Spotlight on CCT Ambassador – Nestor Sanchez

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Nestor Sanchez

Spotlight on CCT Ambassador – Nestor Sanchez

Position?
Executive Sous Chef

How Long at CCT?
4 years in April

How did you start in this industry?
My friend Cecelia was a server here back at 2014. The club was in need of a prep cook and Cecelia
recommended that I apply. In spite of my nerves, I got the job and have been learning new things daily.

What do you enjoy most about working in a private club like CCT?
What I love most about working at CCT is not only the natural environment, but the many members that I’ve
met over the years. There were fewer members at CCT when I started, but I think I have cooked for all of them by now. I still love it when I get a positive reaction about our dining experience. I’m still growing with Clear Creek and I don’t see myself working at any other place because Clear Creek is really special to me!

From what kind of food do you derive the most inspiration?
I always loved the way the Japanese cooked. Japanese chefs have a unique approach to cuisine and will
dedicate their entire lives to their craft. They also use a lot of creative techniques for most of their dishes. I plan to study and possibly use some of these techniques at CCT.

What is the favorite part of your job at CCT?
My favorite part about Clear Creek is making sure everybody is happy and that the members feel welcomed, as if Clear Creek is their home.

Soup Placeholder

Nestor’s Wild Rice & Chicken Soup

  • 4 chicken breasts
  • 6 cups water
  • 1 cup wild rice 1
  • 3 tbs olive oil
  • 1/2 stock celery (diced small)
  • 6 carrots (diced small)
  • 1 yellow onion (diced)
  • 4 cloves fresh garlic (minced)
  • Small bunch fresh parsley (rough chop)
  • Small bunch fresh basil (rough chop)
  • 3 whole bay leaves
  • Salt and pepper to taste

Cooking Instructions:
In a large pot add the olive oil, celery, onion, carrot, and garlic. Cook until the vegetables are par cooked. Add water and bay leaves. Put flame on medium heat. Boil the chicken in a separate pot until fully cooked and pull the chicken (with a fork). Cook the rice in a separate pot and put aside. Once the water is boiling, add cooked chicken and salt and pepper to taste. Put flame on med/low until the vegetables are tender then combine with chicken, rice and herbs. Garnish with parsley. Enjoy!

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