This season of Master Class is sponsored by RATIONAL and features cooking demonstrations from four leading executive club chefs.
About The Author
Joanna DeChellis, Director of Editorial and Programming, Club + Resort Chef
As Director of Editorial and Programming of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles 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, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].
Going Beyond the (Charcuterie) Board
Club chefs are leveraging the artistry of sausage-making and charcuterie to educate and inspire culinary teams while providing members with distinctive offerings.
Duck Decoded: Master Class with Michael Weisshaupt
This season of Master Class is sponsored by RATIONAL and features cooking demonstrations from four leading executive club chefs.
Perfecting Beef Wellington: Master Class with Wes Tyler
This season of Master Class is sponsored by RATIONAL and features cooking demonstrations from four leading executive club chefs.
The Power of Connections in Fostering Innovation in Club Culinary
Chance encounters have ignited innovative culinary initiatives like the C+RC Salary Survey and PlateCraft, emphasizing the role of connections in driving progress in the industry.
Where There’s Smoke, There’s Flavor: Master Class with Daniel Montano
This season of Master Class is sponsored by RATIONAL and features cooking demonstrations from four leading executive club chefs.
Derrick Connor Answers Five Auto-Fire Questions
If he could only eat one meal for the rest of his life, what would the Executive Chef of The Seagate Country Club choose? Watch this Auto-Fire to find out.
July 2023: Developing Culinary Grit
The July issue of Club + Resort Chef features a profile of The Club at Carlton Woods as well as articles on time management, club kitchen design, ice cream, wine-by-the-glass programs and more.
Navigating the Transition from One Club to Another
Rhy Waddington discusses his transition from Winged Foot Golf Club to Palmetto Bluff Club as well as the many new challenges and opportunities ahead.
How C+RC Plans to Further Elevate Club Chefs with Two New Certifications
Two distinct certifications—Certified Club Culinary Director and Certified Club Executive Chef—mark a pivotal moment in the evolution of club culinary and club chefs.
How The Club at Carlton Woods Has Developed Culinary Grit
There are no shortcuts to true excellence for Executive Chef Wes Tyler and the culinary team of The Club at Carlton Woods.
Why This Chef Chose the Club Market
Susie Larson, Executive Sous Chef of Yellowstone CC, chose the club industry for its quality of life, team camaraderie, and culinary opportunities.
Mike Valentino Answers Five Auto-Fire Questions
Which piece of equipment in the kitchen at Chagrin Valley CC would be the most sarcastic?
From Greens to Gastronomy at North Ranch CC
Jenny Duce, CCM, LPGA, shares her journey from a golf-playing college student to GM of North Ranch CC, emphasizing the importance of member satisfaction, evolving F&B operations, and the role of effective management in achieving success.
Andrew Haapala: A Culinary Journey of Growth and Innovation
Andrew Haapala discusses his transition from Executive Sous Chef to Executive Chef at the Country Club of Virginia and how he embraces growth, innovation, and a passion for elevating the dining experience.