Before his tenured culinary career, Executive Chef Nelson Millán toured Latin America as a percussionist.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, asks two leading club chefs about their virtual continuing education experiences.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two club chefs based in Northern California to discuss current regulations and operations, socially distanced member events, why networking is critical and the importance of certification.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two pastry chefs to discuss what they look for in pastry assistants, how they structure pay and budgets as well as the importance of supporting pastry programs in clubs.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with three West Coast chefs to discuss current operations, the importance of networking and the changing landscape for 2020 and beyond.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two Troon chefs to discuss operations during the rise and fall of corona, seasonal menus and how Troon’s umbrella allows chefs to keep their approach to food and menu individualized.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two South Florida chefs who share thoughts on menu philosophy, member support and keeping members and staff safe and connected.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with six Philadelphia-based chefs to discuss reservation policies, food sourcing, the ever-changing budget situation, and staffing during COVID-19.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two chefs to discuss limited menus and staff as well as reopening ballrooms in limited capacities.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two Georgia-based chefs to discuss menu limitations, reservation policies, market availability and Lowcountry cuisine.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two Ohio-based chefs to discuss changing budgets, accommodating private parties and whether it’s time to hire or not.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with three club chefs based in Chicago to discuss limited menus, easing into the pool season, preparing for budget shortfalls and modified fourth of July celebrations.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two chefs to discuss currents trends, smaller staffing, limited menus, busy a la carte dining and how club events will fare in post-COVID world.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with a pair of Texas club chefs to discuss the new look of club dining, changing budgets and more.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with a group of club chefs based in New York to discuss takeout programs, club events and more.