A restaurant chef and a country club chef ? Are there different requirments or styles of food ? Any thoughts would be very welcome. Thanks

There are a lot of differences, the biggest being that in most clubs the member really is always right, they get what they want the way they want it, period.

In most clubs the food is less trendy because in many clubs members eat there several times a week (or even day).

In the good old days there was little concern about food cost but that has changed.

A club chef interacts with the members and is expected to be "on" all the time. No "hiding" in the kitchen from the customer from hell, they are members and you are at their disposal.

Just a start...

George

Opinion #1
I have been bolth.
Country Clubs the ones that I have been involved with are owned by the members. They have a board of directors that are the members and they call the shots. Good salaries and huge food budgets! As a CC chef creativity is essiential, you feed the same people night after night, when they get bored with your style, bye,bye. The feed back is great, lots of them travel to foreign lands and come back with recipes and strange things for you to try, hopefully you can improve on what they have seen elseware and keep your job.

Resturaunt chefs...
Bottom line, Bottom line, Bottom line...every penny counts hopefully to your bonus. Bordom sets in hard to keep lower grade people. More of a manager than a "Chef". Creativity tends to be up to the owners.

Bolth have there up's and down's I tend to perfer the private sector all around. The general public sucks. Dealing with the same clients tends to make me feel more comfortable. You get to know them and their quirks sometimes easier to deal with.

Hope this helps,
Chad

kudos & ditto to entwistle, I too, have been a chef at a country club, restaurant, hotel & now my own catering firm....imho, cc chefs have the opportunity to make a lot of $$$ if they are creative, diligent, out going & somewhat of an a**kisser, I know of a cc chef that is now the GM of operations too & makes 150K+, and he still is required to lose money in F&B, and gets two months off with pay....but it is an enviroment that is not cut out for everyone.....hope this helps...sam sears, cec

To be a CC chef you have to have a lot of
paitence and learn to schmooze the members
especially members of the Female persuation

Lots of PR work:-
Go and talk to them - ask them what they would
like to see on the menu etc...

I made over 80K+
lots of Xmas bonuses to boot
even invited to their homes...
Did some personal catering etc

Bottom line - nbevr had to worry about food &
labor costs..