California Avocado Summer Rolls


Ingredients: 12 spring roll wrappers 24 Bibb lettuce leaves 9 Fresh California Avocados, peeled, seeded, quartered and sliced lengthwise in thirds* 3/4 cup Thai basil leaves 3/4 cup mint leaves 3 cups Pickled Vegetable Mixture (recipe follows) 3 cups cooked and cooled rice vermicelli noodles 1 1/2 cups House Sambal (recipe follows) Pickled Vegetable Mixture […]

Why We Do Research and Development Sessions


Executive Chef Edward Leonard, CMC, uses annual “R&D” sessions to improve the food, menus, restaurants and staff at The Polo Club of Boca Raton. Research & Development—or “R&D” as I call it—is not only for chain restaurants, manufacturers or big food companies. In fact, it’s perfect for clubs or any type of culinary operation. Throughout my […]

So I Got Certified…


After debating the merits of certification, Glenmoor Country Club’s Executive Chef Penelope Wong found the CEC certification process both frustrating and exhilarating. If you read my piece on certification, what I’m about to say may shock you. On June 24th, I gained my certification and I am now a Certified Executive Chef (CEC). If you’re […]

How Pasta Made Me a Chef


If it weren’t for pasta, Drew Tait, Executive Chef of Kelly Greens G&CC might not have become the chef he is today. It’s remarkable for me to think about pasta as an everyday food that almost all cultures, regions and continents have their own versions of. See, pasta and I have a deep connection. In […]

North Shore GC Makes Healthy, Fresh Juices


North Shore GC now offers seasonal, fresh-squeezed juices for use in drinks, smoothies, and libations. Sometimes the best F&B ideas start with one consistent member request. That was the case at North Shore Golf Club, located on Lake Winnebago in Menasha, Wis. And the request was for fresh-squeezed grapefruit mimosas. “One of our most active […]

BBQ Potato Chips


Ingredients: 4 Idaho® potatoes thin sliced lengthwise 2 pounds melted, clarified butter 1 tablespoon + 1 teaspoon ancho chili powder 1 tablespoon + 1 teaspoon smoked paprika 2 teaspoons barbecue sauce 1 tablespoon + 1 teaspoon Champagne vinegar 1 tablespoon + 1 teaspoon salt 1 cup cilantro, chopped and slightly chilled Procedure: Slice potatoes and […]

Save the Date!

Tenth Annual Chef to Chef Conference

March 4-6, 2018

Visit the Conference website to view 2017 conference materials and more.

Learn More