Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with a pair of Texas club chefs to discuss the new look of club dining, changing budgets and more.
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, hosts a Chef to Chef Live! conversation with Eduardo Castillo, CEC, Executive Chef of San Antonio (Texas) Country Club and Bob Burns, CEC, AAC, Executive Chef of Austin (Texas) Country Club.
In this episode, sponsored by Minor’s, the chefs discuss the new look of club dining, changing budgets and food cost, the future of F&B.