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.
Richard Jallet Answers Five Auto-Fire Questions
If the Executive Chef of Baltimore CC had to choose between butter and Old Bay, which would he pick?
How to Create a Chef Website: A Step-By-Step Guide
Hammock Dunes Club’s Lance Cook shows how to create a captivating chef website in this comprehensive step-by-step guide tailored specifically for club culinary professionals.
Shawn Loving, CMC, On Team-Building, the Olympics and the Future of the Detroit Athletic Club
Loving discusses his passion for his work and the balancing act of managing a bustling culinary program.
How to Create a Logo to Develop Your Brand Identity
Hammock Dunes Club’s Lance Cook explains his use of a personal logo to signify his expertise in the culinary industry.
David Vlach Answers Five Auto-Fire Questions
If the Chef to Chef Conference came to Wayzata, what food or drink would the Executive Chef of Woodhill CC insist we feature? Watch this Auto-Fire to find out.
How to Use Hyperlinks to Enhance Communication and Accessibility
Hammock Dunes Club’s Lance Cook demonstrates how he uses this platform for easy input and tracking of menu ideas.
Laura Herman Talks Champurrado Ice Cream and the CEPC Exam
Shoreacres’ Pastry Chef shares inspiration behind the unexpected ice cream flavor and the road to achieving her CEPC.
How to Use Google Sheets for Collaborative Menu Planning
Hammock Dunes Club’s Lance Cook demonstrates how he uses this platform allows for easy input and tracking of menu ideas.
Kevin Silk Answers Five Auto-Fire Questions
What would the Executive Chef of Savannah YC make if he had to cook a meal using only three ingredients that he could find in a gas station?
How to Streamline Recruitment: A Demo and Review
Hammock Dunes Club’s Lance Cook discusses how he leverages technology to providing marketing, onboarding and job posting to 30 different websites.