Executive Chef of Hammock Dunes Club. 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, CEC, CCA, CFBE, CFSM, Executive Chef of Hammock Dunes Club (HDC) in Palm Coast, Fla., it’s symphonic. Cook stepped in as the maestro of HDC’s kitchen in April of 2017. He was previously the Executive Chef of Eau Gallie Yacht Club in Melbourne, Fla.
Lance Cook, Executive Chef of Hammock Dunes Club (Palm Coast, Fla.), shares how he controls costs across HDC’s $1.75 million F&B operation. As executive chefs, one of our most important responsibilities is to account for every cent when it comes to the cost of goods (COG), payroll, operational expenses, etc. Our mantra here at Hammock…
