To help navigate the COVID-19 situation, Club + Resort Chef is sharing articles and testimonials to help and inform our readers, suppliers and followers every step of the way.
Deep Change at Sedgefield CC
Sedgefield CC is adjusting, learning and evolving its food-and-beverage approach in the wake of the COVID-19 crisis.
How Clubs are Getting Into Grocery
New grocery programs at Reynolds Lake Oconee and Hammock Dunes Club are helping to supplement a weakened supply chain while adding value to membership.
In Tune With the Times
Kenwood CC’s newly appointed CEO, Dylan Petrick, is using his in-depth knowledge of foodservice to assist the club’s culinary team as it navigates the COVID-19 challenges.
Focusing on Food Safety
Gerald Ford, CMC, offers suggestions for club and resort chefs as they develop new food-safety systems and strengthen existing ones, in the wake of COVID-19.
Let’s Not Return to “Normal”
Tom McIntyre, VP Group Publisher of the Club + Resort Network, believes we must take time to reflect on how we can come back better from COVID-19.
Lessons from Resilience
C+RC’s Editor, Joanna DeChellis, offers her take on how club and resort chefs have responded to the challenges posed by the 2020 COVID-19 crisis.
A Cocktail for Quarantine
Franklin Hills CC’s Executive Chef Keith Bjertness created a signature cocktail for members to make at home with ingredients they were likely to have on hand.
Leadership Is Your Ability to Hide Your Panic from Others
Ansley GC’s Executive Chef Kevin Walker, CMC, says the keys to successful leadership, especially in times of crisis, are managing stress and hiding panic.
How The Dunes Golf and Beach Club Hosts Virtual Wine Dinners
During his first week as Executive Chef of The Dunes Golf and Beach Club, Ben Simpkins, CEC, CCA, AAC, immediately began hosting virtual wine dinners.
Serving Families in Times of Crisis
Executive Sous Chef David Clark says that the way forward for Army Navy CC is to provide to-go meals both for daily service as well as for holidays.
VIDEO: Chef to Chef Live! with Mark Bado and Chef Scott Craig from Myers Park CC
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, catches up with the team at Myers Park CC.
Latrobe CC Celebrates Earth Day With Locally-Focused Breakfast Baskets
To help local purveyors, provide a new program to members, and celebrate earth day, Jason Seiple, Executive Chef of Latrobe CC, launched a new custom breakfast basket program.
How Berkshire CC Celebrated Easter
Bradley Fisher, CEC, CCA, Executive Chef of Berkshire Country Club, stresses the importance of providing for members in new and innovative ways.
Nourishing Your Membership During a Pandemic
Stephen McCary, Executive Chef of Vestavia CC, shares how he and his team continue to care for members with small details that have a big impact.
How Three Clubs Are Overcoming COVID-19 Challenges
In the first Chef to Chef Live! with CRCA’s Director, Tom Birmingham, CEC, watch these accomplished chefs discuss how they’ve overcome the many challenges clubs face as a result of COVID-19.
Why Empathy and Resilience Are Critical Right Now
Edward Leonard, CMC, Director of Culinary Operations and Executive Chef at The Polo Club of Boca Raton (Fla.), believes the road ahead will be turbulent, but that chefs are resilient and will innovate in the face of uncertainty.
People Make the Culture—No Exceptions
The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, explains how the club has taken a virtual approach to member engagement during the coronavirus.
Let Us Once Again Be of Service
Executive Chef Joseph Longo, who was with Broken Sound Club (Boca Raton, Fla.) for 18 years, shares how he’s using this time to recreate himself and rise above the challenges he faces.
C+RC Association Opens Forums to ALL Users
The Club + Resort Chef Association is opening online forums to all registered users as we navigate these uncharted waters.
Latrobe CC Launches Take-and-Bake Program for Members
Jason Seiple, Executive Chef of Latrobe CC, launched a take-and-bake program to proactively engage and entertain members.
Professional Videographer Offers Advice for Chefs Filming Culinary Videos
Derek Little, Videographer for WTWH Media, offers tips, tricks and equipment suggestions for chefs filming DIY culinary video series.
San Antonio CC’s Chef Considers What Reopening Might Be Like
Eduardo Castillo, CEC, Executive Chef of San Antonio Country Club, offers operational ideas for when clubs come out the other side of the coronavirus crisis.
How to Lead During Challenging Times
When crews are operating in crisis mode, Andrew Maggitti, CEC, Executive Chef of Chartwell G&CC, says chefs must focus on calming them down so they can focus on the tasks at hand.
Successful Leadership In Times Of Crisis
Chefs have been groomed to problem solve and execute, which makes them uniquely positioned to lead clubs through the coronavirus crisis.
The Ingomar Club Launches YouTube Series to Connect With Members
The Ingomar Club’s General Manager, Tim Walker, CCM, shares how the club is continuing to connect with members through a new YouTube cooking series.
This Will Be the Re-Birth Of Our Industry
Michael Matarazzo, CEC, Executive Chef of Farmington CC, offers a behind-the-scenes look at FCC’s Coronavirus response. He also shares insights into how the industry will become stronger as a result of current challenges.
Time to Consider How SOPs Will Change In the Wake of COVID-19
Ansley Golf Club’s Executive Chef poses questions about sanitation, operations and more as clubs find “The New Normal.”
Our Actions Matter As We Navigate this Crisis
The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, offers sage advice for managers navigating their response plan to the coronavirus crisis.
L’Hirondelle Club Adapts a La Carte Menu For Carryout
TJ Garrish, Executive Chef of L’Hirondelle Club of Ruxton, shares how the club has shifted its a la carte menu into a carry-out menu.
When The Going Gets Tough, Sawgrass CC Gets Creative
By being agile and adaptable with how it continues to serve its members, Sawgrass CC is finding success despite challenges.
Executive Chef Michael Ponzio and the culinary team at the Union League Club of Chicago came up with creative ways to minimize waste leading up to the club’s COVID-19 closure.
Valley Lo Club’s Executive Chef Josuelt Rodriguez launched a video cooking series on Facebook to engage members and his community.
After securing as much product as possible, Brandon Gross, the newly named Executive Chef of Columbia Country Club, and his team donated hundreds of pounds of fresh product to a local charity.
Bradley Fisher, CEC, CCA, Executive Chef of Berkshire Country Club, shares his Family To-Go Menu as well as an explanation of club’s strategy to care for employees and members during the coronavirus pandemic.
Executive Chef Eduardo Castillo offers a behind-the-scenes look at how San Antonio Country Club is navigating its culinary program as part of its coronavirus response.
Kevin Walker, CMC, Executive Chef of Ansley Golf Club, shares how his club has handled operations as COVID-19 has many clubs and communities going into various stages of lockdown.
The Union Club of Cleveland’s Lawrence McFadden, CMC, GM/COO, is guiding the club into the future with conservative planning and cautious optimism.
Your (Virtual) Community Is More Important Than Ever
Tom Birmingham, CEC, Director of the Club + Resort Chef Association, encourages club and resort chefs to lean on one another as we move through the COVID-19 crisis.