C+RC won regional Gold in Special Supplement and regional Silver in Podcast, while C+RB won regional Bronze in Feature Article Design.
Club + Resort Chef and Club + Resort Business have won multiple awards in the American Society of Business Publication Editor’s (ASBPE) annual awards competition, the Azbees. The group won regional awards in a diverse group of categories, including a Gold in Special Supplement, a print category; a Silver in Podcast, an online category; and a Bronze in Feature Article Design, a design category.
The Gold in Special Supplement was given to Joanna DeChellis, Editor of Club + Resort Chef, for her work on Club + Resort Chef‘s first annual club chef cookbook, which was released in January 2020. The supplement was a first-of-its-kind showcase of chef-written recipes from notable leaders within this unique segment of the culinary world, including two ACF Certified Master Chefs. The recipes, which were accompanied by outstanding photography, covered all dayparts, menu styles and segments, including à la carte, banquet, pastry and more.
With a cookbook look, C+RC’s January issue opened with an introduction by Scott Craig CEC, CCA, WCMC, Director of Culinary Operations at Myers Park Country Club in Charlotte, N.C., who is also a member of the C+RC’s advisory board. In this letter to his peers, Craig talks about the importance of mentorship and what this inaugural recipe issue truly means to the craft of club cooking.
The subsequent pages featured dozens of recipes accompanied by brief stories from the chefs who created the dish, to explain what inspired the dish, why it’s relevant and how it’s helped to promote the success of the food-and-beverage program at his or her property.
You can read the online version of the supplement here, or see it just as it appeared in print in our January 2020 digital edition below.
The podcast episode, Winged Foot GC’s Executive Chef Shares His Strategy for Serving Players During the U.S. Open, won Silver in the podcast category, with honors going again to DeChellis, who serves as host of the podcast, Club + Resort Talks.
In this episode, DeChellis chats with Rhy Waddington, Executive Chef of Winged Foot Golf Club in Mamaroneck, N.Y., during the U.S. Open. The two discuss how Waddington and his team had prepared for more than two years for a U.S. Open that was nearly canceled or relocated several times before July. But it finally happened and while it looked a little different than past Opens, Winged Foot’s food and beverage team went above and beyond to make sure the culinary experience for players was just as memorable as the course.
You can listen to the podcast here or at the link below.
Finally, the Bronze in Feature Article Design was given to Erin Canetta, Creative Director for Club + Resort Business and Club + Resort Chef, for her work on the feature article, “Starting Them Young,” which appeared in the July 2020 issue of Club + Resort Business. The article came out at a time when country clubs were having a hard time knowing how to engage members with the COVID pandemic raging. The feature explores how clubs were finding a variety of ways, and places, to keep children engaged and entertained as part of all-inclusive settings throughout their properties.
To help break up the monotony of pool pictures inherent in the layout, Caneta added the blue wave to run the copy in and she added visual interest with white and orange text.
Club + Resort Chef and Club + Resort Business remain committed to bringing readers quality content—from breaking news to stories of innovation. These awards from our peers in the B2B world serve as a testament to that mission.