[Rblum]

soo, i am about two weeks into my first winter at a private golf course...
and oohhhh myyyy gaaaawd. anyone out there been through this? any advice to help keep sanity?

[jigz369]

I made it through the winters when I worked at a GC by hitting 1000's of balls at the driving range. Oh, and let's not forget completely gutting the kitchen and cleaning everything so we could pass the owner's white-glove test.
Just my opinion though....

[ChefChad]

Hang out and read this forum for a good chunck of the day, that's what I'm doing right now. Aren't country clubs the best! Seriously though, prepare menus and objectives for the 2008 season, get way ahead on sitting at the computer and banging out ideas so your boss sees that you are prepared for next season.

[Goose]

This would seem, to me, like the best time to catch up on the lost time you missed with your family during the busy season. Go to work, do what needs to be done for the day and cut out! Everything should even out, in my opinion, and it looks like you have an opportunity to even things out (in relation to time spent at work).

[kuan]

Uh, clean?

We used to do things like polish the silverware. Paint the breakroom.

[24-7cook]

The winter season is when my staff and I do the most r&d work last year we developed 6 sausage recipes that we use in house now. This year we plan on making cheese and working on molecular gastronomy (ferran adria type cooking) to see if it could be beneficial. It is imperative to keep the staff learning and keep everyone busy. You could also develop training manuals or write outline menus for the year.

I have been a private club chef for 15 years.