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.
About The Author
David Clark, Executive Sous Chef, Army Navy CC
David Clark is currently the Executive Sous Chef of Army Navy Country Club (Arlington, Va.), a position he’s held since 2017. Prior to this post, he worked at a number of other clubs including Baltimore Country Club and Chevy Chase Club. Chef Clark also served in the U.S. Army, where he was a heavy equipment operator. He completed combat tours in both Iraq in 2006 and Afghanistan in 2009. While overseas, he realized that his true passion was cooking, and upon his return to the U.S., enrolled in the culinary school at Baltimore International college.
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.