Patrick Kennedy, the new Executive Chef at the Wabash (Ind.) Country Club, hopes in coming months to break some stereotypes about “country club cuisine,” as the club hopes to attract the general public.
“It’s not just super fancy food,” Kennedy said in an article in the Wabush Plain Dealer. “We can do that. We love to do that, but I’m kind of a down-home, country-cooking kind of guy. We’re trying to get back to that.”
Trained in the classical French style, Kennedy obtained his CHI certificate in 2002 and worked in Chicago for a few years, including a stint at a country club in the city. He then worked for six month in the Honeywell Center kitchen before joining Wabash Country Club as Executive Chef.
Kennedy’s arrival and desire to restore the menu coincides with the country club’s building being added recently to the National Historic Preservation List—a designation that entailed a commitment from the country club to make itself more accessible to the nonmembers.
The club has plans, on special occasions, to open its foodservice to the general public.
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