Country Club Chefs

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Comment by janie ebinger on August 31, 2009 at 7:26pm

had great day with the ladies from the usga. all of them received a copy of my vinaigrette recipe book "Simply Vinaigrettes From Ancho Chili to White Wine". the comments i received from some of them were awsome to say the least. I always remember that I am no better than the other people in the world, everyone has a talent of somesort. The day I forget I am just a grandma from Garrett, Ind that makes great vinaigrettes and entree salads is the day I need smacked in the head.

Comment by Jason Talcott on August 28, 2009 at 5:04pm

Welcome Janie. I know what you mean. We are a stop on the PGA Nationwide Tour. We have our events in two weeks. Hardest week of the year but I always love the excitement and hussle!

Comment by janie ebinger on August 27, 2009 at 9:22pm

Hi I am a Chef at Sycamore Hills Golf club of Fort Wayne, Indiana. It is a private golf club, this coming week we are hosting the USGA golf tournament. Very exciting. Next year it looks like we will host a PGA Seniors Golf Tournament. Lots of hard work and lots of fun.

Comment by Splenda Foodservice on August 26, 2009 at 11:50am

What would you do with $3000.00? Enter the Splenda Dessert Fame Recipe Contest and the cash could be yours! Find out about other sweet prizes and entry rules at www.splendadessertfame.com.

Comment by Lee Singletary on August 14, 2009 at 10:34am

I am looking for chefs for country clubs in Texas. email me at lsingletary@sgsgolf.com if you are interested.

Comment by Jason Talcott on June 8, 2009 at 3:50pm

Just wanted to let all our members know that I added CIA smart brief to the page.

Comment by Donald (Hollywood) Smith on March 6, 2009 at 12:52pm

This comment is directed toward Chef Shawn Dickensheets, and any other chefs that attended the Chef to Chef series in Las Vegas.

I am interested to hear the comments from your sous chef and banquet chef about the chef to chef conference. I am also happy to hear you say that after comparing the ACF and Club Chefs that the Club Chefs was better.

I missed the ACF event in my own home town, because I was one of the speakers at the Chef to Chef conference.Any comments to help improve the event are welcomed, I think the turn out next year will be far greater once the word spreads.

Comment by Thomas G. Ciapi CEC,CCE,CCA,AAC on March 6, 2009 at 9:40am

Fellow Colleagues,

Each one of us have immense circumstances ahead of us, and all in all, we are all in different segments, neighborhoods, and increasing, or decreasing parts of the economy... We come from City Clubs, Golf or athletic clubs, Private Clubs, Management owned clubs, and of course each club has to find it's own niche.

Increasing demands, and last to say micro management from our upper peers are on the rise...

Our club is holding its weight because we are in a good area of town, and close to the old roots and university in Austin... I'm looking at all angles from local produce farms to all natural proteins, to eco friendly, and conserve energy from all outlets. I'm juggling all my staff to different outlets so that the labor is distributed.

Quality food, but smaller portions are on the rise in Texas even! My labor, and food costs are down than they were from the prior year. Check what comes in from the door, day to day. I myself am also the clerk in the morning to properly place items where needed.

Membership is well, but like I mentioned to all, it's where your club sits in what part o the country.

As a leader in our profession, be creative not just in the food, but also in your organizational skills.

Devise plans before it's brought to the table by upper management, or the board. Everyone is seeking questions as we all walk in the dark until we see a light at the end of the tunnel.

Keep the question board flowing, and all of us are realizing, we are all in the same boat..

Thanks for alls input,
TC

Comment by Russell L. Neff, CEC on March 6, 2009 at 7:01am

As with many clubs we have lost a few but we are also bringing in new members, so for the time being it is balancing out. We do forecast a larger loss than usual and because of that we are concentrating on cutting some wants from are current long range planning. We've been able to keep members excitied by constantly reinventing the wheel and providing them with some economy style services. If we can convince the Board to accept outside weddings I feel this would more than help and of course a dues increase is long overdo (it is way to low for what we provide). My only worry is that eventually the club will become too focused on pinching pennies and lose track of why my Culinary Team and I are there. I do want to raise the bar a bit and feel that this may put on hold for a bit.

Comment by Shawn Dickensheets on March 5, 2009 at 8:19pm

i was at the central rgional conference and my sous chef and banquet chef went to Vegas for the CMAA Chef to Chef series. After comparing notes.. I felt that the ACF event left me wanting.. I missed a third of the classes..there were just so many...the small plates class was on desserts...pretty lame when it was billed more towards what I thought would be amuse courses. Many of the classes were good. Previosly I had gone to the Greenbriar for the Club Chef International conference... Now, they put the Ritz. While the food was good at the ACF conference it was not great... It should have been...My sous chef and bbanquet chef came back, having each been to all the lessons at that event. With tons of new ideas and wonderful stories... While I am glad that the club event was better, I did expect more from the ACF... But I also realize that the ACF is a broad based society of chefs; while the CMAA event was geared specifially towards CC chefs, which are a higher end sub group with very specific needs and situations.

As for membership...we still have our waiting list full, and plan on unveiling the new kitchen in about three weeks, the new china came in today...And the equipment started arriving.. So I find myself at the computer putting together par lists, recipes, menu guides and checklists for the new kitchen and menu... So exciting!!!

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