Articles

Our Biggest Event of the Year By The Numbers

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The volume of food San Antonio CC prepares to celebrate Fiesta San Antonio is staggering—and inspiring. Many of the events we celebrate here at San Antonio Country Club are incredible and merit their own time in the spotlight. But there is that one annual event that challenges all the clubs in this region, including ours. […]


Mentoring: The Future of Cooking Depends on It

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Nelson Millán, Executive Chef of San Antonio (Texas) Country Club believes experienced chefs have a responsibility to teach and guide young culinarians. When I entered the food and beverage industry, I quickly realized how much there was to still learn. I also realized how little time I would have in my life to learn it. […]


My Primary Goal for the New Year: Be Present

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Nelson Millán, Executive Chef of San Antonio Country Club, believes success can be found by living the present moment wisely and intentionally. 2017 went by too fast. And yet, here we are, starting 2018 at an even quicker clip. That’s why it’s so important to take a moment and set goals for the coming year. Some of […]


My Culinary Adventures in Cuernavaca, Mexico

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When Nelson Millán, Executive Chef of San Antonio CC, had the opportunity to be a guest chef at an event in Cuernavaca, Mexico, he discovered a whole new culinary playground. I was fortunate to visit dozens of towns in the northern part of Mexico while I lived in San Diego. I enjoyed all that the Pacific Coast […]


Why It’s Important to Have a Strong Chef Network

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Nelson Millán, Executive Chef of San Antonio (Texas) Country Club, recently served as a guest chef for two events at Baltimore CC. There he was able to interact and learn from a handful of close club chef colleagues. Last month, Richard Jallet, Executive Chef of Baltimore (Md.) Country Club, invited me to be the guest chef […]


Why We Constantly Test Products—And Why You Should, Too

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Nelson Millán, Executive Chef of San Antonio (Texas) Country Club, welcomes professional sales reps who can provide him with new and innovative products that will help him improve his operation, his menus and himself. Vendors, suppliers and purveyors are the back bone of any foodservice operations. So it’s incredibly important to establish a great relationship […]