Kelly Greens G&CC’s Executive Chef Drew Tait is working hard to keep his team goal-oriented as they make a positive impact on the membership.
When the Union Club of Cleveland began its search for a new Executive Chef in 2017, General Manager Lawrence McFadden, CMC, wondered if a Michelin-starred chef and the club’s 65-year-old palate could co-exist. Turns out, they can.
San Antonio CC’s Executive Chef, Nelson Millán, and his team have created a culinary culture where learning and growing is a way of life.
When Grosse Pointe Yacht Club’s Executive Chef, Colby Newman, almost lost his wife to a rare heart condition, he relied on his culinary team and club members in a way he has never had to before and now pays that forward with a clearer focus on work-life balance.
Edward Leonard, CMC, Director of Culinary Operations and Executive Chef at The Polo Club of Boca Raton (Fla.), lives only to cook.
Cody Middleton, one of the newly appointed Pastry Chefs of the Polo Club of Boca Raton, actively seeks new learning experiences to push his boundaries, grow and evolve.
Lawrence McFadden, CMC, General Manager/COO of Cleveland’s Union Club, believes that continued education and collaboration are necessary tools for understanding new and different viewpoints.
Thanks to Executive Chef Drew Tait, the new garden at Kelly Greens Golf & Country Club (Fort Myers, Fla.) is taking the club’s plant-to-plate initiative to a whole new level.
Lawrence McFadden, GM/COO of the Union Club of Cleveland, believes successful leaders must balance front-of-the-club finesse with back-office executive management and strategic leadership duties.
Dubuque Golf & Country Club’s Executive Chef, Chad Myers, is especially grateful for experiences that remind of him why he’s a chef and why his work matters.
Nelson Millán, Executive Chef of San Antonio Country Club, went to some of France’s most iconic restaurants. He returned to club inspired and eager to apply what he learned.
Edward Leonard, CMC, Director of Culinary Operations and Executive Chef at The Polo Club of Boca Raton (Fla.), muses on chefs creating menus and dishes inspired by their moods, like artists often do with their works. Culinarians are referred to as artists. But are we really artists? Artists express themselves on canvas, in sculpture, or…
As a new blogger for C&RB’s Chef to Chef, Matt Hinkle, Executive Chef of Exmoor Country Club, hopes to inspire other club chefs just as he’s been inspired. As the Executive Chef of Exmoor Country Club (Highland Park, Ill.), I’m always interested in learning about what club chef peers are doing so I’m a frequent…
A culture of culinary creativity is allowed when trust and education are present. When deliberate, creativity can give rise to brilliance. When presumed, the results can be a total bomb. I recently read a magazine article hyping the trend of cooking with ash, in which vegetables are scorched into a black powder and used for…
According to Cody Middleton, newly appointed Pastry Chef of the Polo Club of Boca Raton, determining what pastry garnishes to purchase versus make comes down to savvy menu management. The value of a garnishing is significant to chefs both savory and sweet. Gone are the days of putting something on the plate just because. Today,…