After I asked Merion GC Sous Chef Noel Quigley, who recently celebrated his 39th anniversary with the club and is one of the few current Merion staffers who was also present for the last U.S. Open there in 1981, to rank on a scale of 1 to 10 how much bigger this year’s Championship is than that one, he replied: “Seventeen.”
A day of good weather brought different patterns of when people came to the members’ tent to eat—and they brought bigger appetites. That created the need for on-the-fly adjustments to the routine that the back-of-the-house staff has been trying to settle into for feeding members and their guests throughout the week.
Club & Resort Business Editor Joe Barks will be helping (we hope) Merion Golf Club’s Executive Chef (and C&RB Contributing Editor) Jerry Schreck as a “utility worker” on the Ardmore, Pa. club’s expanded kitchen staff during Championship week. Look for Joe’s reports in this space next week on who and what he might see while carrying out his duties to support Merion’s F&B service to members, USGA officials and other guests in the clubhouse and throughout the grounds.
Despite a snowstorm that was severe enough to cancel hundreds of flights into the usually weather-proof Denver International Airport, over 200 executive chefs, general managers and other industry food-and-beverage leaders from 37 states and Canada made their way to Colorado for Club & Resort Business’ Fifth Annual Chef to Chef Conference, held March 10-12 at the Grand Hyatt Denver.
Most clubs have stemmed the tide of declining membership ranks, and many managers are talking about an influx of new members.
O’Toole, Executive Chef of Deerfield Golf Club in Newark, Del., was nominated and accepted into the organization, which recognizes chefs for high professional attainment and distinguished service, and is limited to 100 lifetime members. Chef Paul, who has been active in the campaign against childhood obesity, will discuss healthy options for kids menus during his “Don’t Forget Kids” presentation at C&RB’s Chef to Chef Conference in March.
Committees should seek out problems, craft solutions, and then recommend their ideas to the Board for action—nothing more.
Jon Maley, Executive Chef of the University of Washington Club in Seattle, bested five other contestants in the annual competition to win a full, complimentary registration to the fifth annual C&RB chefs conference, courtesy of the Evergreen Chapter of the CMAA.
June 18, 2013
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