North Texas Daily

Student-run restaurant The Club hosts Guest Chef Day

Student-run restaurant The Club hosts Guest Chef Day

April 04
08:28 2014

Brittany Armstrong // Intern Writer

On April 9 UNT will be hosting its annual Guest Chef Day at the student-run restaurant The Club at Gateway Center, offering decadent meals prepared by a notable local chef.

The Guest Chef event is open to the public and will cost $9.50 for a three-course meal. The Club does ask those interested to make reservations online, which will be held for 15 minutes the day of the event. Diners can pay before leaving with cash, check or UNT interdepartmental orders, but credit cards are not accepted.

The Club’s General Manager Joseph O’Donnell said Guest Chef Day is a 27-year-old tradition at UNT. O’Donnell said he tries to find top-notch chefs from the metroplex to volunteer their time for the event each semester.

“It’s an opportunity to give the students exposure to somebody that’s actively employed in the craft,” O’Donnell said.

Jeff Zimmerman, executive chef and corporate director for Dallas-based Club Corp, has been chosen to feature a menu of his choice to create alongside students. Zimmerman is doing a tour of various menu items from the company’s clubs in the Dallas-Fort Worth area.

He has chosen to start the course with a blue crab and a poblano corn bread crumble, followed by a spiced skirt steak, and a Bananas Foster-style nut bread with a rum cream sauce for dessert.

Zimmerman said he is excited to work with the students and has no doubt he might do it again it the future.

“I am planning on coming up there the day before to get a lay of the land and make sure we have all of the products in-house,” he said.

The day of the event, Zimmerman said he will finish last-minute prep and meet the students who will be assigned to work with him. The Club’s employees are students enrolled in restaurant courses within the hospitality program.

While UNT does not have a culinary school, the Club allows students to practice fine-dining service techniques, menu planning, management skills, marketing and financial management.

The Club is open for lunch Monday through Friday from the sixth through fourteenth week each semester. A three-course meal is always offered for the price of $7.50 throughout the semester- with the exception of Guest Chef Day when it is it is $2 more. The daily menu can be checked online at the

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