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’…
What’s New at the 2023 Chef to Chef Conference
Club + Resort Chef’s Editor explains some of the agenda enhancements planned for Miami’s March 5-7 event.
Navigating Beverage Cost in a Club
Peter Vargas, Beverage Director/Sommelier of Mizner CC, offers insights into how clubs might consider managing beverage costs.
The Benefits And Importance of a Personal Support System
Matthew Blazey, Executive Chef of The Carmargo Club, has a strong personal support system that allows him to reach greater potential in his career.
The Perils of Food Costs
Club chefs must be proactive about collecting and sharing pricing data with managers, board members and F&B committees.
Why Mentorship Is Important for Mentee and Mentor
Peter Vargas, Beverage Director/Sommelier of Mizner CC, measures greatness by how great others came to be because of their mentors.
The Balancing Act of Work-Life Balance
Work-life balance is crucial to maintaining productivity for Josh Nylin, Executive Chef of Superstition Mountain G&CC.
Effective Leadership Means Being Proactive About Leading
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.
El Niguel CC Puts on a Show With Its Latest Wine Dinner
A choreographed opening dance by the club’s service staff delighted members and served double duty as a team-building activity.
Use the Slow Season to Prepare for the Busy Season
The Culinary Team of Superstition Mountain G&CC works collaboratively during the slow, hot summer weeks to craft menus for the coming season.
Getting to Know the Club Industry
Isabelle Gustafson, C+RC’s newly appointed Senior Editor, shares her first impressions of club dining.
How Active Listening Translates to Culinary Success
C+RC’s Editor encourages chefs to listen to what their teams are saying and how they’re saying it.
How The Carmargo Club Promotes Collaboration
Matthew Blazey, Executive Chef of The Carmargo Club, The Executive Chef of The Carmargo Club, encourages cross-departmental communication to enhance the member experience.
How a Roasted Pig Elevated the On-Course Experience at Superstition Mountain G&CC
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.
Making the Proper Make-Buy Decision in the Club Kitchen
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.