This season of Master Class is sponsored by RATIONAL and features cooking demonstrations from four leading executive club chefs.

This season of Master Class is sponsored by RATIONAL and features cooking demonstrations from four leading executive club chefs.

This season of Master Class is sponsored by RATIONAL and features cooking demonstrations from four leading executive club chefs.

This season of Master Class is sponsored by RATIONAL and features cooking demonstrations from four leading executive club chefs.

The Executive Sous Chef joined the seasonal operation in Highlands, N.C., last year alongside Executive Chef Scott Craig.

If he could only eat one meal for the rest of his life, what would the Executive Chef of The Seagate Country Club choose? Watch this Auto-Fire to find out.

The Executive Chef of Big Foot Country Club spent 20 years in the corporate world before starting culinary school at 40.

Rhy Waddington discusses his transition from Winged Foot Golf Club to Palmetto Bluff Club as well as the many new challenges and opportunities ahead.

Susie Larson, Executive Sous Chef of Yellowstone CC, chose the club industry for its quality of life, team camaraderie, and culinary opportunities.

Through his 10-year tenure, Executive Chef David Vlach has kept F&B fresh with seasonal menus, themed dinners and a robust culinary garden.

Which piece of equipment in the kitchen at Chagrin Valley CC would be the most sarcastic?

Andrew Haapala discusses his transition from Executive Sous Chef to Executive Chef at the Country Club of Virginia and how he embraces growth, innovation, and a passion for elevating the dining experience.

The short film, produced by C+RC, offers a unique look inside the club’s extraordinary $45 million culinary operation.

After more than 15 years in hotels, the Executive Chef shares his experiences with staffing, surprise menu hits and his goals for year two.

Hammock Dunes Club’s Lance Cook explains QR codes, how to generate them, and their various uses.