Our Mission:
To keep professional chefs on the forefront
of their field.
How Do We Do This?
By using informative newsletters with current
trends, Hot member proven recipes, on-line
guides for dining room and contemporary Kitchen
procedures and much more.
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.
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
About the Club Culinary Co-founders Chef
Whitney Werner & Lance McCloud.
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
-----------------------------------------------------------------------------------------------
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.
Yet there is
another side of Lance that is more
personal. From a young age people have
told Lance he has a knack and an affinity
for all things electrical - from building a robot
out of a voting both as a child, to building and
enjoying the voices of the world late night via short wave
radio. This gear fetish follows him to our
present digital age with IT Services,
Networking, Internet, Digital Movie Cameras,
Digital photography, Audio gear and of course
personal and business hardware and software.
"My
personal pastimes have become public business
tools and many
have become very commercial and are now applied
to many industries." Lance says,
"I love the smell of opening the box some
new gizmo, I am fascinated by it. Unlike
some I don't touch it yet, I love to read
so I go to the manual first and that
builds even more excitement. After that, I
reward myself and play, then I push and
sometimes find the potential and the challenge
and with some luck interesting things
happen."
"Sometimes
something will seem to fix itself for me or a
friend in need. I guess gizmos know I like them so
they
are just returning the positive - but I don't
consider myself a hard core computer geek."
says Lance.
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
