Club + Resort Chef

  • Home
  • Chefs
  • F&B
  • Banquet
  • Auto-Fire
  • Podcast
  • Master Class
  • C+R Talks Live!
  • Recipes
  • Chef to Chef Conference
  • Resources
    • C+RC Association
    • Top Ranked Culinary Experience
    • Digital Issues
    • News
    • Webinars
    • Videos
    • Virtual Cooking Competition
    • Sponsored Content
    • FAQs
    • Advertise

When Exceptions Become the Rule

By Joanna DeChellis, Editor, Club + Resort Chef | December 20, 2017

Accommodating members and guests with special dietary needs comes down to open communication between both sides of the house.

Brandon McCarthy, Executive Chef of Tippecanoe Lake Country Club (Leesburg, Ind.).

The rapidly expanding—and sometimes exhausting—number of dietary requests made by members and guests during banquets and events is not likely to slow down any time soon. So what do club chefs say is the most important ingredient for dealing safely—and gracefully—with exceptions?

“Good communication is a must,” says Brandon McCarthy, Executive Chef of Tippecanoe Lake Country Club (TLCC) in Leesburg, Ind. “Without clear communication, you can set yourself up for some serious failures.”

TLCC does about $1 million in annual F&B, with a 70/30 split between a la carte and banquet. McCarthy and his team start the banquet process with pre-written menus for breakfast, lunch and dinner, both plated and buffet-style. The club also has a dedicated golf outing menu.

Based on initial interactions, McCarthy is usually able to gather enough information from members to cater to any special dietary needs.

“I like to speak directly with the member or guest to get the exact information I need,” he says.

Most often, modifiers are based around allergies such as gluten, soy, fish or nut. Vegetarian requests are also fairly customary. McCarthy handles these requests by offering straightforward presentations—for example, gluten is never part of something like a scallop dish where you normally wouldn’t find it.

“I find it is also smart to have some menu items that can be served meatless and still be a complete and fulfilling dish,” says McCarthy. “We offer a butternut squash ravioli topped with pork belly, which can easily be made into a vegetarian item.”

No matter the modifier, TLCC’s goal is to satisfy every member and guest at the table.

“Adapt and do the best that you can with what you have,” McCarthy advises. “It’s also extremely important to know when to say ‘no.’ Refusing a request is a better option than sending someone to the hospital.”

TLCC is also careful to make sure its front-of-house staff treats members’ special dietary needs respectfully.

“It’s important to us that the same care and consideration is taken when we’re serving a member or guest with a special dietary need as for others [who don’t have them],”  McCarthy says. “Every person who dines with us deserves a meal that’s satisfying and fulfilling. As long as we are aware of their needs, we will always find a way to accommodate them.”

About The Author

Joanna DeChellis, Editor, Club + Resort Chef

As Director of Content of Club + Resort Chef, Joanna DeChellis has written dozens of profiles detailing the inner workings of food and beverages operations at clubs and resorts across the country. She’s penned award-winning articles about the many intricacies within food and beverage as well as culinary trends and breaking news. She is co-host of the award-winning podcast, Club + Resort Talks, and has served in a variety of content-development roles over the course of her career, including digital, marketing, print, and in-person events. She’s also the Director of Community for the Club + Resort Chef Association. Prior to these roles, she was the Managing Editor of Club + Resort Business.

Related Articles Read More >

Chorizo California Avocado Egg Roll
Fresh Mango Gazpacho
Jacksonville G&CC Wows Members with Game of Thrones Chef’s Table [Slideshow]
Was it a Calculated Career or a Lifetime of Learning?
Top Ranked Private Club and Resorts for Culinary Experiences

Club + Resort Chef Association

Join hundreds of your peers!

C+RC Association Join the Club and Resort Chef Association to network with professionals in your area, meet local vendors, gain access to educational programs and materials and more!

C+RC Newsletter

Club + Resort Chef Digital Editions

Club & Resort BusinessBrowse the current issue and archived issues of Club + Resort Chef in an easy-to-use, high-quality format. Bookmark, share and interact with the leading club and resort chef magazine today.

Get the Magazine!

Club + Resort Chef
Club + Resort Chef
  • About
  • Contact Us
  • Advertise
  • Subscribe
  • Privacy Policy
  • Recipes
  • Submit a Recipe
  • Club & Resort Chef Association
  • Club & Resort Business

Copyright © 2022 WTWH Media LLC. All Rights Reserved. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of WTWH Media
Privacy Policy | Advertising | About Us

Search Club + Resort Chef

  • Home
  • Chefs
  • F&B
  • Banquet
  • Auto-Fire
  • Podcast
  • Master Class
  • C+R Talks Live!
  • Recipes
  • Chef to Chef Conference
  • Resources
    • C+RC Association
    • Top Ranked Culinary Experience
    • Digital Issues
    • News
    • Webinars
    • Videos
    • Virtual Cooking Competition
    • Sponsored Content
    • FAQs
    • Advertise