Nelson Banegas, Sous Chef of Siwanoy Country Club in Bronxville, N.Y., shares what he’s learned in his culinary career so far, including guidance from Eduardo Castillo, CEC, Executive Chef of San Antonio Country Club, on leadership and continuous learning.
Banegas worked at Round Hill Club in Greenwich, Conn., for nearly 10 years, half of which under Castillo.
“Don’t follow the money,” Banegas says, referencing Castillo’s advice. “Follow your career first. Learn, be patient, take your time. Then the money [will] follow you.”
