Cody Middleton, one of the newly appointed Pastry Chefs of the Polo Club of Boca Raton, actively seeks new learning experiences to push his boundaries, grow and evolve.

Edward Leonard, CMC, Director of Culinary Operations and Executive Chef at The Polo Club of Boca Raton (Fla.), muses on chefs creating menus and dishes inspired by their moods, like artists often do with their works. Culinarians are referred to as artists. But are we really artists? Artists express themselves on canvas, in sculpture, or…

According to Edward Leonard, CMC, Director of Culinary Operations and Executive Chef at The Polo Club of Boca Raton (Fla.), the greatest impact chefs can have is to be mentors and teachers to those around them. We hear the term “culinary education” routinely used to explain those embarking on a career in the craft of cookery.…

For Edward Leonard, CMC, Director of Culinary Operations and Executive Chef of The Polo Club of Boca Raton (Fla.), passion moves him forward. It fuels his work. It fuels his team’s work. And he believes it fuels the work of many of the club industry’s most talented players. It is time here at The Polo…

Edward Leonard, CMC, Director of Culinary Operations and Executive Chef of The Polo Club of Boca Raton (Fla.) believes chefs need to offer their cooks a better work-life balance. So you want to be a cook, a chef, run a restaurant, own a restaurant, or perhaps work in the kitchen of a club, resort or hotel.…

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…

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…

There have been strong reactions to the subject of a Board’s involvement (although many choose to substitute “interference”) with club management.

The second time that Brett Morris considered taking on the challenges at The Polo Club of Boca Raton proved to be the charm—and the start of his path to Excellence in Club Management recognition.

Innovative presentations in an inviting environment provided a one-of-a-kind experience at C&RB’s Ninth Annual Chef to Chef Conference.