Joanna DeChellis, Editor, Club + Resort Chef

The September issue of Club + Resort Chef offers features on the Chef Showdown at Sycamore Hills GC, a profile of The Broadmoor, a Q&A with The Polo Club of Boca Raton’s new Executive Chef, Samantha Cavaciuti and more.

If Highland Falls CC’s Executive Chef had a pet parrot, what would he teach it to say? Watch this auto-fire with Shawn Olah to find out.

Fiddlestick CC’s Executive Chef uses his cryovac machine for this kitchen hack.

David Patterson, Adam Thomas, Justin Miller and John Johnstone, CMC, have created an environment where culinarians can do their best work and accomplish great results.

What animal does Seabrook Island Club’s Executive Chef identify with (especially during a busy dinner service)? Watch this auto-fire with Randy MacDonald to find out.

Congressional CC’s service approach is driven by the club’s core values and measured by how well hospitality is delivered to members and guests.

Features: Get the great taste of original baked beans without the meat. Satisfy vegetarian requests with vegetarian white beans baked in a tangy sauce with brown sugar, fine seasonings, and Bush’s secret ingredient. Lower in calories than other beans, and can be enjoyed on their own or as a grill accompaniment. Bush’s Best® Bean Pot…

Blind Brook CC’s Executive Chef once received so many truffles as a gift he was giving them away to neighbors. Chef’s Thoughts is sponsored by barillafs.com. Austin Braswell is the Executive Chef of Blind Brook Country Club in Purchase, N.Y. His passion for the industry grew from his early days as a dishwasher when the…

C+RC’s Editor, Joanna DeChellis, announces the opening of registration for the 2022 Chef to Chef Conference.

Features: Popularity of grassfed beef and lamb continues to grow throughout North America Australian meat products stand out for their quality and flavor Australian beef and lamb is poised to meet the demand with an extensive range of cuts and product lines, all raised and processed to some of the strictest standards on earth Many…

What four words of advice would Myers Park CC’s Director of Culinary Operations and Executive Chef offer new cooks? Watch this auto-fire with Scott Craig to find out.

As Wycliffe G&CC evolves its offerings and refines its capabilities, retaining a unified, team-based culture will be critical.

Quail West G&CC’s Director of Culinary Operations wants to learn more about this old-world technique.

What’s the craziest prank Money Hill’s Executive Chef has ever pulled? Watch this auto-fire with Daniel Bourgault to find out.

Frenchman’s Reserve CC’s Executive Chef says you’ll never find this on the menu at his club. Read now.