FAQs

Sous vide is a cooking technique that seals flavor into food by way of submerging a vacuum sealed bag into a temperature controlled water bath.

Gerald Ford, CMC, explains the importance of recipes, both for the member and for the staff, and offers downloadable recipe templates.

For Gerald Ford, CMC, sourdough baking is as much art as science. Here he offers a method for making your very own sourdough starter.

When we understand why consistency is an important habit to have, we can use it to our advantage.

A gluten-free diet is a diet that excludes the protein gluten which is found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye).

By replacing plant proteins for animal protein, club chefs can cater to the healthful diet and lifestyles of members and guests.

There are lots of options when it comes to milk substitutes. Here are 13 plant-based milks you might consider.

Depending on how the club sets up its org chart, the Executive Chef of a private club typically reports to either the General Manager or the Food & Beverage Director.

Tasting spoons are an indispensable tool used by club and resort chefs to ensure consistent quality across a menu.

With plenty of access to land, club and resort chefs are planting chef’s gardens to grow herbs, vegetables and more.

A Pacojet is a kitchen appliance for club and resort chefs that micro-purees deep-frozen foods into ultra-fine textures without thawing.

Though similar in nature and even use, timing and tradition set stock and broth apart.

Whether plating, grabbing or twirling, tweezers can be an indispensable kitchen tool for club and resort chefs.

An action station is any meal station that requires some sort of action from either the chef or the member including cooking, mixing, adding toppings, or plating.

A tilt skillet is a versatile piece of commercial cooking equipment that allows club chefs to prepare a variety of foods in large batches.