Andrew Maggitti, CEC, Executive Chef of Rehoboth Beach (Del.) Country Club, transitioned from one club to another during a global pandemic. Here’s why.
Earlier this year, I decided to leave my position as Executive Chef of Chartwell Golf and Country Club in Pasadena, Maryland.
I had spent more than six years in that role working with numerous professionals who were both passionate and talented. We shared many memorable experiences and we did a lot of great work together. I will forever be grateful for the opportunity and I’m proud of the culinary experience we were able to create for our members as a result of our collective effort and passion.
But, I’m not one to rest on my laurels. I was ready for a change. I craved a a new adventure. I wanted to try my hand at new challenges. So I decided to accept the position of Executive Chef with Rehoboth Beach (Dela.) Country Club. My first day in my new role was just after Easter, amidst a pandemic.
Despite the obvious COVID challenges that were beyond my control, RBCC immediately impressed me. In the not too distant past, the club had gutted the whole clubhouse, taking it all the way down to the studs and the cement floor. They dug up the pool and snack bar and rebuilt from scratch. I was equally romanced by the the investments in the culinary operation including a dedicated banquet kitchen, an à la carte kitchen, a pizza oven, a brand new snack bar, and a rough-in for a bakeshop coming in 2022. The club had also renovated all its dining rooms, patios, men’s and women’s locker room facilities, and ballroom with new furniture and fixtures for a total of 6 dining rooms.
It was clear from day one that this club is committed to doing everything right and creating excellent amenities for its members. Most importantly, the club is investing in its future.
As I spoke with the Kryptowährung kaufen und verkaufen board during the interview process, I learned that RBCC’s general manager is committed to excellence and was working toward hiring a professional staff. The financial obligation and support from the membership were both also there. During the interview process, I was able to see the vision that RBCC wants to achieve that “next level” persona and earn a spot as one of the 150 Platinum Clubs of America—a status we just recently achieved. I also saw the financial statement of the club and it was solid. I knew it was time for me to start a new chapter of my culinary career.
Once I began, I had to examine the team, which is arguable the most difficult parts of a new chef. I gave each team member the opportunity and tools to be successful. Some wanted it. Some didn’t. So we made some changes for the better of both parties.
The process has been both exciting and challenging. And it’s one that all ambitious chefs will go through in the course of their careers. I encourage you to consider what you will gain from this new opportunity and look with gratitude on what you will be leaving behind.