Aging with Style

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Grosse Pointe YC has elevated and expanded its menu with dry-aged proteins. Traditionally, steak can be a pretty boring menu item for club chefs. But the problem with reinventing steak is that when a member orders a filet, he or she expects a super-tender cut of beef with a well-seasoned crust, cooked medium-rare. Instead of […]


How My Instagram Posts Impact Our F&B Operation

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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 […]


Refreshed and Ready to Return

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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, […]


Until We Hire a New GM, Communication Will Be Critical

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Gross Pointe YC’s Executive Chef Colby Newman has found that strong teamwork will be critical to success this busy holiday season. With just a few weeks left in my first holiday season at Grosse Pointe (Mich.) Yacht Club, I’ve learned that the holiday season here is not nearly as crazy busy as our summer season. When your club’s main […]


My First Big Menu Change

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Inspired by Detroit’s unique seasonality, Grosse Pointe (Mich.) Yacht Club’s Executive Chef Colby Newman created a new menu featuring highly composed dishes. It’s been almost four months since I started my new position as Executive Chef of Grosse Pointe (Mich.) Yacht Club and I’m finally to the point with my both staff and members where changes […]


What It Means to Be a Club Chef Mentor

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Colby Newman, Executive Chef of Grosse Pointe (Mich.) Yacht Club, strives to provide his employees with the skills, knowledge and support they need to become the best possible cooks so that if they choose to move on they are more than prepared. When I was working my way up in the kitchen, it was important […]