To All Friends

Second quarter 2010 flew by leaving mixed economic signs toward recovery.  Industry fellows however continue their more positive outlook vs. year earlier period.  Overall usage in a la carte and banquet services suggest pragmatic growth as a la carte check averages are up slightly over previous year results. Banquet usage has increased although it’s been difficult for most to gain traction raising check averages. Let’s hope this pattern continues with a bit more vigor through year end and beyond.

 

Also during the 2nd quarter a number of highly regarded club chefs made career moves.  Foremost, congratulations to Edward Leonard, CMC, AAC, et al. in his accepting the Vice President of Education/ Corporate Chef for Le Cordon Bleu Schools, NA.  Edward’s storied career with Westchester Country Club as Assistant General Manager / Director of Culinary Operations during the past 8 years is purely remarkable.  Concurrently, Edward successfully redirected the American Culinary Federations’ focus during his 4-year term as National President and was the ACF’s National Olympic Team Manager, 2004/2008, winning numerous medals and international acclaim.  Many thanks to Edward for raising the standards of club cuisine and to Bob James, CCM, Michael Feil, CCM and Westchester Country Club for supporting Edward and the greater industry cause.  In an upcoming Chefs at Work article late fall 2010, I will sit-down with Edward to discuss various topics including his view toward the future of culinary education in America.

 

Fritz Gitschner, CMC, AAC, et al. has also taken on a new professional challenge as Executive Chef with the highly regarded Southern Hills Country Club, Tulsa, OK.  Fritz’ professional achievements are also too numerous to list however as a tidbit, he is an Olympian Gold Medalist, the USA representative in the Bocuse D’Or Competition 2005, placing 7th overall worldwide and acclaimed Executive Chef of Houston Country Club over 17 years. 

 

Finally, congratulations to Max Knoepfel, aka Chef MAX, of Belle Haven Country Club, Alexandria, VA on his selection as the new Executive Chef with Westchester Country Club, NY.  Swiss trained, Chef MAX sports a remarkable reputation earned at very top Washington DC venues as well as past experiences with the former 5-diamond brand Canadian Pacific Hotels (now Fairmont flagged).  Chef Max was the Chef who reopened Belle Haven CC following its impressive $31M capital improvement project completed early 2005 including a new 80,000 sq. ft. Clubhouse with multiple outlets.  We wish all recent placements great fortune!

 

In our September/October newsletter edition, the “Chefs At Work” article featured interview with be with Michael Redmond, CEC, AAC, Assistant GM of Food & Beverage at Washington’s premier city club, The Metropolitan Club of Washington DC.  Michael is a 2010 Willmoore H. Kendall Scholars, CMAA’s Club Foundation Award recognizing high performing assistant club managers interested in pursuing the Certified Club Manager (CCM) designation.  We will touch on topics including DC’s ever changing food scene and, for chefs pondering how to transition into greater responsibilities in club management, this will be a must read. 

 

Now on to the highlight of all issues “Chefs at Work” my recent interview with longtime friend and respected Executive Chef Patrick Gebrayel, CEC, proprietor of Heywood’s Provision Company, Atlanta, GA, an Artisan Meat Processor and immediately former Executive Chef with Dunwoody Country Club.  We hope you enjoy his perspective on establishing a successful Farm to Table program, Beekeeping and HACCP, all timely buzz topics in our industry.

 

Click here to read the entire interview with Patrick

 

And I have selected few articles that can help us manage our staff becoming top performers which follow.  I hope you find them to be helpful. 

 

Finally, got an idea for a future article, let me know.  I value your continued comments so keep them coming!  Take care, enjoy the balance of summer and …

---

A Bit About Food Trends

Gluten-free menu items are on the rise

Restaurants are offering gluten-free menu options to meet the dietary requirements of the estimated 1% of the population that has celiac disease. Boston's Nebo Restaurant, for example, now sells gluten-free pizza, pasta and more.

The Boston Globe
http://www.boston.com/business/healthcare/articles/2010/05/15/ many_restaurants_are_adding_gluten_free_options_to_menus/

 

---

A Bit About Management

5 ways to improve performance reviews

Managers can make the performance reviews an affirming experience and not an "excruciating experience of judgment and copping to failure," Martha Finney writes. One way the experience can be improved is if managers also are willing to take feedback from workers about their performance.

SmartBrief/SmartBlog on Workforce

http://smartblogs.com/workforce/2010/05/26/how-to-learn-to-love-performance-reviews/

 

---

A Bit About Leadership

Are you a great mentor? Here's the catch

Mentoring is a great way for leaders to give something back, but it's not cost-free, writes Shawn Graham. The better you are as a mentor, the more likely it is that those you take under your wing will come to depend excessively on your guidance -- and unless you manage that situation, it can affect both their development and your own professional life.

FastCompany.com/FC Expert Blog

http://www.fastcompany.com/1650341/the-problem-with-great-mentors?partner=rss

 

Make your MARK!

- David