C+RC’s Editor, Joanna DeChellis, wants to facilitate hard conversations and dig into the ways club chefs are building trust with members and with each other.
Tom McIntyre, VP Group Publisher of the Club + Resort Network, shares how Club + Resort Chef is striving to serve readers.
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.
Francois Collet mentored James Satterwhite, Executive Pastry Chef of Charlotte Country Club, early in his career and thus launched a lifelong love for pastry and learning.
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.
Sawgrass CC continues to move the club forward with creative programming and both safe and smart execution.
TJ Garrish, Executive Chef of L’Hirondelle Club of Ruxton, retooled the club’s snack bar and pool-side dining spaces to make better use of the reduced team he has in place.
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.
Richard Brumm, CEC, CCA, Director of Culinary Operations, Bonita Bay Club, will occasionally dive with a commercial spearfishing company to catch fresh fish for club menus.
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.
Michael Weisshaupt, Executive Chef of Fiddler’s Elbow, is pushing through the many challenges of reopening by staying positive and looking at the opportunities that lay ahead.
Eduardo Castillo, CEC, Executive Chef of San Antonio Country Club, offers a behind-the-scenes look at the club’s new policies and procedures for running at half-capacity.
COVID-19 has made Lawrence McFadden, CMC, GM/COO, of the Union Club of Cleveland, a better leader who believes hospitality must resurface itself in a thoughtful way.