Lawrence McFadden, CMC, Global Hospitality Professional

Lawrence McFadden, CMC, HoF, says this one question identifies chefs who understand the role of collaboration.

Noise levels are considered the top complaint, ranking ahead of bad food, slow service, and high prices as the factor most likely to ruin a meal.

Even after living in 12 different places and holding 15 different positions, I still found myself afraid of change. Yet what scares me even more is the idea of becoming institutionalized. I often wonder whether I am truly moving forward or simply running from something. In my first corporate job, before airplanes offered wifi, executives…

Lawrence McFadden, CMC, HoF, reflects on the power of writing, reading, and personal connection.

The informal conversations before and after scheduled meetings are essential in leadership. Traditionally, these took place on the golf course or in restaurants and bars. Small talk helps build understanding one word at a time. My greatest mentor used to call our daily executive meeting the “good morning agenda.” We often share that chefs or…

I visited Shawn Loving, CMC, Executive Chef at the Detroit Athletic Club, to connect with him in his newly designed kitchen. Shawn has benefited from exemplary leadership within the sports industry, motivating him toward continuous improvement. Upon entering his kitchen, one immediately observes an atmosphere marked by tranquility, pride, professionalism, cleanliness, organization, respect, accountability, and…

Lawrence McFadden, CMC, says eating has become one of America’s most popular pastimes, yet the experience has also become increasingly restrictive and rule-bound.

Lawrence McFadden, CMC, outlines his five stages of change and offers insights into our actions.

Social media often introduces us to terms we use without much thought. I catch myself doing this and then questioning my intentions. ‘Accountable’ and ‘responsible’ are often used interchangeably, but they have slightly different meanings. Being accountable means taking ownership of one’s actions and accepting the consequences, while being responsible involves fulfilling one’s duties and…

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.