As the new Executive Chef of The Polo Club of Boca Raton, Samantha Cavaciuti is charting a way forward by responding to needed changes within the industry.
Many pandemic-inspired sanitation practices are worth keeping, says Scott Craig, Director of Culinary Operations and Executive Chef of Myers Park Country Club.
Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations at Myers Park Country Club, pens an open letter to colleagues on the labor crisis facing the culinary profession.
Detroit Athletic Club’s new Executive Chef has big shoes to fill and a deep desire to succeed.
Dallas National GC’s Paul Fisher is poised to emerge from the pandemic with a solid team, a healthy work/life balance, and his finger on the pulse of his membership.
Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations for Myers Park CC, is assembling a mobile kitchen and network of volunteer chefs throughout the Southeast to provide relief for those in need following a disaster.
Myers Park Country Club outlines a path forward for the post-quarantine, pre-vaccine era of the COVID-19 pandemic.
Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations at Myers Park Country Club, offers a behind-the-scenes look at how MPCC is caring for members during the COVID-19 outbreak.
Everyone who wears our chef whites began their journey somewhere.
Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations at Myers Park Country Club in Charlotte, N.C., has found immense value in culinary competitions, even when he doesn’t go home with a gold.
These larger than life milkshakes created by the culinary team at Myers Park Country Club (Charlotte, N.C.), are trending not only with members but with other club chefs, too.