As clubs evaluate their employee benefits packages, parental leave can offer an opportunity to drive recruitment and retention while improving productivity.
About The Author
Joanna DeChellis, Editor, Club + Resort Chef
As Editor of Club + Resort Chef, Joanna DeChellis has written dozens of profiles detailing the inner workings of food and beverages operations at clubs and resorts across the country. She’s penned award-winning articles about the many intricacies within food and beverage as well as culinary trends and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association and the Chef to Chef Conference. Prior to these roles, she was the Managing Editor of Club + Resort Business. Contact her at [email protected]
Photos: 2023 Chef to Chef Conference
View photos from each session and networking break during the Chef to Chef Conference held earlier this month in Miami.
Mike Stetka Answers Five Auto-Fire Questions
What celebrity would the Executive Chef of Roaring Fork Club hire as his sous chef?
March 2023: Top Ranked Culinary Experiences
The March issue of Club + Resort Chef features Top Ranked Culinary Experiences as well as articles on The Gasparilla Inn & Club, seafood, dessert boards, parental leave programs and more.
Strong Performance Despite Headwinds
Despite a challenging start to his first Executive Chef role, Nick Marchesano is poised to further enhance The Gasparilla Inn & Club’s culinary program while recruiting and training the next generation of cooks.
Dinner “Date” in Napa
The culinary narrative of my trip feels in line with club chefs’ daily challenges.
January 2023: The 2023 Cookbook
The January Issue of Club + Resort Chef is sponsored by Montague. Chefs Featured In This Issue Include: Andrew Haapala, Executive Chef, The CC of Virginia Christine Hazel, Executive Chef, Huntingdon Valley CC Daniel Montano, CEC, Executive Chef, The Berkshire CC Jae Newby, Executive Pastry Chef, Palmetto Bluff Club Luis Young, CEC, Executive…
Cookbook Spotlight: Roy Khoo, Executive Chef of The California Club
Khoo’s Santa Barbara spot prawn recipe originates from his grandmother and incorporates a crisp, refreshing slaw and sweet potato puree.
Justin Stark Answers Five Auto-Fire Questions
According to the Executive Chef of Hallbrook CC, what is the most useless kitchen gadget? Watch this Auto-Fire to find out.
Cookbook Spotlight: Michael J. Shannon, CEC, Executive Chef of Somerset Club
His winter braised short ribs with mushroom bread pudding takes care and patience to execute properly.
Cookbook Spotlight: Matt O’Connor, Director of Food, Beverage and Culinary Operations at Wee Burn CC
This Wagyu striploin with cauliflower purée and roasted maitake mushrooms is the definition of everything O’Connor tries to do when creating a dish for Wee Burn members.
Cookbook Spotlight: Luis Young, Executive Chef of Carolina Yacht Club
This Wagyu Beef Ribeye has classic flavor profiles and techniques but with nuances of more contemporary techniques as well.
Cookbook Spotlight: Daniel Montano, Executive Chef of The Berkshire CC
Montano tries to highlight Hispanic cuisine anytime he can as he believes it can easily get skipped in the country club scene outside of tacos and fajitas.
C+RC Reveals the 2023 Chef of the Year Competitors
Sam Brod, Geoffrey Lanez, Daniel Montano and Kevin Silk will compete for the title of Club + Resort Chef of the Year and a $2,000 cash prize.
Cookbook Spotlight: Christine Hazel, Executive Chef of Huntingdon Valley Country Club
Hazel’s pork chop is prepared pork sous vide for a quick pickup and an infusion of big flavors.