Articles

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 […]


5 Ways to Build a Culinary Leadership Environment

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Drew Tait, Executive Chef of Kelly Greens G&CC, has developed an extensive leadership philosophy he hopes will elevate his culinary team, his club and himself. As chefs, we’ve all read many books and articles on leadership. It’s important to always continue to develop our skills as successful and effective leaders. One area I have recently […]


Exploring the Uniqueness of Different Salts

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Drew Tait, Executive Chef of Kelly Greens Golf & Country Club, does regular salt tastings with his cooks to highlight the differences between salt varieties—and showcase their best uses. As most chefs know, salt is one of the most important ingredients used in kitchens throughout the world. You’d probably be surprised to learn that only […]


Understanding the Maillard Reaction

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On a quest to better understand the science of cooking, Kelly Green G&CC’s Executive Chef Drew Tait gives his take on one of the most important flavor-producing reactions. I have always been the type of cook who wants to know why something is done in a certain way. I’m not satisfied with just knowing how. […]