Food Fright
"Food allergies are a potentially fatal medical condition that results in more than 200,000 emergency room visits a year." -Centers for Disease Control Given that statistic it might be surprising to learn that there is no national standardized approach or training requirements for kitchens in dealing with food allergies. Teaching cooks and servers about food preferences or dietary imperatives is a training component mostly left up to individual food and beverage leadership.
Member/Partner/Advocate
In the busy, demanding world of a club chef, his or her interaction with house committees, food and beverage committees and even members in general can, in some instances, create great anxiety and even resentment. Some culinarians might be indignant or annoyed about suggestions or recommendations made in committee meetings about a club’s F&B program. “What do they know?” an overly stressed chef might ponder--Turns out, a lot. We think of long-tenured employees as possessing a
Provisions: Little Shavers and Budding Foodies
Time was when some processed mac n’cheese, deep fried chicken fingers (speaking colloquially of course--we all know that chickens don’t have fingers), buttered noodles, French fries, hot dogs and some plain pizza could pass for a typical kids menu in club dining rooms. Add a cute little four-piece box of crayons, an “activity menu” and some sweet soda served up in a spill-proof cup and you had all the ingredients needed to round out a child’s typical dining experience. It see
