Idle Hour Club’s Ray Cutright (Golf Professional of the Year) and Merion Golf Club’s Scott Nye (Merchandiser of the Year, Private Facilities) will be among those honored in November at the PGA Annual Meeting.
Forbes Weighs In on State of Golf Industry as U.S. Open Begins
“There remain concerns about the long-term success of the golf industry among a class of Millennials who are gaining purchasing power and are largely the target of networks seeking to raise their floundering ratings,” wrote contributor Darren Heitner. “However, there exist many signs that the state of the golf industry remains strong, despite Tiger Woods’ prolonged absence from the sport.”
The Toast of Texas
Those who came to San Antonio to be part of another record crowd came away with plenty of sizzling ideas for spicing up their menus—and a whole lot more.
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.
GM Panel Culminates 2014 Chef to Chef Conference
The final session at this year’s event in San Antonio brought together four General Managers who engaged in a discussion about creating productive relationships between GMs and Executive Chefs. Participating GMs included John McGee, Northwood Club, Dallas, Texas; Phil Kiester, The Country Club of Virginia, Richmond, Va.; Christine Pooler, Merion Golf Club, Ardmore, Pa.; and Eric Dietz, Interlachen Country Club, Minneapolis, Minn.
2014 Chef to Chef Conference Wraps Up First Full Day of Sessions
With a record number of registrants in attendance, the sixth annual Chef to Chef Conference kicked off its first full day with local flavor from San Antonio-based Chef Johnny Hernandez. A reception at the Culinary Institute of America completed the day’s planned events, leaving chefs free to explore the city for dinner.
Thought for Food
Club dining is no longer simply a matter of convenience (or food minimums); it’s a matter of choice and preference. Members love it—and membership directors sell it.
Excellence in Club Management Award Winners Announced
The 2013 winners of the awards co-sponsored by the McMahon Group and Club & Resort Business include Tony D’Errico of Westwood CC, Mike Stanton of San Luis Obispo CC, Robert Williams of the Westmoreland Club and Maria McGinity of River Oaks CC. In addition to presentations at their individual clubs, all will be honored at the ECM Awards dinner held February 7 at The Country Club of Orlando.
Showing the Way
The fallout from the recession, combined with seismic shifts in the nature of the club business, have created a new urgency for effective leadership and a new formula for management-driven success.
NCA Adds Two Female Board Members
Christine R. Pooler, General Manager of Merion Golf Club in Ardmore, Pa., and Terra S.H. Waldron, Vice President and Chief Operating Officer of Desert Highlands Association in Scottsdale, Ariz., were elected as directors for the National Club Association at its semi-annual board meeting. Pooler has 17 years of experience in the club industry while Waldron has more than 29 years of experience in the private club industry.
Baltusrol Makes Bid to Become a National Historic Landmark
A piece by the New York Times follows the Springfield, N.J., club’s journey to join the ranks of Merion Golf Club, Oakmont Country Club and Pinehurst No. 2 in their historic distinction. Baltusrol’s history dates to 1895, and it was placed on the National Register of Historic Places in 2005.
“Embedded” and Under Fire
My last semi-relevant experience, I stressed, was dropping fries at McDonald’s while in college 40 years ago.
Open Season
This month, Merion Golf Club’s Executive Chef (and C&RB Contributing Editor) Jerry Schreck is answering, not asking, the questions, as we discuss his experiences leading his culinary team through the 113th U.S. Open.
Cape Fear CC’s Golf Pro Featured for Playing All U.S. Open Courses
It took Joey Hines 30 years to play 49 courses in 17 states, and become what is believed to be the only golfer to have completed the unique circuit. Now he seeks to play all courses that have hosted a major.
Final Thoughts from the “Embedded Editor” at Merion
Embedded as a “utility worker” on Merion Golf Club’s expanded kitchen staff to help feed all those who descended on Ardmore, Pa., for the 113th U.S. Open Championship, Club & Resort Business Editor Joe Barks filed daily postings about his experience during each day of the tournament week. Here are his final thoughts after the last three days of the competition. A Q&A with Merion Golf Club’s Executive Chef (and C&RB Contributing Editor) Jerry Schreck about the entire tournament experience will be presented as the “Chef to Chef” feature in the July issue of C&RB.