Executive Sous Chefs, like Army Navy CC’s David Clark, have had to take on new responsibilities to protect and support their Executive Chefs, teams and members.
Serving Families in Times of Crisis
Executive Sous Chef David Clark says that the way forward for Army Navy CC is to provide to-go meals both for daily service as well as for holidays.
Breaking with Tradition
David Clark, Executive Sous Chef of Army Navy Country Club, explores options to modernize menus while balancing the “untouchable dishes.”
How I Became Inclusive of Dietary Preferences and Restrictions
In this blog, David Clark, Executive Sous Chef of Army Navy Country Club, shares how he transformed his approach toward preparing meals for members with dietary restrictions.
How to Hire and Support Veterans in Club Kitchens
David Clark, Executive Sous Chef of Army Navy Country Club, explores how hiring military veterans might improve club kitchens while solving staffing woes.
Mentoring: Looking Back and Paying It Forward
In his first post as a blogger for Club + Resort Chef, David Clark, Executive Sous Chef of Army Navy Country Club, shares some of the most valuable lessons he learned from his mentors.