Joanna DeChellis

Attendees of Club + Resort Business’ 12th annual Conference, to be held in Charlotte, N.C. from March 1-3, 2020, will have the unique opportunity to tour the kitchens and dining rooms at Quail Hollow Club, Carmel Country Club and Myers Park Country Club, and get special insights from those clubs’ executive chefs and managers.

  Features: Half-inch thick slices are conveniently laid out for ease of preparation, to help control portion cost and to ensure consistency from slice to slice Can be grilled and glazed and served on skewers as a featured appetizer or bar bite; added to a gourmet sandwich, salad or pasta entrée; or the star ingredient…

Park CC’s General Manager/COO, Brad Pollak, CCM, CCE, believes supporting and inspiring team members, regardless of tenure, will lead to consistent growth.

  Features: Fully insulated Cook-N-Hold smoker designed for flavorful results by slow cooking with real wood chips Efficient 3,000-watt power unit allows for reheating of prepared meals or bulk items with maximum temperature of 325°; powerful 250-watt cal rod heats chips quickly Includes stainless-steel vented chip box and variable one-hour timer for mild to heavy…

Charles Carroll, Executive Chef of River Oaks CC, is transforming the club’s poolside experience. Here’s how.

Whether it’s beehives, maple syrup or a chef’s garden, more club chefs are making better use of their properties, and their team members, as they grow and source on-site ingredients.

Features: Brimming with confidence, the Hartford stands ready to tackle everyday tasks. From the grandest project to the tiniest minutia, Hartford is your day-in-and-day-out hero. 65% Polyester, 35% Cotton “Lite” Twill 4.7 oz. Cool Vent™ side panels Side-seam slits Roll-up long sleeve with tab Single-breasted with zipper closure Back-collar apron holder with snap tab Left…

Features: The new distinctive tool for the processing of meat easily separates meat from the bone and removes skin, tough fat and sinew Narrow blade design comes from the meat industry and has been specifically adapted for work on fresh meat and allows the knife to penetrate between the bone and meat and effortlessly separate…

In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Joseph Leonardi, CMC, Director of Culinary Operations at The Country Club, Chestnut Hill, Mass.

What will it take to see real change in the next generation?

The James Beard Foundation award-winning restaurant and catering entrepreneur will address leading club and resort chefs to kick off Club + Resort Business’ 12th annual Conference, to be held in Charlotte, N.C. from March 1-3, 2020.

Features: Small batch, craft champagne aged in cellar for five years Forged stainless steel champagne saber finished in matte black Custom injection molded case with lifetime warranty CNC machined patented saber assist mechanism Access to our champagne dealer for easy saber bottle refills with free shipping Pour spout with mesh filter Hand painted matte black…

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How Executive Chef Michael Weisshaupt and the team at Fiddler’s Elbow have reinvented dining and doubled revenues to over $8 million.

In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Colby Newman, Executive Chef of Grosse Pointe Yacht Club in Grosse Pointe Shores, Michigan.