Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two club chefs to discuss the how they’re using social media, pool and dining room reopenings and more.
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, hosts a Chef to Chef Live! conversation with Richard Jallet, Executive Chef of Baltimore (Md.) Country Club, and Ben Simpkins, CEC, AAC, Executive Chef of The Dunes Golf and Beach Club (Myrtle Beach, S.C.).
In this episode, sponsored by Pierce Chicken, the chefs discuss the importance of pizza ovens, how they’re using social media, pool and dining room reopenings, charity work and more.