Tory Eulenfeld: Developing a Resource Network for Country Club Chefs

It is an exciting time to consider a career in the food and beverage industries. There are so many directions to pursue beyond roles in food and drink preparation. If you like to interact with people and are eager to create networking opportunities for chefs, foodservice sales may be the path to pursue. It involves extensive relationship building with chefs, providing information and education throughout the process of sourcing ingredients. And it's also a career that can be shaped based on your own interests, as Tory Eulenfeld demonstrates in her role with an association for country club chefs.

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Name: Victoria “Tory” Eulenfeld
Job Title: National Director of Member Services and Programs
Company: The National Golf Course Restaurant Association

Tory's Career Path:
I was raised by two foodies that didn’t believe in babysitters so at a young age (2!) I accompanied them when they went out to eat and as a result was introduced to escargot, fettuccini, cheesecake, etc. When I was 16 I got a copy of Martha Stewart Living Magazine and it opened my eyes to a world I didn’t know existed for women – food. I tried to attend culinary school right out of college but I was “encouraged” to get my four-year degree first. While at Appalachian State University I cooked often and had a fabulous support system of women in my sorority. After a year and a half of hearing “you should be a chef,” I finally got the courage to transfer to Johnson and Wales University in Charleston, SC. I was one of three women in my class rotations. I loved being an anomaly in a male-driven world and I knew this was my destiny.

I will be celebrating 10 years with the NGCRA, (a support system for the golf and country club industry with a focus on helping food and beverage departments network, increase volume and reduce spending without sacrificing quality) in February. I thought this would just be a short gig on my way back to the kitchen but I was a newly divorced mom and it afforded me time with my son so I “leaned in” and found out I really liked fighting for other people. After two years as Office Manager, I was promoted to the Director of Member Services, a niche role that I have carved out for myself. Recently I was given the new title of National Director of Member Services and Programs. My job description is constantly changing and I love it.

In the future I would love to start a foundation to help chefs when they find themselves in need, such as for mental and physical health issues.