#C2C2019 is nearly sold out. So if we can’t get you all in one room, we’ve decided to at least get you in a virtual one.
Three Club Chefs Prepare to Achieve American Culinary Federation Certified Master Chef® Distinction
Michael Matarazzo, Executive Chef of Farmington CC, William Rogers, Executive Chef of Cosmos Club, and Seth Shipley, Executive Chef of Belle Meade Country Club will test their professional expertise over eight days of culinary challenges at Schoolcraft College in March.
VIDEO: How Lance Cook “Makes Things Happen” at Hammock Dunes Club
Lance Cook, Executive Chef of Hammock Dunes Club (HDC) in Palm Coast, Fla., says the best piece of advice he’s ever received was “Make things happen. Don’t wait for things to happen.”
VIDEO: For Richard Jallet, Opportunities Come from Effective Networking and Being Humble
Richard Jallet, Executive Chef of Baltimore Country Club, has found that proper training and continuing education results in successful new initiatives, like BCC’s Guest Chef Program.
VIDEO: For Robert Mancuso, CMC, Listening to Members Is Critical to Success
The Bohemian Club’s Executive Chef is committed to his membership and to becoming the first Certified Master Chef who is also a Master of Wine.
Garner Foods Donates $20,000 to Hunger Charities During Kitchen Hero Cook-Off
The annual charity benefit held by the maker of Texas Pete® and Green Mountain Gringo® brand sauces, salsa and tortilla strips included a special donation this year to Jose Andres’ World Central Kitchen, in addition to another year of donations to No Kid Hungry. Garner Foods, the Winston-Salem, N.C.-headquartered supplier of hot sauces, wing sauces, and…
James Beard Foundation Launches Waste Not Initiative to Combat Food Waste
JBF is urging chefs and culinary professionals to reduce food waste as part of its #WasteNotWednesday campaign. The James Beard Foundation announced the launch of Waste Not, a multi-year campaign designed to encourage culinary professionals and home cooks to reduce food waste by thinking differently about food and adopting full-use cooking methods. The campaign will…
Early Bird Registration Opens for 2019 Chef to Chef Conference
Registration is open for C&RB’s eleventh annual Chef to Chef Conference, which will take place at the Hilton New Orleans Riverside on March 10-12, 2019. Registration is now open for Club & Resort Business’ 2019 Chef to Chef Conference, to be held March 10-12, 2019, at the Hilton New Orleans Riverside hotel. Register now. The 2019 agenda…
Olé Mexican Foods Owners Inducted into Industry Hall of Fame
The Tortilla Industry Association inducted Veronica and Eduardo Moreno into their Hall of Fame. Olé Mexican Foods owners, Veronica and Eduardo Moreno, were recently inducted into the Tortilla Industry Association’s (TIA) Hall of Fame. The presentation was made during the 2018 TIA Annual Convention & Trade Expo, held at JW Marriott in Desert Springs, CA…
2019 Chef to Chef Conference to be Held In New Orleans
The 2019 Chef to Chef Conference will return to the Big Easy for the eleventh annual event, which will be held March 10-12, 2019. For the second time in its ten-year history, New Orleans will play host to the 2019 Chef to Chef Conference, March 10th through March 12th. Presented by Club & Resort Business,…
C2C Announces 2018 Mystery Basket Competitors
Four club chef competitors will face off in our annual mystery basket culinary competition. During an evening cocktail reception with passed hors d’oeuvres, four club chef competitors will face off in our annual mystery basket culinary competition. Only one of these individuals will take home the title. The four chefs who will compete for glory…
The Union Club of Cleveland’s Arnaud Berthelier earns Certified Master Chef Designation
The Union Club of Cleveland is currently the only club with two Certified Master Chefs on staff. Arnaud Berthelier, Executive Chef of The Union Club of Cleveland, successfully passed the American Culinary Federation (ACF), Certified Master Chef (CMC) Examination, hosted at Schoolcraft College in Livonia, Mich. The Certified Master Chef examination is the highest and most…
NRA Releases Annual “What’s Hot” Culinary Forecast
Local, vegetable-forward, and ethnic-inspired menu items will reign supreme on menus in the upcoming year. Earlier this month, the National Restaurant Association released its annual survey of 700 professional chefs – members of the American Culinary Federation – to predict food and beverage trends for the coming year. The annual “What’s Hot” list gives a peak into which…
C&RB Announces Full Lineup of Speakers For Its 2018 Chef to Chef Conference
Speakers include Certified Master Chefs Robert Mancuso, Executive Chef of the Bohemian Club, and Jason Hall, Executive Chef of Myers Park CC, among others. Club & Resort Business announced the full lineup of speakers for its tenth annual Chef to Chef Conference, which will take place in Seattle, Wash., from March 4 through March 6, 2018. The Conference is expected…
River Oaks CC’s Executive Chef Charles Carroll Introduces his Third Book, The Recipe
The Recipe blends poignant story-telling with vivid culinary detail and offers a compelling recipe for personal greatness. Eight-time Culinary Olympian, and two time Chef to Chef Conference presenter, Charles Carroll, Executive Chef of River Oaks Country Club (Houston, Texas), has partnered up with New York Times bestselling author John David Mann to pen the book The Recipe, a story of loss, love,…