I graduated from culinary school in 1992. While in culinary school, and as part of our food technology class, we went to one of Goya’s biggest processing plants in Puerto Rico. While there, we learned about the processes for canning all different kinds of beans as well as tomato sauce and other products. I remember…
About The Author
Nelson Millán
Born in Rio Grande, Puerto Rico, Nelson Millán is a master technician who worked at several prestigious establishments over the course of his impressive career including the Sea Island Company, Ocean Reef Club and Hotel Del Coronado. When he joined the San Antonio (Texas) Country Club as Executive Chef in August 2010, Millán also began mentoring local culinary students as an adjunct professor at the Culinary Institute of America’s San Antonio campus.
What Our Externship Program Taught Us About Ourselves
Mentoring the next generation of culinarians is not only a privilege but a responsibility bigger than each of us as individuals. These up-and-coming cooks are the legacy we leave behind. They are the seeds of a new generation. And there are many more to follow. I remember the days when the old-school chefs used to hide in…
Showcasing Eight Years of Culinary Change at SACC
Having “clubs within the club” is a tradition for private clubs across the country. San Antonio Country Club is no exception. One of our most popular “clubs within the club” is called the Conopus Club. The Conopus Club’s slogan is “We Do Nothing, but We Do It Well.” It is composed of approximately 200 members, mostly…
Our Biggest Event of the Year By The Numbers
Many of the events we celebrate here at San Antonio Country Club are incredible and merit their own time in the spotlight. But there is that one annual event that challenges all the clubs in this region, including ours. It maxes out our resources, exhausts our staff, and pushes the physical infrastructure our our clubhouses—including…
Mentoring: The Future of Cooking Depends on It
When I entered the food and beverage industry, I quickly realized how much there was to still learn. I also realized how little time I would have in my life to learn it. I was overcome by this lack of knowledge and skill and I constantly compared myself to the professionals I was surrounded by.…
My Primary Goal for the New Year: Be Present
Nelson Millán, Executive Chef of San Antonio Country Club, believes success can be found by living the present moment wisely and intentionally. 2017 went by too fast. And yet, here we are, starting 2018 at an even quicker clip. That’s why it’s so important to take a moment and set goals for the coming year. Some of…
My Culinary Adventures in Cuernavaca, Mexico
When Nelson Millán, Executive Chef of San Antonio CC, had the opportunity to be a guest chef at an event in Cuernavaca, Mexico, he discovered a whole new culinary playground. I was fortunate to visit dozens of towns in the northern part of Mexico while I lived in San Diego. I enjoyed all that the Pacific Coast…
Why It’s Important to Have a Strong Chef Network
Nelson Millán, Executive Chef of San Antonio (Texas) Country Club, recently served as a guest chef for two events at Baltimore CC. There he was able to interact and learn from a handful of close club chef colleagues. Last month, Richard Jallet, Executive Chef of Baltimore (Md.) Country Club, invited me to be the guest chef…
Why We Constantly Test Products—And Why You Should, Too
Nelson Millán, Executive Chef of San Antonio (Texas) Country Club, welcomes professional sales reps who can provide him with new and innovative products that will help him improve his operation, his menus and himself. Vendors, suppliers and purveyors are the back bone of any foodservice operations. So it’s incredibly important to establish a great relationship…
When I broke Mom’s Rules and had a Plantain Epiphany
Nelson Millán, Executive Chef of San Antonio CC, wanted to make his plantain chips more user-friendly so he experimented with a new idea that not only solved his problems but expanded his menu’s possibilities. As many of you know, I was born and raised on the beautiful Island of Puerto Rico. Here, I grew up…
Some Cooks Can Play, too
San Antonio (Texas) CC’s Executive Chef, Nelson Millán, uses his passion for music to better understand and teach the art of cooking.
Prime Rib 102
San Antonio Country Club’s Executive Chef Nelson Millán demos how to refine prime rib by eliminating the excess internal fat, connecting tissue and silver skin to create a solid and more “meaty” steak. Tender, juicy prime rib is a staple in almost every foodservice venue in America. But as per my observation as the Executive…
Peru: A Culinary Paradise
As the Executive Chef of San Antonio Country Club, Nelson Millán stays fresh by traveling to new places and experiencing new cuisines. Editor’s Note: At the 2017 Chef to Chef Conference in Atlanta, March 5-7, Nelson Millán, Executive Chef, San Antonio Country Club, San Antonio, Texas will present a session called “World of Flavors: Bringing…
Why Cultivating Character is as Important as Developing Technical Skills
According to Nelson Millán, Executive Chef of San Antonio (Texas) Country Club, the effort and sacrifice chefs go through in order to keep their edge should never define who they are. It should complement what they do. A conversation with my Executive Sous Chef a few weeks ago got me thinking about something I want to…
Cooking Chooses You—Not the Reverse
Nelson Millán, Executive Chef of San Antonio CC, planned on becoming a lawyer, but fell in love with the art of cooking and never looked back. I debated for a few days on what to write for my very first blog post with C&RB’s Chef to Chef. I concluded that before I start writing about…