Lawrence McFadden explores the challenges and nuances of building trust in the selection and success of a club’s Executive Chef, emphasizing the importance of patience, emotional connection, and cultural fit.
What Your Hands Are Really Saying
C+RC’s Editor explores how small, unspoken cues—like the position of your palms—shape connections, build trust, and reflect the balance between control and openness in kitchens, writing, and life.
Lawrence McFadden, CMC, on Recipe Testing and Culinary Leadership
Lawrence McFadden, CMC, reflects on the challenges of managing a corporate cookbook project, emphasizing the importance of recipe accuracy, leadership responsibility, and preserving culinary legacy.
Lawrence McFadden, CMC, on Perfectionism, Leadership, and the Journey to Wisdom
The Certified Master Chef discusses how self-awareness and growth transformed his leadership and approach to life.
What It Takes to Succeed as a Chef
Shady Oaks Club’s Gabriel Maldonado shares how mastering fundamentals, fostering collaboration, and executing with precision can pave the way to culinary success through consistent effort and dedication.
Creating Flavor Is in the Details
Lawrence McFadden, CMC, explores how great chefs achieve excellence through precision, respect for ingredients, and inspiring their teams with disciplined leadership and attention.
A Moment of Gratitude for the Heart of Hospitality
C+R’s Editorial Director reflects on the dedication of club chefs, the industry’s progress this year, and her gratitude for sharing stories that shape hospitality’s future.
Meals in the Aftermath: A Chef’s Guide to First-Time Relief Efforts
James Allen and his team at Blackthorn Club mobilized to provide thousands of meals and aid to Appalachian communities devastated by Hurricane Helene, learning valuable lessons in community-driven disaster relief along the way.
Fostering Unity In a Season of Division
In this election season, C+RC’s Editorial Director highlights how club kitchens can foster unity and kindness, creating a welcoming refuge built on respect.
Lawrence McFadden, CMC, On Finding Balance in the Heat of the Kitchen
Lawrence McFadden, CMC, reflects on the challenges and choices chefs face in balancing career ambition with personal life, emphasizing the importance of prioritizing relationships and finding fulfillment in both work and family.
Managing Food Allergies in Professional Kitchens
Shady Oaks Club’s Gabriel Maldonado shares his approach to managing food allergies in professional kitchens, outlining essential procedures, communication strategies, and safety protocols to protect customers and staff.
Balancing Passion and Priorities: Leadership Lessons from the Kitchen
Lawrence McFadden, CMC, explores the balancing act chefs face between their passion for cooking and the administrative demands of leadership.
Endurance in the Kitchen: Why the Journey Matters More Than the Finish Line
Menlo Circus Club’s Executive Chef explores the challenges chefs face in the kitchen and emphasizes the importance of reconnecting with the passion, creativity, and purpose that drive them forward.
How The Club at Carlton Woods Launched an Omakase Experience
Executive Chef Wes Tyler and Executive Sous Chef Adam Jemmott discuss how the club has embraced the art of sushi, overcome challenges in sourcing and technique.
Living with Food Allergies: Insights from a Chef
Shady Oaks Club’s Gabriel Maldonado shares his personal experience with food allergies, offering insights on how chefs can create a safe and inclusive dining environment for members and guests with dietary restrictions.