CHICAGO (FOX 32 News) -
Being the executive chef for Medinah Country Club is quite the honor for Bryan Panico.
Hosting the Ryder Cup makes it quite the honor, and quite the challenge, for the local kid who grew up in Roselle. He got his start cooking at the knee of his Italian mother and grandmother.
"I grew up in Roselle area did not attend culinary school," Panico said. "I trained under the previous master chef here, and earned his system. I got my love of cooking [from my mother]. My family is a big Italian family. I learned to cook from my mother and grandmother. We spent all our time cooking."
Panico took FOX Chicago News inside this 1920s era club for a behind the scenes look. It is every bit as beautiful inside as out, from the three dining rooms to the ultra exclusive players clubs, American and European.
Beginning Monday morning and for the next seven days, right down to last putt on Sunday, Panico is responsible for every morsel consumed inside the club house. That's more than 600 members, guests, players and coaches.
With this caliber of people attending, there must be some special orders. Panico said the teams have completely separate menus.
Panico said the European teams tens to eat a little lighter. They are not used to American bacon and salads. They have a little more puff pastry, tea sandwiches, and like their afternoon tea.
Both teams also have snacks that they like. Some special requests include gluten free food, and some even have garlic allergies.
Panico said the culinary staff will serve 1,000 eggs, 1,000 lbs. of bacon, 600 lbs. of breakfast sausage, 600 chicken breasts, 600 steaks and more. There is so much food, that they have to have a couple refrigerator and freezer trucks outside, as they stock and restock.
To the Europeans, The Ryder Cup is like a vacation destination. They will be coming in from all over that continent to watch the golf competition, and they are sure to enjoy the food.
