Winter issue highlights the culinary arts
NEW HAVEN, Connecticut – The winter issue of Golf Kitchen celebrates The Art of Mentoring and the transformative role mentorship plays in gastronomy.
“Master chefs, with their unparalleled culinary expertise, tantalize our taste buds while serving as beacons of inspiration for up-and-coming chefs,” says Golf Kitchen founder Diana DeLucia. “Behind each culinary virtuoso lies the influence of a mentor, shaping identities and contributing to the evolution of the culinary arts.”
Mentorship programs enable aspiring chefs to learn from the best in the industry. There is no better example than Derin Moore, CMC, who runs several immaculate kitchens at Grey Oaks Country Club, in Naples, Florida, and whose work and recipes are the cover feature.
Golf Kitchen also sat down with Stephen Yen, Executive Chef at New Jersey’s Liberty National Golf Club to learn about his journey transitioning from the restaurant world to clubs. A pasta tutorial with Thomas Isidori, Executive Chef at Brae Burn Country Club in Purchase, New York is a palate pleaser.
This issue brings art to the forefront, with a look into the extraordinary talents of sommelier and Golf Kitchen wine reviewer Fernando Silva of GlenArbor Golf Club. A beautiful photo spread showcases the Art of the Oyster, as seen through the lens of Debbie Brady of Nova Scotia, Canada.
The beautifully produced magazine is targeted to chefs, purveyors, general managers, and culinary aficionados.
Since 2014, Golf Kitchen has chronicled private golf and country clubs, shining a light on the quality of their culinary programs. The Golf Kitchen portfolio includes a quarterly magazine, books, special culinary events, and the Golf Kitchen Culinary Excellence Awards, an annual event at GlenArbor Golf Club, in Bedford Hills, New York.
