C+RC’s Editor, Joanna DeChellis, encourages chefs to seek the refresh they need with these inspiration-sparking recipes.
A great recipe relies on three key elements:
- The chef who wrote it has to have mastered the mechanics and fundamentals of cooking.
- Ingredients must be fresh and high-quality.
- It must balance creativity with executability.
Even with all of these boxes checked, however, great recipes don’t just happen on their own. They are always inspired by something. But inspiration is a tricky thing. One minute you could be staring at a blank page, wondering how you’ll write a menu with half the staff out, supply-chain issues and a fully booked event calendar. And in the next, you have so many ideas that you can’t decide which one to choose first.
While inspiration isn’t predictable, the sources of inspiration are.
This issue is a showcase of great recipes from some of the club industry’s most notable culinarians. In the subsequent pages
and in the online version, you will see beautiful dishes inspired by all sorts of things.
The goal is that these chefs will also inspire you to get into the kitchen to create your next best dish, too.
There are plenty of other places beyond this issue to help strengthen your creative muscles. Farmers markets, cookbooks,
Instagram, and the upcoming Chef to Chef Conference, which will be held in Nashville, Tenn. at the all-new Grand Hyatt Nashville hotel from March 20th through March 22nd, are all great options.
Choose and choose wisely.
Being a club chef requires a lot of creativity. You’re responsible for running your operation, and for constantly thinking
of new, delicious dishes that will keep your members engaged and educate your staff.
Even with so much creative pressure, inspiration is out there, if you know where to look.
You are the best things about your menus, so strive for greatness, choose to evolve and continually seek inspiration.
It’s time to become something more than what you were yesterday.