CHEF’S THOUGHTS
Tim Recher, CEC, AAC, CWX
Director of Culinary Operations Quail West Golf & Country Club Naples, Fla. Tim Recher, CEC, AAC, CWX, Director of Culinary Operations at Quail West Golf & Country Club (Naples, Fla.), has over 30 years of experience in all aspects of food-and-beverage operations. He was a 2020 U.S. National Culinary Olympic Team Member and is a Certified Master Chef candidate. He has also won over 40 medals in culinary competitions, including 16 gold medals. 1. You’d be surprised to learn that I am an Ironman. 2. If I could trade places with one chef it would be Tom Colicchio. 3. One of my most memorable meals was at Zahav in Philadelphia. 4. My go-to drink is black coffee. 5. My last meal would be a cheeseburger and onion rings. 6. My worst culinary creation was a chicken corn chowder I made as an assistant years ago. I scorched it but had no time to remake it, so I called the soup “Smoked Chicken Corn Chowder.” It was very popular until the Executive Sous Chef came by, tasted it, and promptly threw it away. 7. If I could change one thing about my club it would be the kitchen. I would like to renovate it and add a butcher shop. 8. My favorite junk food is potato chips. 9. If I wasn’t a chef, I’d love to serve in the military. 10. Not just the ability to learn but the desire to do so and a willingness to do the work necessary to learn are the most important qualities in a sous chef. 11. You’ll never see mint jelly on the menu at my club because it’s fake and vile. 12. When I’m not in the kitchen, I’m sailing or dreaming of sailing. 8
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Club + Resort Chef
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September 2021
biggest professional pet peeve is when “My someone’s failure to plan becomes my emergency. ” 13. I love being a club chef because you get to cook a huge range of foods, from hot dogs to foie gras. 14. The most ridiculous member or guest request I’ve ever had was vegan scallops. 15. The most important question I ask during the interview process is, “What’s your favorite thing to cook today?” 16. I cook mini frozen pancakes at home, but I’d never cook them at the club. 17. If I could have dinner with anyone, it would be my family. 18. The most valuable piece of career advice I’ve ever received was, “Never stop working to be better.” 19. My favorite celebrity chef is Tyler Florence because he cooks food that is approachable and food that I want to eat and cook. 20. The most important piece of equipment in my kitchen is my Kramer Chef Knife. 21. I want to learn more about charcuterie, because it’s an old-world technique that is relevant today.
22. My favorite ingredient is lamb. Bacon is the most overrated ingredient. Real stock is the most undervalued ingredient. I detest raisins, and I can’t live without kosher salt. 23. I don’t like to brag, but I built my career up from being the guy flipping burgers at TGI Friday’s to where I am today. 24. If I could have one superpower, it would be superhuman strength. 25. My favorite cookbook is Le Guide Culinaire, by Escoffier. 26. My favorite kitchen hack is using my Vitamix to grind fresh pepper. 27. The most popular item on my menu based on sales is our custom-crafted salad. 28. I will always purchase Heinz ketchup instead of making it from scratch. 29. If I had to hire a family member, I would choose my wife, because she is the most organized and smartest person I know with the work ethic of a chef.
View the extended conversation with Chef Recher at www.clubandresortchef.com www.clubandresortchef.com
