Our Mission:

To keep professional chefs on the forefront of their field.

How Do We Do This?

With your help.

We have created this web space for you. Your posts and comments, informative newsletters with current trends, hot member proven recipes, on-line guides for dining room and contemporary kitchen procedures and much more, all this will improve your life and your work.

We use and suggest you use or adapt the

"Club Culinary Universal Mission Statement™"

1.We are in the happiness business

2.We are pursuing the future

3.We are America’s culinary leaders Club Culinary ©2002

It is our belief that if culinary professionals use these guidelines when pertaining to the kitchen or the hospitality industry in general the outcome will be positive.

Club Culinary Profile:

Club Culinary is a service and community for the culinary arts profession with a focus on the Club Chef. The objectives of Club Culinary are to promote and advance friendly relations, knowledge between and among persons connected with the culinary arts and other associations of similar character; to encourage the education and advancement of its community; to assist the chef community, through our community; and to assist the community in securing the utmost in efficient and successful operations.

Club Culinary has been in existence since the year 2000. The Classical Cooking 101 study guide, that is the base or beginning of the program, has been in schools and clubs throughout the nation and sales continue to grow. The "Club Culinary newsletter is a newer free service started in 2002. Since the inception of the newsletter, we have had notes from chefs repeatedly thanking us for the great suggestions and tips.

We continue to improve and our current educational offering, "The Contemporary Guide to Club Dining, Contemporary Kitchen Guide 2004, and the Recipe Ezine are well regarded and we have been fortunate to receive positive feedback. We have also been featured in industry publications such as Club Management Magazine.

Here’s just a few comments we get from our newsletter subscribers.

Good Morning Chef:

I truly enjoy receiving your news letter and I congratulate your efforts to further the up and coming Chef's by involvement in the Chefs Association. As a 26 year member of CMAA I know this will only continue to enforce the value of training and the value associated with Membership at a private club. Keep up the good work and please keep the newsletters coming. -John Vest

Enjoyed your article, keep up the good work.-Anne M. CEC

IT WAS GREAT!!!!!!!! For the first time in 30 years I felt as if I was teaching students to actually cook! And...GREAT minds must work on the same track! -Leslie A. CEC

Wow, this is dynamite. thank you.-Sandi L. ACF, IFSEA

Thank you for the newsletter. It really is excellent. I will share it with our Chef -Bill Dunn, and Clubhouse Manager -Rob Goodyear. Thank you, Gregg, and Andrea for being so supportive. -Al A., GM Country Club of Rochester

Congratulations on Club Culinary! -Pat McDonough. Culinary Direct.

Nice newsletter and article of introduction. I look forward to future issues. -David M. Chief Financial Officer Valley Hunt Club. Graduate Culinary Institute of America class of 1972.

Thank you for including me on your email list. I found it to be very interesting. Ron B.-GM, Glendora Country Club

Chef;
My name is Hedi B., I was the Food & Beverage Director at the Athenaeum in Caltech, Pasadena. Now I'm the General Manager of the George Town Club in Washington, DC. Your Newsletter looks great.

Sincerely;
Hedi

Thanks for the professional newsletter. You are truly a visionary person. How about coming to work for us and overseeing 39 clubs and their food operations? -L., Brady -usfk.korea.army.mil

Club Culinary President & Cofounder- Executive Chef Whitney Werner, CEC

Chef Whitney's Bio:

Working in restaurant kitchens from the age of fifteen, Chef Whitney Werner, CEC, brings twenty-six years of experience to Club Culinary and the American Culinary Federation.

After graduating from the Culinary Institute of America, Hyde Park, New York, in 1984, Chef Whitney started in pastry as part of the opening team of the Ritz-Carlton, Laguna Niguel. He moved through the ranks of the kitchen working for top establishments such as Tavern on the Green, New York City, Beverly Hills Hotel, Beverly Hills and various Hilton Hotels nationwide. In addition, Chef Whitney brings us experience from the Far East, where he worked with established hotels such as the Ambassador Hotel in Taipei, Taiwan, updating menus with current culinary trends.

Shortly after his return from the Far East, Chef Whitney was awarded four stars for his French-Russian cuisine at Le Bel Age Hotel in Hollywood, California. Thereafter, Chef Whitney opened his own restaurant, “Whitney’s,” on the famous restaurant row of Montana Avenue in Santa Monica, California. Chef Whitney enjoyed many successful years of high profile celebrity clientele that gave him the reputation on the West Coast, which he is still known for today.

After traveling the world and reaching his ultimate goal, Chef Whitney wanted to give back to the culinary field. He joined the American Culinary Federation and took a position as chef instructor at the Los Angeles Culinary Institute with Certified Master Chef Raimund Hofmeister to be involved with the development of the new crop of young chefs.

Having grown up in Santa Monica, Chef Whitney could not resist the offer as executive chef at The Beach Club in Santa Monica, the oldest and most prestigious club on the shores of Southern California.

Now, after branding the dining room “Whitney’s,” and enjoying the sixth record-breaking year at The Beach Club, the culinary culture of west coast clubs has been changed forever. Chef Whitney has been speaking throughout the country to provide private clubs the insight to revitalize their restaurants and compete with outside competition. Chef Whitney has also given seminars at the Club Managers Association world conferences and aspires to further his certification to certified master chef.

Quotations available upon request.

Chef Whitney's Resume

Contact Chef Whitney
We welcome your suggestions, submissions, and news items. We thank our venders for helping fund our newsletter.

If you are ever in Los Angeles come by and say hello. I’m at The Beach Club in Santa Monica.

Kindest Regards,

Whitney Werner, CEC
Executive Chef, The Beach Club
President, American Culinary Federation, LA Chapter
Chef of the Year 2001
President / Founder-Club Culinary
President-Les Amis d'Escoffier
310-395-3254
chefwhitney@clubculinary.com

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About Club Culinary Co - Founder Lance McCloud, ACF Los Angeles Communications / Tech Chair, AMA, PMI & Los Angeles Press Club Member.

"Club Culinary gives me an opportunity to combine most of what gives me enjoyment in life." Lance says, "It is service to people, wonderful food, an opportunity to learn, the fun of successful events, the social dinning experience, solving problems with the team, the application of new technologies, seeing dreams and ideas become reality, and of course working with a friend and my favorite Chef, Whitney Werner".

Growing up with Chef Whitney and playing in the same coastal clubs and beaches along the California coast as young teens and now as adults. Lance feels very fortunate. "Yes I have had had many opportunities and experiences in life, some would dream of what I fell into my lap and to do and see what I have, but I know others who have done, seen and know much more then I ever will."

Of graduating form UCLA Lance says, "Dad wanted East Coast or USC at least but left he left it up to me to pick and of course to take full responsibility for it as well!" They have since made up and Lance developed a broad based business acumen. The path less traveled includes: Hospitality & Food Service, Entertainment, Event Planning & Media Production, Publishing, Communications & Marketing, Fund Raising, Corporate training and E-Learning for Non-profits, Fortune 500 business and the US government.

Lance has never been a complacent person and finds often himself working with others in unique situations, developing, discovering new opportunities, and enjoying the challenges of the trailblazer. "Scouting ahead by standing on the shoulders of giants and tweaking the wheel rather then reinventing it when possible".

Lance says Club Culinary is a wonderful endeavor. "I developed a great love of chefs, all food and the dining experience, and I am comfortable with the back and the front of the house because many members of my family have been in some form of the Hospitality/Service industry for two generations." Lance continues, "Stories great and small, from family functions, visiting uncles, aunts, cousins, his grandfather all who where, or our now Restaurant owners, Managers, Club Members, Hotel and Banquet sales coordinators, Chefs, Waiters, Bar backs and Dishwashers you name it". Lance enjoys and is comfortable with these dynamic people and has also performed some of these services in his own career in some well regarded restaurants on the west coast.

Currently, Lance is serving as the Communications Chair of the ACF / Chefs de Cuisine Association of California, Los Angeles Chapter. He also serves on the Los Angeles Chef of the Year committee and an active member of the Los Angeles Press club, where he is also donates his time as the event photographer for the Clubs web site and 8-Ball Foundations E-zine.

Lance is also the founder of LanceThink Media which provides Communications, Marketing, Public Relations across print, internet, radio and MP/TV. to select clients. In addition, LanceThink consulting allows him to choose unique and challenging business endeavors, where he can provide strategic planning, business development and project management expertise.

As an entrepreneur or consultant Lance brings all his work experience to the board, CEO, and closely held businesses, to listen, to reflect, to think, to plan and provide solutions that develop business. Always hoping and striving for positive results or if need be helping to define a new direction. Besides sailing, Lance enjoys making people smile, is drawn to new challenges and hopes to bring positive interpersonal skills and the total of his experience and knowledge to the table whenever he is invited.

You can contact him at lance@clubculinary.com