Club + Resort Chef has won multiple awards in the American Society of Business Publication Editors (ASBPE) annual awards competition, the Azbees. The group won regional awards in a diverse group of categories, including a Silver in Case History, a content category; a Bronze in Company Profile, a content category; and a Silver in Front Cover-Special Issue, a design category.
The Silver in Case History was awarded to Joanna DeChellis, Editor of Club + Resort Chef, for her work researching and writing the feature story, How Apprenticeships Bridge the Skills Gap. In the feature, C+RC explores how Bryan Skelding, Executive Chef of The Greenbrier (White Sulphur Springs, W. Va.), and Jean-Francois Suteau, Executive Pastry Chef, have evolved The Greenbrier’s apprenticeship program—renowned as the industry’s best—to now offer apprentices intense, hands-on training designed to refine and develop the skills needed to be successful.
You can read the article here or view it as part of the digital issue below.
The Bronze in Company Profile was also given to DeChellis for her work researching and writing the feature story, Over and Above at Overbrook GC. In the story, C+RC showcases the aftermath of a major kitchen renovation at Overbrook Golf Club (Villanova, Pa.), where Executive Chef Stephen Pribish and his team implemented a series of ambitious culinary initiatives, including new bread and pasta programs as well as a pitmaster and smoking program. The article details how the club launched all these programs and how other clubs similarly sized could do the same with a leader invested in the long game.
You can read the article here or view it as part of the digital issue below.
Finally, the Silver in Front Cover: Special Issue or Supplement in Design was given to Erin Canetta, Creative Director for Club + Resort Business and Club + Resort Chef, for her work designing The 2021 Club + Resort Chef Cookbook, which features a showcase of club chef-written recipes from some of the most notable leaders within this unique segment of the culinary world. On the cover, she used a photo of African Adobo Salmon over Avocado Fried Rice with Sriracha Aioli prepared by Eva Barrios, CEC, formerly the Executive Chef of Royal Oaks Country Club (Houston, Texas).
“We had many photos to choose from,” says Canetta, “but I loved the combination of vibrant and soft colors in this dish. I also liked the green text with the design. I thought it complimented the photo well.”
You can read the online version of the supplement here, or see it just as it appeared in print in our January 2021 digital edition below.
Club + Resort Chef remains committed to bringing readers quality content—from breaking news to stories of innovation. These awards from our peers in the business-to-business world serve as a testament to that mission.
