Culinary Conversations.

Chefs sharing their insights, expertise and advice.

Culinary Conversations: Club Kitchens.

Club kitchens have a unique challenge: maintain high quality and consistency in their dining experiences while also keeping things fresh and interesting.

During the first part of this webinar, our panel of experts will provide insights on this topic, as well as discuss how their approach to cooking and kitchen management have changed in the last 18 months and offer advice on clubs looking to make improvements to their foodservice programs.

In the second half, attendees will experience a RATIONAL cooking demonstration that will feature culinary delights designed for clubs.

This event took place on November 15, 2021. A recording of this event will be shared soon.

Who should attend:

  • Executive chefs
  • General managers
  • Food and beverage managers
  • Club decision-makers

Insights you’ll gain:

  • Maintaining consistency while keeping things fresh
  • Cooking and managing a kitchen in times of change
  • Trends: thumbs up, thumbs down
  • Tips for improving your foodservice program


Jim Lund, CEC (moderator)

Director Product Design & Consultant Resources, RATIONAL USA

A Certified Executive Chef through the American Culinary Federation, Lund worked at private and public golf clubs in the Twin Cities for more than 15 years. The last event center at which he was the Executive Chef was his first introduction to combi-steamers in 2004. He has been with RATIONAL USA for the last 13 years.

Terence Tarver, CFSM

Corporate Executive Chef, Boutique Hotel Professionals Executive Chef, The Inn at St. John‘s

A seasoned culinary expert, Mr. Tarver has 25 years of experience in chef roles, including positions in country clubs, hotels and conference centers. In addition to his roles in the kitchen, he is a Certified Food Safety Manager through the National Registry of Food Safety Professionals. Tarver is also a RATIONAL Certified Chef.

James Haberstroh

Executive Chef, Glen Ridge Country Club

A graduate of the Culinary Institute of America, Haberstroh holds deep experience in the clubs sector. This includes his current role as Executive Chef with Glen Ridge Country Club, as well as leadership culinary positions with Trump National Golf Club Bedminster and Mar-A-Lago. Haberstroh is also a RATIONAL Certified Chef.

Demonstration Chefs

Billy Buck

RATIONAL National Corporate Chef, RATIONAL USA

Natasha Daniels

RATIONAL Corporate Chef Administrator, RATIONAL USA