Most chefs deal with some type of membership demographic change at their club; the longer you stay at one club, the more shifts you can experience. These changes are often influenced by factors far beyond the kitchen or dining room. Home sales, new developments, membership availability at competing clubs, club renovations, economic conditions, and changing…
Are References Still Relevant?
Lawrence McFadden, CMC, HoF, says digital footprints have rendered references less essential than they once were.
More Than a Guest Chef: Lessons From Colonial CC
The Country Club of Virginia Chef de Cuisine Cody Etchill shares his experience working the Charles Schwab Challenge at Colonial Country Club.
Lawrence McFadden On What AI Can’t Replace
MacFadden says chefs must ask themselves: What do we embrace, what do we leave behind, and what do we endorse for the future?
Lawrence McFadden, CMC, HoF: Why Humility Is Part of Mastery
McFadden says real confidence comes from trusting that you can find the right solution, not from knowing it immediately.
The Military Lessons Behind a Club Chef’s Leadership Style
Michael Sobat, Executive Sous Chef of Heritage Bay Golf & Country Club, shares how his military experience continues to shape the way he leads and builds culinary teams.
From Los Angeles to Wisconsin: Lessons From My First Months as an Executive Chef
Jack Wagner shares his experience joining Ozaukee Country Club following a chef who’d served for 27 years—and a major kitchen renovation.
Lawrence McFadden, CMC, HoF, On Being Fired
“Though I am not proud of these endings, I am proud of how I conducted myself and appreciate that the organization had the courage to make the change,” McFadden says.
The Risk of Professional References
Lawrence McFadden, CMC, HoF, says great leadership is a risk to self on behalf of others—a belief in others before they believe in themselves.
Erica Medina On The Country Club of Virginia’s New CDC Dinner Series
CCV Chefs de Cuisine Erica Medina and Cody Etchill, both C+RC 40 Under 40 honorees, wowed members with an evening that celebrated heritage and hospitality.
Pouring Community: Signature Bourbon and Beer at Commonwealth National Golf Club
Signature branding transforms a club’s bar from a place that pours drinks into a place that tells the story of who you are.
Anthony Capua, CECC, On The Interactive Chef’s Dinner
Anthony Capua, CECC, Executive Chef of Club Pelican Bay, shares a new way to approach wine dinners.
Lawrence McFadden, CMC, HoF: What’s the Role of Today’s Executive Chef?
“We must move our kitchens forward with progressive communication and empathy,” says McFadden.
More Than a Meal: The Chef, the Presence, and the Power Behind the Plate
Denny Santiago, Executive Chef of The Union League Liberty Hill, shares his take on culinary leadership’s ability to transform the dining experience for members and guests.
When Did You Do Your Best Work?
Lawrence McFadden, CMC, HoF, says this one question identifies chefs who understand the role of collaboration.