TJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton, shares how he navigates the complex decisions of what to buy and what to make.
Be the Chef Everyone Wants to Work For
TJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton, shares how he has transformed his operation by prioritizing staff needs.
Underutilized Products Can Help Balance Food Costs
TJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton, is elevating lower-cost ingredients to deliver high-value, creative menus for members.
How Do We Overcome the Labor Shortage?
TJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton, discusses the current labor shortage and encourages club chefs to set a new trend by evolving what they offer cooks.
Why L’Hirondelle Club’s TJ Garrish, CEC, Took Covid-19 Safety Training
TJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton, used a COVID-19 Safety Training Course to showcase the importance of continuing education for chefs.
A Letter to Any New Executive Club Chef
As the year comes to a close, TJ Garrish, Executive Chef of L’Hirondelle Club of Ruxton, offers sage advice for any club cook taking on their first Executive Chef role.
How L’Hirondelle Club is Offsetting Lost Banquet Business
TJ Garrish, Executive Chef of L’Hirondelle Club of Ruxton, is making up for lost event business by controlling food costs and increasing a la carte.
L’Hirondelle Club of Ruxton Repositions Snack Bar into Grab-and-Go
TJ Garrish, Executive Chef of L’Hirondelle Club of Ruxton, retooled the club’s snack bar and pool-side dining spaces to make better use of the reduced team he has in place.
How L’hirondelle Club Developed its Post-COVID Menu
TJ Garrish, Executive Chef of L’Hirondelle Club of Ruxton, is embracing the opportunities caused by COVID-19 to create safe, new and exciting dishes for members.
L’Hirondelle Club Adapts A La Carte Menu For Carryout
TJ Garrish, Executive Chef of L’Hirondelle Club of Ruxton, shares how the club has shifted its a la carte menu into a carry-out menu.