In this Behind the Burners exchange, Robert Meitzer, CEC, Executive Chef of Forest Lake Club in Columbia, S.C., and Samuel Gossett, Director of Culinary Operations for The Country Club in Brookline, Mass., pair up to discuss topics of their choice, like balancing family and work.
Meizer has three grown children, while Gossett is readying for his first.
“Work-life balance wasn’t really a word 10 years ago—or at least one that I didn’t hear,” notes Meitzer. “But I think now, in today’s market, we’re a lot more focused on that.”
