How Our Chef’s Table Satisfies the Majority

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Lawrence McFadden, CMC, General Manager of The Union Club of Cleveland, was able to replace the club’s food-and-beverage committee with a weekly chef’s community table. Here’s how. The menu needs of private clubs are varied and vast. Picture a family sitting down to dine together at their club. The grandfather orders liver and onions, while […]

What a Dream Job Really Looks Like

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Glenmoor CC’s Executive Chef Penelope Wong wears a lot of hats and takes on an immense amount of pressure—but the small successes are what keep her coming back for more. Too many conversations these days center around the lack of bodies to hire, the dwindling quality of today’s labor force, and the need for skilled […]


Forsyth CC Hits a Sweet Spot with its New Ice Cream Menu

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Forsyth CC’s recently purchased a commercial ice cream machine and Pastry Chef Cody Middleton is now able to create artisan ice cream and sorbets for plated desserts, intermezzos and more. Ice cream is a treat enjoyed by people of all ages. It elicits a nostalgic, emotional response and it can create so much happiness for […]


My West Coast Culinary Adventure

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Chad Myers, Executive Chef of Dubuque (Iowa) Golf & Country Club, made the most of his time after the 2018 Chef to Chef Conference in Seattle by exploring the culinary scenes in Washinton and California. He returned to his club inspired and excited. What does the Chef to Chef Conference, Pike’s Place Market, Kurt Cobain, […]


Protecting Every Penny: The “Complimentaries” in Club Dining

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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 […]


Drew Tait

Why We Need Progressive Coaching and Counseling

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As managers we must coach and counsel our cooks and culinary staff to become better, more productive team members. In this day and age, it is important as chefs that we move with the trends of progressive coaching and counseling. Not only do the old ways of operating a professional kitchen not mesh with the […]