Club + Resort Chef

Chefs Reveal Lamb Cuts for 2021 Club + Resort Chef Australian Lamb Competition

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Each of the club chefs participating in the 2021 Australian Lamb Competition received a mystery basket with two different lamb cuts to use in their entries.

Club + Resort Chef has teamed up with True Aussie Lamb to kick off the 2021 Club + Resort Chef Australian Lamb Competition virtual cooking competition. The online event will showcase the depth of culinary talent within the club industry and the wide-ranging applications of different lamb cuts on club and resort menus.

The competition is kicking off this week with a video featuring each of the club chef participants sharing what lamb cuts they received in their mystery basket. On February 3rd, the first entry, by Scott Craig CEC, CCA, WCMC, Director of Culinary Operations, Myers Park Country Club (Charlotte, N.C.), will drop.

Over the next few weeks, C+RC will continue to reveal the recipes, videos and submissions from all of the chefs. On March 15th, the winner will be announced and awarded a $2,000 first prize.

About The Author

Joanna DeChellis, Editorial Director, Club + Resort Chef

As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

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