Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with a group of club chefs based in New York to discuss takeout programs, club events and more.
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, hosts a Chef to Chef Live! conversation with a group of New York Chefs, including Andrew Ladd, Executive Chef, New York Athletic Club (Pelham, N.Y.); Leonard Phillips, Executive Chef of Shenorock Shore Club (Rye, N.Y.); Lorcan O’Connell, Executive Chef, Old Oaks Country Club (Purchase, N.Y.); and Austin Braswell, Executive Chef at Blind Brook Club (Purchase, N.Y.).
In this episode, sponsored by Pierce Chicken, the chefs discuss take-out execution and packaging, the future of club events and how they are helping to feed frontline workers.
