ELEVATING CLUB CHEFS

CLUB CHEFS ARE RELENTLESS TRAILBLAZERS continuously seeking innovative ways to evolve and push the boundaries of their craft. In this issue, we celebrate Wes Tyler, Executive Chef of The Club at Carlton Woods (The Woodlands, Texas), who recently achieved a unique milestone.

Wes is the first-ever Certified Club Culinary Director (CCCD) through the Club + Resort Chef Association (CRCA).

Certification can be a powerful tool to showcase expertise, validate skills and set oneself apart from peers. For many chefs, certification holds immense importance. It can enhance careers and elevate the standard within an industry.

By establishing two distinct certifications—Certified Club Culinary Director (CCCD) and Certified Club Executive Chef (CCEC)—we are marking a pivotal moment in the evolution of club culinary and club chefs. Each certification recognizes the unique demands and complexities of the roles they are named after. They both serve as a benchmark for excellence in our distinct niche.

In order to achieve certification, Wes underwent an extensive application process and peer review that required submission of a detailed portfolio showcasing his achievements, competency and contributions to the industry. Letters of recommendation were also submitted.

By successfully achieving this certification, he has set a precedent for other club chefs. He has opened doors to numerous opportunities, not just for his own career but also for the industry as a whole.

Throughout the process of developing these certifications, I have gained valuable insights, with one lesson standing out: Certification is only as important as those who recognize it.

Knowing this, I sought feedback from club chefs I greatly respect and admire, including Rich Hoffman, Gordon Maybury, Nelson Millán, Scott Craig, Kevin Walker, Lance Cook, Michael Matarazzo and many others. Their engagement and willingness to share their thoughts and experiences allowed me to delve deep into what this certification should entail, why it is essential, and how it can best serve the industry. Their feedback has been instrumental in shaping a certification that carries weight and relevance, ensuring it aligns with the expectations and demands of club chefs.

These certifications don’t belong to me; they belong to you, the dedicated club chefs whose unwavering commitment and passion continue to shape and elevate the industry’s importance, influence and distinctiveness. I hope they serve you in meaningful ways.

For those interested in achieving certification, visit association.clubandresortchef.com/certification to learn more and apply.

EDITOR

Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233