February 1, 2018
Executive Chef Search
As most of our membership knows by now the club has actively been pursuing a replacement for Executive Chef Henry Romanowski, who has moved on to greener pastures.
Of course, this search elicits a number of passionate responses from those who utilize the clubhouse or dining both in the affirmative and in the negative. I look at this change as an opportunity to improve upon what the club has become to date. The true definition of what “improve upon” means however can be very subjective in some areas.
The menu offerings are certainly one of them. It is not uncommon for me to walk from one table in the dining and get a response that the menu needs to be more casual and offer better value. Then I take a couple steps in the other direction and those members request that we need more quality entrees so that they can hold a special gathering at the club and we should charge more. Some like a frozen ballpark hot dog for couple bucks while others prefer a homemade bratwurst with fresh red cabbage for a few extra dollars.
I am sure you see my point. Like many topics at the club the opinions are diverse and therein lies the challenge of any executive chef, club food and beverage manager and house committee.
The challenge is determining what we want to be as a club and then it is my job to achieve that goal. In my estimation this is where we are today.
The club’s food sales have climbed annually for many years so the consensus is that we must be doing something right. The comment cards are always very affirming but often with useful critical comments to help improve upon what we currently do.
We read and log the ratings and comments for every card and they help us as much as our conversations in the dining room. This all aids us in determining our philosophical direction.
The House Committee has formulated a survey to acquire even more information and will be working with management to analyze that data. The information is forthcoming.
The consensus at this juncture seems to be however, that there will be no huge changes forthcoming. There will however, be adjustments to further meet the requests that come out of the survey and we will work aggressively to modify our services to members to reflect these findings as well as those that we receive from our other methods of communication.
That being said, I have been guided by the House Committee and Board to hire a chef that has a skill set that is similar to what we have been serving from a culinary standpoint. Of course, I am also hiring for a chef to improve upon areas that may have been lacking with our last chef beyond just menu design.
No candidate is perfect but I am aware that consistency, food quality, service speed, member interaction etc. are all areas that we would like to improve upon and it will be my goal to achieve them all.
Parking stickers and directory
All EYC members should be receiving their 2018 directories, parking sticker and member card sticker in the mail later this month. Please don’t forget to affix your parking sticker to the front driver’s side lower left window. Removal of unauthorized vehicles occurs frequently and we don’t want to inadvertently tow a member who has a sticker sitting on the kitchen table. Extra member parking stickers can also be purchased at the EYC bar or through the EYC business offices.
Note that stickers are now distributed to voting members, senior members, associate members and junior members.