Joanna DeChellis

As Director of Culinary Development for the CBIGG group of clubs and Executive Chef of Eldorado CC, Chris Smith continues to drive innovation through collaboration. Also in this issue: Steal These Ideas; Times are Changing. Are You?; 8 Brilliant Hacks; From Butcher to Table; How Kathryn Neidus Pairs Food with Vodka; Raise Your Glass; Pastry…

Features: Only manufactured sauce offered to operators that captures the true essence and unique one-of-kind flavors of Maryland’s Chesapeake Bay Sauce was originally created so that when used for crab cakes, it only requires the sauce, a filler (typically bread crumbs) and crab meat Contains freshly made mayonnaise and a proprietary blend of bold seafood…

Features: Add water for instant, flameless heat that lasts up to 45 minutes Ideal for dining lasting under 1 hour, i.e. “quick-serve” events Flameless = less stress and added safety Expand banquet into locations with open flame restrictions Allows for an easy operator set-up, no extra parts, no confusing steps, no waiting for heat Recycle…

With a new kitchen and tons of ideas, EYC’s Executive Chef Carolyn King has big plans for the upcoming season thanks to her most recent stage in Provence, France.

Club chefs usually have tons of helpful hacks to make service, prep or chef life a little bit easier. These tips can range from advanced to simple, from entertaining to exceedingly practical. Here are eight great tips from top club chefs.

For Executive Chef Mark Mathurin, success was dependent on planning and preparation.

Club + Resort Chef‘s Editor, Joanna DeChellis, encourages chefs to take time for self-care, especially during their busiest season.

Features: Differentiate your grab and go offerings and satisfy members’ snacking needs with a variety of sweet snacks to enjoy throughout the day. Perfect complement to a hot cup of coffee or tea The St Pierre On the Go range includes: Chocolate Caramel Shortbread Bar: A buttery shortbread bar topped with smooth caramel and a…

  Features: Inspired by the traditional agua fresca, this line features eight varieties made with real fruit juice, real cane sugar and natural flavors Non-carbonated and caffeine-free S&D Infused Beverages are available in eight on-trend flavors, including Black Cherry Citrus, Blackberry Lemonade, Cucumber Lime, Ginger Pear, Mango Lemonade, Orange Passionfruit (reduced-sugar), Papaya Pineapple, and Strawberry…

Having too much or too little on hand can lead to costly problems. Here are some smart management techniques to keep inventory under control.

Chartwell Golf & Country Club’s Executive Chef has found that by establishing a brand for himself, he’s able to bring greater recognition to the club’s dining program.

Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations, Myers Park CC shares five strategies to help boost your mood, build resilience, and strengthen your mental health.

Features: Transport and hold cold food safely indoors or out with or without a cord Use indoors with standard 120 Volt electric, then unplug and use outdoor cooling system Cutting-edge battery and solar power hold up to 4 to 6 hours outdoors without a cord Provides capacity up to (22) 12 x 20 steam table…

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.

Features: Liquid Life/Drink Command provides the latest in self-pour systems that allow members and guests to purchase any type of liquid served in kegs through a self-serve tap system The system tracks and charges members for only the amount of beverage poured Reduce transaction times for the member or guest Reduce employee and training costs…