We look back at our most popular podcasts from 2020.
During a year unlike any other, Club + Resort Chef continued working hard to bring club chefs, food and beverage directors and others on the culinary teams of clubs and resorts the features, news, blogs, handbooks and content they needed to do their jobs better. Without conferences to attend for opportunities to learn about the latest trends, products and solutions specific to this niche segment of foodservice, Club + Resort editors knew it was more important than ever to keep readers up-to-date through timely articles, podcasts, blogs, newsletters, issues and more.
We’re proud to count down the 10 most-read stories on clubandresortchef.com after a most unusual year. Don’t forget to subscribe to our free weekly enewsletter to stay informed on the latests happening in club and resort culinary programs.
10. Union Club’s Lawrence McFadden, CMC, On The Power of Positive Thinking
Lawrence McFadden, CMC, General Manager/COO of the Union Club of Cleveland, discusses the importance of positive thinking, self-awareness and accepting criticism.
9. Pastry Chef James Satterwhite Pivots Program to Better Serve Members
James Satterwhite, Executive Pastry Chef of Charlotte Country Club, has played an important role in the club’s COVID-19 response plan while simultaneously pivoting his pastry strategy to better serve members during quarantine and beyond.
8. The Royal Ottawa GC Is Focused on its Programming Through the Pandemic
Jason Nordsletten, Executive Chef of The Royal Ottawa Golf Club in Canada, discusses his preference for working in clubs compared to restaurants. He also shares how he and the club have prospered with sound programming and a focus on the membership.
7. How Joseph Longo is Cultivating a New Kitchen Culture at Frenchman’s Reserve
After more than 16 years as Executive Chef of Broken Sound Club in Boca Raton, Fla., Joseph Longo, Executive Chef of Frenchman’s Reserve Country Club in Palm Beach Gardens, Fla., was ready to take on a new challenge. Little did he know, the “typical” challenges associated with a new job would be vastly compounded by the COVID-19 pandemic.
6. Ansley GC’s Kevin Walker, CMC, Talks Life with COVID
Kevin Walker, CMC, Executive Chef of Ansley Golf Club in Atlanta, Ga., shares a status update after his latest blog post which detailed all the measures the club took to prevent an outbreak and then tells the story of his own waiting for his test results, which ultimately came back positive.
5. Why Collaboration is Critical Between Executive Chefs and Executive Sous Chefs
Brandon Gross has been named the new Executive Chef of Columbia Country Club in Chevy Chase, Md. He was previously Executive Sous Chef of The Metropolitan Club of The City of Washington (D.C.). Before accepting his new position, Gross and Executive Chef Vincent Horville chatted with us about their unique dynamic as Executive Chef/Executive Sous Chef and how they’ve been able to collaborate to achieve some remarkable things.
4. Sean Dwyer, Pastry Chef of Hamilton Harbor YC, On Personalizing a Pastry Program
Sean Dwyer, Pastry Chef of Hamilton Harbor Yacht Club in Naples, Florida, is known for his whimsical, intricate desserts but more impressive is his persistence and need to always evolve and improve. For him, pastry is personal and it’s an important element in the success of the club as whole.
3. Pelican GC’s Fred Ramsey Shares How He is Overcoming Adversity
Fred Ramsey, Executive Chef of Pelican Golf Club (Belleair, Fla.), has spent his entire career navigating a complex racial divide between himself and others in the kitchens and clubs where he’s worked. Despite those challenges, Chef Ramsey is an incredibly strong and steady leader. He treats people with respect regardless and he is fair, honest and consistent. And he is thriving in a club that supports him and with a diverse team he’s proud to lead.
2. Executive Chef Tom Hall Makes a Case for Smaller Menus
Tom Hall, Executive Chef of Green Spring Valley Hunt Club (Owings Mills, Md.), talks about smaller menus and how they allow for more flexibility and better execution, especially with limited staff.
Listen now.
1. Winged Foot GC’s Executive Chef Shares His Strategy for Serving Players During the U.S. Open
Over the past two years, Rhy Waddington, Executive Chef of Winged Foot Golf Club in Mamaroneck, N.Y. and his team have been preparing for a U.S. Open that was nearly canceled or relocated several times before July. But it’s finally here and while it looks a little different than past opens, Winged Foot’s food and beverage team has gone above and beyond to make sure the culinary experience for players is just as memorable as the course.
