Sedgefield CC is adjusting, learning and evolving its food-and-beverage approach in the wake of the COVID-19 crisis.
March 2020: Innovate With Purpose
The Polo Club of Boca Raton is positioning itself to add unparalleled value by creating a culture of culinary excellence, spearheaded by Director of Culinary, Ed Leonard, CMC.
January 2020: The 2020 Cookbook
The January issue of Club + Resort Chef is a first-of-its-kind showcase of chef-written recipes from notable leaders within this unique segment of the culinary world.
October 2019: Arm in Arm at Fiddler’s Elbow
How Executive Chef Michael Weisshaupt and the team at Fiddler’s Elbow have reinvented dining and doubled revenues to over $8 million.
July 2019: How Eldorado CC’s Chris Smith Is Leading by Example
As Director of Culinary Development for the CBIGG group of clubs and Executive Chef of Eldorado CC, Chris Smith continues to drive innovation through collaboration. Also in this issue: Steal These Ideas; Times are Changing. Are You?; 8 Brilliant Hacks; From Butcher to Table; How Kathryn Neidus Pairs Food with Vodka; Raise Your Glass; Pastry…
April 2019: A Culture Shift at Blue Hills CC Brings New Life to F&B
Also in this issue: Serving Up Snack Bars with Style; On Tap at the Tee; Perfect Party Desserts; Setting Servers Up for Success; How to Manage Inventory Properly; ‘Team Texas’ Takes Home 2019 Iron Chef Mystery Basket Title; Letting Go to Grow at The Metropolitan Club of the City of Washington; Chef’s Thoughts with Gerald…