Articles

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 […]


Why We Do Research and Development Sessions

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Executive Chef Edward Leonard, CMC, uses annual “R&D” sessions to improve the food, menus, restaurants and staff at The Polo Club of Boca Raton. Research & Development—or “R&D” as I call it—is not only for chain restaurants, manufacturers or big food companies. In fact, it’s perfect for clubs or any type of culinary operation. Throughout my […]


Seven Keys to Culinary Excellence

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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 […]