Cullasaja Club’s Executive Chef sheds light on the challenges club chefs face in negotiating fair compensation and work-life balance.
Robots in the Kitchen: Can Club Culinary be Automated?
Jeremy Leinen, CEC, Executive Chef of the Country Club of Rochester, examines the potential of automation to mitigate staffing difficulties heightened by the impacts of COVID-19 and wage inflation.
Incorporating Empathy Behind the Bar
Beyond mixing drinks, a bartender with a keen sense of emotional intelligence enhances the member experience.
Navigating the First 90 Days at Brentwood Country Club
Executive Chef Anthony Capua shares his 90-Day strategy for transforming the culinary program at Brentwood CC, focusing on member engagement, setting high standards, and showcasing future plans.
Embracing Industry Relationships in the Competition Spotlight
Steve Boeger’s experience in an industry wide culinary competition underscores the value of relationships and camaraderie in the club world.
Mastering the Interview: Navigating First Impressions and Leadership Selection
Lawrence McFadden, CMC, explores interview subtleties, focusing on first impressions, adaptability, and key strategies.
Advocating for Your Sous Chefs: Why It’s Crucial for Success
Vanderbilt CC’s Executive Chef, Daniel Kozawick, CEC, shares insights on growth, team dynamics, leadership and advocacy.
Daou Wine Dinner: Sipping, Singing, and Surprises at El Niguel CC
El Niguel CC’s latest wine dinner featured an unexpected and captivating musical performance by the staff.
Cultivating Leadership and Authority Among Culinary Teams
How to guide your team members, especially junior leaders, in asserting their authority and earning respect.
Black Creek’s Mobile Food Trolley Success Story
Inspired by a session at the Chef to Chef Conference, Black Creek built a mobile food trolley to provide more efficient and higher-quality service to members and guests at the pool and beyond.
The Decline of Member Etiquette
Cullasaja Club’s Executive Chef calls for reflection and respect.
The Power of Connections in Fostering Innovation in Club Culinary
Chance encounters have ignited innovative culinary initiatives like the C+RC Salary Survey and PlateCraft, emphasizing the role of connections in driving progress in the industry.
Bridging the Gap in Culinary Leadership Skills
San Antonio CC’s Eduardo Castillo discusses the common issue of skilled cooks being promoted to managerial roles without adequate preparation, emphasizing the need for comprehensive training.
Why Superstition Mountain G&CC Introduced Dynamic Menu Rotations
The new menu rotation strikes a balance between member preferences for change and consistency.
How Green Spring Valley Hunt Club is Curating Imaginative Culinary Events
As restaurants strive to offer experiential dining opportunities, club chefs continue to innovate with events like song-paired wine dinners and more.