In addition to the three regional awards won by the Club + Resort Group, Club + Resort Chef brought home top honors for its January 2020 cookbook.
C+RC won regional Gold in Special Supplement and regional Silver in Podcast, while C+RB won regional Bronze in Feature Article Design.
McDaniel, who most recently served as President of TriMark United East, will lead the management team for both the US and Canadian operations for foodservice and other away-from-home channels.
Available at All Military Commissaries and Major Retailers, Purchase of Red Gold’s Folds of Honor-branded Ketchup Supports Families of Fallen or Disabled Military
For foodservice operators coping with the shifting realities of food preparation and service, the Idaho Potato Commission (IPC) is extending a helping hand as a resource for these changing times.
Features: Delicious and refreshing tea Can be served hot or cold Line includes black teas, green teas and flavored teas Hand-plucked tea process ensures ultimate preservation of freshness and flavor Contact: JAF Tea www.jafteausa.com
For Augusta CC’s Executive Chef Marvin Herrera, a dish’s success, no matter if it’s sweet or savory, hinges on balanced flavors and proper technique.
For Gerald Ford, CMC, Executive Chef of The Ford Plantation and Captain of Team USA, the IKA/Culinary Olympics 2020 represent countless hours of practice, but also tremendous personal and professional growth.
The 2020 Chef to Chef Conference agenda includes three Certified Master Chefs as well as the Celebrity Chef Michelle Bernstein.
If you’re looking to maximize the return from investments in continuing education and professional development for your staff, the Chef to Chef Conference offers the best guarantee.
The new definition of “health food” is real food – quality, unprocessed, ethically sourced ingredients that still taste amazing. And today, diners are more attuned than ever to what their diet puts in their bodies – plus how those choices affect much more than themselves. By putting your fresh ingredients on the best canvas possible,…
Attendees of Club + Resort Business’ 12th annual Conference, to be held in Charlotte, N.C. from March 1-3, 2020, will have the unique opportunity to tour the kitchens and dining rooms at Quail Hollow Club, Carmel Country Club and Myers Park Country Club, and get special insights from those clubs’ executive chefs and managers.
A Pacojet is a kitchen appliance for club and resort chefs that micro-purees deep-frozen foods into ultra-fine textures without thawing.
Grab a seat at the bar. Click the survey inside. And help us help wine and spirits brands learn more about the club and resort industry.
Tom McIntyre, VP-Group Publisher, shares insights into how Club + Resort Chef and the Chef to Chef Conference are evolving to offer more content in more ways.