A Note from Executive Chef Jerry Cutsinger
I am from the Oakland County area, went to Walled Lake Western High School with a Culinary Arts Degree from Oakland Community College.
As a child I always knew what I wanted to be when I grew up. I have a rather large family of five brothers and asking Mom for an Easy Bake Oven for Christmas just was not cool. But, she did get me a hand me down used one from one of the neighbors! So it all begins “cooking from a 60 watt light bulb” and, ever since, cooking is the only job I have had.
I started my career in the Ram’s Horn Chain when I was 14 yrs old. It was a busy place and I got hooked on the fast pace environment. There was something about flipping four egg pans at the same time without breaking a single yolk, yep this business is for me!! From there I decided it was time to travel a bit, so I took my egg flipping talent to the bean pot in Crossville TN. After that I joined Club Med and became their Chef de petite dejenue which translates to Chef of Breakfast? Go figure. I traveled with them for two years, but at that time making $450.00 a month, working 7 days a week and $40.00 of bar beads just wasn’t cutting it.
From there I enrolled in culinary arts school while working at Chez Raphael’s in Novi with Master Chef Edward Janos. All of the sudden my ability to flip an egg was less impressive. Back then, working with a Master Chef meant 60 hours a week and you paid the Chef just for the opportunity to work with him.
Next, I got a job at Meadowbrook Country Club in Northville, I was promoted to Gardermanger (which means in charge of cold food). I worked with Chef Chopen who came from the Whitney. He is an amazing Chef from whom I learned a ton and worked there for 8 years.
My First big break came when landing my first Executive Chef’s position at Scioto Country Club in Columbus Ohio. This club boasts a membership of 1300 members and even more impressive some guy name Jack learned how to golf at Scioto. With my son who was only 13 months old I found myself heading to Columbus to run a prestige country club that was twice the size of Meadowbrook. WHAT WAS I THINKING? But it was an amazing experience and was their Chef for 4 years. I loved the job but I am a Wolverine (sorry Sparty) and Buckeye Country just wasn’t for me. So, it was time to come back home and I accepted the position of Executive Chef at Polo Fields Country Club and was there for 18 years, I started there when I still had black hair!
I have been very proud and blessed to have worked at one job, for such a long tenure, which in this industry is almost unheard of. I am very excited to be a part of the Lakelands Golf Country Club family and preparing many special meals for you, your family and welcomed guests!”