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,…
Change is Needed and Change is Coming
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.…
Finding Balance in Our Busy Season
In the midst of his busy season, Kelly Greens G&CC’s Executive Chef Drew Tait strives to find a work-life balance that best suites him. The air is cool, humidity is low and traffic has begun to pick up. You can feel the energy buzz around Kelly Greens G&CC as the season begins to come back in South West Florida.…
How One Chef Struggles to Balance Work and Life
After years of focusing almost exclusively on work, Amarillo CC’s Executive Chef, Colby Newman, has found that his recipe for a happy life—and a more fulfilling career—is made up of time away from the club, outside the kitchen and with his family. I’ve never been the greatest with balancing work and home life. That’s not…