This season of Master Class is sponsored by RATIONAL and features cooking demonstrations from four leading executive club chefs.
Duck Decoded: Master Class with Michael Weisshaupt
This season of Master Class is sponsored by RATIONAL and features cooking demonstrations from four leading executive club chefs.
Perfecting Beef Wellington: Master Class with Wes Tyler
This season of Master Class is sponsored by RATIONAL and features cooking demonstrations from four leading executive club chefs.
Where There’s Smoke, There’s Flavor: Master Class with Daniel Montano
This season of Master Class is sponsored by RATIONAL and features cooking demonstrations from four leading executive club chefs.
Mario Trujillo On Creating a Cohesive Team at Cullasaja Club
The Executive Sous Chef joined the seasonal operation in Highlands, N.C., last year alongside Executive Chef Scott Craig.
Derrick Connor Answers Five Auto-Fire Questions
If he could only eat one meal for the rest of his life, what would the Executive Chef of The Seagate Country Club choose? Watch this Auto-Fire to find out.
Why Phillip Woods Made the Move From Member to Chef
The Executive Chef of Big Foot Country Club spent 20 years in the corporate world before starting culinary school at 40.
Navigating the Transition from One Club to Another
Rhy Waddington discusses his transition from Winged Foot Golf Club to Palmetto Bluff Club as well as the many new challenges and opportunities ahead.
Why This Chef Chose the Club Market
Susie Larson, Executive Sous Chef of Yellowstone CC, chose the club industry for its quality of life, team camaraderie, and culinary opportunities.
How Woodhilll Country Club’s Culinary Garden Blossomed Into a Zero-Waste Initiative
Through his 10-year tenure, Executive Chef David Vlach has kept F&B fresh with seasonal menus, themed dinners and a robust culinary garden.
Mike Valentino Answers Five Auto-Fire Questions
Which piece of equipment in the kitchen at Chagrin Valley CC would be the most sarcastic?
Andrew Haapala: A Culinary Journey of Growth and Innovation
Andrew Haapala discusses his transition from Executive Sous Chef to Executive Chef at the Country Club of Virginia and how he embraces growth, innovation, and a passion for elevating the dining experience.
Club + Resort Chef Releases First-of-Its-Kind Documentary on Ocean Reef Club
The short film, produced by C+RC, offers a unique look inside the club’s extraordinary $45 million culinary operation.
Merion Golf Club’s Jon Cichon On His First Year as a Club Chef
After more than 15 years in hotels, the Executive Chef shares his experiences with staffing, surprise menu hits and his goals for year two.
How to Generate and Customize QR Codes
Hammock Dunes Club’s Lance Cook explains QR codes, how to generate them, and their various uses.