It has been just over three years since David placed our Executive Chef Peter Smithing here at Plainfield Country Club. He has been nothing short of spectacular with his food quality, presentation and cost controls. Member satisfaction with our dining operation has never been higher. In addition to his fine culinary skills and leadership, he is accommodating to the members and their special requests and is a positive influence on the staff.
Your search process was very thorough and helped to put the best candidates for our Club in front of the committee. You made what is typically a very tedious and chance process fair and objective that allowed us to find the right fit for members and staff. I am certain that Chef Peter’s resume would not have found my desk without your assistance. He has become my key staff member that I can lean on and trust for any project or challenges that arise.
Gregory Colombo, CCM
General Manager
Plainfield Country Club
"Chefs At Work"
Our Spring 2011 interview with...
Michael Garbin, CEC, AAC, ACE, HOGT
Executive Chef, Union League Club of Chicago
by David Meyers
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.
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Our Spring 2011 interview with...
Mark Rigano
Executive Chef / Director of Food and Beverage
Toscana Country Club
by David Meyers
A discussion about Mark’s career path, evolving into the role as a Chef and “B” Director, his management philosophy and approach to leadership.
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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.
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Our September/October 2010 interview with...
Michael Redmond, CEC, AAC
Assistant GM of Food and Beverage
The Metropolitan Club, Washington, DC
by David Meyers
A discussion about how Michael parlayed his culinary experiences and ambitions towards greatness, leading respected club culinary operations and now on the fast track to club General Manager responsibilities.
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Our July/August 2010 interview with...
Patrick Gebrayel, CEC
Heywood’s Provision Company, Atlanta, GA
An Artisan Meat Processor & former Executive Chef Dunwoody Country Club
by David Meyers
A discussion 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.
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Our May/June 2010 interview with...
Robert Fasce, CEC, AAC
Rolling Rock Club, Ligonier, PA
by David Meyers
A discussion about working under highly acclaimed chef/owner Patrick O’Connell at the Inn at Little Washington, Rolling Rock Club’s uniqueness surroundings and cuisine, and the process and thrill of being considered for the Executive Chef position at The White House.
Our March/April 2010 interview with...
Kevin Walker, CMC, AAC
Cherokee Town & Country Club
by David Meyers
A discussion about influencing a major clubhouse/kitchen renovation, successfully implementing a Sous Vide program and an overview of the steps and qualities required in becoming a Certified Master Chef.
Our January/February 2010 interview with...
Jerry Schreck, Executive Chef
Merion Golf Club, Ardmore, PA
by David Meyers
Discussion touching on Jerry’s diverse industry experiences preparing him for club success, required character qualities a club chef must possess and the importance of networking and its role in continued professional development.
