You’ll never find this dish on the menu at Sycamore Hills GC (at least not until a member asks for it).
The Club at Pasadera’s Colin Moody On The Power of Teamwork in the Kitchen
Colin Moody, Executive Chef of The Club at Pasadera, talks about the importance of building a strong culinary team and how doing so impacts both the food and the culinary culture of the club.
The Country Club’s Scott Ryan Answers Five Auto-Fire Questions
Wait’ll you see this member’s token of appreciation given to Scott Ryan CEC, AAC, Executive Chef of The Country Club in Pepper Pike, Ohio.
Sleepy Hollow CC’s Carlo Bigi Answers Five Auto-Fire Questions
Becoming a father has taught Carlo Bigi, Executive Chef of Sleepy Hollow Country Club, an important lesson about garnishes.
The Union Club’s Lawrence McFadden, CMC, Answers Five Auto-Fire Questions
Lawrence McFadden, CMC, General Manager/COO, reveals his snack food guilty pleasure.
Why the Dynamic Between Executive Chef and Sous Chef is Vital at Kenwood CC
In this episode of Club + Resort Talks, sponsored by Tyson Fresh Meats, Kenwood CC’s Executive Chef Sean Sennet, CEC, and Executive Sous Chef Luke Anzano discuss how they began working together and share why working relationship is pivotal to the success of the operation.
Dallas Athletic Club’s Michael Lamping, CEC, Answers Five Auto-Fire Questions
Michael Lamping, CEC, Executive Chef of Dallas Athletic Club, reveals which mayonnaise he’ll always buy and never make.
The Country Club of Maryland’s Rich Hoffman Answers Five Auto-Fire Questions
Rich Hoffman, CEC, CCA, AAC, Executive Chef of the Country Club of Maryland, shares a big wish for the chef industry.
Consistency is Key for Todd Kelly of Cherokee Town and Country Club
Todd Kelly, Director of Food & Beverage and Executive Chef of Cherokee Town and Country Club in Atlanta, Ga., is focused on training front- and back-of-house staff to ensure team cohesion and provide a more consistent experience for members and guests.
Corpus Christi Yacht Club’s Michael Smith Answers Five Auto-Fire Questions
As a south Texas Chef, Corpus Christi Yacht Club’s Executive Chef, Michael Smith, CEC, CEPC, CCA, WCEC, has had his fair share of “wild” member requests.
Dean Moore, Executive Chef of The Harvard Club of Boston, Is Setting New England Cuisine Apart
Dean Moore, Executive Chef of the Harvard Club of Boston, talks about the club’s newest restaurant, VERITAS, where the menu is focused on presenting regional New England dishes in a modern, upscale way. Club + Resort Talks Live is sponsored by Bush’s Best.
How Sedgefield CC’s James Patterson Uses Competitions to Motivate Chefs
James Patterson, Corporate Executive Chef for McConnell Golf and Executive Chef of Sedgefield Country Club in Greensboro, NC, shares how he uses culinary competitions to motivate and inspire his team of chefs. Club + Resort Talks Live is sponsored by Bush’s Best.
Blackthorn Club’s Executive Chef James Allen Wants Chefs to Play With Their Food
James Allen, Executive Chef, Blackthorn Club at The Ridges encourages chefs to take ordinary dishes and “give them a twist” to make them extraordinary. Club + Resort Talks Live is sponsored by Bush’s Best.
Blackthorn Club’s James Allen, CEC, Answers Five Auto-Fire Questions
If a member requests a unicorn steak, James Allen, CEC, Executive Chef of Blackthorn Club at The Ridges, Jonesborough, Tenn., will find a way to make it happen.
Chef Jeff Perez Answers Club + Resort Chef’s Auto Fire Questions
Jeff Perez, Executive Chef of Fairview Country Club in Greenwich, Connecticut, answers five auto-fire questions.