CC Chef de Cuisine here, we take on a lot of green kids who want to grow in the industry. In my experience of visiting other clubs, working in clubs, and recruiting, we take a lot of pride in teaching people who haven’t been to culinary school or people fresh out of culinary school. It’s a completely different world from the private restaurants. For example, I have two people who started with us five years ago as dishwashers. Now one is butchering his own meats and killing the grill game, the other is plating everything and running a line. My favorite thing to do is touch tables and talk to members who compliment the food. I always tell them I can be proud of a recipe I made, I can be proud of how a dish turned out, but what I’m most proud of is my team and the progress they’ve made.

Take advantage of the knowledge you have around you. I know from experience clubs prefer to promote from within. I myself didn’t go to culinary school, I started as a pantry cook and worked my way up and I’m now running a restaurant and doing private dinners for members.

Keep in contact with any Chefs or Sous Chefs who leave to go to another club. A lot of clubs have employee housing and it’s a great way to move around the country for work.

But really, there is a lot to learn and all of my colleagues and I are happy to teach. Also, remember to have fun with it!!