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VIDEO: Chef to Chef Live! Explores Supply Chain Issues

By Tom Birmingham, CEC, Director, Club + Resort Chef Association | May 14, 2020

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, discusses the state and future of the supply chain with a panel of industry experts.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, hosts a Chef to Chef Live! conversation with Jeff Magee, Senior Director of Supply Chain with Sysco; Cam Schultz, VP, Marketing & Communications with ClubProcure; James Kremer, CEC, AAC, Executive Chef of Hinsdale Golf Club (Clarendon Hills, Ill.) and President of the Chicago chapter of the Club + Resort Chef Association; and Rich Hoffman, CEC, Executive Chef of the Country Club of Maryland (Towson, Md.).

In this episode, the panel of industry experts discusses the various strains on the supply chain, why two-way communication and planning is critical right now for both chefs and purveyors, and how suppliers are helping club chefs with new programming, including pop-up shops and to-go programs.

About The Author

Tom Birmingham, CEC, Director, Club + Resort Chef Association

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, spent more than 20 years as an Executive Chef and Food and Beverage Manager for the culinary operations of several respected public and private properties, including Seven Bridges Golf Club in Woodridge, Ill., Flossmoor (Ill.) Country Club, and Ruth Lake Country Club in Hinsdale, Ill. He earned his Certified Executive Chef designation from the American Culinary Federation in October 2015, and also holds an Associate of Arts degree in Culinary Arts from Joliet (Ill.) Junior College.

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