Country Club Chefs

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Comment by Philip J Lloyd, CEC on February 9, 2009 at 9:02pm

In response to the egg topic, I am old school. Bechamel added to the eggs just as they are soft curd keeps them yellow.
To the Ed Leonard Cookbook, I acquired it about one year ago and love it.
As to keeping up with menu trends, we converted 50% of our ala carte (casual dining) menu to Tapas/Meze with great success. It allows folks to eat in any manner they see fit. We kept the club classics like Caesar, Filet, etc on the other half. Our ala carte sales have actually increased.

Comment by JOHN KIRBY, CCC on February 9, 2009 at 3:27pm

I have read all the other replies and pretty much agree wiyh all of them, but if you want to continue to use fresh eggs you need one half a cup of milk to every 6 eggs to keep them from tirning green. I have personally worked with the liquid eggs out of a carton with the citric acid in theM, also available through sysco, and they work great for about 30-40 min. Good luck!

Comment by Philip J Lloyd, CEC on February 9, 2009 at 1:29pm

Greetings all, I have just joined this group and would like to introduce myself. I am Philip J Lloyd, CEC. I am the Executive Chef @ The Country Club of Salisbury in Salisbury, NC. I am also the VP of the Charlotte, NC Chapter. We are hosting the SE Regional this year and I hope to see some of you there. Thanks, PJL

Comment by Joachim Buchner on January 28, 2009 at 2:32pm

Hallo fellow Chefs
I was just wondering what each of you are planning for the coming month
in regards of menu offering. Are you shrinking your menu offering to
reduce inventory?

What kind of unique strategies are you implementing to reduce cost without closing restaurants, canteens or laying off staff ?

Comment by Paul M Feinberg, CC on December 26, 2008 at 9:35pm

Hello, just wanted to introduce myself to the group. My name is Paul and I work at the Country Club of Asheville in NC

Comment by Kenneth Thompson, CEC, PCIII on November 22, 2008 at 10:09pm

Hello fellow country club chefs. I just wanted to introduce myself. I work at The Memphis Country Club, Memphis, TN and have been there . . . going on 5 years. A friend recommended this site, so I thought I would check it out.

Comment by Paul Patterson on November 16, 2008 at 12:56am

Well, my club closed for winter on Nov. 8th and cleaning up this week and next. So a couple of months with nothing to do but write menus and dream of what is to come.

Comment by Joshua Wickham, C.E.C. on November 15, 2008 at 6:49pm

Good day chefs, glad to be part of the group. If anyone ever needs anything give me a shout

Comment by Peter E. Fontiane on November 14, 2008 at 10:05am

hey, just joined , how oftten do yo guys post up? PeF

Comment by Jason Talcott on October 24, 2008 at 1:48am

Hey Tom,
Thanks for the join and reply. Has any one here seen Edward Leonards book; Club Cuisine: Cooking with a Master Chef...I just got it and its got some pretty cool stuff. Check it out...
http://www.amazon.com/Club-Cuisine-Cooking-Master-Chef/dp/047174171X/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1224827276&sr=8-1

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