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 […]
Of course [the Board has] to monitor budgets and approve capital expenditures—but then they should get out of the way and enjoy the club.
There have been strong reactions to the subject of a Board’s involvement (although many choose to substitute “interference”) with club management.
The second time that Brett Morris considered taking on the challenges at The Polo Club of Boca Raton proved to be the charm—and the start of his path to Excellence in Club Management recognition.
Innovative presentations in an inviting environment provided a one-of-a-kind experience at C&RB’s Ninth Annual Chef to Chef Conference.
The ninth annual event, held at the Loews Atlanta Hotel, ended on March 7 with chef demos and sessions on topics ranging from management and training to Latin cuisine, catering and banquet design, pastries and wine programs. The day began with a drawing for a Crown Verity grill, and the event also included a General Managers’ panel.