President’s Letter

 Dear Members and Guests,

What’s the first thing you notice about your club’s menu? Nice paper? Artistic lettering? Is it appetizing and informative? Succulently short but full of promise? Does it portend events taking place in the oven? Does it convey what the gastronomically devoted French might call joie de manger? Are you hoping the so-called “French Paradox” transcends geographic borders?

You might be surprised at the collaboration of effort behind the pages of a seemingly simple document. There are as many factors contributing to what goes on that menu as there are different types of club dining experiences, from hot dogs at a golf course halfway house to exotic dishes served on elegant white tablecloths in a business club dining room.

In my opinion, however, two of the more important factors in creating a successful menu are member input and employee partner training. A chef can’t compose an effective menu without member input. While our chefs enjoy educating and enticing your palate with trendy or adventurous dishes, they also want to provide your favorites, which often means taking advantage of fresh, regional ingredients. Suggestions from members are crucial.

Then there is the matter of training. Continuing education helps even the best chefs keep up with contemporary trends. With autumn upon us, I am reminded that it is the time of the year when some two dozen Associate Club chefs undergo CIA training — although it has nothing to do with spies or espionage.

This CIA is the Culinary Institute of America, a higher education institution, which offers four-year college degrees, two-year culinary degrees, and a variety of continuing opportunities. The continuing education programs are conducted at the campus of the internationally recognized Culinary Institute at Greystone in the Napa Valley of California — truly the heart of America’s food and wine culture.

At Greystone, the chefs are updated on techniques, ingredients, presentation, new food trends, wine and food pairings, and the subtleties of such subjects as flavor profiles. Last year, the group studied the specialties of Mediterranean cuisine, Latin American/Mexican cuisine, and Asian/Pacific Rim cuisine. Outside the teaching kitchen, they visit area wineries and  dining establishments.

Our goals in supporting the program are to stimulate the chefs to new creative endeavors and to keep them current about culinary trends. We want to exceed your expectations during every dining experience, because dining at an Associate Club should be more than simply an act of sustenance. It is a night on the town, a break from the ordinary, a magic moment.

When someone asks you where you most like to dine, my hope is that your answer will be “My club, of course.”

Robert H. Dedman Jr.
President and Chief Executive Officer
ClubCorp