Are you a Chef or a Cook?

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For Penelope Wong, Glenmoor Country Club’s Executive Chef, cooking is the most important and best part of her job and she is often surprised when other chefs aren’t as hands on. I am a cook. I will always be a cook. You can strip away the title from my coat. You can strip away the […]

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 […]


How All Chefs Can Use Baker’s Percentage

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Forsyth CC’s Pastry Chef, Cody Middleton, believes more chefs should use baker’s percentage to simplify the way they approach recipes and formulas. Any chef who has studied baking and pastry probably has had a nightmare or two about “baker’s math” or “baker’s percentage.” (It’s a way to express the ratio of ingredients to one another […]


Change is Needed and Change is Coming

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Edward Leonard, CMC, Director of Culinary Operations and Executive Chef of The Polo Club of Boca Raton (Fla.) believes chefs need to offer their cooks a better work-life balance. So you want to be a cook, a chef, run a restaurant, own a restaurant, or perhaps work in the kitchen of a club, resort or hotel. […]


Until We Hire a New GM, Communication Will Be Critical

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Gross Pointe YC’s Executive Chef Colby Newman has found that strong teamwork will be critical to success this busy holiday season. With just a few weeks left in my first holiday season at Grosse Pointe (Mich.) Yacht Club, I’ve learned that the holiday season here is not nearly as crazy busy as our summer season. When your club’s main […]


How the Industry’s Best Chefs Inspired Me

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There are dozens of ways Dubuque (Iowa) G&CC’s Executive Chef Chad Myerswill apply what he learned and saw during the Ment’or Young Chefs and Bocuse d’Or selection competitions. My good friend, Paris Dreibelbis, was recently chosen to be a competitor in the Ment’or Young Chef & Commis Competitions and last month I had the unique (and awesome) […]