Blog

Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations at Myers Park Country Club in Charlotte, N.C., has found immense value in culinary competitions, even when he doesn’t go home with a gold.

Greg Volle, Executive Chef of the Country Club of Roswell, believes club chefs must not only teach new hires the “club kitchen” game—they must also show new hires how to adapt to it.

Austin CC’s Executive Sous Chef Eva Barrios, CEC, discovered that she can experience global cuisine by tapping into the wealth of international talent on her own team.

Fiddlesticks CC’s Executive Chef Ryan Daniels believes that truly great club chefs are slowly cultivated over a career of doing all the small things right.

For the Union Club’s GM/COO, Lawrence McFadden, CMC, leading by example means being prepared for all situations, even some of the most bizarre.

Thayer Johnson, Executive Chef of Orinda CC, and his team have come up with lots of clever ways to repurpose scraps and trimmings that often find their way into the trash.

For Edward Leonard, CMC, Director of Culinary Operations and Executive Chef at The Polo Club of Boca Raton (Fla.), being able to think quickly on his feet during a banquet event might have saved his culinary career.

As Executive Sous Chef of Austin (Texas) CC, Eva Barrios, CEC, takes the time each day to connect with her culinary team members both as a friend and as a manager.

Kelly Greens G&CC’s Sous Chef, Darrell Koehn entered into a culinary competition at the ACF’s National Convention—and won! Here’s what he made.

Cody Middleton, one of the pastry chefs of the Polo Club of Boca Raton, encourages chefs to try new dishes and techniques when the club is slower to help improve the operation when business heats up again.

The Union Club’s GM/COO, Lawrence McFadden, CMC, believes that a personal mission statement will bring focus and purpose to your life and career.

Club chefs must help members and guests make informed operational decisions by experiencing the desired results with a culinary slant.

For Fiddlesticks CC’s Executive Chef, Ryan Daniels, being a chef comes with awesome responsibility and opportunity.

Always looking to improve or evolve, club and resort chefs are constantly coming up with clever ideas to excite members and elevate the food and beverages they serve.

Drew Tait, Executive Chef of Kelly Greens G&CC, offers sound advice for those sticky situations when chefs must stand their ground diplomatically and effectively, to fight for your team’s best interests.