A former club chef turned search executive discusses the challenges female chefs face in achieving leadership roles in private clubs, emphasizing the industry’s slow progress towards diversity.
From Taco Night to Executive Chef: Jennifer Landy Shares Her Culinary Journey
Battleground CC’s Jennifer Landy traces her culinary passion from family kitchen assistant to Executive Chef.
Lawrence McFadden, CMC, On Navigating the Realities of Culinary Leadership
McFadden extends the dialogue from Chef to Chef, delving into the disconnect between the idealized expectations of culinary education and the rigorous demands of kitchen life, emphasizing the evolving culinary scene and the critical role of genuine leadership in addressing these challenges.
Michel Adams on Transforming Kitchens with Respect and Engagement
Menlo Circus Club’s Director of Culinary Operations highlights the evolution from harsh culinary practices to a focus on engagement and respect, demonstrating how contemporary methods of teamwork and inclusivity are revolutionizing resilience and productivity in club kitchens.
Nurturing Harmony: The Crucial Link Between Kitchen Stewarding and Member Dining Experience
J. Kevin Walker, CMC, highlights the critical importance of recognizing and supporting kitchen stewarding staff to improve operations and the dining experience.
Michel Adams on Cultivating Member Connections Through Communication
Menlo Circus Club’s Director of Culinary Operations uses communication, such as newsletters and personal interactions, to reveal his culinary passion and connect more deeply with members.
One Club Chef Shares His Culinary Journey from Egypt to Istanbul
Executive Chef Patrick Vaccariello recounts his culinary travels through Egypt and Istanbul during Tamarack CC’s off-season.
Cultivating Culinary Excellence: The Significance of C+RC’s 40 Under 40
The “40 Under 40” list by Club + Resort Chef highlights young, innovative chefs who are reshaping the club culinary industry, promoting diversity, fostering unity, and inspiring future generations.
Culinary Confusion: Navigating Tradition and Innovation in Modern Kitchens
Lawrence McFadden, CMC, explores the balance between classic culinary traditions and the drive for innovation.
Carrying the Torch of Innovation: A Tribute to PlateCraft, a Chef to Chef Experience
C+RC’s Editor introduces ‘The PlateCraft Cookbook,’ highlighting the celebration of culinary innovation and collaboration among club chefs.
James Allen’s Recipe for Club Chefs’ Growth
Blackthorn Club’s Executive Chef emphasizes the value of professional development events for skill improvement, networking, and culinary discovery.
Why Ready-to-Drink Cocktails Are On the Rise
Beverage Manager, Certified Sommelier and Chef to Chef speaker Patrice Hewski makes a case for RTDs and shares a few favorites that members will love.
How Club Chefs Can Elevate Themselves and Their Clubs
Executive Chef Scott Craig of Cullasaja Club explains how chefs who focus on improving their skills and expanding their networks can revolutionize their careers and uplift their club’s standing in the industry.
A Master Chef Reflects on a Fractured Chef-Manager Relationship
In this reflective piece, J. Kevin Walker, CMC, recounts his failure to foster this critical relationship and shares insights on how to mend the partnership.
Mastering Consistency: A CMC’s Letter to the Heart of Professional Cooking
Lawrence McFadden, CMC, delves into the essence of culinary consistency, presenting a letter that underscores the journey towards perfection and the importance of upholding high standards to foster trust and excellence.