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) […]


Drew Tait

Finding Balance in Our Busy Season

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In the midst of his busy season, Kelly Greens G&CC’s Executive Chef Drew Tait strives to find a work-life balance that best suites him. The air is cool, humidity is low and traffic has begun to pick up. You can feel the energy buzz around Kelly Greens G&CC as the season begins to come back in South West Florida. […]


Don’t Be Trendy. Be Relevant.

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Glenmoor CC’s Executive Chef Penelope Wong keeps an eye on restaurant and food trends while maintaining her focus on integrity and authenticity. Recently I was asked to sit on a panel for the local CMAA chapter here in Denver to discuss what is trending today in the world of club cuisine. As part of the panel, […]


What to See (and Eat) in Seattle

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Jerry Schreck, National Conference Coordinator and Executive Chef of Merion (Pa.) Golf Club shares his thoughts on the host city for the 2018 Chef to Chef Conference. I am writing this as I fly back from my site visit for the 10th Annual Chef to Chef Conference, which is going to be held March 4-6, […]