Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with three West Coast chefs to discuss current operations, the importance of networking and the changing landscape for 2020 and beyond.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two Troon chefs to discuss operations during the rise and fall of corona, seasonal menus and how Troon’s umbrella allows chefs to keep their approach to food and menu individualized.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two South Florida chefs who share thoughts on menu philosophy, member support and keeping members and staff safe and connected.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with six Philadelphia-based chefs to discuss reservation policies, food sourcing, the ever-changing budget situation, and staffing during COVID-19.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two chefs to discuss limited menus and staff as well as reopening ballrooms in limited capacities.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two Georgia-based chefs to discuss menu limitations, reservation policies, market availability and Lowcountry cuisine.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two Ohio-based chefs to discuss changing budgets, accommodating private parties and whether it’s time to hire or not.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with three club chefs based in Chicago to discuss limited menus, easing into the pool season, preparing for budget shortfalls and modified fourth of July celebrations.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two chefs to discuss currents trends, smaller staffing, limited menus, busy a la carte dining and how club events will fare in post-COVID world.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with a pair of Texas club chefs to discuss the new look of club dining, changing budgets and more.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with a group of club chefs based in New York to discuss takeout programs, club events and more.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two club chefs to discuss the how they’re using social media, pool and dining room reopenings and more.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, discusses the state and future of the supply chain with a panel of industry experts.

Check out the marketplace pickup at Butterfield Country Club with Executive Chef James Terry.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two club chefs about to-go menus, Mother’s Day plans, and product availability.