Forsyth CC’s Executive Chef says this is the most important question he asks in the interview process.
Chef’s Thoughts With Javier Laurie
Indian Spring CC’s Executive Chef loves being a club chef for this very touching reason.
Chef’s Thoughts With John Clements
John Clements, Executive Chef of Plum Hollow Country Club, is inspired by his collection of these.
Chef’s Thoughts With Jay Mendoza
After living in Alaska for four years, Jay Mendoza, Executive Chef of The Club at Barefoot Beach, will only menu this wild-caught fish.
Chef’s Thoughts with Bryce Baird
Bryce Baird, Executive Chef of the Country Club of New Canaan, ran out of lemons and used this to make chicken française.
Chef’s Thoughts with Mike Stetka
The Roaring Fork Club’s Executive Sous Chef wants to learn more about this culinary process as it produces some of his favorite flavors.
Chef’s Thoughts with Morgan Heneghan
Royal Oaks Club’s Executive Sous Chef says these are the three most important things in the club’s kitchen. Chef’s Thoughts is sponsored by barillafs.com.
Chef’s Thoughts with Jeff Perez
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…
Chef’s Thoughts with Jeremy Leinen, CEC
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.
Chef’s Thoughts with Carlos Torres
Carlos Torres, Executive Chef of Hamilton Harbor Yacht Club, says these two characteristics are the most important qualities in a sous chef.
Chef’s Thoughts with Alejandro Martinez
Alejandro Martinez, Executive Chef of Troon Country Club, can’t live without this particular product.
Chef’s Thoughts with John Wagner
John Wagner, Executive Chef of Sunnybrook Golf Club, has a new piece of kitchen equipment that he’s eager to learn more about.
Chef’s Thoughts with Richard Brumm
If he weren’t the Executive Chef of Bonita Bay Club, Richard Brumm—a former an Air Force Firefighter—would be this instead.
Chef’s Thoughts with John Hammack
John Hammack, Executive Chef of Congress Lake Club, would love the opportunity to learn more about this culinary discipline.
Chef’s Thoughts with TJ Garrish
TJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton, admits to using this kitchen hack.