Club + Resort Chef

July 2020: Collaborative Creativity

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Baltimore CC assembled a dynamic team of managers who are hard at work evolving the food-and-beverage program to exceed expectations.

Club + Resort Chef’s July 2020 Digital Edition is sponsored by Bush’s Best.

Also in this issue: Uncertainty is Killing Me; Opening the Door; Collaborative Creativity; Diversity in Club Kitchens; Bringing Members Together with Better Barbecue; Home Sweet Home; Better Beverage Carts; Two Club Catering Experts Plan for a ‘New Normal’; The Politics of Food & Beverage; The Key to Kitchen Success; Chef’s Thoughts with Simon Lewis, Executive Chef of Shady Canyon Golf Club

July 2020 Club + Resort Chef Digital Issue

Publisher’s Memo
Uncertainty is Killing Me
Read article here.

Editor’s Memo
Opening the Door
Read article here.

Collaborative Creativity
Baltimore CC assembled a dynamic team of managers who are hard at work evolving the food-and-beverage program to exceed expectations.
Read article here.

Diversity in Club Kitchens
How three club chefs are advocating for change.
Read article here.

Bringing Members Together with Better Barbecue
No matter what the style, the right rub variation and smoking strategy are the keys to memorable meat.
Read article here.

Pastry: Home Sweet Home
Prepared pastries that can be finished at home have become the new normal…for now.
Read article here.

Better Beverage Carts
Cowboys GC and Raven GC have revised the processes around their beverage carts to now offer on-course F&B that is safe and satisfying.
Read article here.

Two Club Catering Experts Plan for a ‘New Normal’
Thoughtful draft beer selections can create a good deal of potential and member satisfaction.
Read article here.

The Politics of Food & Beverage
The National Democratic Club’s dining program benefits from having a dynamic, idea-driven duo at its helm.
Read article here.

The Key to Kitchen Success
Why communication is a critical talking point for an effective work environment.
Read article here.

Chef’s Thoughts
The rules of conduct in the kitchen of Simon Lewis, Executive Chef of Shady Canyon Golf Club, are keep clean, organized and enjoy what you do.
Read article here.

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.

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