After working in a variety of different foodservice segments, Susie Larson, Executive Sous Chef of Yellowstone Country Club (Billings, Mont.), found herself drawn to the club industry because of the quality of life clubs can offer, the camaraderie within the team, and the extensive culinary and educational opportunities for aspiring cooks. With five months under her belt at the club, Larson has already made significant strides in enhancing the club’s menus by incorporating healthier options, particularly by introducing a range of intriguing vegetarian and vegan choices. In the coming months, she plans to prioritize consistency, educate the cooks, and further her own learning of the management elements involved with being an executive chef.
Why This Chef Chose the Club Market
Susie Larson, Executive Sous Chef of Yellowstone CC, chose the club industry for its quality of life, team camaraderie, and culinary opportunities.
