The September Issue of Club + Resort Chef is sponsored by Hoshizaki America, Inc.
Editor’s Memo
What’s New at the 2023 Chef to Chef Conference
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The New Sous
Covering Ansley
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Behind the Plate
Refresh a Tired Morning Menu With This Breakfast Ramen Recipe
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Club Profile
Ansley’s Next Chapter
J. Kevin Walker, CMC, reinvigorated Ansley GC’s culinary program and established a strong leadership pipeline to ensure a seamless transition for Executive Sous Chef Shannon Farmer to take over as Executive Chef.
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Food + Beverage
A Piece of the Pie
Pizza programs demand knowledge, precision and copious amounts of R&D, but the results are worth the effort.
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Banquet
Navigating Make-or-Buy Banquet Decisions
Faced with tightened budgets and labor shortages, banquet chefs weigh in on what to make and what to buy.
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Pastry
Putting the Icing on the Cake
Pastry pros who know how to make show-stopping desserts discuss the latest trends in cake decorating.
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Beverage
Demystifying Natural Wine
Beverage directors and sommeliers are wise to explore this newer genre and find a few bottles for members to try.
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Products at Work
The Future of Cooking
Thunderbird CC saves time and money while improving consistency and quality thanks to six RATIONAL combi ovens.
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Manager to Chef
Innovative Hiring at Broken Sound Club
Broken Sound Club is merging tenured team members with an ambitious fleet of new hires as a multi-million-dollar clubhouse renovation nears completion.
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Club + Resort Chef of the Year
Digging In
James Allen, CEC, Executive Chef of Blackthorn Club at the Ridges, shares how he came to culinary and what it means to be named Chef of the Year.
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Club + Resort Chef of the Year
A Competitive Career
Robert Meitzer, CEC, AAC, Executive Chef of Forest Lake Club, on his Chef of the Year win and the impact of competitions throughout his career.
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