Why I Need to Come Out of the Kitchen

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Chad Myers, Executive Chef of Dubuque (Iowa) Golf & Country Club, learned that by coming out of the kitchen to engage with members, he can add value in new and profound ways while also fueling his passion for food. My ability to be a charismatic people person isn’t on the level I feel is expected of an executive […]

It’s Not Just About Certification—It’s About Learning

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Edward Leonard, Director of Culinary Operations and Executive Chef at The Polo Club of Boca Raton, believes certification furthers learning—and that’s what matters most. I recently read Joanna DeChellis’ Editor’s Memo on certification and it caused me to pause and ponder the age-old debate about certification. In her piece, she asks if being certified will make the member […]


Opportunities and Challenges of Running an Apprenticeship

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When Glenmoor Country Club (Cherry Hills Village, Colo.) became a sponsoring house with the ACF, Executive Chef Penelope Wong quickly found that apprentices have a lot to learn but can be a useful addition to the team. As all of us become increasingly aware of nationwide staffing woes, we engage in ongoing searches for solutions to help […]


Why It’s Important to Have a Strong Chef Network

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Nelson Millán, Executive Chef of San Antonio (Texas) Country Club, recently served as a guest chef for two events at Baltimore CC. There he was able to interact and learn from a handful of close club chef colleagues. Last month, Richard Jallet, Executive Chef of Baltimore (Md.) Country Club, invited me to be the guest chef […]


How Kelly Greens G&CC Survived Irma

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As hurricane Irma approached Florida’s gulf coast, Kelly Greens G&CC’s Executive Chef Drew Tait and his team prepared for the worst and hoped for the best. My wife and I have lived in southwest Florida for over 20 years. We’ve survived many different hurricanes. But this year was different for us; this was the first […]


What It Means to Be a Club Chef Mentor

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Colby Newman, Executive Chef of Grosse Pointe (Mich.) Yacht Club, strives to provide his employees with the skills, knowledge and support they need to become the best possible cooks so that if they choose to move on they are more than prepared. When I was working my way up in the kitchen, it was important […]