The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, shares the most valuable lessons he’s learned from his transition out of the kitchen and into general management.
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, shares an association update and offers a discount code for any club chefs interested in joining.
James Satterwhite, Executive Pastry Chef of Charlotte Country Club, has developed a core pastry philosophy focused around taste, cleanliness, teamwork and service.
Michael Matarazzo, CEC, Executive Chef of Farmington CC and the founder of Be Better Culinary Perspectives, offers tips to improve interviewing skills and increase your odds of getting the gig.
C+RC’s Editor, Joanna DeChellis, encourages chefs to use this rare time to better themselves and their teams, so that when business returns, this industry is stronger, smarter, and more skilled.
The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, was more equipped to lead through the COVID-19 crisis because of past lessons and sound processes.
As Eva Barrios, CEC, Executive Chef of Royal Oaks CC, continues to create new programs to engage members, she is also honing her pastry skills with speciality cakes.
Executive Chef Lance Cook, WCMC, CEC, is using the quick-response technology to enhance communications with members and staff.
Michael Matarazzo, CEC, Executive Chef of Farmington CC and the founder of Be Better Culinary Perspectives, believes in developing a strong team at all levels to increase an operations overall success.
The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, is working to establish a “yes” customer service culture rooted in always being prepared for whatever comes next.
Gerald Ford, CMC, Contributing Chef Editor, offers six ideas to improve action stations.
In the midst of a pandemic, during protests and civil unrest, staff member at The Union Club of Cleveland continued to serve the club and its membership despite many unknowns.
As an avid jazz fan, James Satterwhite, Executive Pastry Chef of Charlotte Country Club, learned from Miles Davis the importance of an ensemble and of turning mistakes into opportunities.
Lance Cook, CEC, Executive Chef of Hammock Dunes Club, and a team of volunteers helped to distribute over 1,440 fresh produce boxes within the community.
Instead of dwelling on the negative, Fiddlesticks CC’s Executive Chef Ryan Daniels is focusing on all the good ideas, teamwork and progress that has come out of the challenges of the pandemic.