So I Got Certified…

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After debating the merits of certification, Glenmoor Country Club’s Executive Chef Penelope Wong found the CEC certification process both frustrating and exhilarating. If you read my piece on certification, what I’m about to say may shock you. On June 24th, I gained my certification and I am now a Certified Executive Chef (CEC). If you’re […]

How Pasta Made Me a Chef

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If it weren’t for pasta, Drew Tait, Executive Chef of Kelly Greens G&CC might not have become the chef he is today. It’s remarkable for me to think about pasta as an everyday food that almost all cultures, regions and continents have their own versions of. See, pasta and I have a deep connection. In […]


Making an Impression at Grosse Pointe Yacht Club

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As the newly appointed Executive Chef of Grosse Pointe Yacht Club, Colby Newman is learning about his new staff, their skills and capabilities, as well as his members and their likes and dislikes. When I was young, it was easy to pack up the few things I owned and venture somewhere new. I was eager […]


How Dubuque G&CC Navigates Staffing Shortages

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Labor challenges are no secret to Chad Myers, Executive Chef of Dubuque (Iowa) Golf & Country Club, who tries to stay positive while overcoming staffing issues and moving his operation forward. Can you believe it’s already the end of July? I certainly can’t. Where does the time go? It feels like I was JUST preparing […]


When I broke Mom’s Rules and had a Plantain Epiphany

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Nelson Millán, Executive Chef of San Antonio CC, wanted to make his plantain chips more user-friendly so he experimented with a new idea that not only solved his problems but expanded his menu’s possibilities. As many of you know, I was born and raised on the beautiful Island of Puerto Rico. Here, I grew up […]


Seven Keys to Culinary Excellence

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Edward Leonard, CMC, Director of Culinary Operations and Executive Chef at The Polo Club of Boca Raton (Fla.), strives to be the best by following these seven guidelines. I have been fortunate to travel the world and both work with and train under some excellent cooks and chefs who operate well above average and constantly […]