There are many moving parts within a club’s food-and-beverage operation. From chefs and line cooks to servers and dining room managers, everyone should be working toward the same goal: to offer an outstanding member dining experience. But mistakes are made, tempers flare, blame gets passed around and arguments ensue. How these issues are handled—or, ideally,…
Chef’s Thoughts with Marshall Violante
After more than 13 years as Executive Chef of an old-line, traditional golf club, Marshall Violante packed up his knives and moved to Chicago’s Saddle and Cycle Club to begin a whole new culinary adventure. As Executive Chef of Chicago’s Saddle and Cycle Club, Marshall Violante deeply values professional development and continuing education. He refuses…