b'W hen Executive Chef Rick Carr was hired 13 years ago, PDs GM at the time said, I want you to get this place where the kitchen can run itself. Admitting to how tightly he holds the culinary reins, Chef took the fencesF&B challengesas they appeared, over time building a team that calmly, confidently does eventing on the muscle of the one thing that is hardest, he says, to get out of a kitchen: consistency. Its a masters journey toward the perfect kitchen.Were talking to Chef this day about curated experiences for members, the special food & beverage events designed to wow a guest. This is the guy in the white chefs coat who tells us if he had to choose a different career, hed be a food stylist or food photographer.The whole plate is a palette with textureand color and shapes. Immersive PlateCraft training in North Carolina has driven me to do what we do here at Prairie Dunes with Pub and private member dinners.He tells the story of an uncle in Warsaw, on the upper end of the Lake of the Ozarks, who built furniture from driftwood. Visiting him 20 years ago, he saw a 7-foot piece of cedar driftwood and, envisioning the greatest show on earth in the form of a charcuterie board with stumps for legs, brought it home strapped to the back of his motorcycle. He used that board to wow Club Management Association of America (CMAA) conference attendees at Prairie Dunes in August. Behind BBQ on driftwood, hot barbecue sauce flowed like lava in a fondue fountain he bought last year from a former sous-chef.To build a team with the same vision and raw ambition for a beautiful plate is Chefs highest pursuit. Everything is orchestrated across the members of his F&B staff. Everything must look the same; the larger the dinner, the harder this is to achieve. It is utterly unacceptable to him that what is artistically envisioned at 3 oclock on the plate would move to 6 oclock by the third or fourth plate.Everything is scalable and he is indomitable. Tomahawk steaks for a lodge event must be as exquisitely finished and served as if he were carving the meat from the bone for an audience of five. It is all a matter of what well call Chefs pillars of perfection, his schooled foundations for flawlessness. Here, he further explains that the tomahawk 13'