef Association, highlighting his continuous pursuit of professional growth in the club industry.