An integral component of excellence in club management is embracing the concept of wanting everyone who works for you to maximize their potential—even if it may get fully realized somewhere else.
Sweet Surprises
America’s sweet tooth is alive and well, and club chefs are responding both with new twists on classic favorites and dishes created from special inspiration.
Sour Cream Coconut Cake
Submitted by David Pinckney, Executive Chef, Cherokee Country Club, Knoxville, Tenn.
Joe Perdue, CMAA Academic Advisor, Dies at 64
Perdue, who served in the role since 1986 and was responsible for the initial development of CMAA’s Business Management Institute, died in Atlanta on January 19 after a long illness.
CMAA Names 15 New Certified Chief Executives
The CCE designation augments the Certified Club Manager certification and identifies club managers who have shown the ability to successfully serve as the most senior manager in a club.
In Pursuit of Latin Flavors
Nearly 50 Chef to Chef Conference attendees learned about Latin cuisine as part of a special education partnership with the Culinary Institute of America.
CMAA Names 100 New Certified Club Managers
The CCM designation indicates that a club management professional has completed a rigorous course of study and training, and shows a dedication to proficiency and expertise in club management. The two classes are the final group of managers to earn their CCM under the Club Managers Association of America’s previous requirements, as new requirements became effective following the first administered CCM exam in January 2014.
Leading Volunteer
David Pinckney, Executive Chef of Knoxville’s Cherokee Country Club, is well on his way to securing the distinction of serving memorable meals to just about everyone in Tennessee’s third-largest city.
Filet Rossini
C&RB CLUB RECIPE Filet Rossini with Cabernet truffle glaze and foie gras Amt Ingredient 6 5-oz. filets 6 pieces fresh foie gras (2 oz.) 2 tbsp. minced shallots 1/4 cup mire poix 1 tbsp. clarified butter 2 tbsp. truffle oil ½ cup Cabernet 2 cups veal stock, reduced…
Lobster Crepes
C&RB CLUB RECIPE Lobster Crepes Serves one Amt Ingredient 6 ozs. fresh Maine lobster meat 1 cup mushrooms 1 tbsp. butter 1 tbsp. chervil 1 tbsp. chopped parsley 1 cup heavy cream 1 oz. Grand Marnier cognac, or brandy Procedure: Sauté lobster meat and mushrooms in butter; add parsley and chervil. Flame with Grand Marnier.…
Building a Better Burger
High-end, low-end; mega, mini, traditional or exotic; accessorized, or barely dressed-burgers are booming, and if you aren’t getting a good piece of the action, it might be time to release your creative juices.