Also in this issue: Serving Up Snack Bars with Style; On Tap at the Tee; Perfect Party Desserts; Setting Servers Up for Success; How to Manage Inventory Properly; ‘Team Texas’ Takes Home 2019 Iron Chef Mystery Basket Title; Letting Go to Grow at The Metropolitan Club of the City of Washington; Chef’s Thoughts with Gerald Ford, CMC
April 2019 Club + Resort Chef Digital Issue
Blue Hills CC is bringing new life to F&B by focusing on who and what make the club unique.
Serving Up Snack Bars with Style
For Myers Park CC and Doylestown CC, the snack bar is evolving into an all-day dining destination.
On Tap at the Tee
American Golf hosts a beer-tasting tournament series in Southern California that introduces members and guests to local brews.
Perfect Party Desserts
The new pastry chef of the Women’s Athletic Club in Chicago is serving up sweet endings for parties and events.
Eastward Ho! Hosts Lavish Wedding
For Executive Chef Mark Mathurin, success was dependent on planning and preparation.
Setting Servers Up for Success
A structured and ongoing server training program will increase member satisfaction and unify the F&B team.
How to Manage Inventory Properly
Having too much or too little on hand can lead to costly problems. Here are some smart management techniques to keep inventory under control.
‘Team Texas’ Takes Home 2019 Iron Chef Mystery Basket Title
San Antonio CC’s Executive Chef, Nelson Millán, and Austin CC’s Executive Sous Chef, Eva Barrios, won the competition at the 11th annual Chef to Chef Conference in New Orleans.
Read the article.
Letting Go to Grow
Michael Redmond, GM/COO of The Metropolitan Club of the City of Washington, discovered that coming out of the kitchen to become a manager was the best thing for his club and his career.
Gerald Ford, CMC, Executive Chef of The Ford Plantation, has made a name for himself in the culinary world separate from the one he shares with a former U.S. President.
Read the article.