Norris Waters, Clubhouse Manager / Executive Chef of LedgeRock Golf Club, says this was the most difficult service of his entire career.
Chef’s Thoughts with Patrick Budniewski
Holston Hills CC’s Executive Chef says this is the most undervalued ingredient.
Chef’s Thoughts with Michael Dontigney
What is the best piece of advice ever given to the Executive Chef of Water’s Edge Country Club?
Chef’s Thoughts with Kenric Hunt
What is the most ridiculous member request Brook Valley CC’s Executive Chef has ever received?
Chef’s Thoughts with Gordon Maybury
The Director of Culinary at the JW Marriott Miami Turnberry Resort & Club says his members would kick him out if he stopped serving this beloved soup.
Chef’s Thoughts with Daniel Montano
The Executive Chef of Berkshire Country Club says this Peruvian chef and restaurateur is his favorite celebrity chef.
Chef’s Thoughts with Andrew Ladd
The Executive Chef of Hampshire Country Club says he’d love to learn more about this diet because he believes it is the future of food.
Chef’s Thoughts with John Zeggert
The Executive Chef of Centre Hills Country Club says these are the four most important characteristics of a line cook.
Chef’s Thoughts with Samuel Faggetti
The Executive Chef of Bellerive Country Club says this is the best complaint he’s ever heard.
Chef’s Thoughts with Jimmy De La Cruz
The Executive Chef of The Woodlands Country Club in Texas says his favorite junk foods are these two sweet treats.
Chef’s Thoughts with Yakov Koyenov
The Club at the Dunes’ Executive Chef says others would be surprised to learn that he enjoys it when others do this for him.
Chef’s Thoughts with Exec Sous Jason F. Lynn
Interlachen CC’s Executive Sous Chef says he’d like to learn more about this.
Chef’s Thoughts with Chef de Cuisine Andrew Parfitt
If given the opportunity, Shadow Wood CC’s Chef de Cuisine would like to compete against this Certified Master Chef. Chef’s Thoughts is sponsored by barillafs.com. Andrew Parfitt, CEC, WCEC, CCA, is the Chef de Cuisine of Shadow Wood Country Club in Estero, Fla. He has held this role for the past two years and is…
Chef’s Thoughts with Natasha Capper, CEPC
Piedmont Driving Club’s Executive Pastry Chef says the science of this sweet treat fascinates her.
Chef’s Thoughts with Pedro Sanchez, CEC
BraeBurn CC’s Executive Chef says this the most valuable piece of career advice he’s ever received. Read now.