The two-time presenter at the Chef to Chef Conference and eight-time participant in the Culinary Olympics wrote the book, described as “a story of loss, love and the ingredients of greatness,” with best-selling author John David Mann.
American Culinary Federation Team Places Fourth at International Culinary Olympics
ACF Culinary National Team USA ranked fourth in the world overall and won two gold medals in the 24th Internationale Kochkunst Ausstellung International Culinary Exhibition, held October 22-25, in Erfurt, Germany. Two of the ACF Culinary USA teams—national and youth—finished in the top 10 and featured several chefs from leading private clubs.
Southern Hills CC’s Jonathan Moosmiller Selected to Join Master Chefs’ Institute
The Executive Chef of the Tulsa, Okla. club is one of only 67 Certified Master Chefs in the United States. As an Associate of the Temecula, Calif.-based Master Chefs’ Institute, he will help the organization preserve the highest standards of culinary excellence through extensive testing of food, equipment and beverage products.
American Culinary Federation Teams Prepare for International Culinary Olympics
ACF Culinary National Team USA, ACF Culinary Youth Team USA and United States Army Culinary Arts Team will represent the U.S. in the Internationale Kochkunst Ausstellung, to be held October 22-25 in Erfurt, Germany. Chefs from clubs including Westchester Country Club in Rye, N.Y., Myers Park Country Club in Charlotte, N.C., The Fort Worth (Texas) Club and more are competing on the teams.
Family Tradition
Following in the footsteps of his father Larry, a lifelong club chef, David Daniot is earning plaudits at Grosse Pointe YC while also distinguishing himself on a worldwide scale.
Major Mastery
This year’s PGA Championship highlighted again why Oak Hill CC is a go-to property not only for golf’s biggest tournaments, but also year-round member appeal.
What’s in a Name?
Even a property that still calls itself a golf club, and sees itself that way, needs to recognize the long-range strategic importance of staying competitive with other amenities.
St. Louis Club Chefs Competing for Spot on “Culinary Olympics” Team
Two St. Louis chefs are among 28 nationwide trying out for a chance to represent the United States in the 2012 International Culinary Art Exhibition, frequently referred to as the “Culinary Olympics,” in Germany, reports the St. Louis Post-Dispatch. Kevin Storm, Executive Chef at Bellerive Country Club, and Anthony Haacke, Executive Chef at the…
Success is Sweet
By serving smaller sized portions for dessert, River Oaks Country Club’s Executive Pastry Chef Darrin Aoyama knows all about the savings…