Club chefs are fortifying relationships with vendors who understand their unique needs and can provide the best quality products. A shorter supply chain doesn’t necessarily mean a less-complicated one. In fact, working with local, smaller or boutique producers and suppliers can bring a whole new set of challenges. Even so, club chefs are committed to…
What I’ve Learned in My First Year as Executive Chef of GPYC
In his first year at Grosse Pointe Yacht Club, Executive Chef Colby Newman made great strides, but he has new goals for the year ahead. I don’t know where the past year went, but it has come and gone. The week of the Fourth of July marked my first year with Grosse Pointe (Mich.) Yacht…
The Master Chefs of Cleveland’s Union Club
With two Certified Master Chefs, the 146-year-old Cleveland club is elevating its dining program and the level of professionalism within its staff. When Arnaud Berthelier, Executive Chef of the Union Club of Cleveland, successfully passed the American Culinary Federation’s Certified Master Chef (CMC) examination this past February, he propelled the 146-year-old city club into the…
Why New Orleans Commands a Repeat Performance
The 2019 Chef to Chef Conference will return to the Big Easy for the eleventh annual event, which will be held March 10-12, 2019. For the second time in its ten-year history, New Orleans will play host to the 2019 Chef to Chef Conference, March 10th through March 12th. (This marks the first time in…
Why I’m Leaving and What I Hope to Leave Behind
After twenty years as Executive Chef of Glenmoor CC, Penelope Wong has submitted her resignation. She has big dreams for her future and big hopes for the team she has mentored as well as the operation she has spent her career elevating. Club chefs come and go. We hear about it all the time. And…
When Tragedy Gives You Perspective
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…
Designing Chaferless Buffets
Merion GC’s Executive Chef shares tips for building modern buffets. Buffets are an essential service style. But to display buffet food, chefs are moving away from chafing dishes, which are now viewed as old-fashioned and boring. Instead, buffets now feature a series of service styles to showcase the variety of dishes being served, including chef-manned…
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…
The Role of F&B in Riviera CC’s Success
Donald Emery is extremely proud at all times of The Riviera CC’s culinary operation, led by Executive Chef Simon Lewis—and especially during high-profile events such as the Women’s All-American Tennis Championship, Genesis Open, US Amateur Championship and upcoming 2028 Summer Olympics. Donald Emery, General Manager of The Riviera Country Club in Pacific Palisades, Calif., is…
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 Club Chefs ‘Knead’ to Know about Pizza
As dining skews casual and small plates remain popular, pizza is the perfect menu item to satisfy both trends. Pizza has an eatability and versatility that can’t be beat. It satisfies both the casual dining and small-plate trends. It can be dressed up or down. It’s good any time of day. And it has both…
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.…