Michael Meuse, Executive Chef of Sawgrass Country Club, discusses what elements he believes were most important to include in the design and build of the club’s brand new kitchen and clubhouse. Club + Resort Talks Live is sponsored by Minor’s.
About The Author
Joanna DeChellis, Editor, Club + Resort Chef
Joanna DeChellis is an award-winning writer and editor who specializes in food-related publishing. She has written for a number of industry publications over the course of her career and is currently the Editor of Club + Resort Chef magazine. Prior to this role, she was the Managing Editor of Club & Resort Business. She is passionate about driving reader engagement with quality content.
Montague: Legend Heavy Duty Range
Features: With all the design features unique to Montague, these Bake and Roast Ovens are the most consistent and reliable ovens in the industry. Available in single and double stack, standard or convection ovens. These versatile ovens are made for all baking and roasting needs. Satin finish stainless steel front standard, sides optional Satin finish…
Nespresso Professional: Aguila 220 Commercial Coffee Machine
Features: Aguila 220 is a compact commercial Nespresso machine that is high in performance with an unmatched choice of one-touch recipes. With two extraction heads, this professional machine offers consistent quality cup after cup, even with high volume demands. Just like your own barista, pre-set milk recipes enhanced by state of the art technology deliver…
Belle Meade CC’s Seth Shipley, CEC, CCA, On Keeping To-Go Going
In this episode of Club + Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Seth Shipley, CEC, CCA, Executive Chef of Belle Meade Country Club.
How The Country Club’s Executive Chef Scott Ryan Makes Everyday a Great Day
Scott Ryan, Executive Chef of The Country Club, focuses on doing what he loves to do—cooking—and by working with a team of talented culinarians and managers who share his passion. Club + Resort Talks Live is sponsored by Minor’s.
Melinda Burrows, CEC, CCA Makes the Case For Certification
In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Melinda Burrows, CEC, CCA, Executive Chef of Hickory Hills Country Club.
Ed Doyle Shares How Troon® Is Using Food & Beverage to Bring Members Together
Ed Doyle, President of RealFood and Senior Vice President of Troon® Food & Beverage, shares how his company, RealFood, is now helping the Troon® family of brands create memorable experiences through food and beverage.
Why Farmington CC’s Executive Chef, Michael Matarazzo, CEC, is Focused on the Journey
Michael Matarazzo, CEC, Executive Chef of Farmington CC, shares how his journey as a chef has impacted how he cooks, leads his team and evolves in his career. Club + Resort Talks Live is sponsored by Minor’s.
Managing Food Safety During COVID-19
In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Adam Dietrich, a ServSafe Certified Instructor and Food Safety Expert.
Daniel Island Club’s Executive Chef Tyler Dudley On Being a Leader, Not a Dictator
Tyler Dudley, CEC, CCA, Executive Chef and Director of Culinary Operations at Daniel Island Club, shares a little about the club itself and how he leads his team by cultivating individuals and a teams who can think for themselves and collaborate. Club + Resort Talks Live is sponsored by Minor’s.
The Royal Ottawa GC Is Focused on its Programming Through the Pandemic and Beyond
In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Jason Nordsletten, Executive Chef of The Royal Ottawa Golf Club in Canada.
Cres Cor: KoldCube3 Insulated Refrigerator
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…
Winged Foot GC’s Executive Chef Shares His Strategy for Serving Players During the U.S. Open
In this episode of Club and Resort Talks, Club + Resort Chef’s Editor, Joanna DeChellis, chats with Rhy Waddington, Executive Chef of Winged Foot Golf Club where the 2020 U.S. Open is being held.
Kevin Walker, CMC, On How He’s “Grown Up” Since Becoming a Master Chef
Kevin Walker, CMC, Executive Chef of Ansley Golf Club, discusses the challenges of being open during construction, what he looks for in a culinary team and evolution of being a Certified Master Chef. Club + Resort Talks Live is sponsored by Minor’s.
September 2020: Powered by Purpose
The Apawamis Club’s Christopher Reveron brings precision and passion to his role as Executive Chef.