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Charles Gardiner, CEC reposted thisProud to share the next chapter at one of Georgia’s most iconic destinations. Beginning June 1, Stone Mountain Hospitality will assume management of Stone Mountain Park and the Atlanta Evergreen Lakeside Resort—bringing renewed energy, enhanced experiences, and a continued commitment to long‑term stewardship. At Aramark Destinations, we’re proud to grow and steward some of the country’s most iconic places.Charles Gardiner, CEC reposted thisStarting June 1, Stone Mountain Hospitality will assume management of Stone Mountain Park and the Atlanta Evergreen Lakeside Resort, bringing a renewed focus on exceptional service, strong operations, and long‑term stewardship of one of Georgia’s most recognizable destinations. “Our team is excited to elevate the guest experience at Stone Mountain Park, offering new attractions and enhanced services that will make it the ultimate destination for families and outdoor enthusiasts this summer and beyond,” said Sasha Day, President and CEO of Aramark Destinations. Read more about the partnership and its impact: https://bit.ly/48VixH8
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Charles Gardiner, CEC reposted thisCharles Gardiner, CEC reposted thisCheck out this amazing Aramark Culinary Excellence sizzle reel from our National Competition. Shoutout to Aramark Destinations finalist Kristopher Fahey, David Baron and Joseph Masino for their dedication to the craft. Congrats to the final team Greg Knight, Charles Gardiner, CEC and Daniel Meier! Thank you to Johnny Addison for making this incredible video and Justin Key, Joshua S. Bonds and Joanna Leeds for their continued mentorship. #ACE #MarkYourMoment
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Charles Gardiner, CEC reposted thisCharles Gardiner, CEC reposted thisThis past Wednesday, eight Aramark Destinations chefs competed in Houston, Texas in the Aramark Destinations national ACE (Aramark Culinary Excellence) competition. Bronze winners – David Baron (Asilomar Conference Grounds), Chris Jocson (Yosemite Hospitality) and Greg Knight (William F. Bolger Conference Center) Silver winners - Dan Meier (Ross School of Business) and Charles Gardiner (High Point University) Charles Gardiner, Dan Meier and Greg Knight scored the highest and will join together to represent Aramark Destinations during the ACE (Aramark Culinary Excellence) competition in October against other Aramark lines of business at headquarters in Philadelphia. Signature dishes from our Aramark Destinations ACE team: Chef Charles Gardiner Duck Breast & Quinoa Chef Greg Knight Stuffed Chicken Thigh with Squash Puree Chef Dan Meier Prosciutto-Wrapped Prawn
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Charles Gardiner, CEC shared thishere we go again.Charles Gardiner, CEC shared thisGet ready for the biggest culinary and mixology competition of the year! We're excited to announce that nearly 100 competitors will be facing off in our largest Chef Showdown to date. NCRLA is thrilled to reveal the 76 chefs and 18 mixology teams who will be competing in the 2023 NCRLA Chef Showdown presented by Got To Be NC. Don't miss out on this incredible showcase of talent! Visit www.ncchefshowdown.com to see the list of competing chefs, pastry chefs, bartenders, and distilleries. #gottobenc
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Charles Gardiner, CEC liked thisCharles Gardiner, CEC liked thisI came across this clip on YouTube today. What caught my attention wasn’t the pitch—but how calmly and confidently a young child handled rejection, pressure, and negotiation in real time. 𝐊𝐞𝐲 𝐎𝐛𝐬𝐞𝐫𝐯𝐚𝐭𝐢𝐨𝐧𝐬 - When investors said “I’m out”, he acknowledged it instantly: “I appreciate it.” - When an offer came, he quickly calculated the numbers, assessed the value, and confidently declined—without hesitation or emotion. - No panic. No over-explaining. Just clarity and presence of mind. 𝐒𝐨 𝐰𝐡𝐚𝐭? This is a powerful reminder of what leadership looks like under pressure: - Staying composed when options shrink - Thinking on your feet with limited time - Respectfully saying no when the deal isn’t right Real confidence isn’t about speaking louder. It’s about clarity, composure, and conviction. 𝘝𝘪𝘥𝘦𝘰 𝘴𝘰𝘶𝘳𝘤𝘦: 𝘠𝘰𝘶𝘛𝘶𝘣𝘦 #Leadership #DecisionMaking #Confidence
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Charles Gardiner, CEC reacted on thisCharles Gardiner, CEC reacted on thisAfter 10 years in the DMV, a new chapter begins! 🌴 I’m excited to share that I have officially moved back to Florida and joined John's Island Club as Director of Club Hospitality. As I look ahead, I’m incredibly grateful for the people and experiences that shaped my journey along the way. Thank you to my peers, mentors, and friends at both Chevy Chase Club and Sulgrave Club for your support, friendship, and countless lessons over the years. I’m also especially grateful for my time serving as President on the National Capital Chapter board and for the opportunity to help facilitate the merger that created the Middle Atlantic Chapter of CMAA. I am incredibly proud to complete my term serving as President of the Middle Atlantic Club Foundation and to continue supporting its mission. I’m excited for what’s ahead, grateful for where I’ve been, and ready to embrace this next chapter. Here’s to new opportunities, new challenges, and being back in Florida! ☀️
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Charles Gardiner, CEC reacted on thisCharles Gardiner, CEC reacted on thisThere’s nowhere better to be than in the mountains of Western NC in the Fall, and nothing I’d rather be doing than cooking over live fire with this extraordinary group of instructors! There are nine or ten slots left, join us for three days of instruction, cameraderie and great food! Club + Resort Chef https://lnkd.in/e3P6EHYi
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Charles Gardiner, CEC liked thisCharles Gardiner, CEC liked thisHope everyone had a Happy 4th… Grateful for the opportunity to lead a team that brings people together at Forsyth Country Club.
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Charles Gardiner, CEC liked thisCharles Gardiner, CEC liked thisWhen Mario Trujillo arrived at Blowing Rock Country Club as Executive Chef, he resisted the urge to immediately start changing things. His first priority was to learn. Trujillo dives into what his first year in the role taught him about trust, mentorship and leadership in an exclusive interview. Watch now: https://lnkd.in/eGECVjnK #clubandresortchef #MarioTrujillo #BlowingRockCountryClub
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Charles Gardiner, CEC liked thisCharles Gardiner, CEC liked thisThe Invisible Work of a Chef____ When people evaluate a chef, they usually look at food quality, menu creativity, food cost, guest satisfaction scores, and kitchen performance. But some of the most valuable contributions of a chef never appear on a plate, a report, or a financial statement. The true work of a chef extends far beyond cooking. Every successful kitchen team is shaped by countless unseen actions: coaching a young commis who lacks confidence, resolving conflicts before they damage morale, motivating exhausted staff during peak seasons, protecting team members from unnecessary pressure, and creating an environment where people can grow professionally and personally. These efforts rarely receive recognition because they are invisible. A chef spends years transferring knowledge, discipline, values, and professional standards to future generations. Many successful chefs, sous chefs, restaurant managers, and food service leaders are products of mentorship they received from someone who invested time in them without expecting recognition. Organizations often celebrate results but rarely see the foundation behind those results. They see lower food costs but not the hours spent training teams on waste reduction. They see improved guest satisfaction but not the countless pre-service briefings and coaching sessions. They see employee retention but not the chef who listens, guides, supports, and inspires team members during difficult times. They see successful openings but not the months of planning, SOP development, recipe standardization, recruitment, training, and culture building. The invisible work of a chef is the work of leadership. It is creating systems that function even in the chef's absence. It is building future leaders instead of followers. It is protecting standards while developing people. It is balancing business objectives with human development. A great chef does not merely manage food production. A great chef develops talent, builds culture, strengthens organizations, and creates a legacy that continues long after a menu changes or a service ends. The strongest kitchens are not built by recipes alone. They are built by chefs who quietly invest in people every single day. Because great food may build a reputation, but great leaders build an organization. And that is the invisible work of a chef.
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Charles Gardiner, CEC liked thisCharles Gardiner, CEC liked thisI’m beyond grateful to have worked alongside Mark Linquist CEC for more than 10 years. As an Executive Chef, being able to say you had the same Executive Sous Chef throughout your entire tenure at a club is virtually unheard of. I cannot adequately express my gratitude to Chef Mark for adapting alongside me, embracing change, and continually pushing our team to achieve more than they ever thought possible. His leadership, dedication, and unwavering commitment have left a lasting mark on this organization and on everyone fortunate enough to work with him. Cheers to Chef Mark on a remarkable career, and cheers as we now pass the torch to Brandon Gross & Yafreicy Rodriguez, who will lead the next era of culinary excellence at the Cosmos Club.
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Matthew Crosby
If an inspector walking into your kitchen causes panic, the problem probably started long before the inspector arrived. After years in professional kitchens—and now expanding that experience through my CDM/CFPP studies—one principle keeps getting reinforced: A foodservice operation should be inspection-ready every single day. Not because we're afraid of a surveyor. Because the people eating our food deserve that standard whether anyone is watching or not. Temperature logs shouldn't suddenly matter during an inspection. Preventive maintenance shouldn't happen because somebody found a violation. Cleaning and sanitizing aren't boxes to check. And a corrective-action plan isn't worth much if nobody follows it. That's where Active Managerial Control becomes real leadership: Set the standard. Train the standard. Monitor the standard. Correct problems before they become bigger problems. I've spent much of my career focused on the food—the flavor, execution, consistency and presentation. Healthcare foodservice reinforces another side of being a chef: Great food matters. But great systems are what allow you to serve it safely and consistently every day. That's the kind of kitchen culture I believe in. #privateRehabiltationCenters #FoodServiceLeadership #HealthcareFoodservice #FoodSafety #CulinaryLeadership #CDM #PatientCenteredCare #ExecutiveChef
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