The Club + Resort Chef Association (CRCA) is proud to announce that Lance Cook, WCMC, MWMCS, CCCD, CEC, CCA, CFBE, FMP, WSET II, Executive Chef of Hammock Dunes Club (Palm Coast, Fla.), has successfully earned the prestigious Certified Club Culinary Director (CCCD) certification.
The CCCD certification is given to individuals possessing superior knowledge, skills, and expertise in club culinary management. By earning this certification, Cook joins an elite group of culinary professionals who have achieved this high level of distinction. (See Wes Tyler Becomes First Certified Club Culinary Director Through the Club + Resort Chef Association.)
Cook’s culinary journey began after graduating from the CIA in ’96. He dabbled in various sectors before finding his true calling in clubs. “The magic occurred when I uncovered the range offered to culinarians within clubs: themed buffets, a la carte services tailored to each outlet’s cuisine, and a generous food budget that spurred creativity.
“But above all, it was the culture,” he continues. “While my role as the Exec provided endless opportunities for development and creativity, I encountered the same members daily, understood their preferences, and relished the warm, family-like atmosphere.”
The CCCD certification summarizes Cook’s career achievements thus far and underscores his capability to excel as a Club Culinary Director.
“There are ten letters in my name, but over 30 letters in certifications after my name,” says Cook. “Certifications are the pleats in my hat, identifying my numerous capabilities. The CCCD is a higher tier because it combines multiple high-level certifications—wine, CCA, CMC/WCMC—as prerequisites.”
The CCCD certification process is comprehensive, with well-defined benchmarks. Chefs must exhibit exemplary leadership, adept management skills, and a profound understanding of the unique nuances of the club culinary industry. Candidates must complete a comprehensive application and submit supporting documentation. Each application is then scrutinized by a distinguished panel of peers, including Wes Tyler, CCCD, WCMC, CEC, CCA, Executive Chef of The Club at Carlton Woods (The Woodlands, Texas); Nelson Millán, Executive Chef of Vaquero Club (Westlake, Texas); J. Kevin Walker, CMC, AAC, former Executive Chef of Ansley Golf Club (Atlanta, Ga.); Rich Hoffman, former Executive Chef of Country Club of Maryland (Townson, Md.); and Gordon Maybury, former Director of Culinary at The Seagate Hotel & Spa (Delray Beach, Fla.).
“Being the second person in the world to achieve this certification is an honor,” says Cook. “It’s very specific to the career path that I have chosen.”
Club + Resort Chef and CRCA congratulate Cook for this impressive accomplishment and look forward to the continued culinary innovations he will bring to the industry.
About the Club + Resort Chef Association
The Club + Resort Chef Association (CRCA) is a leading professional organization dedicated to advancing the culinary arts within the club and resort industry. CRCA strives to foster excellence and innovation in culinary leadership by providing educational opportunities, networking events, and certifications.
For more information about CRCA, please visit association.clubandresortchef.com