Penelope Wong

Making a Graceful Exit from Glenmoor CC

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As Executive Chef Penelope Wong begins the process of leaving Glenmoor CC, she is spending her final weeks being transparent and offering as much opportunity to her team members as possible. The term “short-timer”, when used in reference to an employee, alludes to his or her mentality of being checked-out of daily responsibilities and abandoning […]


Why Sourcing Matters Most to Club Chefs

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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 […]


Why New Orleans Commands a Repeat Performance

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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 […]


When Tragedy Gives You Perspective

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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

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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. […]


Mentoring: The Future of Cooking Depends on It

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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. […]