New Sous
The 2025 Cookbook: C+RC Celebrates Banquet Chefs
Senior Editor Isabelle Gustafson introduces the annual cookbook, emphasizing the pivotal role of banquet chefs in delivering exceptional high-volume dining experiences. She highlights diverse recipes contributed by chefs nationwide, such as Brittany Seymour’s honey walnut shrimp mousseline and Jesus Aguilar’s pan-seared duck breast.
Chefs Featured In This Issue Include:
- Michelle Ruiz, Banquet Chef, Vasari Country Club
- Zachary Fitts, Banquet Chef, Hideaway Beach Club
- Yafreicy Rodriguez, Banquet Chef, Cosmos Club
- Jesus Aguilar, Banquet & Event Chef, Wee Burn Country Club
- Michael Anderson, Banquet Chef, The Club at Mediterra
- Ian Guthrie, Banquet Chef, Coral Bay Club
- Brittany Seymour, Executive Sous Chef, The Country Club
- Tristam Solis, Banquet Chef, New Orleans Country Club
- Jeffrey Dixon, Banquet Chef, Naples Yacht Club
