I wanted to send a quick note to thank you for your recent visit to Memphis Country Club. It may not have seemed like much, but your contributions while you were here were truly immeasurable. Hopefully you saw some significant improvements since your last visit, and as you visit in the future, you'll see more.
On top of all of that, it was good to see you again. Our discussions always help me to clarify my thoughts and put everything into prospective. Your guidance is always helpful and I'm always thankful that I met you when I did. You've been a tremendous help in shaping my career and to keep me moving forward.
Thank you, and as always, if there is anything I can do to help, please let me know.
Kenneth Thompson, CEC, PCIII
Executive Chef
Memphis Country Club
"Chefs At Work"
Our July/August 2010 interview with...
Patrick Gabrayel, 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.
