It can be difficult to find inspiration in the grind, but Tom Hall, Executive Chef of Green Spring Valley Hunt Club, says it’s not impossible.
Many pandemic-inspired sanitation practices are worth keeping, says Scott Craig, Director of Culinary Operations and Executive Chef of Myers Park Country Club.
Eduardo Castillo, CEC, Executive Chef of San Antonio Country Club, weighs the pros and cons of promoting from within vs. external hiring.
TJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton, used a COVID-19 Safety Training Course to showcase the importance of continuing education for chefs.
Lexington CC’s Executive Chef Matthew Blazey believes creativity is a trial-and-error process and that less-than-perfect ideas are building blocks to better ones.
Wes Tyler CEC, CCA, Executive Chef at The Club at Carlton Woods, discusses the impact and opportunity with to-go programs beyond the pandemic.
Tom Hall, Executive Chef of Green Spring Valley Hunt Club, provided members with all the ingredients they needed to make a delicious meal in exactly the right proportions.
Executive Chef Brandon Gross has helped members put meal prep on autopilot with this newly created program.
Instead of offering a rosy look at the road ahead, Eduardo Castillo, CEC, Executive Chef of San Antonio Country Club, used his year-end member communication to share an open letter of appreciation to the club’s culinary team.
In this episode of Club + Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Rich Hoffman, CEC, CCA, AAC, Executive Chef of the Country Club of Maryland (Towson, Md.).
Kevin Walker, CMC, Executive Chef of Ansley Golf Club, is charting a way forward for himself and the culinary program through the holidays and beyond.
James Satterwhite, Executive Pastry Chef of Charlotte Country Club, shares his process for defining goals and focusing on fundamentals in order to move the club’s pastry program forward.
If a member requests a unicorn steak, James Allen, CEC, Executive Chef of Blackthorn Club at The Ridges, Jonesborough, Tenn., will find a way to make it happen.
As the newly appointed Executive Chef of Sand Point Country Club, Aaron Masanotti, CEC, is artfully updating menus and culinary programs while respecting the regional ingredients and traditions of the Pacific Northwest.
Two clubs are combining ingenuity with a sense of member responsibility to still provide a memorable holiday season that stays well within CDC guidelines.