In April, Belleair (Fla.) Country Club hosted a fundraising dinner for the American Master Chefs Order (AMCO) with two main purposes: to expose the Belleair CC team and members to top-tier culinary talent and to raise funds for aspiring chefs in their quest to achieve the American Culinary Federation’s (ACF) Certified Master Chef (CMC) designation.
“An event of this scale demands meticulous planning—every detail must be carefully considered and executed precisely,” says Paul Liptak, CEC, Executive Chef of Belleair CC.
This meticulous planning was essential, as the dinner posed several challenges, from covering transportation and lodging costs to sourcing high-quality ingredients and production space. Belleair CC, along with several food and beverage vendors, played a crucial role in overcoming these hurdles by donating products, equipment, space, and time.
“Brandon Owen, Belleair CC’s Purchasing Director, is a perfect example; he worked tirelessly to source the best ingredients requested by the CMCs,” says Liptak. “And the entire kitchen team went above and beyond to assist the chefs with their prep and execution.”
This level of dedication illustrates the power of collaboration and the collective effort required to bring such ambitious experiences to life.
As a result of this teamwork, the dinner featured six meticulously crafted courses, each showcasing the unique skills and creativity of the participating CMCs, including Olivier Andreini, Jason Hall, Robert Mancuso, Dale Miller, J. Kevin Walker, and Gerald Ford, as well as one Certified Master Pastry Chef, Frank Vollkommer.
Liptak contributed two hors d’oeuvres to the dinner as well: Wagyu beef cheeks and Key West shrimp and grits.
“[My team and I] had the pleasure of seeing every detail, from the menu writing, to communications between the CMCs, all the way through the execution of each course of the meal,” says Liptak. “[The] team was able to learn from the best in the industry, gaining insights, techniques, and inspiration that will undoubtedly shape their culinary journeys.”
This hands-on experience provided a unique learning opportunity for the Belleair CC culinary team. By interacting directly with the CMCs, they acquired new techniques, recipes, and insights. The collaborative atmosphere fostered a dynamic learning environment, highlighting the significance of mentorship and knowledge-sharing in professional growth.
The feedback from club members was overwhelmingly positive, with the event selling out well in advance.
“The membership is proud that their club had the foresight and inspiration to create this annual event—it sells out every year, months in advance,” says Liptak.
As Liptak, AMCO, and the Belleair CC team reflect on the success of the 2024 event, they are already planning for 2025.
“Not only does this incredible annual event display unmatched skill and craftsmanship,” says Liptak, “it also exposes my team to new techniques and presentations while elevating the offerings and expectations for our membership.”
