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, hosts a Chef to Chef Live! conversation with Sam Brod, CEC, Executive Chef of The Landings (Savannah, Ga.) and Frank Chiasera, Executive Chef of The Ford Plantation (Richmond Hill, Ga.).
In this episode, sponsored by Cres Cor, the chefs discuss menu limitations, reservation policies, market availability and Lowcountry cuisine.