Club Cents

On this special double feature episode, we talk with Club + Resort Chef’s Joanna DeChellis about this year’s Chef2Chef Conference and also with McCain Foods Samantha Melson who share how her company is cooking up a perfect pairing for microbrews. Double the discussion and twice the popular “3-course Questions” segment.

Executive Chef and Certified Master Chef Kevin Walker talks about his various experiences in kitchens across the country, how he ended up at Ansley Golf Club, and dives into how he uses these experiences to train others and maintain a positive environment in the kitchen. He also gives us a sneak peek at what of expect from him at Chef to Chef 2019.

Executive Chef Penelope Wong talks about leaving the club world and how she prepared her exit plan from Gleenmoor Country Club in Cherry Hills, Colorado in part two of our transitions series.

Executive Chef Craig Peterson joins the show from Forest Hills Country Club in St. Louis. We discuss transitioning from Cherry Hills Country Club in Colorado to his new home in Missouri.

SYSCO's Senior Director, Culinary Development Neil Doherty joins the show to talk about holiday parties and cutting edge solutions from our presenting sponsor SYSCO.

Justin Sing, Executive Chef at Quail Hollow Club joins the show for a second time! This episode is part two of our summer BBQ series. In this episode we walk through North Carolina BBQ at one of the state's most prestigious golf clubs, and how Chef Justin battles the best in local competition.

Todd Walline, Executive Chef at Blue Hills Country Club joins the show for a second time! This episode is part of our summer BBQ series. Tune in as we walk through Todd’s affinity for traditional BBQ, and how he practices this passion at Blue Hills.

Eagle Creek Country Club’s Head Bartender and Club Grub - Mixology Contest Winner, Angelina McLean and Marketing Director Laura Hill join us on Club Cents. In this episode, we discuss Angelina's Mr and Mrs T's Mango Tango, and how contests such as these can bring the staff and membership together.

Club Cents is joined by Tom Birmingham, Executive Chef at Ruth Lake Country Club, located in the Chicagoland area. In this episode we discuss all things related to his position as president of the Chicago Club Chef Association.

Certified Master Chef Fritz Gitschner of Philadelphia Country Club joins the show. In this episode we talk about his time overseas, how that influence is found in his dishes today, and being so close to the mushroom capital of the US.

Pastry Chef Laura Herman, of Conway Farms Golf Club in Lake Forest, Illinois joins us on the show. We discuss her efforts to invigorate sweets with this season’s produce, her plans to continue to grow and re-imagining what her role is at the club, and how she caters to each generation with her broad range of culinary skills.

Ryan Foo, Executive Chef at Upper Montclair Country Club joins the show to talk about his operation in Clifton, New Jersey. Chef tables, wine pairing rules, and staff credits on the menu are all discussed in this latest edition of Club Cents.

Todd Walline, Executive Chef at Blue Hills Country Club joins the show to talk about training staff members. Whether it is onboarding new help, or continuously training seasoned kitchen employees, Chef Walline brings his best practices to the table.

Nelson Millán, Executive Chef of San Antonio Country Club joins the show for the second time to talk about the 2018 Chef to Chef Conference. In the episode, we discuss his takeaways from the conference and touch a little on his Club & Resort Business Magazine piece titled, "My Primary Goal for the New Year: Be Present".

Cam Schultz talks with Executive Sous Chef Gerald Ford, CMC from The Everglades Club about the ACF Culinary Olympic Team, his work at the Everglades Club, social media, and much more.

Lawrence McFadden, CMC and General Manager of The Union Club in Cleveland, Ohio hops on the show to bookend our CMAA Preview Series. Together, Cam and Lawrence talk about the CMAA, benefits of the show, and tease his educational session titled “Food and Beverage Trends for Future Success”.

Cam Schultz talks with CMAA educational speaker Jen Burgess of Plus One Hospitality about her session titled “Heading the Table – Creating Better Restaurant Managers.” Together the two tease Jen’s session, talk Plus One Hospitality, and management best practices.

Cam Schultz talks with one of the winners of the 2017 Excellence in Club Management: Rising Star Award, Anne Stryhn, Assistant General Manager at the Country Club of Virginia. Together, they chat about the Rising Star award, along with how her time as catering director informs her decisions as the Assistant GM. The two also discuss hot topics related to the upcoming CMAA Show.

Cam Schultz talks with Sous Chef Jo Soeung from the University of Washington Club in Seattle, WA about her journey from Baguio City, Philippines to Seattle. The two also discuss the unique membership and job description that comes with her position at the University of Washington Club. Jo also talks a little about the tremendous food scene in Seattle, as Cam and the Club Cents crew prepare to visit for the annual Chef to Chef Conference.

Cam Schultz talks with Chef Brian Beland from the Country Club of Detroit about New Year’s Resolutions. In the podcast, learn how Chef Brian Beland established a culture at the Country Club of Detroit, and how he plans to expand on that established culture in 2018.