Tom Birmingham, CEC, Director of the Club + Resort Chef Association, asks two leading club chefs about their virtual continuing education experiences.
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, hosts a Chef to Chef Live! conversation, sponsored by Pierce Chicken, with Richard Jallet, Executive Chef of Baltimore (Md.) Country Club, and Ben Simpkins, CEC, CCA, WCC, Executive Chef of The Dunes Golf & Beach Club (Myrtle Beach, S.C.). The chefs discuss the challenges and benefits of virtual learning as well as the importance of in-person networking events.