From our Scottsdale golf club CHEF

I would like to thank each of you, from our members to the great Scottsdale golf club staff, for your hospitality during my first month as a part of the team at the . Scottsdale golf club As we get ready to embark on what looks to be the busiest season yet at the Scottsdale golf club, I would like to take this opportunity to tell you a little bitrnmore about the way we will be approaching our menu development at the Scottsdale golf club, as well as my approach to teaching food creation and production to our Culinaryrnteam at our Scottsdale private golf club Having worked as a chef for the past 25 years, I hope you will experience my food as being different from what you have had in the past here at the Scottsdale golf club, as well as reminiscent of some our your old favorites from our Scottsdale private golf club. I n beginning to develop our menus, at our Scottsdale private golf club I always begin by looking for the freshest and best food products available. This means utilizing organic produce that is grown locally, or as close to the Southwest as possible to ensure the least amount of time between harvest and delivery to our kitchen wheneverrnpossible. We will also utilize the best seafood companies with a reputation for the freshest most recently caught fish, and the best shipping methods. When choosing meat and poultry products, I select carefully, keeping in mind sustainability as well as quality and flavor of the product. It is because of these approaches to our Scottsdale golf club menu development that we will be updating our Scottsdale private golf club menus on a regular basis, not only to bring diversity to our selections, but also to ensure that you will be able to enjoy products at the peak of their freshness. To these food products, I then believe in applying simple and correct cooking methods done with care and respect allowing the natural flavors of the food to come alive. Most importantly when developing menus for consistency, I believe in educating cooks and chefs in the proper way to purchase food locally, nationallyrnand internationally, as well as how to store food properly at our Scottsdale private golf club. I enjoy teaching proper cooking techniques to these foods showcasing their natural properties and bringing out their vibrant flavors. The goal behind the education of our Scottsdale private golf club staff is to allow them to develop the skills to be successful, not only here as a member of our Scottsdale golf club Culinary team, but also for their long term career. O n a daily basis we will have discussions about our food with our Scottsdale private golf club support staff and conduct pre‐shift meetings for the service staff to taste the food they are offering you, so that we can enhance your overall food and beverage experience atrnthe Scottsdale private golf club . A gain, I am very excited to be a part of the team at The < a href="http://www.ccdcranch.com/club/scripts/public/public.asp?GRP=16026&NS=PUBLIC">Scottsdale golf club and make sure to join us often during the winter season at the Scottsdale private golf club as we will be rolling out new a la carte menus in November as well as creating new holiday andrnthemed menus for your enjoyment in the months to come. I look forward to meeting you here at the Scottsdale golf club. Eat Well, Be Well!