Profile

Lance Cook, CEC, CCA

Forsyth Country Club

Contact Details

Forsyth Country Club

Bio

2024

Became a Global Ambassador and Collaborator for FLCKN App; a revolutionary food review application / July

Started new position at Forsyth Country Club, Winston-Salem, NC as the Director of Culinary Operations / June

Selected as the ACF Southeast Region Dr. LJ Minor Chef Professionalism Award Finalist / May 

Appearance on Food Network's Supermarket Stakeout with Alex Guarnaschelli, Season 6 Episode 2 / May

Recorded Walk-In Talk Media Podcast with Carl Fiadini, Food Competition Episode / May

Invited to Collaborate and become an Ambassador for Gordon Ramsay's HexClad Cookware / May

1st Place in ACF Sanctioned Category KG Competition at the Cabbage-Potato-Bacon Festival, Hasting, FL / April

Inducted into the Mondiale du Vin USA as Chevalier (Knight) de Societe / March

Competed in Atlanta ACF Chef's Association Peach State Mystery Basket; Bronze Medal / February

2023

Invited to sign on as a Chef Works (Social Media) Brand Ambassador for 2023-2024 / October

Received "Certified Club Culinary Director" (CCCD) credentials from Club and Resort Chef / October

Received WSET Level II Wine Certification from Wine and Spirit Education Trust / September

Participated in the American Master Chefs' Order "Certified Master Chef" Assessment Program / September

Elected as the Vice President of the American Culinary Federation's Mid Florida East Coast Chapter / August

Featured on the cover of Golf Kitchen's philanthropy issue - a luxury biannual collectable magazine / August

Recipient of the 2023 American Culinary Federation's Cutting Edge Award of Excellence / July

Two featured sous vide recipes in Edible Northeast Florida Magazine / May

Invited on as a Member of the Certification Board for Club + Resort Chef Magazine's Certification Program / May

Received WSET Level I Wine Certification from Wine and Spirit Education Trust / April

Ranked #1 out of 59 Private Clubs in Club and Resort Chef's 2023 Top Ranked Culinary Experience / March

Presented 7 topics at the "Club + Resort Chef's" Chef to Chef Conference in Miami for 400+ Chefs / March

Lead judge for "Restaurant Wars" Competition at St. Johns Technical High School  (SJTHS) / February

Inducted into the World Master Chef Society by the UK World Headquarters (MWMCS Certification) / January

Established Hammock Dunes Club as a Chaine des Rotisseurs Property; recognized worldwide / January

2022

Ranked as the #6 (out of 43) Club and Resort Chef's Top Ranked Clubhouse of 2022 / December

1 of 36 Worldwide Winners in the The Italian Restaurants Today Master Class Competition / December

Recipient of the 2022 American Culinary Federation's Presidential Medallion / July

Selected as a First Generation Social Media Brand Ambassador for Chef Works Inc. / May

Ranked as the #2 (out of 83) Private Club in Club and Resort Chef's Top Culinary Experiences of 2022 / March

Gold Medalist in Wild Card Category Hot Food in Myrtle Beach, South Carolina; 2nd out of 20 Chefs / January

1st Place in B-1 Cold Food Category (3 appetizers) in Myrtle Beach, SC Competition; Silver Medal / January

2021

Distinguished Achievement in Leadership Award from Board Room Magazine / December

Lectured at First Coast Technical College and Bethune-Cookman University to culinary students / September

Panelist for the Association of Club Catering and Event Professionals National Virtual Conference / August

Competed in Nationals for the ACF Chef of the Year with a student commis / Received a Bronze Medal / August

Presented at the ACF National Convention with two Virtual Classes (salmon mosaic / lamb farce) / August

First presentation to launch the Club and Resort Chef Magazine's Master Class; sponsored by Libbey / May

Competed in True Aussie Beef and Lamb Competition (virtually) hosted by Club and Resort Chef / February

2020

Received WCMC (Worldchefs Certified Master Chef) by WACS (World Association of Chefs Societies) / August
Composed the Blog "Can the Supply Chain Withstand the Pressure?" for Club and Resort Chef / May
Featured on American Master Chefs' Order Podcast #6 about the multi-phase approach to reopen / May
Inclusion in Marquis Who's Who in America (biographical reference registry for American Achievement) / March
Gold Medalist in Wild Card Category Hot Food in Myrtle Beach, South Carolina; 4th out of 45 Chefs / January
1st Place in B-1 Cold Food Category (3 appetizers) in Myrtle Beach, SC Competition; Silver Medal / January
Hammock Dunes Club on the Cover of Club+Resort Business Magazine with a 6 Page Article / January '20 Issue
​Attended Rich Rosendale CMC's and Gerald Ford CMC's Certified Master Chef Workshop / January
2019
Distinguished Achievement in Leadership Award from Board Room Magazine / December
Nominated Certification Chair / ACF Mid Florida East Coast Chapter (Daytona) / September
Silver Medalist - ACF KC Hot Food Duck Competition in Orlando / 3rd Place / September
ACF's NCR Magazine Cover - Classical vs. Modern Article / September-October Issue
1st Place Overall / Category B / 5 Course Hot Food Presented Cold / ACF Nationals / August
Two Page Article in Sun and Surf Magazine in Palm Coast, Flagler County, Florida / July
FMP (Foodservice Management Professional) / National Restaurant Association / June
United Fresh Produce Association Excellence in Foodservice Award, Hotels & Resorts / June
Featured in Club + Resort Chef Magazine Article: "Setting Servers Up For Success" / April
Silver Medalist - KC Hot Food Pork Competition in North Miami / 2nd Place / March
Featured in Golf Central Magazine + eSoutherngolf.com for recent Gold Medals / February
Gold Medalist - Wild Card Hot Food Competition in Myrtle Beach / 2nd out of 35 / January
ACF St. Augustine Chapter Local Chefs Competition / 1st Place Overall / January
World Certified Executive Chef (WCEC) through World Association of Cooks Society / January
Gold Medalist / ACF Chef of the Year (Regionals) in West Virginia / 2nd Place / January
2018
Nominated for the ACF Chef of the Year 2019 Regional Competition / November
​Gold Medalist - ACF KC Hot Food Pork Competition / 1st Place Overall / September
Silver Medalist - ACF KC Hot Food Duck Competition / 2nd Place / September
Nominated as the Certification Chair / ACF St. Augustine Chapter / September
On the Cover with a Featured Four Page Article in the "Chef to Chef" Magazine / January
2017 - 2015
Certified Culinary Administrator Certification (CCA) through ACF / 340 Worldwide / December '17
​Inducted as Maitre Rotisseur into "La Chaine Des Rotisseurs" / February '17
1st Place Overall People's Choice Award March of Dimes Signature Chefs Auction / October '16
Voted as Employee of the Year "Jeanette Joynes Member Service Award" / Eau Gallie Yacht Club '15
BIO
Lance S. Cook is a 1996 graduate of The Culinary Institute of America in Hyde Park, New York. During his intense training at this classical French culinary college, he received numerous honors. He has since earned the distinctions of Certified Executive Chef (CEC) through the American Culinary Federation; Certified Food and Beverage Executive (CFBE) through the American Hotel and Lodging Educational Institute; is a Certified Food Safety Manager (FSM) through the National Registry of Food Safety Professionals; is a Certified Mixologist through the School of Bartending; has appeared on Television, Radio and featured in numerous Newspaper spotlights.

Upon graduation, Chef Cook worked with the chefs of the Four Seasons Hotel in Boston, Massachusetts – a Mobil Four Star and AAA Five Diamond luxury hotel. The foodservice of this hotel has been honored by Zagat’s, the Boston Herald, and the Boston Globe, as well as featured in Gourmet Magazine, Food and Wine and Bon Appetit. Chef Cook comes to Hammock Dunes Club after seven years at Wilson Country Club in North Carolina as the Executive Chef; seven years at Stonebridge Golf and Country Club in Albany, Georgia as the Executive Chef / Food and Beverage Director and four and one half years at Eau Gallie Yacht Club in Melbourne, Florida as the Executive Chef.

Chef Cook is thrilled to become part of the Hammock Dunes Club culinary team (in April of 2017) and stated: “I am excited to have an opportunity to work with such a beautiful club as Hammock Dunes and will put every effort forward into enhancing the gourmet dining and impeccable personal service that have been hallmarks of the Club. I plan to combine the talents of our staff with the Club’s original food and beverage concepts for a wonderful combination of cherished traditions and exciting innovations. It’s thrilling to be charged with creating a true culinary renaissance in the area.”