COVID-19

The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, is proud of how the club’s culinary team is overcoming obstacles and relying on sight and sound to ensure consistency and quality.

Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations for Myers Park CC, is assembling a mobile kitchen and network of volunteer chefs throughout the Southeast to provide relief for those in need following a disaster.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two Georgia-based chefs to discuss menu limitations, reservation policies, market availability and Lowcountry cuisine.

In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with James Satterwhite, Executive Pastry Chef of Charlotte Country Club.

To celebrate the upcoming holiday weekend, the club will host a socially distant event that includes a full menu of fast-casual favorites.

Because much of hospitality relies on non-verbal facial cues, The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, is helping his team define new ways to communicate with members from behind face masks.

As part of his member cooking series, Kevin Walker, CMC, Executive Chef of Ansley Golf Club (Atlanta, Ga.) walks viewers through his version of the Tuscan bread salad called panzanella.

In this episode of Club and Resort Talks, Club + Resort Chef‘s Editor, Joanna DeChellis, chats with Joseph Longo, Executive Chef of Frenchman’s Reserve Country Club in Palm Beach Gardens, Fla.

Sawgrass CC continues to move the club forward with creative programming and both safe and smart execution.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with three club chefs based in Chicago to discuss limited menus, easing into the pool season, preparing for budget shortfalls and modified fourth of July celebrations.

As part of his member cooking series, Jason Hembree, Executive Chef of Doylestown (Pa.) Country Club, walks viewers through his Sunday gravy recipe.

The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, has found that empathy, analysis and flexibility are fundamental leadership traits for navigating this crisis and beyond.

Eva Barrios, CEC, began her first Executive Chef position two days before Houston shutdown in response to the COVID-19 pandemic, but the lessons she learned in her first few days on the job will forever shape her team for the better.

Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with two chefs to discuss currents trends, smaller staffing, limited menus, busy a la carte dining and how club events will fare in post-COVID world.

After focusing on take-out and to-go for the past few months, Vanderbilt CC’s Executive Chef was deeply inspired by the first three plates he put out when the club reopened for dining.