Tom Birmingham, CEC, Director of the Club + Resort Chef Association, asks two leading club chefs about their virtual continuing education experiences.
About The Author
Tom Birmingham, CEC, Director, Club + Resort Chef Association
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, spent more than 20 years as an Executive Chef and Food and Beverage Manager for the culinary operations of several respected public and private properties, including Seven Bridges Golf Club in Woodridge, Ill., Flossmoor (Ill.) Country Club, and Ruth Lake Country Club in Hinsdale, Ill. He earned his Certified Executive Chef designation from the American Culinary Federation in October 2015, and also holds an Associate of Arts degree in Culinary Arts from Joliet (Ill.) Junior College.
How the CRCA Continues to Serve Members
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, shares an association update and offers a discount code for any club chefs interested in joining.
The Olympic Club’s Jason Rea and The Club at Pasadera’s Colin Moody on California Dining Restrictions
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two club chefs based in Northern California to discuss current regulations and operations, socially distanced member events, why networking is critical and the importance of certification.
Chef to Chef Live! with Pastry Chefs Ashley Vander Ploeg and Laura Herman
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two pastry chefs to discuss what they look for in pastry assistants, how they structure pay and budgets as well as the importance of supporting pastry programs in clubs.
Chef to Chef Live! with California Club Chefs Thayer Johnson, Derek Ingraham, and Matthew Azevedo
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with three West Coast chefs to discuss current operations, the importance of networking and the changing landscape for 2020 and beyond.
Chef to Chef Live! with Troon Chefs David Smith and Peter Holderied
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two Troon chefs to discuss operations during the rise and fall of corona, seasonal menus and how Troon’s umbrella allows chefs to keep their approach to food and menu individualized.
Chef to Chef Live! with Club Chefs Christopher Park and Carlos L. Addarich, CEC
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two South Florida chefs who share thoughts on menu philosophy, member support and keeping members and staff safe and connected.
Chef to Chef Live! with Six Club Chefs from Philadelphia Area
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with six Philadelphia-based chefs to discuss reservation policies, food sourcing, the ever-changing budget situation, and staffing during COVID-19.
How Findlay CC and Champaign CC Source Fresh Seafood for Members
As a result of COVID-19, Triar Seafood introduced a new business model: marketing its high quality, fresh seafood direct to consumers.
Chef to Chef Live! with Matthias Wieder of North Shore CC and Geoff Wedwaldt of Findlay CC
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two chefs to discuss limited menus and staff as well as reopening ballrooms in limited capacities.
Chef to Chef Live! with Sam Brod, CEC, of The Landings and Frank Chiasera of The Ford Plantation
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two Georgia-based chefs to discuss menu limitations, reservation policies, market availability and Lowcountry cuisine.
Chef to Chef Live! with Chefs Sean Sennet, CEC, and Scott Ryan, CEC
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two Ohio-based chefs to discuss changing budgets, accommodating private parties and whether it’s time to hire or not.
VIDEO: Chef to Chef Live! with Club Chefs Matt Southard, Scott Webster and Matt Hinkle
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with three club chefs based in Chicago to discuss limited menus, easing into the pool season, preparing for budget shortfalls and modified fourth of July celebrations.
VIDEO: Chef to Chef Live! with Club Chefs Eduardo Castillo and Bob Burns
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with a pair of Texas club chefs to discuss the new look of club dining, changing budgets and more.
VIDEO: Chef to Chef Live! with Club Chefs Based In New York
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with a group of club chefs based in New York to discuss takeout programs, club events and more.