After more than 13 years as Executive Chef of an old-line, traditional golf club, Marshall Violante packed up his knives and moved to Chicago’s Saddle and Cycle Club to begin a whole new culinary adventure. As Executive Chef of Chicago’s Saddle and Cycle Club, Marshall Violante deeply values professional development and continuing education. He refuses…
Making a Graceful Exit from Glenmoor CC
As Executive Chef Penelope Wong begins the process of leaving Glenmoor CC, she is spending her final weeks being transparent and offering as much opportunity to her team members as possible. The term “short-timer”, when used in reference to an employee, alludes to his or her mentality of being checked-out of daily responsibilities and abandoning…
Why Sourcing Matters Most to Club Chefs
Club chefs are fortifying relationships with vendors who understand their unique needs and can provide the best quality products. A shorter supply chain doesn’t necessarily mean a less-complicated one. In fact, working with local, smaller or boutique producers and suppliers can bring a whole new set of challenges. Even so, club chefs are committed to…
Why New Orleans Commands a Repeat Performance
The 2019 Chef to Chef Conference will return to the Big Easy for the eleventh annual event, which will be held March 10-12, 2019. For the second time in its ten-year history, New Orleans will play host to the 2019 Chef to Chef Conference, March 10th through March 12th. (This marks the first time in…
When Tragedy Gives You Perspective
After an immeasurable loss, Dubuque G&CC’s Executive Chef Chad Myers is more dedicated to his craft and his family than ever before. True tragedy gives you perspective in the harshest ways. On June 8, 2018, my nephew and Godson, Gavin Myers, was killed by a drunk driver in Loveland, Colorado. He was on his way…
Our Biggest Event of the Year By The Numbers
The volume of food San Antonio CC prepares to celebrate Fiesta San Antonio is staggering—and inspiring. Many of the events we celebrate here at San Antonio Country Club are incredible and merit their own time in the spotlight. But there is that one annual event that challenges all the clubs in this region, including ours.…
Mentoring: The Future of Cooking Depends on It
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
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…
What Makes Casual Dining Casual?
More clubs are offering relaxed dining options for members who want to wear jeans, socialize and share plates. The “casual” debate is constantly on the table in clubs across the country. Casual, as it applies to food, dress and décor, is generally well-received. But casual—as it applies to how a club serves its members—is not.…
The Right Cook is in the Kitchen at Hammock Dunes Club
Hammock Dunes Club’s Executive Chef Lance Cook has big dreams for the club’s F&B operation —and for himself. Good cooking is about passion, organization and skill. It’s both an art and a science. To some, it may look temperamental or frenzied, but to Lance Cook, Executive Chef of Hammock Dunes Club (HDC) in Palm Coast,…
Chef’s Thoughts with The Country Club’s Joseph Leonardi, CMC
As the Director of Culinary Operations for The Country Club (Brookline, Mass.), Joseph Leonardi, CMC, says he is motivated when he sees progress being made on a project that he or a group of individuals are working on. As one of the American Culinary Federation’s newly minted Certified Master Chefs, Joseph Leonardi, Director of Culinary…
Change is Needed and Change is Coming
Edward Leonard, CMC, Director of Culinary Operations and Executive Chef of The Polo Club of Boca Raton (Fla.) believes chefs need to offer their cooks a better work-life balance. So you want to be a cook, a chef, run a restaurant, own a restaurant, or perhaps work in the kitchen of a club, resort or hotel.…
How Club Chefs Reinvent Classic Dishes
Club chefs are coming up with exciting new ideas for the classic, tried-and-true dishes members love best. Dishes like fried chicken, pot pies and mac and cheese are classics for good reason: They’re close to perfect. But for creative club chefs, they are also a foundation for endless inspiration. At Ridgemoor Country Club (Harwood Heights,…
Finding Balance in Our Busy Season
In the midst of his busy season, Kelly Greens G&CC’s Executive Chef Drew Tait strives to find a work-life balance that best suites him. The air is cool, humidity is low and traffic has begun to pick up. You can feel the energy buzz around Kelly Greens G&CC as the season begins to come back in South West Florida.…
Seven Ideas for Small-Plate Menus
The chefs of Oak Hill CC and La Grange CC found that small-plate success is largely dependent on responding to member preference. Small plates and downsized dishes are ubiquitous. They cater to members looking for smaller portions, as well as those looking to dance around a menu and try multiple dishes at once. Chefs also…