Fairview CC’s Executive Chef says this is the most valuable piece of career advice he’s ever received. Chef’s Thoughts is sponsored by barillafs.com. Jeff Perez, CCC, has been the Executive Chef of Fairview Country Club (Greenwich, Conn.), since 2002. As a graduate of the Culinary Institute of America, he has served as President of the…
Jeremy Leinen, CEC, Executive Chef of Dunwoody Country Club, has a thing against this particular sea creature considered a delicacy in many parts of the world.
Carlos Torres, Executive Chef of Hamilton Harbor Yacht Club, says these two characteristics are the most important qualities in a sous chef.
Alejandro Martinez, Executive Chef of Troon Country Club, can’t live without this particular product.
John Wagner, Executive Chef of Sunnybrook Golf Club, has a new piece of kitchen equipment that he’s eager to learn more about.
If he weren’t the Executive Chef of Bonita Bay Club, Richard Brumm—a former an Air Force Firefighter—would be this instead.
John Hammack, Executive Chef of Congress Lake Club, would love the opportunity to learn more about this culinary discipline.
TJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton, admits to using this kitchen hack.
Wes Tyler, CEC, CCA, has a prestigious title beyond that of Executive Chef of The Club at Carlton Woods.
Matt O’Connor, CEC, Executive Chef of Bonnie Briar CC, believes simple cooking preparations can do a quality product justice.
Anthony Capua, Executive Chef of Sycamore Hills Golf Club, says attitude is the most important quality in a sous chef.
Rich Hoffman, Executive Chef of the Country Club of Maryland, recently earned his World Certified Master Chef certification and believes lifelong learning is an indispensable tool for growth.
The Bear’s Club’s Executive Chef believes the most important quality in a sous chef is a passion to please members.
Sleepy Hollow CC’s Executive Chef, Carlo Bigi—a native of Turin, Italy—has worked in Michelin-starred restaurants in both Italy and France.
Hickory Hills CC’s Executive Chef loves being a club chef because it allows her complete freedom to express herself and make her members happy with her food.