St. Johns August 2019 Newsletter P3_STM80656 August Newsletter | Page 9

LETTER FROM THE CHEF
A U G U ST 2 0 1 9
Change is in the air.
As your new executive chef, one of the most exciting aspects of this position is the
opportunity for much needed menu/cuisine development for St Johns Golf and Country
Club. This is the kind of thing that just gets chefs fired up, especially when it is tied into a
seasonal shift along with the chance to work with as many local products as possible. The
chef can demonstrate his/her food story as well as give the F&B staff the opportunity to
contribute which is where many great ideas come from. It isn’t just what the chef says or
wants but must be a collaborative effort.
We appreciate all the great input you provided from the recent survey. This info is critical
as we begin to evaluate our current menu and consider what the best course of menu
development will be moving forward. I believe in the saying “less is more” and can see
a more concise menu moving forward with very high quality ingredients that we can
execute consistently well. Our goal is to create consistently favorable taste memories and
understanding this can be complex considering the diversity in peoples individual taste
expectations. So, keep the feedback coming as the process begins the first part of August.
Have a great week!
Warmest Regards,
Eric Fritsche
Executive Chef
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