Lawrence McFadden, CMC, Global Hospitality Professional

In food and beverage, what one person considers excellent may differ greatly from another.

Industry data shows that the average tenure for Executive Chefs is approximately three and a half years.

McFadden contemplates the act of gratitude—and why witnessing it is as powerful as receiving it directly.

Impactful professional portfolios show how a chef fits into a club’s environment.

McFadden argues concerns about staff retention can compromise member satisfaction.

Adopting a disciplined approach to “managing up” enhances confidence, mutual understanding, and trust throughout all levels of an organization.

Lawrence McFadden, CMC, says taste can’t always be trusted, especially during busy days filled with constant exposure to food.

The American tendency toward leasing vehicles serves as a fitting analogy for how advancements in technology and evolving habits have transformed the member landscape over the past two decades.

Eating together not only creates camaraderie within the kitchen but also fosters a supportive environment.

McFadden says most cooks don’t know their market value.

“Had I embraced this approach during my professional career, it might have significantly enhanced my menus,” McFadden says.

A chef’s presence has long been integral to the dining experience, and their role continues to evolve in response to contemporary club food trends. While members have always valued their chefs—traditionally through dining room walk-throughs—today’s culinary professionals are increasingly visible, preparing dishes in front of members and guests to foster memorable culinary interactions. The famed…

Lawrence McFadden, CMC, explores how loyalty fits into modern club kitchens, why it’s often misunderstood, and how great leaders earn it through trust, clarity, and consistency.

Personalized service is essential but becomes challenging when the volume or complexity of requests overwhelms the menu concept.

Humility is often misunderstood as modesty. I learned this distinction firsthand. Working in kitchens suited my preference for modesty over humility. I wanted to blend into the background and be part of the team. Throughout my career, I focused on three traits: agreeableness, hard work, and reliability. These qualities, central to humility, are vital in…