Executive Chef Jimmy De La Cruz finds new ways to keep The Woodlands’ 3,500 members happy using sustainable, natural products—without sacrificing flavor.
James Haberstroh Relies on RATIONAL to Do More
The kitchen at Glen Ridge CC is home to multiple RATIONAL units, including the iCombi Pro and iVario Pro.
How Christophe Joignant and the Capital City Club Say ‘Cheese’
Executive Chef Christophe Joignant relies on the high-impact flavor from Bel Brands USA to elevate a variety of dishes on his menu.
Barilla Launches Great Bakes Recipe Contest
Barilla invites chefs to participate in a culinary competition for a chance to win up to $5,000 by creating recipes featuring Barilla Lasagne Chef, which are dry, ridged, no-boil lasagne sheets perfectly sized for hotel pans.
The Lamb & The Club Chef
Porters Neck CC is finding sustained menu success with dishes featuring Australian lamb.
Expand Your Sous Vide Repertoire Beyond Steak and Eggs
If you’re looking for consistent results, maximum profits, and labor savings, try cooking these five ingredients sous vide.
Sous Vide With Speed
What if we told you that you could cut your cook time in half?
How Findlay CC and Champaign CC Source Fresh Seafood for Members
As a result of COVID-19, Triar Seafood introduced a new business model: marketing its high quality, fresh seafood direct to consumers.
VIDEO: Chef to Chef Live! Explores Supply Chain Issues
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, discusses the state and future of the supply chain with a panel of industry experts.
Keep it clean, make it tasty and show it off to your members and guests
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,…
PODCAST: VGM’s Cam Schultz Interviews C+RC’s Joanna DeChellis
During the 2019 Chef to Chef Conference, VGM Club’s Cam Schultz hosted a live podcast with Club + Resort Chef’s Editor, Joanna DeChellis. Listen now.
Doing more with less improves the experience and the bottom line
Here are some ideas to maximize every square foot, employee and morsel for unforgettable experiences that keep members coming back.
Five Ways to Distinguish Your Club’s One-of-a-Kind Brand
From before they walk in, to long after they pay the bill, you want every interaction your members and guests have to support a great experience and strengthen their connection to your brand. This is especially true when it comes to your tabletop – the stage where your venue’s unique vibe can come to…
5 Ways to Shake Up Your Presentations with Vibrant New Dinnerware
The white plate has, and probably always will, reign supreme for hospitality professionals — for its extreme flexibility and ability to make virtually every type of food shine. But, when used wisely, infusing distinctive colors and styles to your presentations can bring new energy and create a unique character that set your destination apart. Expressive…
VGM’s Club Cents BBQ Series
Todd Walline, Executive Chef at Blue Hills Country Club, recently discussed his passion for traditional BBQ in Kansas City. Justin Sing discusses North Carolina BBQ and how he must battle the best in local competition. In the latest episode of the Club Cents podcast by VGM Club, Todd Walline, Executive Chef at Blue Hills Country…