In this video, Ben Simpkins, WCMC, CEC, CCA, AAC, Executive Chef of The Dunes Golf and Beach Club, offers a variety of innovative action station ideas for club chefs.
Lexington CC’s Executive Chef has a soft spot for a certain sour candy.
Bonnie Briar CC’s Executive Chef has a thing against dirty dish towels being left around the kitchen.
There isn’t thing Lakewood YC’s Ted Ghiglieri wouldn’t put on his menu—except maybe a jello mold.
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.