Her Story
About Maggie
Maggie Crites serves as Executive Sous Chef at Hickory Hills Country Club in Springfield, Missouri. She has been with the club for 10 years, advancing from saute and line cook positions to her current role as second in command, which she has held for approximately one and a half years. In this capacity, she handles menu building, all ordering for the country club, and manages a team of 20 to 25 people on a daily basis. With 16 years of professional experience in the industry, Crites attributes her success to a strong work ethic modeled by her father. She began her culinary journey influenced by time spent in the kitchen with her grandmother and pursued formal education in Springfield for about one to one and a half years before choosing to learn through hands-on experience at various restaurants. In February, she received the Club and Resort Chef 40 Under 40 award, an industry-specific recognition for professionals in country clubs, resorts, and hotels across the nation.
Her Interview
Ten minutes with Maggie
01What do you attribute your success to?
I would have to say probably my work ethic. Watching my dad just really work for what he wanted, and there wasn't anything that he wanted to do that he didn't. And it was a really good vision for me in my life, because now, when I want something, I'm gonna work until I get it. That's just how I am. That's how I've always been, no matter what it is. So I have to say, a lot of it comes from just wanting something bad enough that I work hard enough until I get it.
02What advice would you give to young women entering your industry?
Do the thing. Go to the school. Move away. Across, you know, go across oceans. Do it, and do it now, and do it for you. Because someday you might look back and go, man, I really wish I would have done that. I was just a little too scared. Don't be scared. I mean, yes, be scared, that's what drives inside of us is kind of that kins and needles. Oh, is it gonna work, but it's what you put into it.
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