Hillwood Country Club

Always have great experiences there--oh and a shout out for the great work they did along Davidson and Post Rd, framing the golf course -- new beautiful fencing, landscaping etc. I feel like that was a gift to our neighborhood, and I am most appreciative of it.

My parents were members in the 70s. I loved having a ticket book at the canteen (the snack bar at the pool)

Yesterday I worked as a Temp worker for a Wedding there. When I arrived the kitchen was disarray with roaches crawling on the counters on the kitchen ( Pictures taken) we were told we would be working a station topping Avocados yet they never told us what we were serving and they didn't use place cards! I am a retired Executive Chef from Ritz Carlton in New York City I've done fabulous Weddings with Martha Stewart in Princeton NJ. I was super surprised when I saw this yesterday as they also kept running out of flatware. To make matters worse one of the Sales Managers grabbed the Sous Chef and told him that the temps didn't know what they were doing?? He came back and said " THEY" are always trying to make Black people look bad .." Glad I recorded it" on my phone. Immediately I felt like I was working on a PLANTATION! I stopped a very inexperienced banquet Captain and told him what had happened a few minutes later he asked me to leave which I was more than obliged to do. This situation reminded me of why I moved away from Nashville many many years ago. This place is full of amateurs and being a Michelin Star Executive Chef I was appalled yesterday and also saddened and hopefully no one regardless of race would experience what I did yesterday. Treat people with empathy and respect especially when your facility didn't have the capability to provide impeccable service. Treat temporary workers with respect because you never know who they are and where they came from or who they are connected with. I do lots of Private Chef work with many celebrities around the Country and working for Qwick is just a supplement income. I am truly embarrassed for Hill wood Country Club they are in a desperate need for Training, and revamping and the bugs in the kitchen was the icing on the cake. Sincerely Chef Jason Gilbert