You’ll never find this dish on the menu at Sycamore Hills GC (at least not until a member asks for it).
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.
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.
Becoming a father has taught Carlo Bigi, Executive Chef of Sleepy Hollow Country Club, an important lesson about garnishes.
Lawrence McFadden, CMC, General Manager/COO, reveals his snack food guilty pleasure.
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.
Michael Lamping, CEC, Executive Chef of Dallas Athletic Club, reveals which mayonnaise he’ll always buy and never make.
Rich Hoffman, CEC, CCA, AAC, Executive Chef of the Country Club of Maryland, shares a big wish for the chef industry.
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.
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, 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.
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.
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.
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.
Jeff Perez, Executive Chef of Fairview Country Club in Greenwich, Connecticut, answers five auto-fire questions.