Kristin Bergschneider, The Cliffs at Mountain Park
The wholehearted passion amongst the culinary teams at The Cliffs is aplenty. To these individuals, the kitchen is not just a job but a familiar memory-provoking calling. These chefs have inspired menus, bringing satisfaction to the appetite of members with not only meals but also an enriching experience. We had the opportunity to sit down with the communities’ seven Executive Chefs to find out what led them to our clubs.
What inspired you to pursue a career in culinary arts?
I was always fascinated by gastronomy as a whole – where food came from, why people ate what they ate in different parts of the world, how food brings people together, and most amazingly, how eating food can evoke memories and take you back to moments in time or places of your past. My father made sure that I pursued a bachelor’s degree in business, which I did, but after that, I embarked on my culinary career – I figured if you do what you love, you will never work a day in your life.
How do you approach creating new dishes or menus that cater to the diverse tastes and preferences of the club’s members?
It is all about the variety. Variety of proteins. Variety of flavors. Humans eat differently, so with a membership as diverse as ours and who come back time and time again, you need a little of everything on the menu. I always tell the kitchen, “No matter what the dish is, we need to make it the best tasting and of the highest quality that we can possibly create.” At the end of the day, cooking is putting ingredients on a plate – it’s the art of making those ingredients mesmerizing to the pallet that is the challenge and beauty. As I hear myself asking, “Would you want to serve that to your family?” The answer should only be “Absolutely!”.
Do you have a favorite dish to cook? What makes it your favorite–familiarity, tradition, new and exciting, or simply your favorite thing to eat?
I don’t find myself cooking too much outside of work, but I keep the staples to make overnight oats on hand since it’s fast, easy, relatively healthy, and the perfect late-night snack after a long day at work. Here’s my go-to recipe:
What do you consider your “signature dish” at your club?
Earlier this spring, we began offering our Friday fish fry featuring fresh walleye prepared Wisconsin-style – a memory from my roots that I enjoy sharing with the members.
What are the member favorites?
We feature an ancient grain-based salad on the menu that evolves with the seasons. Ancient grains like farro, quinoa, or sorghum add substance and overall nutrition, and then we add seasonal ingredients to each menu. We started with winter – butternut squash, pecan, feta, and dried cranberry. Then we transitioned to spring with radicchio, arugula, and blood orange. For summer, it is a summer rendition featuring a medley of berries and baby spinach. If you keep things simple and eat with the seasons, flavors are bound to be better.
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