Note: This is the older version
of the Club Culinary Site and is no longer being updated.
Some of the content of this
site will be moved to the newer version of Club Culinary
Have a look at this new recipe - It's a new favorite!
Asian
Tuna Tartare Stack - click here
If you are not a subscriber to my picture recipe ezine and the "Contemporary
Club Dining Guide" it is a great value and packed with valuable information
you can use today for your club kitchen and food service operation.
Fast and easy
to sign up! click here.
Contrarian
Metrics by Gregg Patterson
The
Stick_Factor Understanding_Club_Culture by
Gregg Patterson
Cultivating
The Buzz by Gregg Patterson.
I've just finished the annual reviews for my management team. An extraordinary group. I glowed as we talked. My lieutenants. My friends. They had "it"---The Buzz. A passion for the business. An enthusiasm for the club. A joy in living. The numbers proved it, member participation proved it, the wait list proved it, their smiles proved it. They had it---The Buzz...
I have good news for chefs, clubs, restaurants, hotels, beef lovers and the entire US population. US beef is safe to eat and the issues associated with "Mad Cow," "EColi" and food borne s pathogens are being extinguished through use of our strict government regulations. US scientists have pinpointed the key issues of control; our hard working cattle producers are following the guidelines and guess what? It's working! Check
out the our new "Beef Safety" page for my report and
information packed links.
Understanding
Club Culture - "Going Guilt" by
Gregg Patterson.
You're the general manager, a great performer, respected by the members and deeply committed to your profession...The security guard gives you a salute and a smile and a parting comment---"Getting out early tonight, eh?" Aaaahhhrrrggghhh!!!
Does
Club Dining Really Require a Super Chef?
by
Whitney Werner, CEC
Today’s club chef position is more challenging and demanding than ever before so even the most accomplished chef must become a “super chef.”
Must Today's Chef Address the Growing "Family" Dynamic? - You
betcha! by
Whitney Werner. CEC
Competition is a great way to
refine time/creativity/technique and is a part of my ongoing preparation for taking the Certified Master Chef examination at the Culinary Institute of America in Hyde Park, New York in the coming year.
I recently entered a one hour "Iron Chef" competition at the Mandalay Bay Hotel in Las Vegas on April 27th. The event was sponsored by the American Culinary Federation.
The event was fantastic and we took a silver medal!
Les
Amis de Escoffier Society of Los Angeles Dinner December 2004
Decembers Dinner hosted by California Club members, Nick & Nino
Osti (Polo Lounge) with a menu created by Club Chef Jean-Marc Weber
- one could not do better. View the fantastic entrees and photos form
this exceptional night.
To
start your own chapter today contact Dr. Stanly Nicus for all the
details click here.
IKA
- The Culinary Olympics -Intrax Education Abroad can take your CMAA
chapter there - Click here for highlights of 2004.
Every four years the world's oldest and largest international culinary
competition is held in Germany. The event,the International Kochkunst
Ausstellung (IKA), tests the mettle and mastery of chefs from around
the world.
To create you own tour for the 2008 Culinary Olympics or another type
of culinary tour contact: Robert Magee, Director of Operations, Intrax
Education Abroad,
rmagee@studytheworld.com
or call 415.674. 6515
Club
Chefs Institute - A Great Opportunity for Club Chefs - October,
30th - November 2nd, 2005
As you may know The Greenbrier Presented - The first Annual Club Chef's
Institute Oct. 31- Nov. 3
The CMAA and The Greenbrier goals for this unique seminar focused
on the current issues that surround the Club Chef, hosted at the world-class
Greenbrier resort. Below are some topics:
That
is a lot to cover in a weekend and an awestruck crowd of nearly three
hundred club chefs attended. I only jotted down a few of the highlights
of the exceptional educational programs presented by an impressive
link up of CMC's. The CCI is is a must do - click the link below and
inquire about space for the second annual CCI for 2005 before it's
too late!
The Dining
Room at The Greenbrier, White Sulphur Springs, W.Va. The main dining
room at the 6,500-acre Greenbrier inn offers a wide range of signature
dishes under the direction of Rod Stoner, food and beverage director,
and Peter Timmins, executive chef. Known for superb service, The Greenbrier
also features an exceptional culinary education and training program.
For more information contact The Greenbrier Directly at 304.536.1110
ext. 7112 or club_chefs@greenbrier.com
"Who
Are You?"
by Gregg Patterson.
Discovering “Who You Is” On The
Commodity to Community spectrum
More
from Gregg...enjoy!
128_2004_Cultural_Lag
129_2004_Clubs_and_Culture_Econ_Lit
130_2005_The_Disrupters
131_2005_Got_Soul_Got_the_Hands
July / August
New
Recipes - Thai Bass & Miso Bass -
Flying out the Kitchen you can sign up for
them and more at www.chefwhitney.com
New
white paper on "Building
Community" by Gregg Patterson.
The
special Board meeting begins.
The subject is expulsion for
“conduct unbecoming.”
A philosophical divide occurs.
Hard line or negotiate?
If
you are going to be in Los Angeles on September, 13th, 2004
don't miss this!
You are invited to participate in and/or attend the American Culinary Federation, (ACF) Chefs de Cuisine Association of California, (CCAC) 2nd Annual Chef of the Year Los Angeles 2004 Culinary Competitions and Salons, hosted by the Southern California Gas Company Energy Resource Center (A Sempra Energy Utility) in Downey, California. This dramatic and exciting event will take place Monday, September 13, 2004, from 8AM - 5:30PM. ACF Medals and prizes will be awarded, and The ACFLA's Chef Of The Year 2004 will be decided.
FREE registration for all Club Culinary members, CMAA Members, hospitality professionals, including non-competing chefs and students, go to
www.acfla.org now to reserve your free passes today.
As you may recall, last year I spearheaded The Chef of The Year, Los Angeles Competition. This year I have been nominated to compete, and I have been creating new dishes daily form Arctic
Char, the medium donated by Santa Monica Seafood for the competition! If you are in town come to the event, watch me cook and don't forget to say hello.
All competitions entries are open to both ACF and Non-ACF members. Please mark your calendar for the event and note the entry deadline is September 1st. pursuant to all of the competitions listed below. A limited number of spaces for competitors in each category are available;
you must be working or a student in the
greater Los Angeles area, for entry forms go to
www.acfla.org
Attention all retired chefs, please attend and share your knowledge. Please register & contact Carole Lung 323-791-9071
For Questions? Contact Dennis Sheeler, ACF/CCAC President & Chef of the Year Committee Chairman via email at sheelerdandv@aol.com or phone 818-434-8645.
May 2004
A
white paper on "Application Calculation" by
Gregg Patterson.
Getting
it right will have to do as much with
“art” as it does with any particular
“calculation.” However,
going through the process is instructive.
April
2004
Club
Management Magazine April Issue
Features Executive Chef Whitney Werner,
and GM Gregg Patterson ! Look
for "Connecting with the Culinary
Net" - Changing your Clubs Culture.
Chef
Whitney's Contemporary Club Dining &
Kitchen Guides 2004
Increase
your F&B Income, member satisfaction
& impress your board.
For those of you who haven’t signed up
yet – we have more information, how to
subscribe and new link to the Table of
Contents for you.
Chef
Whitney’s Contemporary Club Restaurant
Dining & Kitchen Guides for 2004 are
getting great feedback, thank you for you
positive comments and suggestions. Click
here now for more information.
Here are three New
Essay's by Beach Club GM, Gregg Patterson.
"Command
Presence"
"Does
the Price of Fine Wine Leave a Bad Taste
in Your Mouth?"
Or
How to Make the wine experience more
palatable.
Also
must read "The Soul_of_the_Club Chef"
March
2004
Chef
Whitney Werner Presented American Culinary
Federation Presidents Medallion by ACE President Ed Leonard at Recent ACF Western
Regional Conference!
New article
from Gregg Patterson has arrived. Click
Here!
Contemporary
Dining Guide expanded to include forward
by Gregg Patterson and updated storage
procedures and diagrams. Set to go out
this week.
ACF Chef of
the Year Los Angeles Competition
Highlights DVD big hit at Western Regional
!
ACF Los Angeles 1st
Chef of the Year Los Angeles Culinary
Competition DVD video highlights with how
to guide including tips, checklists,
templates and more available soon.
DVD Highlights recently shown at ACF
Western Regional and well received.
Described as both "Inspiring and
Motivational" If you would like a
copy and/or more information click
here to go to ACF Los Angeles
Chapter web site. Great
for quick starting your own cooking
competitions or including with your own
culinary competition planning.
January 2004
The
Contemporary Dining Guide for Clubs 2004
has been expanded and is almost ready for
more information click here.
Look
for upcoming article on the Dining Guide
for Clubs and Club Culinary in Boardroom
Magazine. by Gregg Patterson.
November - December
2003 UPDATES
12/24/2003
Information
that you may find helpful as you address
questions from your customers/members regarding
"Mad Cow".
AFB
News Story
USDA
USFDA
Bovine Spongiform
Encephalopathy (BSE) Also
Known as 'Mad Cow Disease'
12/17/2003
Hi
Everyone,
Thanks for all your enthusiastic interest
in the New Picture Recipe Ezine
subscriptions. The issue will be out in
February with four new fish dishes to
knock ‘em dead. I just have to
tell you now that one of the hottest
sellers here at The Beach Club is the Thai
Barbecue Bass. It’s quick and easy to
prepare; make a puree of Jalapeno,
cilantro, garlic & miso add a
reduction of sugar and vinegar, coat the
Bass filet with the Thai glaze and broil.
Serve with candied cherry tomatoes and
Thai green curry sauce. If you have not
signed up already, you can do so by
clicking here now and you will receive
the Bass recipe plus many more awesome West Coast, member-proven
recipes for you or your chef to enhance
and revive your restaurant operation!
Thank you
for your enthusiastic interest in our new
"Contemporary Dining Guide for
Clubs" program! The newest edition is
on track for February, in the meantime
please read the latest from our GM, Gregg
Patterson - The Soul
of the Club Chef !
(scroll down a bit on the linked page)
Many
of the ideas in Gregg's newest offering
"The Soul Of The Club Chef" will
be detailed, with an eye towards practical
application, as part of "The Contemporary
Guide To Club Dinning Guide
Program."
So, if you have not already, you can sign
up now just click
here for details.
I would like to thank those of you who
have already signed up for these new
dynamic programs. Moral is high
because each of your unique experiences,
concerns, and questions will enhance the
program for all of us.
12/05/2003
It’s
been awhile, and I have been very busy. It
took some long days and help from many
talented and dedicated people but I
created the first ever “Iron Chef”
style cooking competition for LA chefs and
held the competition this past August! As
Vice President of The Los Angeles Chapter
of the American Culinary Federation, I
convinced our chapter board to align our
values with the national office and change
our Chef of the Year Award from a popular
vote to a cooking competition. We
negotiated the contract with the
exhibition company, Reed, to run the
competitions at the Western Food Expo at
the Los Angeles Convention Center August
2, 3, 4. If you would like to see more
about the competition go to our new Los
Angeles Chapter web site at www.acfla.org
The
Contemporary Dining Guide for Clubs & Chef Whitney's Picture Recipe
Ezine.
I
have some great news! Because of the
overwhelming requests for information and
recipes, I am creating two exciting new
programs for you, the "Contemporary Restaurant
Guide for Clubs" and my "Chef
Whitney's Picture Recipe Ezine." The
first is a compilation of the systems I
put in place that helped me compete with
the real restaurant world and build a
sleepy hollow club dinosaur into a five
day a week, lunch and dinner service, no
food minimum, 150-300 daily cover, a la
carte restaurant operation (excluding
functions that go on simultaneously
throughout the week). I achieved this
keeping the food and labor costs on
target, increased member satisfaction and
dining room usage, and won the trust of
The Beach Club’s Board of Directors
using the techniques outlined in this
informative guide. Click
here for details.
Chef
Whitney's Picture Recipe Ezine.
My
new full Color Picture Recipe Ezine contains my club-proven,
kitchen-tested, membership-pleasing
recipes. You can have my hot new recipes
emailed directly to you with full color
pictures and simple directions on how to
execute these West Coast specialties. Just
click
here
for more information on how to get both
these programs.
Click
here for New Holiday Menu -
Whitney's in the Beach Club Revised
12/01/03
Newest
Gregg Patterson Essays On Club Management
Click here!
113. The
Business We Are Really In.
114.
Mentored Collaborative Independence
Also
The Board Room Magazine Article:
Does
the Price of Fine Wine Leave a Bad Taste
in Your Mouth?
Or How
to Make the wine experience more
palatable.
Menus!-Whitney’s in the Beach Club
Revised
4-04-03 Questions? contact Chef
Whitney
MAY-JUNE
2003 -From the newsletter.
Big
Changes for the ACF Chef of the Year!
As
many of you already know, The American
Culinary Federation is holding the first
Chef of the Year mystery basket
competition in Washington, D.C. at this
year’s national convention. The national
board has sent the message to the chapters
that the award is no longer a "good
guy" award. They want to see it be
awarded to the best chef of the respective
year. The Board opened up the award
nominees of the local “Chef of the
Year” to all chefs in the area whether
they are members of the organization or
not. They are trying to embrace the
outside community of chefs and at the same
time make an award true to its name.
The ACF Los Angeles Chapter is on the
forefront of change. We are the first
chapter to change the Chef of the Year
Award from a popularity vote to a cooking
competition. It will be held at the
Western Expo at the LA convention center August
2nd, 3rd and 4th 2003.
Western
Food Expo LA
If
you have never been to the Western Expo
and are wondering what to expect, the
link to the website has information
about who they are and what they do.
Western
Regional Conference
I
attended the western regional conference
and was excited to see the enthusiasm
displayed by chefs in the Portland area.
Many programs for kids, chefs and all
culinarians were presented. I was
especially impressed with the high school
kids competition. The competitors were
students at a local after school culinary
program. See the pictures.
New
Gregg Patterson Essays On Club Management
Gregg
wanted me to tell you that he thanks
everyone and appreciates the insightful
feedback, and that the positive response
to his anthology has inspired him to keep
the site updated with all his newest
anthology white papers. Therefore, we are
happy to post Gregg’s newest additions
for your reading pleasure:
40. Controlling Mad Dogs in the Clubhouse
41. Reading the Tea Leaves
42. Living With The Stare and Without The
Look
43. Ages and Stages
Next
Issue
We
will be looking closely at the future of
dining and what the private club needs to
do to be in the equation. Almost all
private clubs have a rigid service time
and labor cost is the driving factor. By
loosening the opening and closing times
and creating great food for your
membership, will you skew your financials
or create a happening restaurant?
MARCH-APRIL
2003
Spotlight
Vendor- Preferred Food Service I was tired of paying Newport top
dollar on reputation alone. I did taste
tests on tenderloin, rib eye, coulotte and
others in prime, Black Angus and choice
grades. Preferred was consistently the
winner in taste, tenderness and price. My
most surprising moment came when I tasted
the dry aged NY steak.
Chef Whitney's Kids
Recipes The biggest challenge upon us is to
offer nutritional meals that are low in
fat content and can compete with fast food
options that young audiences are drawn to.
Gregg
Patterson-GM- The Beach Club,
Santa Moinca CA By popular demand...Reflections
on the Club Experience
Essays On Club
Operations. We are honored to provide GM Patterson's
highly regarded white papers for you
to download.
Our
March/April
ACF Spotlights-
Mustard Seed Gourmet Foods and The
Nutrition Magician As culinary
professionals for over 25 years, Doug and
Janet Allen of Mustard Seed Gourmet Foods are using that experience to
teach and to pass on their enjoyment of
food. Tom Oling is the Nutrition Magician. I
was particularly impressed by this
overhead projection copy of a card sent
to Chef Oling from a third grader.
"Thank you all mighty chef
person!"
American
Culinary Federation
Los Angeles
Chapter Presents: The
First Annual Chef's
De Cuisine Association of California CHEF
OF THE YEAR Cooking
Competition. Nominations now being accepted!
A Day in
the life-William Bloxom Carter- The Playboy
Mansion.
ACF Event
at Tom Burgin's-See the Pictures
Need a Chef
for your club or event?
How about 10 qualified candidates in 24 hours.-Contact Chef
Whitney.
JAN-FEB 2003
New
Menus!-Whitney’s in the Beach Club
Revised
2-16-03 Questions? contact Chef
Whitney
The
Club Culinary Program
The club
culinary program is a complete food and
beverage “make-over” that is
guaranteed to increase your clubs dining
room usage!
See
step by step how to transform a sleepy
hollow dining room into a thriving,
trend-setting bistro filling your private
club’s dining room with happy satisfied
members. Want to check out how it’s
done?
