The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, is committed first and foremost to helping people succeed in life.
In his first year with the club, Andrew Maggitti, CEC, Executive Chef of Rehoboth Beach CC, rebuilt sourcing programs, restructured a la carte menus and reengaged the staff.
The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, says purposeful and customized kindness creates a positive ripple that affects the culture of your club.
C+RC’s Editor, Joanna DeChellis, says persistence is a non-negotiable for success.
Steve Boeger, Executive Chef of Hendersonville (N.C.) Country Club, created a house spice rub members can purchase for $9 a tin.
Anthony Capua, Executive Chef of Sycamore Hills GC, says collaborating with other chefs has improved the club’s culinary program and the strength of the team.
Lori LeBard, Clubhouse Manager of El Niguel CC, and her team hosted an extravagant wine dinner for members featuring one of the most celebrated winemakers in the world.
Eduardo Castillo, CEC, Executive Chef of San Antonio CC, says networking is one of the most important parts of in-person education opportunities.
For The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, change in the club culinary industry begins by taking the first step. Read now.
Steve Boeger, Executive Chef of Hendersonville (N.C.) Country Club, has spent his career developing a philosophy and strategy to care for his culinary team.
Anthony Capua, Executive Chef of Sycamore Hills GC, challenges club chefs to reexamine their operations and find ways to increase the culinary team’s interaction with members.
The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, says reinvention is not only necessary but should be lead by club chefs.
On the heels of the Korn Ferry Championship, Matthew Hagnauer, Assistant General Manager of the Dormie Network’s Victoria National Golf Club, learned an important lesson about self-care and teamwork.
Ivo Nedelchev, Director of Food & Beverage/Sommelier with Hamilton Harbor Yacht Club, encourages developing leadership qualities in team members even if they are not in leadership positions.
TJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton, is elevating lower-cost ingredients to deliver high-value, creative menus for members.