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July 2020: Collaborative Creativity

By Joanna DeChellis, Editor, Club + Resort Chef | July 16, 2020

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.


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Related Articles Read More >

March 2021: How Apprenticeships Bridge the Skills Gap
January 2021: The 2021 Cookbook
November 2020: Leading By Example
September 2020: Powered by Purpose

About The Author

Joanna DeChellis, Editor, Club + Resort Chef
Joanna DeChellis, Editor, Club + Resort Chef

Joanna DeChellis is an award-winning writer and editor who specializes in food-related publishing. She has written for a number of industry publications over the course of her career and is currently the Editor of Club + Resort Chef magazine. Prior to this role, she was the Managing Editor of Club & Resort Business. She is passionate about driving reader engagement with quality content.

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