Kitchen Crew Brings Their “A” Game For National Golf Tournament

WEST POINT, Miss. (WCBI)- The U.S. Women’s Amateur Golf Tournament is in full swing at the Old Waverly Golf Course.

However, the athletes aren’t the only ones putting in work during the tournament.

The kitchen crew is also indulging in some action.

“We’ve been cooking here nonstop for the last seven days and we have three more to go,” said Perry Seal, Executive Chef and Director of Food and Beverage at the Old Waverly Golf Club.

From slicing meat, to chopping vegetables, to adding a dash of seasoning, the kitchen crew at the Old Waverly Golf Club is definitely bringing their “A” game.

“We’ve done what will be up to 28 different menus with 18 different buffet designs, so we’re really taking this opportunity to have creativity and to help show off Old Waverly,” said Seal.

Throughout the first seven days of the tournament, workers have fed nearly four thousand people.

“And we haven’t repeated any menu yet,” the executive chef said.

Just like the athletes, Seal said they too have to come up with a game plan.

“It’s very challenging to put out all of the menus and do all of the logistics and then not repeat, keep foods fresh, and also have the guest and our members engaged and happy with the food,” Seal expressed.

To begin executing their strategy, employees arrive at 4 o’clock every morning to start prepping for a 5:30 breakfast.

“They have about an hour and a half to execute a breakfast,” Seal described. “We have bacon, sausage, omelet stations, ham displays, fresh fruit.”

Then there’s be a one hour break in between to allow them to switch over and start gearing up for their lunch buffet.

“We did a beautiful salad bar and we had about 20 different toppings on different lettuces and artisanal greens,” Seal recalled. “We did an Italian Mediterranean lunch buffet the other day with homemade meatballs, sausage, it was great. Risotto and chicken. We have a wonderful smokehouse here at Old Waverly so we smoke a bunch of pork butts and ribs, it was phenomenal and well received.”

Although they won’t leave the tournament with the trophy, Seal said satisfying everyone’s taste buds is what this team is playing for.

“We are measured by our last meal, and I believe our last meal, we were well liked.”

Aside from the food, Seal said they also have drinks stocked up for the athletes to keep them hydrated.

The tournament continues through Sunday, and Seal expects them to feed hundreds of more people until everything wraps up.