Club + Resort Chef caught up with 40 Under 40 alum Erica Medina shortly after she began her role as Chef de Cuisine at The Country Club of Virginia.
Medina talks about the transition to her new club from Indian Hills Country Club in Mission Hills, Kansas, and her plan to add an apiary.
“Ten years ago, we were still [learning] if it was possible to keep bees on a on a golf course,” Medina notes. “The most I’ve done is about five hives at a time [at a] 500-family membership, and [at The Country Club of Virginia], there are 7,000 members. So, I’m not entirely sure of what it’s going to look like and how many hives we will need to adequately supply all of the members with some honey as well as using it in the culinary programs. But I’m excited to be able to to build a bigger one this time and to involve more of the younger culinarians, to be able to share that knowledge and help the planet.”
