​The Metropolitan Club Foundation indeed has a noble mission. It aims to support and advance the club management profession through various educational programs, financial assistance, and professional opportunities. The foundation promotes club management and hospitality in New York and beyond by collaborating with academic institutions and other organizations. 

Additionally, the foundation provides crucial support to club management professionals and their families during times of need, such as illness, disaster, or the loss of a family member. This comprehensive approach fosters professional growth and contributes to the well-being of those dedicated to the club management industry.

On March 19th, 2024, I attended the 28th Met Club Foundation Vendor Event at Glen Island Harbour Club in New Rochelle, NY. 

This year's event was very well attended by the who's who of private club industry decision-makers. Many vendors traveled nationwide to showcase their products and services and network with their peers. (Vendor Show Vendor Directory - Metropolitan Club Foundation (metcf.org)

Many attended specialized workshops before a buffet-style brunch was served from 11 to 12 noon by the Glen Island Harbour Club culinary team. A successful vendor showcase followed. 

After a productive afternoon, the Club Chefs of Westchester served up a fabulous array of culinary delights from the culinary teams at Sunningdale Country Club, Blind Brook Club, Rolling Hills Country Club, Shenorock Shore Club, Southward Ho Country Club, Manursing Island Club, American Yacht Club, Hampshire Country Club, Siwanoy Country Club, Wykagyl Country Club, Brae Burn Country Club, Scarsdale Golf Club, Coveleigh Club, Metropolis Golf Club, The Apawamis Club, Mount Kisco Country Club, Old Oaks Country Club. (Sponsors - The Chefs' Warehouse, Paganos, Baldor, Fischer & Miller, Rivera Produce, Sysco, Paris Gourmet, Gordon's Food Service, Downtown East Seafood, McGregor Meats and Grey Bar)

I noticed an optimistic atmosphere among those who attended the event this year. Vendors and industry folk were more enthusiastic and engaged, emphasizing the growth of the golf business. 

"Heather Apgar from the Metropolitan Chapter approached us about attending the M.C.F. Vendor Show at last year's C.M.A.A. Conference in Orlando. As a cost management consultancy that helps clubs around the country lower their food purchasing costs, it felt like a no-brainer based on the Show's focus.

Little did we know before attending how beneficial this event would be for our business and how much we would enjoy this unique event.

From the fantastic food from the club culinary teams at the reception to the opportunity to tell our story to some of the country's most prominent and most respected club managers, it is easily one of our favorite events on the calendar each year.

However, one of the greatest takeaways from this event has been the friends we have made in the industry, whom we now look forward to seeing each year and being able to support the foundation at the same time. Every year, this is a staple on our travel calendar and will be moving forward." 

Zachary McCarthy, Chief Executive Officer at Club Capital Group.

"The Vendor Show, sponsored by the Metropolitan Club Foundation (M.C.F.), is like a homecoming - vendors, club managers, friends, and colleagues gathering at the start of the season. M.C.F., as a result of the Vendor Show and other efforts, has distributed tens of thousands of dollars to families in need and for professional education and scholarships.

The Vendor Show helps support M.C.F. As a Trustee of M.C.F., I am most grateful to the Vendors and all the Club professionals who support the Show."

Colin Burns, Director at GGA Partners, Senior Advisor at APOGEE, Trustee at M.C.F. 

"We love attending the M.C.F. Vendor event every year. We've developed a close relationship with Private Clubs and their culinary teams; they feel like family to us. 

This event is an excellent opportunity for us to come together once a year, celebrate each other's successes, and discuss our goals. 

As vendors for several years, we've been to many shows. However, only some are as exclusive and focused on working together, building partnerships, and achieving our goal of owning the plate and assisting the M.C.F with their essential fundraising initiatives. 

We're grateful for our partnership with M.C.F. and feel honored to be part of their culinary world. Thank you!"

Jeff Aldana, Regional Sales Manager at The Chefs' Warehouse.

***If you are a vendor or a private club, this event is one to schedule on your team's calendar if you are looking to support a meaningful foundation while showcasing your brand to the right people. 

Inquiries for 2025- http://www.metcf.org/vendor-show.html

Serves: 6

Ingredients

Smoked Salmon Roulade

• 5 ounces Avonmore Cream
• 2 ounces McConnells Irish Oak-Smoked Salmon
• ¼ teaspoon Horseradish (grated)
• 1 pinch Cayenne Pepper
• 4 leaves Gelatin (soaked in water)
• ½ teaspoon Chives (chopped)
• 5 ounces Avonmore Cream (whipped)
• 5 ounces Smoked Salmon

Citrus Emulsion

• 2 Oranges (juiced)
• 1 Grapefruit (juiced)
• ½ Lemon (juiced)
• ½ Lime (juiced)
• ½ teaspoon Dijon Mustard
• 2½ ounces Sunflower Oil
• 1 ounce Olive Oil
• 0.1 ounce Walnut Oil 
• Salt and Pepper (to taste)

Orange Pearls

• 3½ ounces Orange Juice (freshly squeezed)
• ¼ teaspoon Agar agar
• 2 ounces Champagne

10½ pint Vegetable Oil (chilled)

Blinis

• 4 ounces Avonmore Milk
• ¼ ounce Yeast
• 3 ounces Strong Flour
• 2 Egg Yolks 
• 2 Egg Whites

Citrus Dressing

• 9 ounces Orange Juice (freshly squeezed)
• 4 ounces Pink Grapefruit Juice (freshly squeezed)
• 9 ounces New Grange Golf Rapeseed Oil
• Salt and Pepper (to taste)

Garnish

• 30 Grapefruit segments
• Carrick Farm Micro-Mesclun Salad (micro-greens)
• Salt and Pepper (to taste)

Preparation

Smoked Salmon Roulade
Put the cream, oak-smoked salmon, horseradish, and cayenne pepper in a pot and bring to a boil. Remove from heat, transfer to a Hotmix-PRO blender or similar, and blitz. Check and adjust the seasoning, pass the mixture through a chinois or a sieve, and then transfer the mixture to a bowl. Squeeze excess water from the gelatin leaves and add them to the mixture. Allow to cool slightly. Quickly fold in the chopped chives and the whipped cream. Transfer the liquid to a piping bag and leave to set in the fridge for 30 minutes. On a bench, lay out two lengths of cling film, each 16 inches long. On each one lay 3 long strips of sliced smoked salmon to cover a 12-inch length of cling film. Pipe a length of cooled salmon cream mix (0.8 inch thick) along the center of each strip of salmon. Picking up the edge of the cling film, roll the salmon into a tight roll and tie each end tightly with string (like a Christmas cracker). Place the rolls in the freezer and, when set, cut each one into three 4-inch lengths and defrost for use.

Citrus Emulsion
Pour the juices of the citrus fruit into a pot and bring to a boil. Reduce heat and cook until reduced by 80%. Pass the juices through a chinois or fine sieve. Place the juice and mustard in a blender and slowly add the oils as you blitz the mix on a high setting. Once blended, check the seasoning and leave to cool.

Orange Pearls
Place the orange juice in a pot and bring to a boil,  then reduce heat and cook until reduced by 50%. Whisk in the agar agar and champagne, then remove from heat and allow to cool to 54°C—place in a disposable piping bag. Nip a tiny cut at the tip of the bag to allow a very small amount to leak out. Pipe the whole bag of liquid into the container of chilled oil, and you will see the little orange pearls form and set as they sink to the bottom of the oil. Pass the oil through a sieve to extract the pearls and wash off the excess oil with cold water. Set the pearls aside, ready for use.

Blinis
Add the milk and yeast to a small pot and heat, but do not boil. Mix the strong flour and egg yolks in a separate bowl, and then add the warm milk and yeast. Whisk to combine and pass through a sieve to remove any lumps if required. Whisk the egg whites until stiff in a separate bowl, then fold into the mix. Pour the batter into a siphon gun, add one charger of ISI gas, and shake the bottle well. Release the batter mix directly from the siphon gun onto a heated non-stick pan to make the blinis. Once the pan has come up to temperature, squeeze out four 3cm discs of batter, each one directly below the other, to form one rectangular-shaped blini. Cook until golden brown on each side and set aside to keep warm. Repeat to make 6 blinis. 

Citrus Dressing
Pass the fresh juices through a fine sieve. Place a small pot over high heat and boil until reduced to about 9 oz. Set aside to cool. Mix in the rapeseed oil and season with salt and pepper.

Assembly

Place 5 grapefruit segments on a plate, then layer a warm blini on top. Place 7 dots of citrus emulsion to the side. Dress the micro-greens with a little citrus dressing and pinch the leaves into a neat pile on the plate with a small mound of orange pearls. Place the piece of salmon roulade on top of the blini and serve.

Wine Match

Pierre Vessigaud Pouilly-Fuissé, Vielles Vignes, 2015

Straffan House, one of the most exclusive and luxurious holiday rentals in Ireland nestled on 550 acres of countryside located on the grounds of The K Club. Image courtesy K Club.

Becoming a Certified Master Chef (CMC) is a prestigious achievement requiring hard work, dedication, and talent. Mentors can make the journey much smoother, providing a way for aspiring chefs to learn from experienced professionals and gain valuable industry insights. 

Mentors share their experiences, knowledge, and skills, helping their mentees develop a culinary style and refine their techniques. Additionally, mentoring provides accountability, making the mentee more likely to stay on track and follow through on commitments. 

The key to achieving the CMC designation is selecting the right chefs. Recently, Golf Kitchen’s founder, Diana DeLucia, sat down with Derin Moore, CMC, at Grey Oaks Country Club in Naples, Florida, to learn about his journey from mentee to mentor. 

GK: Where did your interest in becoming a Certified Master Chef originate? 
  
My grandfather significantly influenced me in my choice of a culinary career. I spent most of my summers with him in Buffalo, New York. He knew Joseph Amendola, the patriarch, instructor, and ambassador of the Culinary Institute of America (CIA) in Hyde Park, New York.

In 1982, when I was in the 10th grade, my grandfather took me on a CIA campus tour. I met many chefs of this era, including Tim Ryan and Mark Erickson, who were department heads under Ferdinand Metz, President of the CIA for 21 years.

I was accepted to the CIA after graduating from high school. Most people there were older and working towards a second career, while I was just 18 years old. Moving from Detroit to New York State was a big change for me. I was timid and buried myself in my studies. Since most of my classmates were older and more exper- enced, I looked to my instructors for guidance. This is when I first learned about Master Chefs and the Culinary Olympics.

While at the CIA, I completed an 18-month study, including a five-month externship at The Bijou restaurant, ultimately graduating in 1986. Following graduation, I worked in a few kitchens that were not at the level I had grown accustomed to at the CIA and found that I needed more guidance and experience. A colleague introduced me to Brian Polcyn, an accomplished chef who had written several books on charcuterie, coauthored by Michael Ruhlman. Brian, who is an incredible chef took me under his wing and mentored me through the ranks of his kitchen, eventually to become Chef de Cuisine running day-to-day operations while he opened two other restaurants. At a young age, I oversaw one of the best fine-dining restaurants in Michigan under his leadership. I stayed with Brian for eight years, where I built a strong foundation based on the fundamentals of solid cooking. It was Brian who encouraged me to compete in regional culinary competitions, which I did in Cleveland, Chicago, and Detroit. 

Several Master Chefs from my home state of Michigan participated on regional and national Culinary Olympic teams, including Mike Russell, Dan Hugelier, and Jeff Gabriel. World-renowned Master Chef Milos Cihelka mentored many of the successful Michigan chefs. I looked up to all of them, knowing that this was the challenge I wanted. Their mentoring would later spark my interest in representing the United States in international competitions. 

Being part of U.S. Culinary Olympic Team, training and getting ready to take the Master Chef exam at the CIA, opened up an entirely new level of relationships with chefs interested in seeing me succeed.

GK: What are the key lessons you have learned during your career? 

I will never improve if I surround myself with people who just accept what I do without challenging me to be better.  One of the first menus I wrote when I became Chef de Cuisine under Brian was very aggressive and creative. However, the crew could not execute it, service needed to be faster, and they needed help to get the food out of the kitchen. Brian allowed me to make that mistake. It was a valuable lesson: Don’t be overly creative if the team that surrounds you is not trained first to execute it. 

GK: What did you learn from competing?

Love of competition is more than simply winning a medal. It’s striving to be perfect. And that philosophy has spilled over into my work ethic. During the competition, you spend all this time making a beautiful piece. Then you slice it the wrong way, and suddenly, you’ve slipped to a silver or bronze medal. That constant reinforcement and emphasis on perfection is what competition is all about. 

GK: How did you prepare for the ten-day CMC exam? 

One misconception of preparing for the exam is that you suddenly start to study and cram. But it’s the choices you make along the way that prepare you, who trains you, constant refinement of your skills, competing, researching, and strengthening weaknesses in preparation or style. Fritz Gitschner, CMC, was Executive Chef at Houston Country Club and a stern judge at the CMC exam. He was notorious for low scores and a stickler for details, flavor, and sanitation. I needed to know the nuances of the exam to pass. To take the mystery out of it, I decided to call him. He told fellow chef Dan Scannell and me to come to Houston and he would put us through every segment of the Master Chef exam. 

After each morning and afternoon session, he critiqued our work, how we moved in the kitchen, organized our stations, and sanitation. He pointed out our bad and good habits. He had vested interest in our success, but we also made a considerable commitment for a solid week.

​GK: What was the most challenging part of the exam? 

Day ten of the exam is critical. While the first nine days of the exam are worth 60% of the total score, day ten is a mystery basket weighted at 40%. We drew a list of 15 different ingredients and had 20 minutes to create a menu, 10 minutes to requisition the food, four hours to cook, and 20 minutes to serve twelve portions.

At the end of the ninth day, Peter Timmons, CMC, who was the Executive Chef at The Greenbrier in White Sulphur Springs, WV, pulled me aside and said, “You know you have a good shot at passing. How are you organizing yourself for the mystery basket portion?” He explained the importance of organizing your thoughts for quick decision-making and ultimate success. Again, this proved to be valuable advice from a trusted mentor. 

​GK: Tell us how Lawrence McFadden became a mentor and friend?

I was on the U.S. Culinary Olympic Team with Lawrence from 1993 to 1996, and we developed a professional relationship. He went on to serve as Executive Chef and Corporate Chef with the Ritz-Carlton Hotel Company. n 2007, while I was at Medinah Country Club, Lawrence called and asked if I would be interested in becoming the Executive Chef for the Ritz-Carlton in Naples. We had a discussion about the inner workings of the resort and he told me, “You can manage 25 outlets, and your vision of food is what we need to take the property to the next level.” I got the job, which was my first post at a five-star, five-diamond luxury resort. Lawrence gave me a stellar opportunity and for the next several years, over daily cups of coffee, we challenged each other to be better than the day before. He’s been a great friend and a significant influence. 

GK: Many younger chefs only have some of this experience, and some have just worked their way up in one country club. How do they gain access to this level of mentorship and opportunities? 

When somebody tells me they want to be a Master Chef or asks me what it takes to be one, I must be honest with them. It was not just about taking the exam; it was a compilation of every experience I had along the culinary journey with my mentors. It’s all the travels, hard work, successes, and failures. 

GK: How has social media changed culinary communications and promotion?

Social media brings exposure and gives chefs a platform to share information. Chefs striving for perfection have an outlet to solicit feedback.

GK: Your team at Grey Oaks is a very diverse group of cooks from around the world. What effect has your mentoring program had on them? 

They appreciate the opportunity to learn, while challenging themselves and growing their craft. The positive impact of our mentoring program also transcends the culinary realm, including creating a workplace culture that values diversity and celebrating the unique contributions of each person. In turn, team members eagerly recommend Grey Oaks to their vast network of colleagues in the industry and the Club is then able to hire similar driven culinarians who want to learn and succeed.

​​As important as a mentor may be to cultivating a culinary career, the impact and importance of social media can’t be overlooked.  Many of us enjoy seeing photos of beautiful food, exquisite presentations, and finding recipes via social media – from Instagram to TikTok. Kelly Stilwell, the creator of Food, Fun & Faraway Places, has made a livelihood from her travels, food discoveries, and recipes. She is an influencer to home chefs, foodies, and her followers, who often live vicariously through Kelly’s posts and international travels.

GK: What is the biggest misconception about influencing and use of social media?

People think I am always on vacation! They don’t realize what I do on trips, how I could be in my room posting on Instagram at one o’clock in the morning if I’m in a different time zone than my readers in the U.S. They see a dozen or so photos in an article, but I probably took 200 of that destination to get the 12 they see.

I don’t think the average person understands the amount of work that goes into the job. They think it’s simply a matter of going on a trip and posting to social media. It’s taken me 12 years to build my followers to over 350,000, and that’s why I’m invited to work with so many travel brands. I also must keep up with trends and changes on each social channel. It’s a tremendous amount of work.

GK: How do you gauge success in what you do? 

My success comes in two forms; happy readers/followers and clients who are pleased with my work. If my readers and followers are growing and visiting Food, Fun & Faraway Places, I know I’m doing something right. I have a couple of analytics programs that help me track those statistics. When clients are pleased with the way I’ve showcased their products or destinations, I know they will tell others and I’ll continue to have those opportunities to travel.

GK: How much time per week do you spend working your channels?

Just the social editing and posting aspect of the business takes about 15-20 hours per week.GK: What is the balance of breakdown of the content you post - travel/food/recipes?

I post two food/recipe articles for every one travel article. I’d like to increase that this year, but the travel articles take a lot more time between SEO, research, and editing photos. I can easily spend 4-5 days on a travel article versus 1-2 days on a recipe. I currently have more than 25 articles I still want to write from trips I took in 2023. 

GK: Do you take all your own photos?

Most of the travel photos are mine. On a rare occasion, I might use a stock image if my photo didn’t turn out well and I want to include a particular historic or popular site. For recipes, I do have a handful of recipe developers who create recipes for me. It can take days to create, test, and photograph a single recipe, and I just can’t find the time to do it all.

GK: Are your recipes original or derived from things you’ve tried or places you’ve visited? Do you test them via trial and error?  Who has the final pronouncement on the success of a recipe? 

I have a bit of everything as far as recipes go. I may see a recipe that has a lot of search volume on Google and recreate it. I do recreate dishes I’ve tasted in other countries, which is always fun, especially if I was able to bring back a handful of ingredients, like spices or liqueurs. Testing the recipes is usually a good experience for my family, but there have been occasions where the recipe never made it to my website. Maybe we didn’t love the flavor or the texture, or perhaps it was just too difficult to make in the end. Even if the recipe is delicious, if my readers don’t click on it or make it, it’s not a success. A real win is when a dish has incredible flavor and my readers go crazy over it, like my Maryland Crab Dip. 

~by Karen Moraghan

Ingredients

• 4 ounces Cream Cheese (1/2 package, softened). Chef Note: I use Neufchatel light cream cheese.
• 1/2 cup Mayonnaise 
• 1 teaspoon Old Bay (plus more for topping)
• 1/4 teaspoon Dry Mustard
• 8 ounces Crab Meat Lump
• 1 Tablespoon Gouda Cheese (shredded)
• 1 Tablespoon Cheddar Cheese (shredded)

Preparation

Preheat oven to 350°F. Mix the softened cream cheese with mayonnaise, Old Bay Seasoning, and dry mustard in a large bowl with an electric mixer until smooth. Gently fold in lump crab meat, being careful not to break up the lumps. Spoon dip into an oven-safe dish. Sprinkle with the cheeses. Sprinkle with extra Old Bay Seasoning. Bake for 30 minutes. Brown slightly under a broiler on low. Optional: Top with sliced green onions.

Assembly        

Serve the crab dip with crackers, tortilla chips, or a baguette sliced and toasted.

Chef Note: Make sure to use a block of cream cheese, not a spread. Allow it to come to room temperature before mixing. You can use light mayo and Neufchatel (light) cream cheese to save calories.

Yield: 4

Ingredients

400 grams Yellowfin Tuna (finely diced)
Salt (to taste)
Extra virgin Olive Oil 
Black Sesame Tapioca Cracker (recipe follows)
Furikake Rice Seasoning 
Ponzu (recipe follows)

Yuzu Ponzu Sauce 
Yield: Approximately 1 cup
120 grams Soy Sauce
60 grams Yuzu Juice (substitute with a mix of lemon and lime juice if yuzu is unavailable)
30 grams Rice Vinegar
30 grams Mirin (sweet rice wine)
5 grams Sugar

Creamy Shallot and Jalapeño Guacamole
4 ripe Avocados (approximately 600 grams)
2 Shallots (finely diced)
1 Jalapeño Pepper (seeds removed and finely minced)
2 fresh Limes (juiced)
1/2 teaspoon Salt (or, to taste)

Preparation

Tuna
Combine the finely diced Yellowfin Tuna in a mixing bowl with a pinch of salt and a drizzle of extra virgin olive oil. Mix gently to coat the tuna evenly. Adjust seasoning if needed. Set Aside. Chef Note: Cover the seasoned tuna mixture and set it in the refrigerator while preparing the guacamole.

Yuzu Ponzu Sauce 
Combine the Base Ingredients: In a small saucepan, combine the soy sauce, yuzu juice (or lemon-lime mixture), rice vinegar, mirin, and sugar.
Heat the Mixture: Place the saucepan over low heat. Occasionally, stir the mixture until it warms up. Chef Note: Avoid bringing it to a boil. This step assists in dissolving the sugar and melding the flavors.
Cool and Store: Let the yuzu ponzu sauce cool to room temperature. Once cooled, transfer it to an airtight container or bottle for storage.
Chill Before Use: Chef Note: Refrigerate the yuzu ponzu sauce for at least an hour before using. Chilling allows the flavors to meld further.

Creamy Shallot and Jalapeño Guacamole
Prepare the Avocados: Cut the avocados in half lengthwise and remove the pits. Scoop out the flesh into a mixing bowl. 
Mash the Avocados: Use a fork or a potato masher to mash the avocados until smooth.
Add Ingredients: Add the finely diced shallots, minced jalapeño, lime juice, and salt to the mashed avocados.
Mix and Season: Mix all the ingredients together until smooth.

Black Sesame Tapioca Cracker
Chef Note: Purchase black sesame tapioca crackers. These crackers are usually flat and come in various shapes and sizes at local Asian grocery. 
Heat the Oil: Pour vegetable oil into a frying pan or skillet, filling it with enough oil to submerge the crackers during frying. Heat the oil over medium-high heat until it reaches around 350°F to 375°F (175°C to 190°C).
Fry the Crackers: Carefully add a few tapioca crackers to the oil once the oil is hot. Chef Note: Don’t overcrowd the pan; ensure there is enough space between the crackers for even frying. Fry the crackers for approximately 30 seconds to 1 minute on each side or until they turn golden brown and become crispy. 
Drain and Cool: Use a slotted spoon or tongs to remove the fried crackers from the oil. Place them on a plate lined with paper towels to drain any excess oil. Let the fried crackers cool down completely before serving.

Assembly

Take the marinated Yellowfin tuna out of the refrigerator. Spoon the tuna tartare onto one half of a black sesame tapioca cracker. Using a piping bag, pipe ribbons of the guacamole on the opposing side of the cracker. Sprinkle furikake on top and serve the ponzu on the side. Chef Note: We use a pipette for that extra bit of presentation.

Wine Match

A glass of Rosé, Vueve Clicquot. The crisp brightness is a perfect match for our sushi grade yellowfin tuna. Bubbles of all variations are becoming increasingly popular on the course. Sometimes you need to enjoy the moment and just sip in the sun. ~ Stephen Yen, Executive Chef

Inspired by Chef Zouhair Bellout, Reynolds Lake Oconee~ Gettin’ Figgy Wit It

Ingredients

Moroccan Spiced Orange 
6 ea. Orange Slices 
1 teaspoon Cinnamon
1 Tablespoon Brown Sugar 
1 pod Green Cardamom

Gettin’ Figgy Wit It
3/4 ounce Mahia Fig Liqueur
1/2 ounce Grand Marnier
1 1/2 ounces Empress Gin

Garnish
Moroccan Spice Orange Wheel 
Mint Sprig

Preparation

Moroccan Spice Orange
Thinly slice orange wheels. Grind the sugar, cinamon and green cardamom seeds together in a spice grinder. Sprinkle onto the orange wheels and burlee with a torch.

Gettin’ Figgy Wit It
Fill a specialty rocks glass with ice. Add the Grand Marnier, Mahia Fig, liqueur,  Empress Gin and top with fresh squeezed lemon juice, Empress Gin and soda water. Garnish with the Moroccan spiced orange wheel and a sprig of mint.  

Inspiration

For this cocktail, we travel to Fez, Morocco for inspiration. Fez is the birthplace of our Executive Chef Zouhair Bellout. In his honor, we use a Moroccan spirit for the base of this drink. Mahia is a spirit derived from distilled figs and has a hint of aniseed. Mahia liqueur is widely considered the national spirit of Morocco, representing the country’s rich cultural history. We further enhance this celebration of Morocco in the orange garnish, which is spiced with an array of aromatics and caramelized. The herbaceous botanicals of the gin used in this cocktail helps further highlight the notes of Moroccan spices and flavors.    

The transition from restaurant chef to private club chef may be a slippery slope, with a few surprises and revelations along the way.

Stephen Yen is a renowned restaurant chef and a graduate of the French Culinary Institute (ICC) who successfully transitioned to the club industry. For the past two seasons, he has served as Executive Chef of Liberty National Golf Club, one of the finest golf properties in the country. In this wide-ranging interview, Stephen shares how he overcame the often-tricky transition from the restaurant to the club industry. 

GK: Liberty National is one of the finest golf properties in the country, with many influential members, including captains of industry and celebrities. What was your journey to land this position?

Transitioning from a restaurant to a golf or country club can be challenging. Although many restaurants have frequent customers or “regulars,” for the most part, it’s new people customers coming in to dine each day or evening. In a typical restaurant, you can predict how much product you will need each night, but in a club, it’s different. One of my biggest hurdles was determining what the members wanted and preferred. It wasn’t just about having a menu and saying no to requests for items not listed. I had to be accommodating and flexible, even if it meant sourcing ingredients that were not usually kept on hand. 

Managing inventory and ensuring everything was fresh was challenging, but getting to know the members was even more critical. I had to become highly engaged with them to learn their tastes and anticipate their needs. In doing so, I asked questions—lots of questions—and checked in often regarding their dining experiences. By doing so, I was able to build strong relationships and provide better service.

In the restaurant kitchen, I was used to the same ingredients, measurements, and techniques. It was familiar and while comfortable, it also limited my creativity.

I have grown to love cooking for the members at Liberty National. Success comes from being open to their input and feedback. Flexibility is key. Members may have a favorite pasta sauce, but prefer an alternative type of  pasta. Or they may have a special recipe they want me to try out. Whatever it is, I’m willing to listen and adjust. It’s 

Another learning curve is timing. In a club kitchen, there can be a great deal of waiting. Then, all the golfers come in simultaneously. There may be no dinner reservations; minutes later, a member shows up with 12 guests, and we’re creating a last-minute wine dinner. I need to know our wines in-house; we must have the glasses polished and the food and wine pairings perfected in minutes.

In a club kitchen, making use of downtime is crucial. I’ve learned to make sauces, create rubs for different meats, and prep marinades, so we are ready to go. You don’t know when you’ll get hit hard with diners, so you must have the ammunition at the ready!  

GK: How did you build your team? 

Assembling a team was challenging. I inherited some staff who were familiar with the club and its kitchen. Then, I hired restaurant staff who had to learn new skills and adapt to a new environment. Additionally, the club’s location in Jersey City made it difficult for some potential employees to commute, as public transportation options are limited. 

During interviews, I had to be careful not to ask questions regarding the mode of transportation and to use specific wording to ensure we remained legally compliant. We’ve been able to overcome this challenge by establishing and utilizing carpools. We’ve built a great team here, and I am proud of the hard work they put in every day.

GK: What are some drawbacks of working in a club setting? 

Although working in a club setting is rewarding, some drawbacks exist. For example, even if an employee loves the job, they may be laid off after just eight months due to seasonality, which can be a significant source of stress and uncertainty. This is especially true for cooks and dishwashers who may need more financial stability and a steady, year-round income stream.

GK: How did you address this issue?

I hire part-time staff from local New Jersey restaurants to help ensure that everyone has enough work to keep them financially afloat. Having the right approach and mindset can also be a rewarding and fulfilling experience for everyone.

GK: How do you keep the camaraderie in the kitchen, especially for a seasonal club?

Camaraderie in the kitchen is crucial, especially in a seasonal club like Liberty National. I foster a team mentality by encouraging open communication, supporting each other, and celebrating small victories. We have regular team meetings to discuss challenges and successes and work together to find solutions. I also recognize exceptional work and show appreciation for my team’s efforts. By creating a positive and supportive environment, we can collaborate seamlessly and efficiently, even during the busiest times of the year.

GK: What advice do you have for restaurant chefs wishing to transition to a club position? What are the positives and negatives? 

I advise restaurant chefs wishing to consider a club position to trail a club chef for more than one day; this holds true for any management role. When you first assume the position, you’ll think of many changes that must be made. Breathe…and spend some time observing before implementing positive changes that include everyone’s input.

Chefs may find that the line-level employees and the members resist change. I recommend planting the seeds and letting them grow organically. If you come out swinging, the whole equilibrium of the kitchen will be disrupted. Listen to the employees about members’ requests and gain insights as to what food and beverages they enjoy.

​The positive elements of being a club chef are better hours than my last restaurant, where the kitchen closed at 2 am. The negative aspects would be the off-season or downtime, which isn’t a negative for everyone. Some, like me, who worked in a New York City kitchen, are used to going 100 miles per hour year-round!

​The Artistry of Fernando Silva Mirrors his Approach to Wine Tasting
​
​A Journey Through the Senses

​Golf Kitchen’s wine columnist Fernando Silva is a man of many talents.  He took a circuitous route from his Argentinian roots via Europe, Florida, and eventually to New York, to become the sommelier and wine director at GlenArbor Golf Club, one of the most prestigious clubs in the metropolitan area.  

How does a man of international experience, who works long hours and is “on stage” continuously decompress after a day at the club?  By expressing his emotions and feelings in layers and layers across large canvases.  Yes, Fernando Silva is an artist—a very talented and dedicated painter.  He calls it his “hobby” but from all appearances, it’s his passion.

As is evident in the photos on this page Fernando’s use of color, broad strokes, and acrylic layers—sometimes 10 to 20 at a time—transforms blank canvases into stunning paintings. His best work often comes at night, as the energy and stress of the day subside and from his heart, the vision evolves. Often, he paints for five or six hours straight, lets the work rest, and days later returns to add finishing touches.

His hallmark—a poker or tarot card added to the piece—is sealed with a coat of lacquer as the finishing touch. Fernando’s work has hung in galleries from coast to coast, in offices of U.S. presidents, and been showcased at Art Basel in Miami.

“When I am present, I realize that a moment doesn’t last forever. I connect with the painting in a different realm, I try to capture these ethereal moments on the canvas, so that they will become perpetual experiences for everyone.”
 
For an additional look at the art of Fernando Silva, access his Instagram page @bacchusbysilva.

Yield: Four Portions
 
Ingredients
 
Dover Sole  

• 4 ea. 16/20 Gulf Shrimp (peeled and deveined)     
• 1 teaspoon Dijon Mustard
  
• 1 pinch Cayenne Pepper
  
• 1/4 cup Heavy Cream
  
• 1 teaspoon Lemon Juice
  
• 2 whole Dover Sole (remove fillets)    
  
• Salt and Pepper (to taste)
  
• 2 Tablespoons Caviar

Asparagus Garnish

• 12 White Asparagus Spears (remove tough end)
  
• 8 toasted Brioche Croutons      
  
• 3 Tablespoons Toasted Almonds (sliced)
  
• 12 Green Grapes (sliced, peeled)   
  
• Chervil Leaves (as needed)   
  
• 2 teaspoons Lemon Oil
  
• Salt and Pepper (to taste)   

Hollandaise

• 1 Egg Yolk
  
• 4 ounces Clarified Butter (warm) 
  
• 1 ounce Water
  
• 1 Tablespoon Lemon Juice
  
• 1/2 teaspoon Worcestershire Sauce
  
• 1 splash Tabasco
  
• Salt and Pepper (to taste) 

Fish Veloute 

• 2 Tablespoons Olive Oil
  
• 2 Tablespoons Shallots
  
• 1/2 cup Leeks  
  
• 1 cup Celery (cut on a bias)
  
• 1 cup Chardonnay Wine
  
• 2 each Carcasses (from above Dover sole, cut into large pieces)  
  
• 1 ea. Bay Leaf
  
• 3 sprigs Thyme (fresh)
  
• 3 sprigs Tarragon (fresh)
  
• 3 sprigs Italian Parsley (fresh)
  
• 1 quart Fish Stock (substitute water)
  
• 1 cup Heavy Whipping Cream
  
• Cornstarch (as needed, slurry to thicken to nappe consistency)
  
• Salt and Pepper (to taste)   

Royal Glacage

• 1/3 cup Fish Veloute   
  
• 1/3 cup Heavy Whipping Cream (whip to stiff peaks)
  
• 1/3 cup Hollandaise Sauce   

Preparation

Dover Sole
Place the shrimp in a food processor and purée until smooth. Add the mustard, cayenne, and seasoning. Gradually add the cream to form a smooth mousseline. Place the flesh side of the sole down. On the skin side, pipe a small bead of shrimp mouse. Top with the other fillet. Trim ends for an even portion. Season lightly with salt and paper, then wrap carefully in saran wrap and tie off both ends. Gently poach in 150°F water to an internal temperature of 120°F. 

Hollandaise
Combine the yolk, water, Worcestershire, Tabasco, and lemon juice in a small metal bowl. Place over a small pot of simmering water and whisk until frothy and volume has tripled. Add the butter, whisking constantly to emulsify fully in a slow, gradual stream. Add salt and pepper to taste. Hold warm.
 
Fish Veloute
Sweat the shallots, leeks, and celery in olive oil without color. Add the wine and reduce by half. Add the sole bones and sweat for a few minutes to cook them. Add the herbs and stock. Simmer for 30 minutes. Strain through a fine chinois and add the cream. Simmer and thicken with the dissolved cornstarch. Adjust seasoning to taste. 

Royal Glacage
Warm the fish veloute. Gently fold in Hollandaise. Fold in whipped cream to lighten.
 
Assembly

Place the warm sole on the plate. Warm the asparagus, arrange the asparagus, and garnish with the listed ingredients artistically. Place the Hollandaise sauce on the plate. Finish with a quenelle of caviar on top of the sole. 

Wine Pairing

2017 Domaine Leflaive, Bâtard-Montrachet, Grand Cru, Burgundy, France.
~Victor Valdivia, Wine Director