Editor’s Memo
From Inspiration to Action
C+RC’s Editor reflects on the 2024 Chef to Chef Conference in Austin, emphasizing the inspiring ethos of community contribution, the positive feedback received, and the exciting plans for the 2025 conference.
The New Sous
Editorial Control: A Fresh Approach to Our Social Media
Follow us on LinkedIn, Instagram, and Facebook for club culinary content by and for club and resort chefs.
Behind the Plate
Adam Heath’s Salmon Brûlée Brings An Updated Local Dish to Members
”Innovation doesn’t always require reinventing the wheel,” The Houston Racquet Club Executive Chef notes. “I found ways to improve upon the dish and make it uniquely suited to the preferences of my club members.”
Chef Profile
Transforming an Industry One Service at a Time
Scott Craig, CEC, CCA, WCMC, Executive Chef of Cullasaja Club, is reshaping the club culinary landscape, mentoring the next generation of talent, and pushing th boundaries of what it means to be a chef in a modern club environment.
Chef to Chef
Achieving Success Through Collaboration and Narrative
Conor Ball, C+RC’s 2024 Chef of the Year, integrates personal and cultural narratives into his dishes, backed by a dedicated and collaborative team at Martis Camp Club.
Pastry
Bon Appétit: Polo Patisserie Brings French Flavor to Florida
Led by Executive Pastry Chef and Chocolatier Devin Cowan, this specialty shop promises to transport The Polo Club’s members.
Food + Beverage
Form and Function: Club Chefs Share Plating Philosophies
A dish’s presentation sets the tone for an overall exceptional culinary experience.
Food + Beverage
Creating the Perfect Wine Service
This guide details the essentials of professional wine service, focusing on preparation, presentation, and etiquette.
Banquets
2nd Helpings
Annual member event themes let chefs build on winning formulas for fabulous food.
Manager to Chef
The Casual Dining Revolution Continues
At the Country Club of Maryland, Executive Chef John Koursaros is crafting more casual dining experiences in response to member preferences, with support from the new GM/COO Kate Reinhart.
Management
The Culture of Club Culinary: Strategies for Finding and Keeping Staff
Among other tactics, club chefs, GMs and hiring managers describe finding success in team members who fit the club’s culture, rather than those who start with specific skills.
