Before social media filled our feeds with posts, memes, and TikToks, influence spread through word of mouth. We experienced these “reels” in real life, through colleagues whose excellence spoke for itself—without the need for posters or selfies. The same was true of mentors and heroes: ordinary people around us who quietly set the standard for…
What Is the Glucagon-Like Peptide-1 Future?
Lawrence McFadden, CMC, HoF, offers his take on the impact of GLP-1s on the club culinary industry.
Developing a Dining Identity for Your Club: Part 3
In this multi-part series, the Forest Country Club Executive Chef Drew Tait shares his keys to understanding and adapting to changing membership demographics.
Developing a Dining Identity for Your Club: Part 2
This is Part 2 of multi-part series by Drew Tait, Executive Chef of The Forest Country Club. Read Part 1 here. Step Two: Create the Right Environment for Feedback Once the groups have been established and the members selected, separate focus groups can be scheduled. Each group should be asked a series of specific questions, followed by open…
Culinary Collaboration: Bringing Club Kitchens Together
Club chefs, 40 Under 40 honorees, and brothers Anthony Capua and Vincent Capua created an opportunity for their respective culinary teams to work and learn together.
Developing a Dining Identity for Your Club: Part 1
Most chefs deal with some type of membership demographic change at their club; the longer you stay at one club, the more shifts you can experience. These changes are often influenced by factors far beyond the kitchen or dining room. Home sales, new developments, membership availability at competing clubs, club renovations, economic conditions, and changing…
Are References Still Relevant?
Lawrence McFadden, CMC, HoF, says digital footprints have rendered references less essential than they once were.
More Than a Guest Chef: Lessons From Colonial CC
The Country Club of Virginia Chef de Cuisine Cody Etchill shares his experience working the Charles Schwab Challenge at Colonial Country Club.
Lawrence McFadden On What AI Can’t Replace
MacFadden says chefs must ask themselves: What do we embrace, what do we leave behind, and what do we endorse for the future?
Lawrence McFadden, CMC, HoF: Why Humility Is Part of Mastery
McFadden says real confidence comes from trusting that you can find the right solution, not from knowing it immediately.
The Military Lessons Behind a Club Chef’s Leadership Style
Michael Sobat, Executive Sous Chef of Heritage Bay Golf & Country Club, shares how his military experience continues to shape the way he leads and builds culinary teams.
From Los Angeles to Wisconsin: Lessons From My First Months as an Executive Chef
Jack Wagner shares his experience joining Ozaukee Country Club following a chef who’d served for 27 years—and a major kitchen renovation.
Lawrence McFadden, CMC, HoF, On Being Fired
“Though I am not proud of these endings, I am proud of how I conducted myself and appreciate that the organization had the courage to make the change,” McFadden says.
The Risk of Professional References
Lawrence McFadden, CMC, HoF, says great leadership is a risk to self on behalf of others—a belief in others before they believe in themselves.
Erica Medina On The Country Club of Virginia’s New CDC Dinner Series
CCV Chefs de Cuisine Erica Medina and Cody Etchill, both C+RC 40 Under 40 honorees, wowed members with an evening that celebrated heritage and hospitality.