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Continue to Site Club + Resort Chef Home Chefs F+B Banquet Recipes Salary Survey Data 40 Under 40 Certification C+R Talks PlateCraft Resources Chef to Chef Advertise Master Class Ocean Reef Documentary C+RC Association Digital Issues Auto-Fire Spotlight On Pisco: Why Patrice Hewski’s Sidecar Variation Is the Perfect Spring Drink Creating the Perfect Wine Service Form and Function: Club Chefs Share Plating Philosophies Burger of Champions: The Sea Pines Resort Offers RBC Heritage Special Rising to the Challenge: Anthony Capua, CECC, Shares his Culinary Vision for Brentwood CC Bon Appétit: Polo Patisserie Brings French Flavor to Florida Adam Heath’s Salmon Brûlée Brings An Updated Local Dish to Members Club + Resort Chef Announces Comprehensive Survey on Club Kitchen Renovations Using Ingredients to Tell Stories: Conor Ball’s Chef of the Year Strategy Blogs See MoreLawrence McFadden, CMC, Asks: Can Private Clubs Realistically Hire a Female Chef? A former club chef turned search executive discusses the challenges female chefs face in achieving leadership roles in private clubs, emphasizing the industry’s slow progress towards diversity. From Taco Night to Executive Chef: Jennifer Landy Shares Her Culinary Journey Lawrence McFadden, CMC, On Navigating the Realities of Culinary Leadership Michel Adams on Transforming Kitchens with Respect and Engagement Nurturing Harmony: The Crucial Link Between Kitchen Stewarding and Member Dining Experience From the Cookbook See MorePisco Sidecar Braised Spring Lamb Shank Pasta Coastal Sunshine Salad RBC Heritage ‘Defending Champion Burger’ Mushroom and Leek Tart Salmon Brûlée Poached Jumbo White Asparagus Japanese Whisky Walnut Tart Reuben Egg Rolls Pork Belly ‘Cuban’ Butter-Poached Lobster Tail Pan-Seared Chicken Breast and Braised Chicken Legs Club + Resort Chefs See MoreSpotlight On Pisco: Why Patrice Hewski’s Sidecar Variation Is the Perfect Spring Drink Commonwealth National Golf Club’s Beverage Manager shares the inspiration behind her newest cocktail—and what members are saying so far. Burger of Champions: The Sea Pines Resort Offers RBC Heritage Special Adam Heath’s Salmon Brûlée Brings An Updated Local Dish to Members Using Ingredients to Tell Stories: Conor Ball’s Chef of the Year Strategy Behind Matthew Blazey’s Creative Take on a Cuban Food + Beverage See MoreCreating the Perfect Wine Service This guide details the essentials of professional wine service, focusing on preparation, presentation, and etiquette. Form and Function: Club Chefs Share Plating Philosophies Bon Appétit: Polo Patisserie Brings French Flavor to Florida Club Chefs Embrace Brunch No Sugar Required: How Savory is Redefining the Pastry Game Master Class See MoreMaximizing Productivity: Master Class with Nick Barrington This season of Master Class is sponsored by Arctic Garden and features cooking demonstrations from four leading executive club chefs. Mastering Efficiency: Master Class with Jeremy Leinen This season of Master Class is sponsored by Arctic Garden and features cooking demonstrations from four leading executive club chefs. Searing to Perfection: Master Class with Anthony Capua This season of Master Class is sponsored by Arctic Garden and features cooking demonstrations from four leading executive club chefs. Harmony on a Plate: Master Class with Seth Shipley This season of Master Class is sponsored by Arctic Garden and features cooking demonstrations from four leading executive club chefs. Unleashing Culinary Possibilities: Master Class with Robert Meitzer This season of Master Class is sponsored by RATIONAL and features cooking demonstrations from four leading executive club chefs. Duck Decoded: Master Class with Michael Weisshaupt This season of Master Class is sponsored by RATIONAL and features cooking demonstrations from four leading executive club chefs. Perfecting Beef Wellington: Master Class with Wes Tyler This season of Master Class is sponsored by RATIONAL and features cooking demonstrations from four leading executive club chefs. Where There’s Smoke, There’s Flavor: Master Class with Daniel Montano This season of Master Class is sponsored by RATIONAL and features cooking demonstrations from four leading executive club chefs. Master Class With The Club at the Dunes’ Gerald Sombright This season of Master Class is sponsored by True Aussie Lamb and features cooking demonstrations from three leading executive club… Master Class with Vaquero Club’s Nelson Millán This season of Master Class is sponsored by True Aussie Lamb and features cooking demonstrations from three leading executive club… Master Class With Dallas Athletic Club’s Michael Lamping, CEC This season of Master Class is sponsored by True Aussie Lamb and features cooking demonstrations from three leading executive club… Master Class With Forest Lake Club’s Robert Meitzer This season of Master Class is sponsored by Bel Brands USA and features cooking demonstrations from three leading executive club… Banquet See MoreBeyond the Brown Bag: Employee Meal Programs That Balance Diets and Budgets A thoughtful employee meal program is a team-building tool and an overall morale booster for club staff. From Mise En Place to Service Mastering the Art of Appetizers in Banquets Club Chefs Consider Banquet Kitchen Best Practices Party With a Purpose Sponsored Content See MoreRATIONAL Wins ENERGY STAR Partner of the Year Award The program honors a select group of businesses and organizations that have made outstanding contributions to energy efficiency and the… Otis Spunkmeyer Launches New Website The fully redesigned website provides the ultimate user-friendly experience with improved site navigation. Hazleton Bakery to Drive Future Growth for Aspire Bakeries Investment in new production line creates growth opportunities for Pennant Puff Pastry. How to Build a Kitchen for Reliability and Durability This kitchen hardware brand is a chef’s trusted companion for functionality and quality. Hoshizaki America Names Sandra Raffe VP of Refrigeration Raffe’s experience includes key roles at Franke Systems, Middleby Corporation and H.D. Sheldon & Co. Hoshizaki America Announces Allan Dziwoki as President Allan Dziwoki assumes this pivotal role from Chris Karssiens, who is transitioning to the Hoshizaki Americas Region President position full… Sustainable Seafood, Mocktails, Soups and More: 2024 Foodservice Trends Forecast IN Food Marketing & Design predicts the trends to impact foodservice this coming year. Up-and-Coming Shareable and Hand-Held Snacks An innovative and convenient potato and cheese product that members will love. Sponsored by Crispy Filled. In a world where… A Cost-Effective Way to Embrace the Better-For-You Meat Movement Balancing sustainability, taste, and cost to meet members’ expectations. Sponsored by North Country Smokehouse. Sustainable, center of place proteins are… LUX ICE USA Receives International Packaged Ice Association Accreditation We are proud to become the first ice company that exclusively produces craft ice to achieve IPIA accreditation,” says LUX… RATIONAL USA Adds Two New Corporate Chefs Joe Peloquin and Toni Ragucci will support RATIONAL USA’s culinary work and sales process. South Beach Seafood Festival Showcases Best of South Florida’s Seafood, Top Culinary Talent Celebrating the commencement of Miami’s famed stone crab season, the festival is now in its 11th year. ... Certification See MoreAnthony Capua Becomes First Certified Executive Club Chef (CECC) Through the Club + Resort Chef Association The Executive Chef of Brentwood CC makes history as the first-ever recipient of the Certified Executive Club Chef (CECC) designation… Lance Cook Achieves Prestigious Certified Club Culinary Director Certification The Executive Chef of Hammock Dunes Club has earned the esteemed CCCD certification, highlighting his deep expertise and commitment in… Wes Tyler Becomes First Certified Club Culinary Director Through the Club + Resort Chef Association The...