Tim Recher, Executive Chef, Frenchman’s Creek Beach and Country Club
It’s common for chefs to experience turnaround when they take over a kitchen. Fortunately, there are techniques and strategies to make for a smoother transition.
“For better or worse,” says Tim Recher, CEC, AAC, MWMCS, CWX, Executive Chef of Frenchman’s Creek Beach and Country Club (Juniper, Fla.), “my career has been defined by doing these ‘turnaround’ projects—none more so than the one I am in now. Taking a club that was frankly not performing, with an unhappy membership, lacking a strong culinary culture, to a world-class culinary program is not for the faint of heart. I am in what will most likely be my greatest challenge—but the reward is that it will also be my greatest club achievement when we successfully open our new clubhouse.”
At the 2024 Chef to Chef Conference, set for March 3-5 in Austin, Texas, Recher will present on the significance of building a strong personal brand and its connection to organizational culture. Key points include seizing low-hanging opportunities, forging valuable alliances with supervisors and stakeholders, assembling a supportive team, and creating impactful first impressions.
Recher will also explore the importance of embracing change, understanding market dynamics, balancing excellence with pragmatism, infusing enthusiasm into work, and leveraging the contagious nature of success to propel your career forward.
“If you truly want to be a great chef, you have to invest in your career and take every opportunity to learn and grow.,” says Recher. “As an executive chef, those chances are not readily available. Chef to Chef is one of the best things out there to really take the time to become better at what we do. I read once that, as a chef, you have to think your best work is still ahead of you. Otherwise, why go into the kitchen each day? I think that says it all. My best work is still ahead of me, and Chef to Chef is a great opportunity to set my future up for continued success.”
In 2024, the Chef to Chef Conference heads to Austin, Texas, from March 3-5. The 2024 agenda includes culinary demonstrations and education sessions by many of the industry’s best and brightest culinary leaders, plus networking and social events.
“The learning opportunities are truly amazing,” says Recher, “but equally important to me is the networking and interaction among all the chefs and people there. Each time I attend, I learn so much and leave a better club chef for the experience.”
Space is limited, so reserve your spot early. Register at www.cheftochefconference.com.
