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Chefs at Work / Newsletters / Event Announcements
What Chef Search Committees Really Want
EditorialBy Bill Schulz, MCM During the past couple of years, the use of Zoom Meetings has escalated to the point that many of us will continue to use this technology even post pandemic. For the (DMA) Team, we have been invited to join many Chef Search Committees to participate in…
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A Club Chef’s Pledge
EditorialBy Ed Janos, CMC To listen to members about their likes and dislikes while learning the culture of the club. Build trust and respect with members and with staff. Evaluate operations to ensure consistency and quality in all a la carte and banquet venues and for all club events.…
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The Only Certainty is Uncertainty
Chefs at WorkA Day in the Life of a Private Chef… an interview with… Chef Adam Mali, Private Chef to Family X. by Denise M. Zanchelli Perhaps you’ve thought of or even dreamed of becoming a Private Chef and think to yourself that it would be a walk in the park. Cooking…
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The Virus, Use of Technology and Club/Foodservice Operations
EditorialHow the Virus and the Use of Technology Has Changed Club and Foodservice Operations By Jason D. Hall, CMC While clubs will always hold a special place in my heart, I am blessed for many reasons to work on the culinary solutions side-of-things these days. I am fortunate to…
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Interview with CHEF ANDREA HEINLY
Chefs at WorkPrivate Chef to Mr. & Mrs. T. from New York, NY Many Americans are spending more time eating at home, whether it’s restaurant food delivery, at-home cooking or even hiring personal or private chefs. We decided to feature this interview to see into the life of a Private Chef and…
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Independence Day, July 2020
Editorial Dear Friends of the Firm, The 4th of July is almost here, a special day for all Americans as it marks the Independence of the United States of America. It’s no wonder that just like all events and occasions being held this year; this historic day will need to…
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Professional Polish
EditorialPersonal traits Professional Chef’s should aspire to. By Bill Schulz, MCM Did you ever wonder why – “When there are two Chefs having comparable experience and culinary skills with equal opportunity for advancement, one individual progress in his or her career while the other is stagnant?” The answer is…
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Lakeside Country Club Meets Hurricane Harvey
Chefs at Workand the show must go on … Craig Meyer CEC, CCA, AAC Executive Chef Lakeside Country Club On Saturday August 26th, 2017, Hurricane Harvey made landfall dumping over 50 inches of rain in Houston, Texas and the surrounding area. By Monday August 28th, 2017, reservoirs holding water throughout Harris County…
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Exceeding Expectations — My three-step approach
EditorialA subject of great fascination to me is to better understand the process to Meet or Exceed Expectations. If it were possible for a Chef to know exactly how customers and management perceive the experience and their food, the Chef could do a better job and become more effective in…
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Maintaining Consistency In Your Food Operation
EditorialWhen (DMA) is retained to conduct a Chef Search, we always try to find the reason why the Club is looking for a new Chef. If the Chef is being terminated, what is the reason? We have heard every reason imaginable but overall, the number one reason we hear most…
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Bob Burns, CEC, AAC Executive Chef – Austin Country Club
Chefs at WorkBob Burns, CEC, AAC has been the Executive Chef at the Austin Country Club since September 2008. Prior to moving to Austin, Chef Burns was the Executive Chef at The Country Club of Columbus (OH) for 15 plus years. He has earned the Certified Executive Chef (CEC) designation from the…
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Managing Special Requests
EditorialIn 1974, the fast food chain Burger King came out with the famous commercial – Have it Your Way. The jingle went on with a message that said “Special Orders Don’t Upset Us”- That commercial and the attitude it communicated, gained national recognition as a model for how all restaurants…
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The Evolution of Club Food Service
EditorialFor Chefs who work in clubs and Chefs considering switching their career to clubs, there is something you all should know. Club food service operations are unique; sometimes fickle and often very unpredictable. They are complicated and diverse and can be frustrating at times. Don’t get me wrong, being an…
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Why Some Chefs Fall Short
EditorialBy Dan Hugelier, CMC “It’s all about the fundamentals of cooking” Recently I was asked how important it is for a chef to understand the foundational principles of sound cooking. That seems like a crazy question; akin to asking a lawyer if they had knowledge of the law or, an…
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Chef’s Must Understand their Numbers
EditorialBy Bill Schulz, MCM The food & beverage department is the most scrutinized operation throughout the Club. For example, golf course expenses may exceed budget in any given month with no consequence. However, if the food cost is even one percentage off budget, Chefs are held accountable and need to…
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Interview with Chef Charles M. Carroll, CEC, AAC, HGT
Chefs at WorkExecutive Chef – River Oaks Country Club, Houston, TX Chef Charles Carroll is a CIA graduate who has traveled the world speaking on championship thinking and personal greatness. He has produced two tours of Operation HOT Vegas-style shows (Honoring Our Troops) in Afghanistan and Kuwait. He has found time to…
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A Note About Recent Hurricanes
NewsDear Friends, Our hearts go out to all affected by Hurricanes Harvey and Irma. Members of our firm have been directly impacted. All of us as a community have been impacted by these unfortunate weather events. In staying true to our core purpose and values we are supporting relief efforts…
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Advantages to Working as a Club Chef
EditorialBy Dan Hugelier, CMC (Dan Hugelier, CMC is our Culinary Specialist working with David Meyers Associates. Dan’s impressive culinary career is recognized industry-wide for his many contributions as a culinary professional and coach to many. His career spans decades, leading highly acclaimed culinary programs working in both hotels and Clubs…
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Where Have All The Cooks Gone?
EditorialBy David Meyers I often receive calls from Chefs, from all parts of the country asking for help in finding Sous Chefs and Cooks. Kitchen staffing has always been a challenge but in today’s world it’s become very frustrating as many Clubs can’t even get people in the door to…
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Dichotomy of a Club Food Operation; what is the Chef to do!
EditorialBy Bill Schulz, MCM The food service operation is considered a primary department in club operations. All members of the club patronize the food operation to some extent, whereas other services and facilities may be used only by specific individuals. Food service in clubs is different from food service in…
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Morel Mushroom Stew
Recipes(This recipe was contributed by Dan Hugelier, CMC and Culinary Specialist DMA) ♦ 2 cups Fresh Morels, split in half, washed and drained well 2 ea. Shallots minced finely or substitute 3 tablespoons minced onion 2 oz. Melted, unsalted butter 1 ea. Lemon, juice from 1 oz. Brandy or Cognac…
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Evolving Member Expectations & the Expected Shelf Life of today’s Club Chef?
Editorial…here is what a group of Chicago area Club Chef’s had to say Earlier this month I enjoyed hosting a group of local Club Chefs for lunch at a popular trending restaurant on the North Shore of Chicago. Our gathering served as an opportunity for me to introduce a few…
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Making of a Chef
EditorialWhen David Meyers Associates is retained for a Club Chef Search, we try to get management to tell us what qualities they are looking for in their next Chef. They almost always give us two or three attributes as well as areas within their operation they would like to fix…
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Work with a Master in Your Kitchen
ConsultingDoes your operation have the key components of a First-Class culinary operation? Food and beverage operations are complex with high labor and product costs. Efficiency and high quality service can be enhanced if staff and management are in harmony with guest needs and have the tools and knowledge necessary to…
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Staff Development
EditorialOver the years I have heard many Chefs moan about losing key employees who they had trained and developed within their clubs. If wages are competitive and the work environment is a good one, it is easy to empathize with the Chef who says: “I’m sick and tired of spending…
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Food & Beverage Profitability
EditorialSome years ago I wrote an article for Club Management Magazine tiled, “What Happened to Food & Beverage Profitability?” I believe I hit a nerve because after the article was published, I began to receive calls and emails from managers throughout the country agreeing with my conclusions. To this day…
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Creating a SERVICE Culture
EditorialCULTURE is a key ingredient for the sustainability and prosperity of all private clubs. Creating an adaptive culture that is aligned to business goals and objectives will provide clubs with the ability to significantly outperform their competitors and prosper with both membership growth and retention! Accelerated performance is caused because…
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Celebrating Fifteen Years and Still Going Strong
NewsHello All, I am very proud to announce that David Meyers Associates is celebrating its Fifteenth Anniversary this September. As the title of my article indicates; after fifteen years and hundreds of successful Chef Placements throughout the Club Industry my firm is going strong. Bill and I and our growing…
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Daniel Pliska, CEC, AAC, Executive Chef and Assistant General Manager
Chefs at WorkDaniel Pliska is the Executive Chef for the University Club of Missouri and University Catering located in Columbia, Missouri. He directs a kitchen staff of 25 to 30 at the Alumni Club of MU, and has been employed there since 1998. Dedicated to the practice, growth and training of traditional…
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Making Your Best Impression
EditorialSome years ago, I read an article that really stuck with me. The name of the article was, “A Portfolio Beats a Resume Any Day,” written by Bob Weinstein from Tech Watch after his interview with John Sullivan, who at the time was a consultant to Fortune 500 Firms. The…
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Chef Due-Diligence Realities
Editorialby Bill Schulz, MCM Culinary Search Associate Leading a successful food service operation demands consistency along with continual monitoring and followup. Being an Executive Chef has placed unique demands on you, but I know… deep down you love what you do. You have a passion for the business; you have…
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Maintaining Positive Relationships with Your GM
EditorialThis month, I thought I would share an article with you. Do you ever wonder why certain Chefs do not work out at certain clubs when they seem so perfect for the position? When we are called into clubs to do the search for a new Executive Chef, we learn…
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An Interview with Alfonse Contrisciani, CMC, WGMC, ACE, AAC
Chefs at WorkAcademic Dean/Director of Hospitality Programs & Practicum Hocking College, Nelsonville, Ohio Master Chef/Owner, Plate Restaurant, Bar & Eatery New Albany, Ohio Alfonse Contrisciani wears many hats – chef, farmer and educator among them. But his passion for great cooking and dedication to local food remain defining elements in the long…
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Great Food Begins with Great Products
EditorialWhen I was actively managing clubs, I was always amazed when the Chef and I spoke about the quality of food products used at the club, how food is handled, and the resources necessary to secure various products. The F&B committee invariably found this discussion an enlightening one and suggested…
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Chef Tasting
ConsultingPurpose: The purpose of the tasting exercise is to substantiate a general confidence in the individual’s culinary ability. The tasting exercise is a reasonable challenge of the chef’s culinary, organization and management skills and should be a revealing test of his ability to product a four-course meal to a group…
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Greetings of Peace – 2014
NewsThe holiday season is a time for sharing love and thoughts of gratitude. 2014 was another successful year for David Meyers Associates, and I want you to know how much we appreciate you. We are blessed to have your support and encouragement and never take it for granted.During the past…
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Executive Chef, Desert Mountain Club, Scottsdale, AZ
Chef PlacedOverview: A bold, new vision when it began in 1987, the Desert Mountain Club is one of the finest, private luxury golf and recreational communities in the country against which all others are measured. Six distinctive, award-winning clubhouses offer a variety of dining experiences–from casual to family to formal—it is…
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General Manager, The Outing Club, Davenport, IA
Chef PlacedThe Club The Outing Club is a 120-year-old, member-owned private club whose members have cherished the vibrant traditions of the club from generation to generation. Referred to as the ‘Grande dame’ of clubs in the Quad City area, the Club hosts a variety of large social events and family gatherings…
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