The culinary team of Traditions Club in Bryan Texas, hosted a unique culinary competition for a member and his corporate team.
Kevin Walker, CMC, On the Difference Between a Cook and a Chef
Kevin Walker, CMC, Executive Chef of Ansley Golf Club, lays out a typical day, elaborating on the many intricacies and responsibilities of Executive Chefs.
Respecting Regional Ingredients at Sand Point CC
As the newly appointed Executive Chef of Sand Point Country Club, Aaron Masanotti, CEC, is artfully updating menus and culinary programs while respecting the regional ingredients and traditions of the Pacific Northwest.
River Bend G&CC’s Trever Travis Hosts Wacky Pumpkin Carving Class
River Bend G&CC’s Executive Chef, Trever Travis, recently hosted two pumpkin carving demo events for members that sold out immediately, showcased the club’s culinary creativity and members desire to engage.
2020: The Year of A La Carte
C+RC’s Editor, Joanna DeChellis, sheds light on how a la carte is fast becoming the 2020 pandemic hero.
We Changed the Date for Chef to Chef
Here’s why.
Columbia CC Plans To Create New Traditions this Holiday Season
As Executive Chef of Columbia CC, Brandon Gross and his team are working on new ways to create member engagement this holiday season through barbecue, sushi, and other specialty themed events.
How Anthony Capua Moved Up From Executive Sous Chef to Executive Chef
As a newly minted Executive Chef, Anthony Capua has had an immediate impact on the operation at Sycamore Hills Golf Club—and he has big plans to continue the momentum.
Communication Matters Most When You Are the Last Straw
The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, offers a gentle reminder to managers and chefs that communication matters most when you least expect it to.
Dunwood CC’s Executive Chef Jeremy Leinen Shares His Kitchen Must-Haves
Jeremy Leinen, Executive Chef of Dunwood Country Club, shares what equipment and tools are most critical in his kitchen.
How San Antonio CC’s Eduardo Castillo is Leading His Team Through This Extended Crisis
Eduardo Castillo, CEC, Executive Chef of San Antonio Country Club, is taking the time to focus on his team and their abilities as well as adjust various part of operation to be more successful now and when the pandemic is over.
How L’Hirondelle Club is Offsetting Lost Banquet Business
TJ Garrish, Executive Chef of L’Hirondelle Club of Ruxton, is making up for lost event business by controlling food costs and increasing a la carte.
Green Spring Valley Hunt Club Turns Up The Heat with Homemade Hot Sauce
Tom Hall, Executive Chef of Green Spring Valley Hunt Club, is using peppers from a member’s garden and a local farm to create unique hot sauces for the a la carte menu at the club.
Teamwork Inspired Wine Dinner Success at The Dunes Golf & Beach Club
The Dunes Golf & Beach Club rallied the back- and front-of-house teams to execute a progressive wine dinner that wowed members.
How Traditions Club Rolls Out New Menus
Adam Deviney, CEC, Executive Chef of Traditions Club in Bryan Texas, unpacks his process for new menu launches.