Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with three club chefs about Easter, pool season and the future of to-go programs.
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, hosts a Chef to Chef Live! conversation with James Kremer, CEC, AAC, Executive Chef of Hinsdale Golf Club (Clarendon Hills, Ill.), Tim Rios, CEC, AAC, Executive Chef of Saucon Valley Country Club (Bethlehem, Pa.) and Michael Matarazzo, CEC, Executive Chef of Farmington Country Club (Charlottesville, Va.).
In this episode, the chefs discuss how each of their clubs handled Easter programming as well as their plans for Mother’s Day, pool openings, labor setbacks and the future of to-go programs.