Addison Reserve Country Club , Florida ( USA )
learning new recipes and practicing new pastry designs to ensure there is always something for the members to be excited about .
Working in a Golf Club allows me to excel professionally because I am not limited to one aspect of baking . I create plated desserts , design wedding cakes , and buffets . I feel lucky to have to have the opportunity to “ do it all !”
GK : What was the catalyst that made you move from Winged Foot to Florida ?
I was moving onto a new chapter in my life which took me to South Florida . The move to leave family , friends and Winged Foot was NOT an easy decision , but I knew my career would continue to grow in the golf world being in the country club capital of Florida .
GK : How did you get the job at Addison Reserve Country Club ?
On my last day at Winged Foot , Colin Burns , the General Manager came to me and said , “ look , I just got this letter from Gulfstream Golf Club , and they are in dire need of a pastry chef .” I took the job , it was a small club with about 300 members , and I stayed there for one season . I enjoyed
Gulfstream , but because it is a seasonal club , with fewer members than Winged Foot and a smaller volume demand from which I was accustomed . I wanted to continue growing professionally , so I hoped to move to a year-round club where I could challenge myself further .
I had found out from a friend who is a headhunter , who knew that Zach Bell , Executive Chef at Addison Reserve was looking for a new pastry chef . This was a year-round club with a highly acclaimed Chef , so I knew this could be a good step in moving my career forward . I sent Chef Zach an email , I came to bake for him , and he hired me . I am now in my fifth season .
GK : Are you enjoying Addison Reserve
I love it here . Working with Chef Zach is great . He has been an invaluable mentor for me thus far . He supports my desire to travel and learn by staging me with different Chefs , for example , last year I staged at Restaurant Daniel in New York for two weeks . He is very supportive and allows me to create the desserts and pastries that I like ; he challenges me to think creatively , to learn it is ok to fail and gives me the freedom to excel . I enjoy working with the entire Addison team , and of
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