Our profile this month features Atlanta’s Ansley Golf Club. At the end of this year, J. Kevin Walker, CMC, will retire, and his current Executive Sous Chef, Shannon Farmer, will take his place as Ansley’s Executive Chef. In writing this article—my first cover feature for C+RC—I knew it’d be challenging to do these two chefs’…
Club + Resort Chef’s Editor explains some of the agenda enhancements planned for Miami’s March 5-7 event.
Peter Vargas, Beverage Director/Sommelier of Mizner CC, offers insights into how clubs might consider managing beverage costs.
Matthew Blazey, Executive Chef of The Carmargo Club, has a strong personal support system that allows him to reach greater potential in his career.
Club chefs must be proactive about collecting and sharing pricing data with managers, board members and F&B committees.
Peter Vargas, Beverage Director/Sommelier of Mizner CC, measures greatness by how great others came to be because of their mentors.
Work-life balance is crucial to maintaining productivity for Josh Nylin, Executive Chef of Superstition Mountain G&CC.
Sycamore Hills GC’s Executive Chef says if leaders live out the ideals and principles they expect from team members, they’ll be much more inclined to follow.
A choreographed opening dance by the club’s service staff delighted members and served double duty as a team-building activity.
The Culinary Team of Superstition Mountain G&CC works collaboratively during the slow, hot summer weeks to craft menus for the coming season.
Isabelle Gustafson, C+RC’s newly appointed Senior Editor, shares her first impressions of club dining.
C+RC’s Editor encourages chefs to listen to what their teams are saying and how they’re saying it.
Matthew Blazey, Executive Chef of The Carmargo Club, The Executive Chef of The Carmargo Club, encourages cross-departmental communication to enhance the member experience.
Executive Chef Josh Nylin went the extra mile to improve the on-course culinary experience during the club’s annual member-guest by creating a chef-manned action station that wowed.
TJ Garrish, CEC, Executive Chef of L’Hirondelle Club of Ruxton, shares how he navigates the complex decisions of what to buy and what to make.