After living in Alaska for four years, Jay Mendoza, Executive Chef of The Club at Barefoot Beach, will only menu this wild-caught fish.
Bryce Baird, Executive Chef of the Country Club of New Canaan, ran out of lemons and used this to make chicken française.
The Roaring Fork Club’s Executive Sous Chef wants to learn more about this culinary process as it produces some of his favorite flavors.
Royal Oaks Club’s Executive Sous Chef says these are the three most important things in the club’s kitchen. Chef’s Thoughts is sponsored by barillafs.com.
Fairview CC’s Executive Chef says this is the most valuable piece of career advice he’s ever received. Chef’s Thoughts is sponsored by barillafs.com. Jeff Perez, CCC, has been the Executive Chef of Fairview Country Club (Greenwich, Conn.), since 2002. As a graduate of the Culinary Institute of America, he has served as President of the…
Jeremy Leinen, CEC, Executive Chef of Dunwoody Country Club, has a thing against this particular sea creature considered a delicacy in many parts of the world.
Carlos Torres, Executive Chef of Hamilton Harbor Yacht Club, says these two characteristics are the most important qualities in a sous chef.
Alejandro Martinez, Executive Chef of Troon Country Club, can’t live without this particular product.
John Wagner, Executive Chef of Sunnybrook Golf Club, has a new piece of kitchen equipment that he’s eager to learn more about.
If he weren’t the Executive Chef of Bonita Bay Club, Richard Brumm—a former an Air Force Firefighter—would be this instead.
John Hammack, Executive Chef of Congress Lake Club, would love the opportunity to learn more about this culinary discipline.
TJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton, admits to using this kitchen hack.
Wes Tyler, CEC, CCA, has a prestigious title beyond that of Executive Chef of The Club at Carlton Woods.
Matt O’Connor, CEC, Executive Chef of Bonnie Briar CC, believes simple cooking preparations can do a quality product justice.
Anthony Capua, Executive Chef of Sycamore Hills Golf Club, says attitude is the most important quality in a sous chef.