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.
Culinary foams consisting of natural flavors mixed with a gelling agent such as gelatin, lecithin, or agar.
Exclusivity with vendors can benefit a club or resort’s food and beverage program in myriad ways.
The American Culinary Federation (ACF) is a professional chef organization in the U.S. which promotes excellence, professionalism, leadership, and collaboration.
By staying consistently hot or cold, club and resort chefs can maintain food safety protocols.
Molecular gastronomy seeks to investigate the physical and chemical transformations of ingredients that occur in cooking.
A sommelier is a wine steward, also known as a knowledgeable wine professional who typically manages a club’s wine lists, wine cellar, wine service and more.
Running a “scratch kitchen” takes a lot of work, planning, and preparation.
Hazard Analysis Critical Control Points, or HACCP, are the seven standard principles used to help identify, evaluate and control food safety hazards.
Mise en place refers to the organization system of choice in a professional club kitchen.
Combi-ovens utilize modern technology to offer quality control, consistency, and streamlined processes to minimize food and labor costs.
A country club executive chefs have a vast skill set that applies to much more than the menu—including labor, finance, event planning and more.
Agar is a colorless, odorless and tasteless vegan alternative to traditional gelatin.
Having the necessary pieces of equipment in place lends to operational efficiency in club and resort kitchens.