Author: the@rtIst

Executive Chef at San Antonio Country Club, San Antonio, Texas by Bill Schulz, MCM & David Meyers It is very gratifying to know of a chef who is not only a master technician of his trade; but is also a stellar presence in his community. Executive Chef Nelson Millan is one of those rare individuals […]

Executive Chef/Director Food and Beverage Country Club of Detriot http://ccofd.com by David Meyers & Bill Schulz, MCM Recently Certified Master Chef, Brian Beland, CMC, shared his perspectives on professional development; team management and the required elements necessary to build a “top-tier” club food service culture under his supervision as Executive Chef/Director of Food and Beverage […]

The Country Club, Peper Pike, OH http://www.thecountryclub.com/ by David Meyers Scott – Foremost, on behalf of all our culinary industry friends, Congratulations on your earning the ACF “Chef of the Year,” – 2012. I know the adventure has been both demanding while rewarding for you, Lauren your wife, and all your supporters. Kudos to all […]

Myers Park County Club, Charlotte, NC by David Meyers Scott – You seem to be very comfortable with the use of new technologies in the kitchen. A – The time I spent as an undergraduate at Virginia Tech was extremely formative. Blacksburg, Virginia was known as the “Most Wired City in the World” in the […]

Executive Chef, Union League Club of Chicago by David Meyers Michael – The continuing economic slump has been most difficult on city center clubs like yours. How have you met these challenges, how have conditions effective services and evolved city club foodservice today, and beyond? A – The past three years have been a challenge […]

Executive Chef / Director of Food and Beverage Toscana Country Club by David Meyers Mark – What made you choose a career in the Food and Beverage industry and how has your career evolved through the year? I grew up in Mequon Wisconsin, a Milwaukee suburb, and as a young boy I always had a […]

Isleworth Country Club by David Meyers Russell – Your culinary journey is most remarkable!  Share with us how you caught the culinary bug and your travels to date. A – I grew up in Pittsburgh and I started working in restaurants immediately.  In fact, I have only worked in our industry and have never straying […]

The Metropolitan Club, Washington, DC by David Meyers Michael – You are a New Yorker by origin and were bitten early by the foodservice industry bug. Share with us bits of your original passion towards food, owning a restaurant at a young age, your CIA experiences and subsequent career travel leading you to ultimately drive […]

Heywood’s Provision Company, Atlanta, GA An Artisan Meat Processor & former Executive Chef Dunwoody Country Club by David Meyers Patrick – You have a very interesting story to tell on how your influenced a significant number of Atlanta club chefs into implementing a successful “Farm to Fork” program utilizing local growers. Tell us how your […]

Rolling Rock Club, Ligonier, PA by David Meyers Robert – You landed the awesome responsibility of Executive Chef at the most unique Rolling Rock Club in 2005. Tell us bits about club’s unique origin and character, it’s impressive grounds and the cuisine members enjoy under your watch. – Sure, Rolling Rock club was founded in […]