"Where do I fit into an unsure future that extends beyond a horizon I can’t quite yet see?"

“What path through life should I take when so many careers now seem unstable?”

“What happens to me as a cook in the oncoming age of AI disruption?”

Inside of every cook there is, in one form or another, a desire to care for other human beings with food. Having the will and motivation to spend countless hours each week in a hot, chaotic environment of loosely controlled chaos to create a thing of beauty that lasts for only a few short minutes before being devoured. Making the act of trust and care to painstakingly craft edible art that brings excitement and energy to another human being. 

In the realm of the professional kitchen, we put together some of the most motley crews under the sun. By far. While some other career paths try, none come close to the disparate range of humanity that end up together in the trenches of the world’s professional kitchens.

In my 33 years in various high level kitchens, I have worked on teams alongside ex-cons, vagabonds, ski bums, single moms, soccer moms, devoted dads, dead beat dads, career changers, coke heads, Dead Heads, deeply devoted Muslims, penitent Christians, smiling Buddhists, angsty anarchists, atheists, nihilists and even some people who claimed to worship the devil – ha! But that barely scratches the surface. 

The kitchen is a lively world with never a dull moment, and yet the core of what brings these diverse and varied people together to put in long hours in hot, stressful environments all grows out of a distinctly human, similar place. Even some of the most misanthropic people that find their way into the kitchen, “skeptical of society,” “averse to authority,” and distrustful of so-called Humanity, ironically spend the majority of their waking hours putting love and concerted effort into creating something so intimate that another human being will ultimately put it inside their body.  

I have found that even the most devoted kitchen grouch, when approached in the right light, will admit that one of the fundamental reasons they got into cooking was a deep desire to be creative and to see the positive effect of their work on the contented faces of those eating their food.  It gives cooks happiness to know they did something that was good for someone else.

Yes, some of that fulfillment is for us as chefs, but without doubt, it is equally about the other; that giving of life energy, returning to strength, bringing back from hunger, and even evoking joy in a set of flavors, ingredients, and techniques that are entirely unique to that chef or restaurant.  Food and cooking provide an occasion to be together with people we care about, and at heart, we are social beings; we need to be in the presence of others at least some of the time.

We see the love of community and coming together in America around backyard grills and smokers, in parking lots before football games, on picnic tables covered in boiled shrimp and lemons, in breweries and gastro-pubs, Kalua pig and poke at a luau and in millions of Thanksgiving dinners happening every autumn across our great nation.

Around the world we see versions of it in every culture: communal Hot Pot in Hong Kong during the winter months, overflowing family style dishes on the tables of Italy, seated cross-legged on the floors of humble homes breaking handmade bread across the Middle East, savoring beef asado around a live fire in Argentina, throwing some shrimp on the barbie in Australia; the list is endless.

In Latin American nothing is truer than the statement, “comida es amor” – food is love. There, you put your heart into your cooking for the people you love because everyone can feel it and taste it. You may not tell people you love them every day with words, but you do with what you cook for them. Cooking is not just a chore or a pastime; it is an act of love to ensure that your people are well cared for.

So, no matter how much skepticism or disdain for society we chefs may feel, in our actions and travails to feed, nourish, sustain, and lift up other individuals each day, we demonstrate the key characteristic on which all of hospitality depends: Humanity.

Hold that thought for a moment.
The beginning of the industrial age set off an increase in the rate and frequency of change across our planet that hasn’t slowed since and continues to accelerate with every year, month, week, and day that passes. Looking at the evening news, we see, among other troubling themes, ominous changes in the labor market as these incredible technological advances take shape in the digital workplace, displacing human workers and quickly rendering whole educational paths that just years ago were seen as a guarantee of long-term professional wealth and glory less relevant.

If machines took our muscle back in the Industrial Revolution with the development of motors and assembly lines, and artificial intelligence threatens to displace our minds in the data, digital, and “thought work” mediums in the short-term future, just where does that leave us as humans in this turbulent world?

The answers can feel discouraging, and even the early fathers and pioneers of AI are living in a state of suspended disbelief when asked what career advice they would give their children and grandchildren. “Study to become a plumber.” Was the answer given by Geoffrey Hinton, Nobel Prize winner and widely monikered “Godfather of AI.” Pursue a non-digital field of expertise that won't be AI-replaced as fast.

As a forty-something kitchen “old guy,” I spend a lot of time talking with our younger cooks here at the Club to gain perspective on how they view their futures and our profession. They are next up in the long line of the world’s great chefs. The baton is being passed to them.  We need them to be feeling it, but are they? 

Their thoughts and comments on this topic range from optimistic to pessimistic. 

Concerns from those with more active anxiety include: 

• AI displacement is unavoidable and somewhat terrifying.
  
• Money controls the world, and the motivation for rapid AI development does not have Humanity’s best interests at heart.
  
• Many of my friends in tech/data fields either cannot get a job or realize that their jobs are in danger of displacement sooner or later.

On the optimistic side: 

• If AI is calibrated to human values, then it has the potential to do incredible good in the world.
  
• If used correctly, humans could have a better quality of life.

Humans will always find a way.

On my team, one of the biggest concerns of 30+ year old chefs from a slightly older generation is about the concept of “living in a cell phone bubble. 

I agree, as the kitchen grey beard, one major strand of this fraying community rope that I see so clearly is the growing tendency not to interact directly with other human beings. I showed my age a couple of years back by being astounded that some folks just entering the workforce felt immediate anxiety when their cell phone screens lit up with a call. “It’s rude to call someone without texting them first.”  Damn, just call me boomer, and oh, how things have changed. The anxiety that now comes when interacting with actual human people IRL instead of inside of a more controllable online world is a real thing.

Certainly, the Industrial and Information Revolutions brought us much in the way of the convenience that we all (including me!) enjoy, and many of those modern efficiencies have now resulted in us being able to get almost everything we need in life without needing to see, hear, smell, or talk to another person. For sure, we all want that option sometimes, but all the time? 

To some, that might feel preferable, but it omits essential elements of our fundamental human nature, and that can become problematic, as evidenced by the growing “loneliness epidemic” that contrasts starkly with how we humans are a social species and even introverts like me are, at some point, forced to concede that positive interaction with others is the fuel that makes the existential rockets go. 

In the West, we judge wealth in dollars and physical possessions, while other cultures would define it as quality time spent in good health, enjoying the passing of life with people that they love. Even if we don't have abundant possessions, we have our family and our friends to help us get through. Our need for community is undeniable.

So, if, in this wild and seemingly inevitable future that is materializing in front of us all, machines are stronger than me and AI agents are smarter than me, then what can I do? 

If I am more connected to the world than ever before but also feel lonelier, what is the path forward? If more and more industries are tilting away from employing humans, as a chef?

By Matthew Gilbert, Culinary Director, Executive Chef at Medinah Country Club.

The answers for chefs of the future, especially in the private club world, will be found in part two of “Food Is Humanity in the Age of AI,” running in the Winter/February 2026 edition of Golf Kitchen.

By Javier Burgos, Creator of Veggy Cocktails

The creation of Veggy Cocktails may appear simple at first glance, but behind every recipe lies a sophisticated balance of science, nature, and culinary intuition. At the heart of this new cocktail category are three essential components:

• Premium and Plant-based spirits
• Quality water
• Signature ingredients

​
Each plays an equal role in shaping the flavor, energy, and experience of Veggy Cocktails. Below, I'll take you deeper into the philosophy and craft behind each element.

Spirits: A New Way of Thinking About Alcohol
The world of spirits is evolving. With the help of technology and science, more alcohol brands are committing to cleaner production methods and environmentally responsible practices. This shift opens the door for Veggy Cocktails to explore new recipes and flavor profiles that were previously impossible.

When selecting spirits, I look beyond the label. I consider:

• Spirits free of artificial colors or flavors
• Certified organic processes
• Environmental impact and sustainability

​As I often say:
"Less harmful cocktails, for better and longer drinking."

If your favorite brand includes ingredients you'd rather avoid, the solution is simple: choose premium spirits. Quality matters, especially when your goal is to enjoy cocktails without compromising your well‑being.

What are Plant-Based Spirits?
All spirits—bourbon, vodka, rum, tequila, whiskey, and gin—originate from plants. However, plant-based spirits go a step further by directly incorporating plant compounds into the spirit, enhancing its complexity and depth. In Veggy Cocktails, alcohol is not the star of the show. It's one ingredient among equals. The goal is always the same: To find the perfect point of flavor. Some say I use very little alcohol, but I only use what the other ingredients allow. Balance is everything.

A New Category for a New Kind of Customer
Many people avoid cocktails because they fear they'll be too strong. I've met countless guests who stick to wine for this reason. Veggy Cocktails change that dynamic. They offer a refined, balanced experience where flavor—not alcohol intensity—leads the way.

Water: The Heart of Every Cocktail
My fascination with water began years ago through my love of whiskey-making. Distilleries around the world rely on specific types of water to shape their signature flavors:

• Hard water (high minerals) Kentucky & Tennessee bourbon
• Soft water (low minerals) Speyside, Scotland
• Purified water (no minerals) Kyoto, Japan

Just as water defines a whiskey, it also defines a Veggy Cocktail. The wrong water can ruin a drink; the right water can elevate it beyond expectation.

Water as an Active Flavor Component
In Veggy Cocktails, water is not a neutral filler. It's a functional ingredient that interacts with spirits and vegetables to create new flavor combinations.
Minerals such as:

• Calcium (Ca²⁺)
• Magnesium (Mg²⁺)
• Low sodium content

These influence acidity, sweetness, and even the expression of certain plant flavors.

My experiments with European water, especially Perlage, with its pH of 5.5, have shown how mineral structure can unlock flavors that pure water cannot. That slight acidity, similar to that of high-quality wines, harmonizes with alkaline ingredients and adaptogens.

Choosing the Right Water for Each Recipe
Depending on the cocktail, I may use hard, soft, or purified water. The goal is always the same: To create a chemical marriage between minerals and flavor molecules. Japanese mixology uses pure water to let spirits shine. Veggy Cocktails use water to control spirits, allowing every ingredient to be tasted equally. When alcohol sits at the same level as the other components, the entire flavor spectrum becomes visible.

Signature Ingredients: Vegetables as Energy and Flavor
Vegetables are often underestimated in Western cuisine, yet they are one of the purest sources of clean energy for the body and mind. Inspired by Eastern philosophies, I categorize vegetables according to the four natural elements, each with its own mineral properties, textures, and energetic qualities.

The Four Elements of Veggy Cocktails Ingredients Catalogue
Fire — Spicy or Pungent Vegetables
Examples: jalapeños, hot peppers, spices
Water — High-Moisture Vegetables
Examples: tomatoes, celery, cucumber
Air — Vine or Leafy Vegetables
Examples: olives, Bok choy, spinach
Earth — Root Vegetables
Examples: beets, cocktail onions

These ingredients already appear in classic and modern cocktails, but Veggy Cocktails elevate them from garnish to core component.

A New Ingredient Catalog for Bars and Restaurants
As a restaurant manager, I know that vegetables are present in nearly every kitchen—often in abundance. Veggy Cocktails transform these everyday ingredients into a new, high-quality product that attracts curious, health-conscious, and flavor-driven customers.
Each vegetable carries its own energy and purpose. When combined thoughtfully, they create cocktails that are not only delicious but meaningful.

A New Era of Cocktail Craft
Veggy Cocktails represent a shift in how we think about drinking. They are balanced, intentional, and rooted in nature. They invite customers to explore flavor without fear of excess, and they give bars and restaurants a new way to innovate using ingredients they already have.
​
Veggy Cocktails is more than a trend. It's a new category for a new generation of drinkers—one that honors plants, respects the palate, and celebrates the art of balance.

Montammy Golf Club recently hosted a culinary event unlike any other: the inaugural Beat Burke Celebrity Chef Battle, featuring renowned Chef David Burke and Montammy's Director of Culinary Operations, Maxwell Shteyman. The evening brought together club members, staff, and culinary enthusiasts for a spirited competition that blended creativity, camaraderie, and a dash of friendly rivalry. 

In this exclusive Golf Kitchen cover story, we sit down with both chefs to reflect on the event, share behind-the-scenes insights, and discuss what it means to cook and compete at the highest level in the private club world. 

GK: Montammy has earned a reputation for being innovative in the culinary world. Can you tell us more about that? 

MS: What sets us apart is the diversity of our membership. Traditionally, a Jewish club, we also have an affluent Asian community. This diversity allows us to experiment with techniques and flavors that many clubs wouldn't attempt.

GK: How would you describe Montammy's culinary philosophy?

MS: We stay true to our own identity rather than copying others. Our focus is on quality ingredients, seasonality, and the fundamentals of good cooking. Being outside New York City, we want to reflect the essence of our own region.

GK: What is your long-term vision for Montammy's culinary program?

MS: My goal is to define a strong, distinctive identity for our dining program—one that deepens member engagement and reflects the spirit of Montammy. By reimagining how we use our spaces, we can create experiences that feel authentic, memorable, and uniquely Montammy.

GK: How have members responded since you and General Manager Greg Devino came on board?

MS: The response has been outstanding. A group of our members invited the entire team to dinner outside of the club, a first in my 20+ years in the private club industry. Their warmth and engagement truly reflect how invested our members are in our success. 

GK: What impact do special events like the Beat Burke Celebrity Chef Battle have?

MS: They're not just about revenue; they create memorable experiences. Bringing in chefs like David Burke shows our openness to new ideas and helps shape our foundation for the future. 

GK: Reflecting on the event, can you share your overall impression of the Beat Burke Chef Battle at Montammy Golf Club, which was the first of its kind? 

DB: The club was well-prepared and exceeded expectations with the stage setup. Overall, the layout was good, and the reception area was impressive. The menu was well-printed, which added to the overall quality of the event. They clearly walked through all the necessary steps, even printing out scorecards. It had an old-world charm, making it a fantastic event. Their enthusiasm was evident and contributed to its success.

MS: Sharing the stage with a culinary icon like Chef Burke was truly an incredible experience. Growing up in this industry, Chef Burke was a household name in every kitchen, so standing beside him felt like a dream come true. The event was a meaningful experience for everyone involved—members, contestants, and our team alike. He took the time to step into the kitchen, work alongside us, and connect with the staff, which was invaluable. He wasn't just there as "Chef Burke," but as a mentor and collaborator who genuinely engaged with us.

GK: You've competed on some of the biggest culinary stages in the world. What was it like to step into Montammy for this showdown?

DB: These competitions, although they may not be televised, are still quite competitive among chefs. However, I always remind myself that these events focus on social gatherings, camaraderie, and teamwork, where we get to know each other better. Yes, there's a competitive aspect, but it's also respectful. I want to win just as much as I want to see others succeed. I truly enjoy seeing someone perform well, expanding our connections, and understanding that these venues are for our guests' entertainment. Sometimes we even learn from each other. Ultimately, these events are about hospitality and bringing people together, which is the essence of our business.

GK: What did you notice about Chef Maxwell’s approach during the event? Was there anything that surprised you?

DB: He was a little soft-spoken at first, and his wife mentioned this to me as well. She said, “I don't know how you got him to do this. He's very shy and doesn't usually participate in these things.” So, it was great to see him come out and take the stage. He’s an excellent chef and is well-liked by his staff, that's for sure. The only thing I regret is not getting to see his dishes because I was focused on competing. 

The judges really liked his main dish, and while they preferred my appetizer, he ended up winning with his main dish, which is fantastic. I missed seeing it, but the event's organization was excellent. He genuinely had a good time, and now I have another chef colleague as a friend, which is a nice part of the business.

GK: Max, you went head-to-head with Chef Burke. What was that experience like for you personally?

MS: I overthought some aspects of the competition, leading to silly mistakes. As the judges pointed out, I spent too much time on my entrée, so my time management could have been better. When you're up there with the lights on and the audience watching, it’s tough to manage the pressure and try to impress everyone simultaneously. Even Chef Burke felt the pressure—just eight minutes before the end, he threw the scallops in, and I remember thinking they might not be ready by the time everything was done. I believe everyone feels that pressure in one way or another.

GK: People who hear about Beat Burke expect both theater and flavor. How do you create a dish that dazzles and satisfies?

DB: Designing two dishes in 35 minutes with secret ingredients can be challenging. It depends on your limitations and the type of available ingredients. You need to think quickly and effectively. 

First, it's essential to create something that is not only flavorful and cohesive but also visually impressive. You must manage your time wisely, primarily since you work in a dining room and use a sauté station. You need to develop a clear game plan before you start. Once you have a plan, it’s time to get to work. 

Creating that "wow" factor is essential; you don't have time to overthink things. You need to swiftly design an idea in your head about what it will be. Max cleverly made polenta from the cornbread, which was a smart move. Staying mentally sharp and creative is why we do these things.

GK: Max, what did you gain from competing against such a famous chef? How did it influence your own cooking?

MS: Overall, the experience was exceptional for all of us. The time Chef Burke spent in the kitchen, demonstrating his first course and engaging with the team, was truly invaluable. He wasn't there merely as Chef Burke, the renowned chef, but as a mentor and collaborator, genuinely sharing his knowledge and passion. Having the opportunity to stand alongside someone I've long admired is unforgettable. Everyone knows his reputation, and seeing him in person was inspiring for the entire team.

GK: Greg Devino, Montammy's General Manager, asked, "If there were a round two, what would you do differently?" 

MS: Looking back, I realize I could have approached it differently by separating both courses. For instance, I might have spent 10 minutes on the appetizer and 20on the entrée, breaking it down that way. That approach would have made everything feel simpler and smoother, instead of trying to do too much at once. I went in with a relaxed mindset, wanting to be surprised by the ingredients—which I was, the grape soda threw me for a loop. Honestly, with just five more minutes, I probably would have thought about things in a completely different way.

DB: If there is a round two, I plan to study the ingredients beforehand. I didn't really look at anything until I got there. That's cool, because I hope there will be a round two. I'm ready to go, Greg, and I must sharpen my knife!

As the founder of Golf Kitchen, it is truly inspiring to witness the passion, creativity, and camaraderie that events like the Beat Burke Celebrity Chef Battle bring to the private club community. Montammy Golf Club's commitment to excellence and hospitality was on full display, and the collaboration between Chef David Burke and Chef Maxwell Shteyman showcased the very best of our culinary world. These moments remind us that food is not just about flavor—it's about connection, learning, and celebrating the artistry of chefs who dedicate themselves to their craft.

I look forward to seeing how this event continues to spark innovation and friendship, and I am excited about what the future holds for Golf Kitchen and the talented professionals who make it all possible. ~ Diana DeLucia

The Club at Wynstone, North Barrington, Illinois.

At Wynstone, we focus on creating a culture that supports creativity, growth, and respect. Many of our new cooks come from corporate chain restaurants, seeking greater creative freedom and career development. During interviews, I have candidates work multiple stations to observe their skills and how they move in the kitchen. This helps me understand where their skills are and how I can help them grow.

Beyond standard benefits like health insurance and 401(k), we offer our cooks holiday bonuses and discounts on food and wine. More importantly, we invest in their training. Our cooks learn everything from organizing coolers and breaking down proteins to wine pairings and cost control. I make sure they gain a complete understanding of kitchen operations, not just how to cook. I involve them in selecting menu items and encourage their input on new dishes for our membership.
​
Accountability plays a key role in our kitchen culture. I use mistakes as teaching moments to correct them without tearing down their confidence. I also prioritize open communication. If a team member is thinking of leaving, I sit down with them to understand what they need and how I can better support them to keep them on our team. ~Andre Skula

​Frenchman's Reserve Country Club, Palm Beach Gardens, Florida.

Here at Frenchman's Reserve CC, we focus on bringing in young culinary talent and giving them the tools to grow. I make sure they get hands-on experience alongside seasoned chefs, learn fundamental skills, and feel like their ideas matter. A positive, team-focused kitchen is a big reason they want to stay and build their careers here. We also focus on consecutive days off. We limit hours to 40 and with a salary, Chefs no more than 46 hours.
​
I also create clear opportunities for them to take the next step—whether it’s leading an event, participating in specials, exploring fine dining, or stepping into new roles. By connecting with local culinary schools, I bring in fresh energy and help new chefs get their start. Watching their passion turn into confidence is one of the best parts of what I do. ~Richard Chiavari

​Garden City Country Club, Long Island, New York.

Keeping It in the Culinary Family.

At our country club on Long Island, we've taken a fresh approach to attracting young culinary talent by building a kitchen culture that feels more like family than hierarchy. As Executive Chef, the future of this industry depends on mentorship, opportunity, and the creation of pathways that welcome the next generation into the fold. That's why each summer, we actively recruit culinary students from local colleges and hospitality programs—offering them hands-on experience in a professional kitchen, where they're treated not just as temps but as valued team members. It's more than a seasonal job; it’s their first step into the craft.

But it doesn't stop there. We've embraced a “keep it in the family" philosophy by opening our doors to our own members' young adults and their friends, especially during our large-scale summer events. There's something powerful about having a team that includes familiar faces—kids who grew up around the club, now contributing to its most exciting moments.

At the same time, we're reaching beyond our gates to welcome young people from nearby underserved communities, offering real career-building opportunities and skills development in a supportive, fast-paced environment. It's a blend of tradition, inclusion, and growth—and it’s how we're building the future of hospitality, one young chef at a time. ~John Maffei

Serves: 4

Ingredients

Iberico Pork Belly

• 2# Iberico Pork Belly
• 2 ounces Olive Oil
• 1 ounce Fennel Pollen
• 1 ounce Ground Coriander
• 1 Tablespoon Salt
• 2 ounces Sugar

Wild Boar Braise

• 1 Wild Boar Shoulder
• 2  cups Red Wine
• 2  quart Beef Stock
• 2  sprigs Rosemary 
• 5 sprigs Thyme 
• 3 Bay Leaves
• 3 Carrots (peeled and chopped)
• 3 Celery Stalks (chopped)
• 1 Yellow Onion (chopped)

Roasted Garlic - Olive Oil Poached Garlic 

• 24 cloves Garlic
• Olive Oil (to cover)

Cherry Mostarda

• 1# Wisconsin Cherries
• 1/4 cup Sugar
• 1/4 cup Honey
• 4 ounces Sherry Vinegar
• 2 ounces Barolo
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 ounce Mustard Seeds

Plating

• 2 pieces Burrata
• 12 Castelvetrano Olives (pulled in half)
• 8 Cherry Tomatoes (cut in halves)
• 8 leaves Basil 
• 2 ounces Balsamic Pearls
• 1 bulb Fennel (thinly sliced on mandolin)
• 1 Red Endive (leaves sliced into thin strips)
• 1 ounce Olive Oil
• 1 Tablespoon PX Vinegar
• Salt and Black Pepper (to taste)

Preparation

Iberico Pork Belly
Rub the pork belly with olive oil, fennel pollen, coriander, salt, and sugar, then cook sous vide at 125°F for 6 hours.
Cut into 2-inch squares and brown under the salamander before plating.

Wild Boar Braise
Cut the wild boar shoulder into 3-inch cubes.  Sear in a saucepan until brown on all sides. Remove shoulder pieces and sweat mirepoix.  Deglaze with red wine and reduce by half.  Add rosemary, thyme, bay leaf, and beef stock.  Add the boar.  Bring to a boil, then reduce to a simmer to braise for 3 hours low and slow.  When tender, remove from the braisage, cool, and shred. Keep warm with a little braising liquid.

Roasted Garlic - Olive Oil Poached Garlic
Put garlic cloves in a small sauce pot and cover with olive oil.  Bring to a boil, then reduce to low heat and cook the garlic until soft.  Strain and reserve the oil; keep the garlic cloves for plating.

Cherry Mostarda
Add all ingredients together in a saucepan.  Bring to a boil, then reduce to a low simmer and slow cook until the mixture is jam-like.  Set aside to cool.

Assembly

Place the browned pork belly on the plate.  Pull the burrata into pieces by hand and arrange them next to the pork belly.  Place the roasted garlic cloves, olives, tomatoes, basil, and balsamic pearls.  Drizzle the burrata with olive oil and season with salt and black pepper. Place the cherry mostarda on top of the pork belly. Toss the fennel and chicory with olive oil, lemon and salt and place on top of the pork belly.

Wine Match

2016 Damilano ‘Cannubi' Barolo, Piemonte, IT.
1OO Points ~ James Suckling.

​Serves: 6

Ingredients

Seared Yellowfin Tuna (Mr. Frank's Kitchen Tropical Sriracha Crust)

• 1 x 5-ounce Yellowfin Tuna Block (sushi-grade)
• 1 1/2 teaspoons Mr. Frank's Kitchen Tropical Sriracha Seasoning
• 1/2 teaspoon Sea Salt or Maldon Salt
• Neutral Oil (for searing, e.g., grapeseed or rice bran)

Homemade Furikake with Mr. Frank's Kitchen Garden Sriracha Seasoning
Yield: 1/2 cup

• 2 Tablespoons White Sesame Seeds (toasted)
• 2 Tablespoons Black Sesame Seeds (toasted)
• 1 sheet Nori (finely shredded or crushed)
• 1 teaspoon Mr. Frank’s Kitchen Garden Sriracha Seasoning
• 1/2 teaspoon Sugar
• 1/4 teaspoon Flaky Sea Salt

Mango-Passionfruit Coconut Espuma 
Yield: 1 quart

• 240 grams Mango Purée
• 80 grams Passionfruit Purée
• 160 grams Full-fat Coconut Milk
• 4 grams ProEspuma Cold (1% of total weight)
• 3 teaspoons Mr. Frank’s Kitchen Garden Sriracha Seasoning
• 2 teaspoons Lime Juice (freshly squeezed)
• 2 pinches Kosher Salt (to taste)
• 1 Tablespoon Agave

Compressed Summer Melon

• 1 ea. Summer Melon (cut into six cubes)
• 1 Tablespoon Mr. Frank’s Kitchen Original Seasoning

Sesame Kewpie

• 3 Tablespoons Kewpie Mayo
• 1 Tablespoon Toasted Sesame Oil

Ginger Soy Glaze

• 3 Tablespoons Soy Sauce
• 1 Tablespoon Honey
• 1 Tablespoon Ginger (grated)

​Preparation

Seared Yellowfin Tuna (with Mr. Frank’s Kitchen Tropical Sriracha Crust)
Pat the tuna dry and lightly coat with oil. Sprinkle Mr. Frank's Kitchen Tropical Sriracha Seasoning evenly on all sides. Add a pinch of sea salt. In a smoking-hot pan, sear each side for 5-7 seconds to form a crust while keeping the interior rare. Let the tuna rest for two minutes, then slice into clean ¼-inch slices.

Homemade Furikake (with Mr. Frank’s Kitchen Garden Sriracha Seasoning)
Toast the sesame seeds in a dry pan if not already toasted. Crush or finely shred the nori sheet into flakes. Mix all ingredients in a small bowl. Store in an airtight container. Chef Note: Use as a garnish with tuna, rice, or vegetable dishes.

Mango-Passionfruit Coconut Espuma
Combine all the ingredients in a high-speed blender and blend until entirely smooth. Strain the mixture through a fine mesh sieve or chinois to remove pulp or solids. Pour into a 1-quart (1 liter) iSi siphon—charge with one C2 0 cartridge, shaking well after each charge. Chill the siphon for at least 1 hour before serving to hydrate the ProEspuma fully. Chef Note: The mixture should be pourable, like light yogurt. Adjust acidity and sweetness as needed based on your fruit purées.

Compressed Summer Melon
Season the cubed melon with Mr. Frank's Kitchen Original Seasoning. Place it into a bag and compress it.

Sesame Kewpie
Mix both ingredients and place them in a squeeze bottle.

Ginger Soy Glaze
Mix all the ingredients to a smooth consistency. 

 Assembly 

In six decorative spoons, dispense the Espuma, and place the compressed melon on top. Layer the sliced tuna over the melon. Brush with the ginger soy glaze. Sprinkle each with Furikake. Place a dot of sesame aioli on top. 

Serve immediately. 

On June 12th in the summer of 2025, a very special One Thousand Point Wine Dinner was hosted at Medinah Country Club in Medinah, Illinois. The evening was nothing short of extraordinary, as the club welcomed members and guests to a rare opportunity to savor wines of impeccable pedigree, ten perfectly scored 100-point wines, each contributing to a total of 1,000 points of critical acclaim.

As members gathered and the summer sun began to sink low in the sky, the dining room buzzed with anticipation, glasses were filled, and conversations flowed. At the heart of the event were Executive Chef Matthew Gilbert and Beverage Manager Taylor Nissen, whose culinary artistry and sommelier-trained passion transformed the dinner into a seamless journey of taste, texture, aroma, and artistry.

The menu, meticulously designed by Chef Matt alongside Chef Chris Detar and Chef Michael Spiewak, paired each unique course to accentuate the nuances of these wines that scored 100 points from renowned industry critics.

From a delicate seafood starter that teased the palate to bold, layered meat-inclusive entrées, the Chef’s creations struck a perfect balance between innovation and timeless elegance. Intriguing ingredients from all of our planet’s continents came together in a unique way to tell the story of the journey through this wine experience.

The wines themselves narrated stories of heritage and craftsmanship that few have the chance to experience in one single evening. Together, they created a symphony of flavors, with each sip enhancing the appreciation for the accompanying dishes.

Taylor Nissen, a level two certified sommelier from the Court of Master Sommeliers and maestro of all things libation, spent half a decade collecting this exceptional multiplicity of wines for an occasion just such as this. Under his attention came the opportunity to host a dinner of this rarity; all that was missing was the catalyst.

The impetus for Medinah’s first One Thousand Point Wine Dinner came from one of its most beloved members, Mr. Raj Rathi. Rathi, a passionate enthusiast of both fine wine and interpersonal camaraderie, approached Chef and Taylor together a year in advance to pitch an audacious idea, the seed from which this landmark dinner grew.

And success on both fronts it was. Beyond the remarkable food and wine, the evening was about connection—the joy of gathering and sharing in something truly special.

Laughter and conversation filled the room, growing louder as the evening waned, reminding everyone that the true magic of such occasions lies not only in what is served but also in the sense of community they foster.

From a performance point of view, a group of eight chefs and 18 service team members gave their all to bring it home. Under the watchful eyes of service leaders Michael Boschert and Amanda Eigenbauer, white-glove service was the order of the evening, and no detail was left unattended.

As you read on, we invite you to relive the spirit of that night through the delicious recipes that follow. May they inspire your own gatherings and carry forward the celebration that defined this remarkable dinner.  ~ By Diana DeLucia
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Veggy Cocktails are more than just drinks—they’re a lifestyle. Light, refreshing, and perfect as an aperitivo, these cocktails stimulate the appetite while offering a vegetable-forward approach to flavor. Naturally low in sugar, rich in umami, and packed with nutrients,

Veggy Cocktails represent a new era of health-conscious drinking.

After 25 years in the hospitality industry, I have found a way to reconnect with people through this concept. My desire for balance, wellness, and creativity led me to rediscover cocktails—not as indulgences, but as nourishment. ~ Javier Burgos, Veggy Cocktails.

Health Has a Taste  
Health is not typically described as a flavor, but it should be—because health does have a taste, and it’s incredible. Through years of studying ingredients, I realized something simple yet profound: water has its own unique taste, just like alcohol—the minerals in water shape flavor. Ethanol itself is neutral, but plant-based spirits retain trace minerals from the production process. Vodka, rum, whiskey, and wine all carry subtle mineral notes—metallic, bitter, earthy—that influence how we experience these beverages. Water makes up 50–55% of a bottle of gin, vodka, or wine. It’s not just ice or soda; it’s the heart and soul of a cocktail. The right water can elevate a drink, while the wrong one can ruin it.

The Three Mineral Sources of Flavor
Every Veggy Cocktail is built on three essential mineral components:  

• Spirits  
• Water  
• Vegetables  

Together, they create what I call the “Invisible but Real Healthy Taste”—a flavor that resonates with modern drinkers, especially Gen Z, who value authenticity, wellness, and sustainability.

Why Now?
The timing is perfect. Awareness is growing—especially among vegans and vegetarians—that cocktails can be both indulgent and health-conscious. The new frontier in mixology is mineral composition: pairing water, vegetables, and plant-based spirits with intention. This is not just about flavor; it’s about creating a mindset where health and taste are inseparable.

From the Cold Kitchen to the Bar  
Most of my ingredients come from the garde manger, the cold kitchen station where fresh produce is prepared. This is where culinary tradition meets cocktail innovation:  

• Classic Cocktails reimagined with healthier versions.   
• Modern Cocktails original recipes with bold new flavors. 
• Veggy Cocktails a fresh concept in mixology, rooted in nutrition, plant-based spirits, and mineral-rich water. 

A Message to Bartenders & Mixologists  
Drinkers are changing. Guests now seek balance, wellness, and authenticity. Our role is to:  

Educate while also learning from them.  
Reduce waste and complaints by listening to feedback  Transform “drinking less” into “drinking better.” 

Classic recipes don’t need to be abandoned; they need to be evolved. By adjusting alcohol levels, using vegetables, and respecting water, we can create cocktails that are ethical, sustainable, and deeply enjoyable.

Living the Philosophy I’ve learned to simplify:  

• Use nutrient-rich ingredients in healthy portions.  
• Choose selective spirits with character. 
•  Respect my body’s needs as they change with age and lifestyle.  

This journey isn’t about becoming a critic or chasing fine dining accolades—it’s about feeling better, having more energy, and living longer with joy and freedom.

The Vision of Veggy Cocktails  
Many bartenders in Miami and Tokyo are experimenting with vegetables, but Veggy Cocktails, created by Javier Burgos, is a complete system—perfected over years of feedback, technique, and vision. As a restaurant operations manager today, I lead a team of 30. My purpose is not only to serve guests but also to support my staff through challenging days. Leadership, like cocktails, is about balance.

After decades under pressure, the best of my career is still ahead.

By Javier Burgos, Veggy Mixologist.

In today’s club kitchens, the role of the chef is evolving, from artisan to athlete, from flavor curator to wellness architect. Flavor Meets Fitness is more than a culinary idea; it’s a movement that champions performance-driven cuisine without sacrificing indulgence. At the heart of this shift, I have been developing menus and redefining what it means to eat well on and off the course.

My philosophy is simple: food should fuel. Our dishes need to balance vibrant flavors with nutritional integrity, offering club members meals that energize, satisfy, and support active lifestyles. Whether it’s a protein-packed breakfast before tee time or a restorative dinner after a long day, our creations speak to the modern athlete’s palate. We’re not just cooking for taste—we’re fueling performance. Every plate is a chance to inspire wellness.

This ethos is catching on across the country, as clubs embrace menus that reflect seasonal produce, lean proteins, and smart carbs. Younger members, in particular, are driving demand for healthier options that align with their active lifestyles and wellness goals. Clubs need to move beyond burgers and brats at the turn and offer choices that reflect a more modern, performance-oriented approach to dining. The result? Dining experiences that feel indulgent but deliver results.

The Rise of Performance Cuisine.
The concept of performance cuisine isn’t new, but its integration into hospitality settings, especially private clubs and resorts—is gaining momentum. Traditionally, club dining focused on comfort classics and indulgent fare. Today, members are seeking meals that support their wellness journeys while still delivering the elevated experience they expect.

Performance cuisine emphasizes nutrient density, balance, and flavor. It’s not about restriction—it’s about intention. I have met with members in crafting menus that include anti-inflammatory ingredients, plant-forward options, and lean proteins that support muscle recovery and sustained energy. These dishes are designed to complement active lifestyles, whether that means a morning round of golf or an afternoon tennis match.

Culinary Innovation Meets Guest Experience.
My approach is rooted in innovation and empathy. I understand that club members want meals that feel special but also align with their health goals. I see my kitchen as a laboratory of flavor, where turmeric meets tahini, and roasted beets are paired with citrus zest and pistachios.

As chefs we can experiment with global influences, integrating Mediterranean, Asian, and Latin American flavors into dishes that are both exciting and nourishing. The result is a menu that surprises and delights, without compromising nutritional value.

Presentation also plays a key role. I believe that visual appeal enhances the dining experience and encourages mindful eating. My plates are colorful, artful, and inviting, often garnished with edible flowers, fresh herbs, or vibrant sauces that reflect the season.

Collaboration Across Departments.
The success of performance cuisine in club settings depends on collaboration. I recommend working closely with fitness directors, wellness coaches, and even golf pros to understand the needs of members. This interdisciplinary approach ensures that the menu supports a holistic lifestyle.

For example, post-workout smoothies are tailored to replenish electrolytes and support muscle repair. Pre-round breakfasts are designed to provide sustained energy without heaviness. Even snacks at the turn are thoughtfully curated—think almond butter protein bites or cucumber-mint hydration shots.

This level of integration elevates the member experience and positions the club as a leader in wellness hospitality.

Educating Through Flavor.
One of my most impactful strategies is education through flavor. I recommend hosting monthly tasting events and cooking demos where members learn about the nutritional benefits of ingredients while sampling new dishes. These events foster engagement, build community, and empower members to make informed choices.

Menus often include callouts that highlight functional ingredients—like omega-3-rich salmon, magnesium-packed spinach, or antioxidant-loaded berries. I believe that when members understand the “why” behind a dish, they’re more likely to embrace it.

A Model for the Future.
As clubs look to attract younger, health-conscious members, performance cuisine offers a compelling differentiator. It aligns with broader trends in hospitality, including sustainability, transparency, and personalization.

This model is scalable and adaptable. Whether in a coastal golf resort or a historic inn, the principles of flavor-driven wellness can be tailored to local tastes and seasonal availability. My  success demonstrates that chefs can be agents of change—transforming dining into a tool for vitality and connection.

My Call to Action for Club Chefs.
The time to evolve is now. Club chefs across the country have an opportunity to lead a culinary revolution—one that prioritizes wellness, celebrates flavor, and enhances the member experience.

Start by auditing your current menu. Are you offering dishes that fuel performance and reflect seasonal abundance? Are your snacks at the turn supporting hydration and energy, or defaulting to outdated comfort food?

Engage with your fitness and wellness teams. Host tasting events. Educate your staff and members. And most importantly, cook with purpose. Because when flavor meets fitness, everyone wins.

About the Author:
Chef Hannah Flora, CC is an award-winning, skilled, and technically trained Executive Chef, Leader, Culinary Consultant, and highly sought-after Celebrity Chef working in the private club & resort industry as well as fine dining venues. She brings a sense of Art and Design to all aspects of the culinary experience. Always eager to learn more, she continues to push the envelope with new and exciting flavor profiles. 

Contact: [email protected]
Website: www.chefhannahflora.com
Instagram: @chefhannahflora