Before Phillip Woods was a club chef, he worked in corporate America for more than 20 years.
But food was always his passion, he says.
At age 40, he started culinary school. Soon, he was working back of house at the very club he'd been a member of.
Now, the Executive Chef is helping Big Foot Country Club (Fontana, Wis.) celebrate its 100th year, with a focus on culinary classics.
"I'm also able to do a lot of cool things through specials," Woods notes. "It keeps the team engaged."
16 сен 2024
