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, hosts a Chef to Chef Live! conversation with Tim Rios, CEC, AAC, Executive Chef, Saucon Valley Country Club (Bethlehem, Pa.), Danny Profita, Executive Chef, Merion Cricket Club (Haverford, Pa.), Fritz Gitschner, CMC, Executive Chef, Philadelphia Country Club (Gladwyne, Pa.); Jerry Schreck, Executive Chef, Merion Golf Club (Ardmore, Pa.); John Wagner, Executive Chef, Sunnybrook Golf Club (Plymouth Meeting, Pa.); David Daddezio, PC1, Executive Chef, Vicmead Hunt Club (Wilmington, Del.).
In this episode, sponsored by ClubProcure, the chefs discuss reservation policies, food sourcing, the ever-changing budget situation, and staffing during COVID-19.
