Before March, I had never seen the inside of a club.
But when I heard there was an opening with Club + Resort Chef, I wanted to learn more. I knew it to be a great magazine, and I was eager to become an editor in a culinary-focused segment of the foodservice industry.
I like to travel, and I’ve always maintained that there’s something worth seeing—and eating—in every corner of the world. I’ve had my share of good food and interesting (sometimes unforgettable) meals: Budae-jjigae in Korea, aukstā zupa in Latvia, cuy in Peru, sautéed reindeer in Finland and amok in Cambodia come to mind.
Since March, I’ve been fortunate enough to see the food and beverages operations inside The Union Club of Cleveland, Westwood Country Club (Westlake, Ohio), Lakewood Country Club (Westlake, Ohio) and Ansley Golf Club (Atlanta, Ga.). And in my short time as an editor for Club + Resort Chef, I’ve eaten some of the best food I’ve had in my life—anywhere. I’ve been continuously impressed and constantly aware of how much I’ll have to learn about the club culinary world.
If you saw me at the 2022 Chef to Chef Conference in Nashville, I’d been at this job for two weeks. I was in over my head—but I’m glad I was there. It was as good an introduction to this industry as one could have.
Since then, I’ve been inspired by club chefs’ knowledge—your endless drive to build your repertoire. In the face of myriad challenges, you show up every day to ensure members are happy and your teams have what they need to succeed.
Most of all, I’m inspired by the kindness I’ve encountered, your sense of humor, and your readiness to drive a culture that values sharing ideas, work-life balance and equity. Club chefs seem to go out of their way to make room for others at the table.
By the next Chef to Chef Conference (March 5th through 8th in Miami), I hope I’ll recognize many more faces in the crowd. Until then, if you have a story idea, a recipe to share, or you’d just like to say hi, I’m here.
Thanks, Chefs, for your hospitality—and for letting me help tell your story.
