San Antonio CC’s Executive Chef, Eduardo Castillo, shares how a lesson from his GM and a few intense service weeks reshaped the way he leads, plans, and obsesses over the smallest details.
The Stoic Chef: Jeremy Leinen on Stress, Focus, and Perspective
The Executive Chef of Butterfield CC uses Stoic philosophy to show how shifting your mindset can reduce stress and sharpen your focus in the kitchen.
Why Even the Best Chefs Stop Cooking and How They Find Their Way Back
The Master Chef reflects on how leading a kitchen can pull you away from the stove and what it takes to get back to the flame.
Lawrence McFadden, CMC, Asks: Are We Teachable?
I recently watched an ESPN interview of an aircraft carrier commander, who was asked about today’s soldiers. She expressed confidence, saying, “our world is in great hands with these young men and women at the helm.” She then reflected on her own experience, noting that trust in her leaders—who valued hard work, dedication, and attitude…
Ocean Reef Club’s Culinary Team Represents at Chef to Chef
Jared Reardon, Executive Chef of Ocean Reef Club, shares how chefs Eric Andreu and Shinji Sakamoto earned a standing ovation with their sushi demo at the 2025 Chef to Chef Conference.
Kevin Walker, CMC, on Staying Hungry Beyond Day 1
The Master Chef shares how staying curious, engaged, and improvement-focused can fuel a career long after the first shift ends.
Redefining the Bell: A Shift in Kitchen Culture
Bonita Bay Club’s Richard Brumm reflects on how a symbol of failure in his kitchen became a catalyst for cultural change and team celebration.
40 Under 40: The Future Is Here
C+RC’s Editorial Director discusses how this year’s 40 Under 40 chefs are driving the future of club and resort kitchens.
The Future of Pastry: Adapting to a Changing Sweet Tooth
Lawrence McFadden, CMC, says pastry remains a vital part of the culinary experience, but chefs must be strategic in how they sustain and elevate it.
It’s Not Your Kitchen
Jeremy Leinen, Executive Chef of Butterfield Country Club, explains why a club kitchen isn’t truly the chef’s—it belongs to the members, their traditions, and the chefs who will carry it forward.
Lawrence McFadden, CMC, on Perception vs. Reality: I Think Not.
McFadden reflects on how perceptions shape reality, the power of self-awareness, and the importance of making amends in both personal and professional growth.
The 2025 Cookbook: C+RC Celebrates Banquet Chefs
Banquet chefs play a critical role in the success of a club culinary operation, balancing the demands of high-volume service with the delivery of exceptional experiences.
A Steady Hand on the Wheel: How Clubs Can Manage Tariffs and Inflation in F&B Operations
Rising food costs, shifting tariffs, and member demands are squeezing club kitchens, forcing chefs to balance budgets without compromising experience.
How One Conference Can Change Everything
Brentwood CC Executive Chef and 40 Under 40 alum shares his experience building community through the Chef to Chef Conference.
Lawrence McFadden, CMC, on Earning Trust as an Executive Chef
Lawrence McFadden explores the challenges and nuances of building trust in the selection and success of a club’s Executive Chef, emphasizing the importance of patience, emotional connection, and cultural fit.