Blog

The Tennessee club’s prior Executive Chef held the position for nearly two decades.

When I attended the Chef to Chef Conference in 2018, Brad Barnes, an American Culinary Federation (ACF) Certified Master Chef (CMC), gave a memorable keynote address discussing the future of food, the need for healthier food on the table in America, and the role he saw chefs playing in moving that needle. I’ve been turning…

McFadden says most cooks don’t know their market value.

“Had I embraced this approach during my professional career, it might have significantly enhanced my menus,” McFadden says.

A chef’s presence has long been integral to the dining experience, and their role continues to evolve in response to contemporary club food trends. While members have always valued their chefs—traditionally through dining room walk-throughs—today’s culinary professionals are increasingly visible, preparing dishes in front of members and guests to foster memorable culinary interactions. The famed…

Squire Creek Country Club Executive Chef Jay Shutts offers his perspective on finding the role that fits best.

C+R’s Editorial Director explores how investing in young talent and how we talk to them can help solve the food and labor puzzle at its roots.

When Executive Chef Anthony Capua, CCEC, of Brentwood Country Club prepared to take parental leave, he approached it the same way he runs his kitchen—with intention, trust, and a plan. In this reflection, he shares the strategies he used to empower his team, maintain standards, and return to an even stronger operation.

Lawrence McFadden, CMC, explores how loyalty fits into modern club kitchens, why it’s often misunderstood, and how great leaders earn it through trust, clarity, and consistency.

Personalized service is essential but becomes challenging when the volume or complexity of requests overwhelms the menu concept.

Cullasaja Club’s Scott Craig explores the disruption of the immigration-based workforce and what it means for club and resort kitchens.

Kevin Walker, CMC, reflects on the pursuit of perfection, the pressure it creates, and why a culture built on precision leads to stronger teams and better results.

The Clubhouse Executive Chef and C+RC 40 Under 40 honoree shares the culinary experiences that stood out—and his take on true hospitality.

Lawrence McFadden, CMC, challenges clubs to rethink their assumptions about Michelin-starred chefs and consider how top-tier talent can thrive in a private club setting.

C+R’s Editorial Director talks about how storytelling drives connection, clarity, and the kind of progress that sticks.