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, hosts a Chef to Chef Live! conversation with David Smith, Executive Chef of Manchester Country Club (Bedford, N.H.), and Peter Holderied, Corporate Executive Chef, The Clubs at St James Plantation (Southport, N.C.).
In this episode, sponsored by Northstar, the chefs discuss current operations during the rise and fall of corona spikes, smaller seasonal menus and how Troon’s umbrella allows its chefs to keep their approach to food and menu individualized.
