The March Issue of Club + Resort Chef is sponsored by Hoshizaki America, Inc.

Editor’s Memo
Changing Your Perspective Can Change Your Career
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Behind the Plate
Brook-Lea Country Club’s Jambalaya Arancini
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Products at Work
James Haberstroh Relies on RATIONAL to Do More
The kitchen at Glen Ridge CC is home to multiple RATIONAL units, including the iCombi Pro and iVario Pro.
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Chef to Chef Conference
Inside the 2022 Chef to Chef Conference in Nashville
View photos from the annual Chef to Chef Conference that drew more than 450 attendees last month.
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Food + Beverage
Playing With Fire
Club and resort chefs share tips and tactics for maximizing barbecue success.
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Products at Work
The Woodlands’ Executive Chef Showcases Aussie Beef & Lamb
Executive Chef Jimmy De La Cruz finds new ways to keep The Woodlands’ 3,500 members happy using sustainable, natural products—without sacrificing flavor.
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Pastry
Rolling Out New Pie Designs
When it comes to employing different pie crusts and fillings, the sky’s the limit.
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Beverage
Food and Wine Pairings Made Easy
When chefs understand the principles of pairing, they build menus that allow the food and wine to enhance the flavor of the other.
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Banquet
Stations With Pizzazz
Action stations are commanding a strong presence as chefs unveil their latest offerings for banquet season.
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Management
Lessons in Leadership: Set an Example and Invest in Your Staff
Food and beverage leadership means treating people with respect—and passing on knowledge through training and mentorship.
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Manager to Chef
Camaraderie in the Kitchen
Palos Verdes Golf Club’s David Conforti on his relationship with Executive Chef Garrett Yokoyama.
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