We need to hire the best culinary professional and David was our only choice to get the required result. We are so pleased with the continuing positive membership response and overall business enhancements.

The result speaks for itself as our chef was named ACF National "Chef of the Year" 2009.

Dennis Michel

General Manager

Somerset Club
Boston, Massachusetts

Culinary Insights Newsletter

November/December 2010

DEAREST FRIENDS,

It's that most wonderful time of year! And an equally appropriate time to share Sincere Thanks for another year of friendship. Through your continued support and feedback we successfully launched our bi-monthly newsletter receiving remarkable reviews while growing as the premier chef placement practice to the private club community. We are hopeful, and there are hints daily, that the coming year will be stronger for business which can only be good news. Likewise we are looking forward to another good year!

The introduction of the "Chefs at Work" articles has been one of many highlight of my year. Your comments suggest true interest in these features, learning of different practices, styles and career journeys these respected chefs' stories tell. I'm pleased to announce a line-up of additional interesting articles and topics in the coming year which include Mark Rigano, Director of Culinary, Sunrise Corporation at Toscana Country Club, Indian Wells, CA; Gerald Schmidt, CEC, Director of Culinary, Reynolds Plantation, Greensboro, GA; and Michael Garbin, CEC, AAC, et al, Executive Chef of The Union League Club of Chicago. A variety of articles and links to other career management, leadership and industry news shall also continue in full length in the January/February 2011 edition, along with my commentary. However, for today, I leave you this link to anticipated trends for foodies in 2011 (Detroit Free Press, 12/5/2010). Click here.

Now to this year's finale and highlight of all issues, "Chefs at Work," interview with longtime friend, ever-respected and always modest Russell Scott, CMC, et al, Executive Chef, Isleworth Country Club, Windermere, FL. We hope you enjoy his perspective on becoming an industry leader and his somewhat unconventional and refreshing approach to professional growth and continuing education... Click here to read the entire interview with Russell.

Wishing you, your family and industry fellows the happiest of Holiday Seasons and a Healthy and Prosperous New Year!!!

Make your MARK!

- David and the entire Meyers Family

"Chefs at Work"

Our November/December 2010 interview with...

Russell Scott, CMC, AAC
Isleworth Country Club

by David Meyers

A discussion about Russell’s career journey including steps towards becoming a Certified Master Chef and Culinary Olympian, mentoring, and keeping your passion for your craft peaked through unconventional continuing education methods.

Click here to read more...