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
Announcements, News and Newsletters
Culinary Insights Newsletter
Spring 2011
This newsletter contains:
- an interview with Mark Rigano, Executive Chef/Food & Beverage Director
with Toscana Country Club, Indian Wells. CA - trend: the digital world of culinary
- leadership
- all things culinary - gigachef.com
Culinary Insights Newsletter
November/December 2010
This newsletter contains:
- an interview with Russell Scott, CMC, AAC - Isleworth Country Club
- season's greetings
Culinary Insights Newsletter
September/October 2010
This newsletter contains:
- an interview with Michael Redmond, CEC, AAC, Assistant GM of Food and Beverage
The Metropolitan Club, Washington, DC - about food and beverage trends
- about management
- about leadership and career management
Culinary Insights Newsletter
July/August 2010
This newsletter contains:
- an interview with Patrick Gebrayel, CEC, Heywood’s Provision Company, Atlanta, GA
An Artisan Meat Processor & former Executive Chef Dunwoody Country Club - a bit about food trends
- a bit about management: struggle to move forward
- a bit about leadership: effective messages
Culinary Insights Newsletter
May/June 2010
This newsletter contains:
- an interview with Robert Fasce, CEC, AAC, Cherokee Town & Country Club
- a bit about food trends
- a bit about management: struggle to move forward
- a bit about leadership: effective messages
Culinary Insights Newsletter
March/April 2010
This newsletter contains:
- an interview with Kevin Walker, CMC, AAC, Cherokee Town & Country Club
- a bit about food trends
- a bit about management: struggle to move forward
- a bit about leadership: effective messages
Meyers – McMahon Group Foodservice Report - Spring 2010
Our Inaugural Culinary Insights Newsletter
January/February 2010
This newsletter contains:
- an interview with Jerry Schreck, Executive Chef at Merion Golf Club, Philadelphia.
- a bit about food trends
- a bit about management: struggle to move forward
- a bit about leadership: effective messages
10 Years in business and a new look!
01/01/2010
We hope you are enjoying the new look of our website as we near our 10th year in business. Many fellow industry professionals and club members have provided numerous suggestions, endorsements and images enhancing this site. Click here to read more...
Meyers – Club Management Perspective Article - Fall 2009
Club Chef to Chef Presentation - Spring 2009
UPCOMING EVENTS
October 2-4, 2011
StarChefs' International Chefs Congress
6th Annual International Chefs Congress
NY, NY
http://www.starchefs.com/cook/events/icc/2011
July 22-26, 2011
ACF National Conference
Dallas, TX
http://www.acfchefs.org/Content/NavigationMenu2/Events/Convention/default.htm
May 20-25, 2011
NRA Tradeshow
Chicago, IL
October 5-7, 2010
Master Club Advisors'
Great Clubs of the South Symposium XI
Raleigh, NC
GM & Chef Relationship Panel David Meyers Presenter
http://www.masterclubadvisors.com
August 15-17, 2010
Master Club Advisors'
Human Resource Symposium
Farmington Country Club
Charlottesville, VA
David Meyers Presenter
March 23, 2010
GCCMA Workshop on Career Management
Evanston Golf Club
Evanston, IL
David Meyers presenter
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Friends of the Firm
GigaChef
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Read Norm Spitzig's New Masterpiece
Murder and Mayhem at Old Bunbury
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http://www.masterclubadvisors.com/
