My West Coast Culinary Adventure

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Chad Myers, Executive Chef of Dubuque (Iowa) Golf & Country Club, made the most of his time after the 2018 Chef to Chef Conference in Seattle by exploring the culinary scenes in Washinton and California. He returned to his club inspired and excited. What does the Chef to Chef Conference, Pike’s Place Market, Kurt Cobain, […]

Protecting Every Penny: The “Complimentaries” in Club Dining

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Lance Cook, Executive Chef of Hammock Dunes Club (Palm Coast, Fla.), shares how he controls costs across HDC’s $1.75 million F&B operation. As executive chefs, one of our most important responsibilities is to account for every cent when it comes to the cost of goods (COG), payroll, operational expenses, etc. Our mantra here at Hammock […]


Drew Tait

Why We Need Progressive Coaching and Counseling

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As managers we must coach and counsel our cooks and culinary staff to become better, more productive team members. In this day and age, it is important as chefs that we move with the trends of progressive coaching and counseling. Not only do the old ways of operating a professional kitchen not mesh with the […]


Refreshed and Ready to Return

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After his club’s annual shutdown, Grosse Pointe YC’s Executive Chef Colby Newman is eager to get back in the kitchen and share his love of food. I was right. Even though I got a lot accomplished, our annual club shut down here at Gross Pointe (Mich.) Yacht Club went way too fast. Before the shutdown, […]


Mentoring: The Future of Cooking Depends on It

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Nelson Millán, Executive Chef of San Antonio (Texas) Country Club believes experienced chefs have a responsibility to teach and guide young culinarians. When I entered the food and beverage industry, I quickly realized how much there was to still learn. I also realized how little time I would have in my life to learn it. […]


Think ‘Outside the Box’ with Continuing Education

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For Glenmoor CC’s Executive Chef Penelope Wong continuing education opportunities over the past year have pushed her into unfamiliar territory while inspiring her to grow and improve her culinary team and her F&B operation. One of the greatest perks of being a private club chef is the benefit of continuing education granted as a typical […]