b'CORNER BOOTH WITH CHEF LORINWhat dont people know about you?I love golf. Ive traveled and played a lot of golf in a lot of placesWestern Nebraska has a lot of great golf courses, and Ive played destination courses across the country and overseas. Ive seen their F&B departments. Being part of that whole golf club experienceseeing it everywhere as Ive traveledmakes me appreciate where were at here and keeps the bar high for me.What do Allyson and Ella say about their chef husband/dad?Theyre proud of me. Theyd say its a neat deal to have a chef dad and chef husband, but its a balancing act. I work a lot of nights and odd hours and sometimes have to moderate my moods based on body and mental stress level. There are good and bad days. Theres no way to sugarcoat that. But the Club has given me the opportunity to balance work and life, and I want the membership to understand that. When Im here Im putting my all in to creating something super special for my CCL family. When Im home, I want to create something super special for Allyson and Ellato show up!Your favorite go-to meal at home?A good sandwich piled high with pastrami or Italian beef and fresh veggies. My brother and sister-in-law and their kids live in the neighborhood. I love cooking Asian and Thai cuisine for them.Chefs guilty pleasure?Im a big sweets guy. Im tasting here all day, so when I walk out Im hungry after the fact and ready for that sandwich, but Im definitely a sweets guy.How do you learn? Are there chefs you follow? When we travel, its very important for me and my family to visit the restaurants in town or in the region that have been there for many years, that are ingrainedlike Commanders Palace in New Orleansestablished 1893! Theyre not always that popular, but I want to really get their vibe and make a connection with the blue-collar, gritty chefs that have put in 20, 30, 40 years time that have their son, daughter, cousin, daughter or nephew working with them. I like to see, observe, catch somebodys ear and talk to them about why they work there, how they got started and why theyve been there so long, how theyve maintained it.15'