 Floridian National Golf Club, Palm City, Florida, USA For many years, culinary schools have overlooked the golf industry as a viable career path. To bridge this gap, Diana DeLucia, founder and publisher of Golf Kitchen Magazine, has distributed a comprehensive questionnaire to 24 esteemed chefs working within the golf industry across the nation. Golf Kitchen Magazine will spotlight five insightful responses from these industry experts. We aim to illuminate the extensive career opportunities in the food and beverage sector within the golf industry, both in front-of-house and back-of-house roles. To join us in our mission, please share our article on LinkedIn and Social Media and subscribe to our print magazine at www.GolfKitchen.com. You can view the free online magazine on the home page.  Anthony Villanueva, Culinary Director at Edgewood Country Club, River Vale, New Jersey, USA Edgewood Country Club Q: Clubs offer event catering services for weddings, galas, and tournaments, allowing for practical involvement in executing large-scale event catering. How does Edgewood and its properties use Event Catering to enhance the education of its culinary teams both front and back of the house? A: I bring significant expertise as the Culinary Director of a Private Golf and Country Club with a bustling banquet facility. I oversee a diverse team that caters to a wide range of clientele, and our robust banquet business accounts for 80% of our revenue. We prioritize training and mentorship to ensure the highest quality products and services. Our “yes” attitude and openness to accommodating diverse requests have been crucial to our success, allowing us to handle various cuisines and customs proficiently. We take pride in our ability to cater to the needs of discerning clients and collaborate with diverse party planners. Encouraging creativity and allowing our team to learn from renowned chefs has led to rapid growth and improvement. Our desire to go the extra mile for the satisfaction of our guests has been fundamental to our success, and our private tastings have set us apart from other venues in the area, providing a unique opportunity for clients to sample and discuss our diverse menu options.  Duane Keller, Culinary Director at Savannah Lakes, McCormick, South Carolina, USA Savannah Lakes Village Q: Why are golf clubs, country clubs, and golf communities excellent, sustainable food and beverage career paths for future culinary graduates? A: After years of experience in the culinary industry, golf clubs, country clubs, and golf communities offer excellent career paths for culinary graduates due to their unique culture, abundant resources, and focus on sustainability. Food and beverage programs are designed around the members in these settings, allowing for diverse and ever-changing offerings. This provides culinary graduates with valuable learning experiences and opportunities for growth. Club culture distinctly differs from hotels or standalone restaurants, offering a more sustainable career path and a strong sense of community. Additionally, the resources available in these settings, such as higher budgets for food quality and staffing, contribute to the longevity and satisfaction of the culinary staff. These environments provide a rich and dynamic culinary experience, making them ideal career paths for future culinary graduates.  Darek Stennes, Executive Chef at Floridian National Golf Club, Palm City, Florida, USA Floridian National Golf Club Q: How does your Club emphasize minimizing food waste and eco-friendly practices? A: At the Floridian, we emphasize minimizing food waste and eco-friendly practices in several ways. We use advanced irrigation and conservation practices on the golf courses, source local products, donate to local food banks, and have implemented policies to reduce waste. We also have water bottle stations to reduce plastic usage and use green cleaning chemicals. Our energy conservation efforts and mindful equipment usage further contribute to our sustainability goals.  Bryan Skelding, Culinary Director at The Greenbrier, White Sulphur Springs, West Virginia, USA The Greenbrier Q: The culinary standards at many golf clubs, country clubs, and golf resorts are upheld to exacting levels. This unwavering dedication to quality is the foundation for comprehensive and superior training programs. How do you and the Greenbrier uphold these traditions at the Greenbrier? A: At the Greenbrier, our culinary roots run deep, thanks to Chef Herman Rusch's enduring legacy. The Greenbrier Apprenticeship Program, established in 1957, reflects our commitment to excellence and nurturing young talent. Recently, we completed the American Culinary Federation (ACF) Apprenticeship Certification process, enhancing our young culinarians' development and keeping traditions alive while adapting to industry changes. The ACF provides valuable resources and knowledge through its network. Our Greenbrier ProStart Experience program also invites regional high school students and culinary programs for hands-on experience, laying a solid foundation for their future careers. This commitment to community investment is supported by ownership and demonstrated by our many former Culinarians who have become leaders in the industry. We strive to inspire our team to uphold excellence, led by a diverse culinary staff that serves as a source of inspiration for young talent. We actively participate in our Local ACF Chapter, supporting certifications and fostering inclusiveness. Our dedication lies in preserving our legacy and continuing Chef Rusch's teaching philosophy by example.  Saint Andrews Golf Club Q: Does your Club give its back-of-the-house staff opportunities to engage with the members and guests, giving them valuable knowledge of service and hospitality? If so, could you provide some examples? A: I am grateful to be part of a team of diverse and talented individuals at Saint Andrew’s. We have a small team of seven people, including five chefs, a kitchen manager, and a dedicated young man who helps with various tasks in the kitchen. Members and guests often express their appreciation when I am in the dining room during service and events. I always make sure to credit the entire team for their hard work. Our chefs, Devon Browne and Johanne Pierre, have created signature dishes and sauces that I proudly promote to the members, and their names are connected to the food items at events and buffets. Like the Saint Andrews Golf Club membership, the kitchen is from diverse backgrounds, and we learn from each other every day. Diana Delucia is the founder and publisher of Golf Kitchen magazine, a quarterly publication targeted at the food and beverage side of the private golf club, country club, and golf resort industry. She is a professional food photographer and author of two international coffee table books featuring golf chefs worldwide. Delucia is on the board of Golf Brands Group (www.golfbrandsgroup.com) and a Metropolitan Golf Writers Association member.  
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