Club pastry chefs are taking the ‘if it looks good, it tastes good’ mantra to heart.
Bread programs may not be a cash cow, but they do sustain member expectations.
Even a global pandemic can’t stop these club pastry chefs from baking up a storm.
Prepared pastries that can be finished at home have become the new normal…for now.
To make or to buy? That is the question club and resort pastry teams face daily. Here’s how two chefs decide.
For Gerald Ford, CMC, sourdough baking is as much art as science. Here he offers a method for making your very own sourdough starter.
Gluten-free desserts are trending on pastry menus. Here’s how chefs across the country are incorporating this dietary restriction into their grand finales.
In-house bread baking can enhance a dining experience—but pastry teams must rise to the occasion.
By reimagining classic desserts, like her white chocolate cheesecake, Cezanne Melzer is transforming the dessert experience.
These larger than life milkshakes created by the culinary team at Myers Park Country Club (Charlotte, N.C.), are trending not only with members but with other club chefs, too.
The new pastry chef of the Women’s Athletic Club in Chicago is serving up sweet endings for parties and events.
For Cody Middleton, one of the Pastry Chefs at the Polo Club of Boca Raton (Fla.), classic pastries offer the perfect platform for chefs to be creative and connect with members in sometimes sentimental ways.
Thanks to Pastry Chef Sean Dwyer, artisan ice creams and sorbets are enriching Hamilton Harbor Yacht Club’s developing pastry program.
The Duquesne Club’s Pastry Chef, William Racin, CEPC, believes his recent ACF win has not only improved his skill set, but also that of his pastry team.
Executive Pastry Chef Jennifer Kopp, CEPC, adds her own special touches to the acclaimed culinary excellence of The Metropolitan Club of Washington (D.C.).