Videos

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two chefs to discuss limited menus and staff as well as reopening ballrooms in limited capacities.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two Georgia-based chefs to discuss menu limitations, reservation policies, market availability and Lowcountry cuisine.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two Ohio-based chefs to discuss changing budgets, accommodating private parties and whether it’s time to hire or not.

As part of his member cooking series, Kevin Walker, CMC, Executive Chef of Ansley Golf Club (Atlanta, Ga.) walks viewers through his version of the Tuscan bread salad called panzanella.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with three club chefs based in Chicago to discuss limited menus, easing into the pool season, preparing for budget shortfalls and modified fourth of July celebrations.

As part of his member cooking series, Jason Hembree, Executive Chef of Doylestown (Pa.) Country Club, walks viewers through his Sunday gravy recipe.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two chefs to discuss currents trends, smaller staffing, limited menus, busy a la carte dining and how club events will fare in post-COVID world.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with a pair of Texas club chefs to discuss the new look of club dining, changing budgets and more.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with a group of club chefs based in New York to discuss takeout programs, club events and more.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two club chefs to discuss the how they’re using social media, pool and dining room reopenings and more.

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.

Check out the marketplace pickup at Butterfield Country Club with Executive Chef James Terry.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two club chefs about to-go menus, Mother’s Day plans, and product availability.

Held in the first days of March before the coronavirus pandemic took hold, the 12th Annual Chef to Chef Conference in Charlotte, N.C. provided attendees with insights and contacts that proved especially valuable after they returned home.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, hosts a Chef to Chef Live conversation with three club chefs.