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 […]

Revamping the Pastry Program at Forsyth CC

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Forsyth’s CC’s new Pastry Chef, Cody Middleton, has big plans for the future of the club’s pastry program. Here’s how he plans to elevate and evolve all aspects. On my very first day as Pastry Chef of Forsyth Country Club (Winston-Salem, N.C.), the Executive Sous Chef told me that the pastry program here was now my […]


My First Big Menu Change

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Inspired by Detroit’s unique seasonality, Grosse Pointe (Mich.) Yacht Club’s Executive Chef Colby Newman created a new menu featuring highly composed dishes. It’s been almost four months since I started my new position as Executive Chef of Grosse Pointe (Mich.) Yacht Club and I’m finally to the point with my both staff and members where changes […]


Why I Need to Come Out of the Kitchen

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Chad Myers, Executive Chef of Dubuque (Iowa) Golf & Country Club, learned that by coming out of the kitchen to engage with members, he can add value in new and profound ways while also fueling his passion for food. My ability to be a charismatic people person isn’t on the level I feel is expected of an executive […]


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 […]


Opportunities and Challenges of Running an Apprenticeship

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When Glenmoor Country Club (Cherry Hills Village, Colo.) became a sponsoring house with the ACF, Executive Chef Penelope Wong quickly found that apprentices have a lot to learn but can be a useful addition to the team. As all of us become increasingly aware of nationwide staffing woes, we engage in ongoing searches for solutions to help […]