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.
Everyone who wears our chef whites began their journey somewhere.
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.
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.
Andrew Maggitti, CEC, Executive Chef of Chartwell G&CC, offers resolutions and self-reflection tips to make 2020 your best year yet.
David Clark, Executive Sous Chef of Army Navy Country Club, explores how hiring military veterans might improve club kitchens while solving staffing woes.
Fiddlesticks CC’s Executive Chef Ryan Daniels discusses how the strongest clubs are staffed with team-minded individuals working toward the same goal.
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.
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.
Austin CC’s culinary team listens to the needs and wants of its members, and then adapts menus and specials accordingly.
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.
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.
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.
What will it take to see real change in the next generation?
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.