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When crews are operating in crisis mode, Andrew Maggitti, CEC, Executive Chef of Chartwell G&CC, says chefs must focus on calming them down so they can focus on the tasks at hand.

Gerald Ford, CMC, believes that club chefs have been groomed to problem solve and execute, which makes them uniquely positioned to lead clubs through the coronavirus crisis.

The Ingomar Club’s General Manager, Tim Walker, CCM, shares how the club is continuing to connect with members through a new YouTube cooking series.

Michael Matarazzo, CEC, Executive Chef of Farmington CC, offers a behind-the-scenes look at FCC’s coronavirus response. He also shares insights into how the industry will become stronger as a result of current challenges.

Ansley Golf Club’s Executive Chef Kevin Walker, CMC, poses sanitation questions for “The New Normal.”

The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, offers sage advice for managers forming their response plans to the coronavirus crisis.

TJ Garrish, Executive Chef of L’Hirondelle Club of Ruxton, shares how the club has shifted its a la carte menu into a carry-out menu.

Valley Lo Club’s Executive Chef Josuelt Rodriguez launched a video cooking series on Facebook to engage members and his community.

After securing as much product as possible, Brandon Gross, the newly named Executive Chef of Columbia Country Club, and his team donated hundreds of pounds of fresh product to a local charity.

Bradley Fisher, CEC, CCA, Executive Chef of Berkshire Country Club, shares his Family To-Go Menu as well as an explanation of club’s strategy to care for employees and members during the coronavirus pandemic.

Kevin Walker, CMC, Executive Chef of Ansley Golf Club, shares how his club has handled operations as COVID-19 has many clubs and communities going into various stages of lockdown.

The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, is guiding the club into the future with conservative planning and cautious optimism.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, encourages club and resort chefs to lean on one another as we move through the COVID-19 crisis.

Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations at Myers Park Country Club, offers a behind-the-scenes look at how MPCC is caring for members during the COVID-19 outbreak.

Some clubs are more adventurous than others when it comes to seasonal ingredients, but if members want seasonal menus, chefs must bring in the best ingredients available.