Executive Chef Terry Boston on Keeping Passion in Wine Programs

March 5-7 is the annual Chef to Chef conference in Atlanta, Georgia brought together by Club & Resort Business Magazine.

"Club & Resort Business' Chef to Chef Conference is devoted exclusively to the special needs of club and resort food and beverage operations. The conference agenda is designed by practicing club chefs, to assure that it will be of practical use for attendees from the food-and-beverage management teams at private, semi-private and daily-fee clubs, resorts, golf courses and city, dining and yacht clubs, including Executive Chefs, Chefs de Cuisine and Sous Chefs, General Managers, F&B Directors/Managers and Clubhouse Directors/Managers." - Via Club & Resort Business.

VGM Club is proud to see so many chefs from our membership speaking at this year's Chef to Chef conference. We were thrilled to catch up with Terry Boston, Executive Chef at Des Moines Golf and Country Club to preview his seminar. Chef Boston has four essential elements for keeping passion alive in his wine program at Des Moines Golf and Country Club; Passion for flavor, marketing & promotion, creativity, and presentation & service. We dove into the creativity of his entire approach to preview Chef Boston's seminar scheduled for Tuesday, March 7 at 3:15pm.

How did you get started in the industry?

Terry: I started my path as a dishwasher at Van's Chat and Chew Café in Atlantic, Iowa when I was 15 years old, and then worked at Hy-Vee food stores in the deli and meat department while in high school. I attended Des Moines Area Community College culinary program after high school and worked at the Bavarian Haus Restaurant as a student. After I graduated I was hired as the sous chef at Des Moines Golf and Country Club and was eventually promoted to executive chef. I have been with the club for 30 years.

In your seminar you bring up how important it is for Chef Colby Newman from Amarillo Country Club to find new creative outlets due to how much time he is required to spend in the office. Club chefs across the country share similar job demands. What creative outlets do you have?

Terry: I feel it is very important, and cooking for wine dinners keeps my passion for food fired up. I love to make charcuterie, we make all of our pancetta, duck bacon, tasso, I like to be a part of those processes as well.

Moving to your wine program, how do you select the right pairing?

Terry: I draw a lot of inspiration from the wine itself, and the collaboration of ideas that we as a management team share as we taste, the wine representatives are helpful as well. I personally try to focus on the first impression of the wine and then get creative with bridge ingredients to make the best pairing that I can.

Des Moines Golf & Country Club has a bottled wine program. Can you give us a little background on how that began and how that translates to success?

Terry: Jim Cutter our General Manager really got the program rolling when he came to the club in the early 2000's, and in my presentation you can see how aggressive we are with pricing, because we want the members to think of the club first. I feel that the members see our wine program as an added value to their membership and makes their dining experience that much more pleasant.

You have taken many ideas from the Chef to Chef Conference back home to your club, like Des Moines Golf & Country Club's own energy bars, what do you hope your listeners take back to their clubs?

Terry: I hope I can inspire other chefs to trust their instincts and let their creativity open up. It is always a humbling experience to be in such a great group of talented chefs. I would feel great if I provided information to help others succeed at their clubs.

For those attending the conference, remember to stop by Chef Terry Boston's seminar Tuesday, March 7 at 3:15pm. Good luck to Chef Terry Boston at the conference, and good luck to all of our chefs as 2017 gets underway.