Taking care of members is top priority for Executive Chef Drew Tait, but taking care of the team that takes care of the members is the most important job of a leader.
Why Club Chefs Must Pay It Forward
Everyone who wears our chef whites began their journey somewhere.
How Gerald Ford, CMC, Stays Motivated Weeks Before the Culinary Olympics
For Gerald Ford, CMC, Executive Chef of The Ford Plantation and Captain of Team USA, the IKA/Culinary Olympics 2020 represent countless hours of practice, but also tremendous personal and professional growth.
A Recipe for Success
In this issue, there’s a soup that helped to launch a career; a roasted chicken that earned a CMC designation; a bouillabaisse that symbolizes how much support one chef gets from her membership; and an artichoke hummus that epitomizes teamwork.
Club Chefs: Reflect on 2019 to Improve for 2020
Andrew Maggitti, CEC, Executive Chef of Chartwell G&CC, offers resolutions and self-reflection tips to make 2020 your best year yet.
How to Hire and Support Veterans in Club Kitchens
David Clark, Executive Sous Chef of Army Navy Country Club, explores how hiring military veterans might improve club kitchens while solving staffing woes.
Why Interdepartmental Relationships are Crucial in Clubs
Fiddlesticks CC’s Executive Chef Ryan Daniels discusses how the strongest clubs are staffed with team-minded individuals working toward the same goal.
The Butterfly Effect: How Small Changes Add Up
The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, believes you don’t have to be great to get started—but you must get started to become great.
Teaching Your Team To Step Outside the Box
Cody Middleton, one of the pastry chefs of the Polo Club of Boca Raton, believes it is important to listen to encourage colleagues to try new things.
Why Our Members Choose Us First
Austin CC’s culinary team listens to the needs and wants of its members, and then adapts menus and specials accordingly.
Mentoring: Looking Back and Paying It Forward
In his first post as a blogger for Club + Resort Chef, David Clark, Executive Sous Chef of Army Navy Country Club, shares some of the most valuable lessons he learned from his mentors.
Maximizing Revenue for The Holiday Season with To-Go
Andrew Maggitti, CEC, Executive Chef of Chartwell G&CC, has developed a to-go holiday program that subtly reminds members their club is always there to support them.
For Chefs, It’s What You Know AND Who You Know
Cody Middleton, one of the pastry chefs of the Polo Club of Boca Raton, believes colleagues should be more than just networking stepping stones. They can also be valuable sources of new and unique knowledge.
Let’s Focus On Progress, Not Perfection
What will it take to see real change in the next generation?
Why Your Chef Can’t Afford to Miss Chef to Chef
C+RC‘s VP-Group Publisher, Tom McIntyre, speaks directly to GMs about the importance of continuing education for chefs and food-and-beverage teams.