Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two club chefs based in Northern California to discuss current regulations and operations, socially distanced member events, why networking is critical and the importance of certification.
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, hosts a Chef to Chef Live! conversation with Jason Rea, Executive Chef, The Olympic Club, San Francisco, Calif. and Colin Moody, CEC, Executive Chef, The Club at Pasadera, Monterey, Calif.
In this episode, sponsored by Tyson Fresh Meats, about COVID-19 programs that are here to stay, current regulations in California and how they’re operating under them, socially distanced member connections, the future of banquets and end of buffets, why networking is critical for club chefs and the importance of certification.
