After an immeasurable loss, Dubuque G&CC’s Executive Chef Chad Myers is more dedicated to his craft and his family than ever before. True tragedy gives you perspective in the harshest ways. On June 8, 2018, my nephew and Godson, Gavin Myers, was killed by a drunk driver in Loveland, Colorado. He was on his way…
Our Biggest Event of the Year By The Numbers
The volume of food San Antonio CC prepares to celebrate Fiesta San Antonio is staggering—and inspiring. Many of the events we celebrate here at San Antonio Country Club are incredible and merit their own time in the spotlight. But there is that one annual event that challenges all the clubs in this region, including ours.…
Putting an Eye Toward Our Future
With plans for a huge kitchen renovation in the coming years, Kelly Greens G&CC’s Executive Chef Drew Tait is careful to not grow stagnant while waiting on improvements. Instead, he and his team are evolving and improving with new outdoor dining plans and a culinary garden. As I enter my second year at Kelly Greens Golf…
How My Instagram Posts Impact Our F&B Operation
Social media has had a huge impact on Grosse Pointe Yacht Club’s F&B operation since Executive Chef Colby Newman came on board and started posting pictures of his food. With only 650 followers on Instagram, I’m far from “instafamous.” But creating an account several years ago where I post only pictures of my food has…
How Our Chef’s Table Satisfies the Majority
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
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
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
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
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…
Why We Need Progressive Coaching and Counseling
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…
Refreshed and Ready to Return
After his club’s annual shutdown, Grosse Pointe YC’s Executive Chef Colby Newman is eager to get back in the kitchen and share his love of food. I was right. Even though I got a lot accomplished, our annual club shut down here at Gross Pointe (Mich.) Yacht Club went way too fast. Before the shutdown,…
Mentoring: The Future of Cooking Depends on It
Nelson Millán, Executive Chef of San Antonio (Texas) Country Club believes experienced chefs have a responsibility to teach and guide young culinarians. When I entered the food and beverage industry, I quickly realized how much there was to still learn. I also realized how little time I would have in my life to learn it.…
Think ‘Outside the Box’ with Continuing Education
For Glenmoor CC’s Executive Chef Penelope Wong continuing education opportunities over the past year have pushed her into unfamiliar territory while inspiring her to grow and improve her culinary team and her F&B operation. One of the greatest perks of being a private club chef is the benefit of continuing education granted as a typical…
The Making of the Modern Praline
Cody Middleton, Pastry Chef of Forsyth CC, believes the modern praline turns heads by exhibiting a strategically-designed color scheme and sophisticated fillings. In February, chocolate is in the spotlight. And as the pastry chef of Forsyth Country Club, this craze prompted me to initiate a new confectionary program here at the club. For Valentine’s Day,…
How the Chef to Chef Conference Has Improved Me and My Club
For Chad Myers, Executive Chef of Dubuque (Iowa) Golf & Country Club, the annual Chef to Chef Conference has helped him to build a strong network of club chefs he can call on for help. I recently registered for this year’s Chef to Chef Conference in Seattle and I’m really excited. For a while, I wasn’t sure…