When my curiosity spikes about something (especially with technology), I dive in to figure it out so I can better understand. I explore how I can utilize it in my operation or personal life. I research as much as I can about the specifics to find the best avenue for optimum results. I inquire with…
About The Author
Lance Cook, WCMC, CEC, CCA, CFBE, FMP, CFSM, Executive Chef, Hammock Dunes Club
Lance Cook, CEC, CCA, WCEC, CFBE, FMP, CFSM is the Executive Chef of Hammock Dunes Club in Palm Coast, Fla. Cook stepped in as the maestro of HDC’s kitchen in April of 2017. He was previously the Executive Chef of Eau Gallie Yacht Club in Melbourne, Fla.
Hammock Dunes Club Chefs Help Distribute Produce to Palm Coast Community
In late June, I was contacted by the Mid Florida East Coast American Culinary Federation Chapter President, Kirk Kief CEC, CCA, CPC from Daytona. He informed me about a developing opportunity that would be benefit the community. Five Star Gourmet Foods, headquartered in Ontario, was working with the U.S. Department of Agriculture to help farmers…
Can the Supply Chain Withstand the Pressure?
Lance Cook, CEC, Executive Chef of Hammock Dunes Club, discusses the state of the supply chain, offering strategies to overcome shortages.
Protecting Every Penny: The “Complimentaries” in Club Dining
As executive chefs, one of our most important responsibilities is to account for every cent when it comes to the cost of goods (COG), payroll, operational expenses, etc. Our mantra here at Hammock Dunes Club—one that our Chief Financial Officer and I both share—is: “Protect the Food Cost.” These are words I live by and…