In November, a group of club chefs from some of the country’s most forward-thinking clubs, including the Governors Club (Chapel Hill, N.C.), The Country Club of Virginia (Richmond, Va.), Muirfield Village Golf Club (Dublin, Ohio), Baltimore Country Club (Md.), Forsyth Country Club (Winston-Salem, N.C.), New Orleans Country Club (La.), and Somerset Club (Boston, Mass.), among others, gathered at Cullasaja Club in Highlands, N.C., for the first-ever PlateCraft—a Chef to Chef Experience.
This event, the first for the industry, offered the group of culinarians an immersive, hands-on workshop led by some of club culinary’s most talented and accomplished club chefs. These included Scott Craig, CEC, CCA, WCMC, Executive Chef of Cullasaja Club (Highlands, N.C.); Richard Brumm, CEC, WCEC, CCA, AAC, Executive Chef of Bonita Bay Club (Bonita Springs, Fla.); and Geo Lanez, MBA, CEC, Executive Chef of The Patterson Club (Fairfield, Conn.).
Club + Resort Chef created an official recap video of PlateCraft to provide a dynamic and engaging glimpse into this unique culinary gathering. This visually compelling video documents PlateCraft’s highlights, capturing the essence of the interactive workshops, the exchange of knowledge among chefs, and the overall atmosphere of camaraderie and culinary innovation. It serves as a vibrant reminder of the event’s impact and the value it brought to those who attended.
PlateCraft: A Culinary Think Tank for Club Cuisine Innovation
PlateCraft kicked off on Sunday afternoon with a beef fabrication demonstration of half a cow by meat scientist Dr. Daniel Clark from Certified Angus Beef. Attendees were invited to gather around and participate in the butchery as Clark explained the science behind the animal and carcass, including the life cycle, diet, USDA grading, and the ten requirements for beef to be classified as Certified Angus Beef.
Clark then broke down the carcass into primals and sub-primals, explaining which cuts come from those sub-primals and offering suggestions on how the chefs could incorporate these products into their menus.
Following the fabrication, attendees were treated to an opening dinner at Canyon Kitchen, where they networked in smaller groups in the rustically elegant Jennings Barn.
On Monday, PlateCraft began with breakfast, followed by a presentation by William J. Buck, Vice President of Culinary (US) for RATIONAL USA, the Platinum Sponsor for PlateCraft. During this session, attendees learned about the cutting-edge technology behind RATIONAL USA’s innovative line of cooking systems. Buck discussed how RATIONAL’S systems blend precision, automation, and energy efficiency to revolutionize cooking in club kitchens, offering insights into how these systems can elevate a club’s culinary operation and optimize workflow.
Following Buck, Richard Brumm, CEC, WCEC, CCA, AAC, Director of Culinary Operations and Executive Chef of Bonita Bay Club (Bonita Springs, Fla.), uncovered the secrets behind two of gastronomy’s most captivating techniques: dry aging and fermentation. He delved into the art of dry aging, where time enhances flavor, and explored fermentation, where microorganisms transform ingredients into unique taste sensations. Attendees tasted some of Brumm’s applications, experiencing the outcomes of the techniques discussed.
Geo Lanez, MBA, CEC, Executive Chef of The Patterson Club (Fairfield, Conn.), then presented advanced and intricate garnish techniques used in global culinary competitions. He guided attendees through the process of transforming garnishes from decorations into essential components of flavor and composition, encouraging them to think creatively and push their skills further.
The final presentation of the morning by Cullasaja’s own Executive Chef, Scott Craig, WCMC, covered protein bonding, sous vide cooking and mousseline production. Craig shared insights into elevating presentations with crusts and inlays for visual and sensory appeal and provided practical materials, including a sous vide time/temperature guide.
After lunch at Cullasaja’s 1785 House, attendees put on their chef coats, gathered their knives, and created dishes using the applications discussed in the morning.
“I can’t tell you how inspired I am by PlateCraft,” says Bill Paronish, Executive Chef of Rolling Rock Club (Ligonier, Pa.), one of the attendees. “I am confident that all the other chefs there—those who deeply value their teams and ardently wish for their peers’ success—share a similar sense of inspiration and camaraderie.”
During the workshop, Craig, Brumm, and Lanez offered guidance, suggestions, and tips to improve dishes through technical applications or final touches.
“It was refreshing to see such a focused, skills-based series of classes,” says Andrew Haapala, Executive Chef of The Country Club of Virginia (Richmond, Va.). “I haven’t had that much fun playing with food in a long time.”
After the workshop, attendees toured nearby Highlands Country Club, where Executive Chef Angel Herrera offered a behind-the-scenes look at the club’s operations. Following the tour, attendees returned to Cullasaja for an upscale Appalachian-themed dining experience, followed by an after-hours event featuring CBD-infused cocktails.
“Events like PlateCraft are important for our industry,” says Josh Kim, Sous Chef of Cherokee Town and Country Club in Atlanta, who was in attendance. “It’s especially valuable to get hands-on experience with club chefs doing innovative things you wouldn’t think of yourself—and to take that back to your own club and use what you learned.”
The following morning, attendees returned to the kitchen after breakfast to finalize their dishes and work on plating. Chef Craig then offered a brief tutorial on demystifying the art of iPhone food photography. He shared tips and tricks to harness the beauty of light and master the art of composing captivating food photos.
After the plate-up and photography sessions, attendees toured the kitchen and clubhouse at nearby Wildcat Cliffs led by Executive Chef Will Bystrzycki. After the tour, attendees returned to Cullasaja for lunch and closing remarks.
“The networking and knowledge generously shared was truly priceless,” says Richard Jallet, Executive Chef of Baltimore Country Club. “The daily grind of a year-round club can cause you to forget why you decided to become a chef in the first place. These three days reminded me why.”
Due to the success of the inaugural event, Club + Resort Chef has scheduled the next PlateCraft at Cullasaja Club for November 3-5, 2024. Registration will open in the summer of 2024. This announcement underscores the event’s positive impact and growing significance in the club culinary community.
“We couldn’t be more excited to host the event again next year,” says Craig. “We look forward to enhancing the experience with even more education and a wider variety of experiences for our visiting chefs at a time when our region is at the peak of its natural beauty.”