Jose Sanchez with his mother, Juana Sanchez
something else, they can still have a very similar experience.
We can’t take shortcuts here. We use Brandt Beef because it’s
the best. We have to use the highest quality ingredients for
our members.
Jose, you have a gift that many chefs don’t have. You can
create what is in your heart.
That is why I said that having the freedom to create my own
menus is what drives me. I don’t want my hands tied with
restrictions; it’s not the ideal situation for a chef that wants
to be creative, spontaneous, and use the best ingredients.
How do you fit in time for golf?
During the season, I don’t have that much time for golf,
but I still play recreationally. But in the off season, I play
competitive golf.
Do the members support you?
Yes. In 2015, I qualified for the State Amateur Championship,
which was held in Carlsbad, California. A lot of members at
Tradition Golf Club go to the coast during the summer due
to the heat, so I got a lot of support, and they came to watch
me play. They know that I love the game, but they also know
I love cooking, and they support me in both. Our club at
Tradition is all about golf, food and wine.
Do you ever put yourself in the members shoes?
Yes, a lot. I often think about what they might ne ed when
they’re playing. I make a green juice that will keep their energy
level up for the entire 18 holes, and I plan out snacks that are
ready for them at the halfway house as well.
Tell us about the green juice?
We have been serving the green juice for three seasons
now, and it’s been a very popular drink. The ladies loved it
immediately, but the guys were a little slower to enjoy it. But
when they see me drinking the juice when I play, and I explain
the energy benefits, they came around. I have guys that
would never touch it, but now they are committed. It’s very
popular at the Coyote Cafe, the nine-hole mark. If you have
green juice at the beginning of your round, and then at the
turn, your energy will be consistent for the entire 18 holes,
and helps you maintain your concentration. If you watch
the tour players, you will notice that they will be snacking
strategically to avoid the highs and the lows.
You enjoy visiting the farms and choosing your produce.
Tell us about that.
Yes, that is the luxury I have. I like to visit all the local farms
and see what I like. I like to pick the products I need instead
of asking for this or that. I don’t want someone else picking
the product, because I want to pick it, touch it, see it, feel it,
and smell it. As an example, it is about ripeness on a tomato;
you might need a firmer tomato or a ripe tomato, and even
the colors are a consideration.
Tell us about your members cooking classes at Tradition?
I take my students to the farms, and get them to pick the
produce we will be using in the cooking class. The members
and their kids love it. They learn the importance of eating
organic food, and they learn the real taste, smell, and quality
of the food.
Volume 3 • Issue 41
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