Merion Golf Club, Ardmore, PA
by David Meyers
Jerry – How did your previous culinary industry experiences prior to entering the club community best prepare you for success in a captive audience setting?
– David, I guess that I have taken something or another from all previous experience whether it be, special event catering, country inns, hotels or public restaurants. I have been in unbearable and challenging situations (Especially catering golf’s U.S. Opens and PGA Championships) before coming to a private facility where that level of stress doesn’t exist anymore. What I mean to say is the club environment enables me to plan better and execute more precisely whether it’s a club entertainment event, outside catering or ala carte dining. There are less curveballs and a way more structured scenario. Sure, there are unexpected things that arise on a daily basis but the emphasis is on member satisfaction as opposed to bottom line performance. We as managers strive to handle the clubs finances responsibly but it is not the be all and end all. Having that previous experience gives me something very important to tap into during peak season at my club. I have learned how to go into the busy periods confident instead of concerned.
What prompted you to migrating into the club culinary sector? Was it difficult being considered for a quality position and what were some of the transitional concerns incurred before getting fully rooted (initial year/ frustrations)?
– To answer the first question, you get to a certain point in your career where you step back and look at what you are doing professionally year in and year out. Quality of life becomes a more important piece of that analysis the more you think about it. Although the work and experiences are exciting and rewarding, the more important aspects of life away from home are taking a hit. The club industry looked at the time to offer me the best of both worlds.
For the second part, I think that my resume benefited me going in. It helped immensely to have worked at recognizable properties in the region. I didn’t get too much “Well, you haven’t worked at a club before have you?” thankfully, instead tried to focus on what things that I could offer. Transitionally, the club wouldn’t need me if it was running like a well oiled machine and the patience to manage a well conceived staff turnover plan was the hardest part. You can’t terminate everyone off the bat even though you realize who is going to cut it and who isn’t. To show the membership improvement as far as food quality while getting the right people in place was very challenging physically to say the least but well worth it now as I look back. I think that I underestimated how long my two year plan was going to take to execute.
What key skills and attributes make a club chef Great and respected by membership and staff?
– First and foremost, a club chef must serve outstanding food on a consistent basis. He or she must listen intently to their members needs and react to them if they make operational and fiscal sense. A successful club chef MUST be an overachiever and never become complacent while attempting to outdo him or herself every year. This is where off season planning becomes paramount. There is also a lot to be said for chefs that when the right people are in place that there is a concerted effort to letting their staffs exercise creativity.
There is something else that I think about this a lot. The members gain respect for you when they see clubhouse staff reacting positively to you the chef. They always watch more than you think and discuss things with other members. On the other side, the employees at private clubs just want to please and chefs can play a huge role in their overall happiness while serving the membership. Also, I can’t even count the times that members are waiting to see how you are going to handle certain situations that arise and if you make the right call more often than not this goes a long way in getting them into your corner. Beyond the technical and management elements the position demands, it’s very much a relationship position and that is one of the most personally fulfilling parts.
The bottom line is when members are seeing you work tirelessly at bringing them quality products year in and year out, you have loyalty.
Jerry, your career is both well rounded and forged at impressive properties including Merion Golf Club. Understanding the bustling culinary operation you currently manage, what inspired you to be and how do you find the time being a regular contributor to the respected Club and Resort Business Magazine? How has this responsibility improved your management and technical abilities and ultimate benefit your membership at large?
– You can find the time to do anything if you enjoy doing it. The work with the magazine helps me connect with chefs from all over that I would only heard of by one way or another. I have to say it is an awesome experience to talk to world renowned chefs and realize that they confront the same challenges as you. The magazine experience has given me the chance to grab bits and pieces from the fifty plus chef interviews that I’ve conducted to date and look forward to future interviews.
Interacting with those in your field is so underrated and needs to improve. Whether it’s an ACF membership, attending the annual Chef to Chef Conference or a monthly get together of area chefs there are endless opportunities that can arise from this.
Editors Comments –
To Jerry’s final point, I encourage all aspiring culinarians reading this article to build a network of trusted industry fellows and, on a monthly basis, make it a practice to call/write and connect with at least 6, sharing an idea, recipe or a recent happening at work and anticipate receiving one in return. We are hospitality professionals – sharing, mentoring and continued professional developing is part of our calling. Supported by a network of friends, life gets a bit easier when you do not feel it’s all on your shoulders.
Jerry Schreck is the Executive Chef at Merion Golf Club, Ardmore, PA just outside of Philadelphia. He writes the “Chef to Chef” column in Club and Resort Business Magazine which you can view at http://www.clubandresortbusiness.com/