Mike Dowdy will have a larger-than-normal amount of people to feed in about three weeks.
Dowdy, a Brandon Township resident, has been the executive chef for 21 years at the Warwick Hills Golf & Country Club, G-9057 S. Saginaw Blvd., Grand Blanc. As such, he will head up the crew that will prepare meals for Professional Golfers? Association golfers, their families, and other guests during the week of the Buick Open golf tournament July 31-Aug. 6.
The Warwick Hills culinary staff will be harder at work than normal that week. Dowdy said the staff prepares about 1,500 meals during Buick Open week, compared to about 1,000 during an average week.
To keep up with the increased pace, the culinary staff, which is comprised of about 17 people, will increase to 26 for Buick Open week, Dowdy said.
‘We bring in additional chefs for the golfers and their families,? he said.
Even though the PGA golfers are some of the most recognized athletes in the United States, Dowdy said their eating habits are not that much different from everyone else.
‘There’s never been any unique requests,? he said. ‘They’re pretty much average guys ? you’d be surprised.?
Prior to joining Warwick Hills, Dowdy worked at Pine Lake Country Club in Keego Harbor, Wabeek Country Club in Bloomfield Hills and the now-defunct Rochester Golf Club. In all, he said he has been working at a chef at various golf courses throughout Michigan for 36 years.
He is a certified executive chef through the American Culinary Federation, and has taken college courses and management courses to prepare for his job.
He said cooking at a club such as Warwick Hills is more enjoyable than at a regular restaurant.
‘We’ll make anything from omelettes to lobster or shrimp ? it depends on the function for that week,? he said. ‘We get to create new menus, not like a chain restaurant. It makes a big difference.?
He said that trend will be no different come Buick Open week. ‘We’ll have different stuff for every day,? he said. ‘You have to constantly change it up.?
Dowdy said some of the menu items on tap for Buick Open week include pasta con polo, salmon picatta and roast tenderloin. In addition, there will be a break station with items such as tuna salad and seafood salad.
During that week, the Warwick Hills staff will cook for the Buick Dealers? Pro-Am Monday, July 31, as well as the pairings party for the Buick Open Pro-Am later that evening.
On Wednesday, Aug. 2, the staff