Do Chef Certifications Matter?

By

Certification is useful and some credentials are quite impressive, given the amount of work that goes in to earning them, but certification is no substitute for actual skill and experience. There’s a dizzying array of acronyms for the various certifications chefs can attain: CEC, CCA, AAC, CMC—and the list goes on. But do these certifications prove anything? […]


Why We Do Research and Development Sessions

By

Executive Chef Edward Leonard, CMC, uses annual “R&D” sessions to improve the food, menus, restaurants and staff at The Polo Club of Boca Raton. Research & Development—or “R&D” as I call it—is not only for chain restaurants, manufacturers or big food companies. In fact, it’s perfect for clubs or any type of culinary operation. Throughout my […]


Seven Keys to Culinary Excellence

By

Edward Leonard, CMC, Director of Culinary Operations and Executive Chef at The Polo Club of Boca Raton (Fla.), strives to be the best by following these seven guidelines. I have been fortunate to travel the world and both work with and train under some excellent cooks and chefs who operate well above average and constantly […]