The July issue of Club + Resort Chef features focus on Interlachen CC, restoring a post-COVID workforce, pastry equipment, a la carte menu development, midnight snacks and more.
C+RC’s June 2021 Digital Issue is sponsored by Hoshizaki America, Inc.
Editor’s Memo
One of a Kind
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Chef’s Thoughts
Blair Cannon, CEC, CFE, Executive Chef, Forsyth Country Club
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Cover Feature
Unlocking Potential
Interlachen CC’s leadership team is focused on planning, growing, conquering complexity and further establishing its culinary expertise.
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Beverage
Spirit Away
Clubs are expanding beverage programs to include a more thoughtful variety of alcohol-free options.
Read article here.
Pastry
Equipment Club Pastry Chefs Can’t Live Without
Chickasaw CC’s Justin Hughes and Hammock Dunes Club’s James Guzzaldo offer their takes on the best pastry kitchen equipment for getting the job done.
Read article here.
Food
The Dos and Don’ts of a La Carte Menu Development
Seven club chefs offer their best advice for building successful a la carte menus.
Read article here.
Banquets
Must-Have Midnight Snacks
Clubs are capitalizing on the late-night snacking trend with splurge-worthy dishes members can’t resist.
Read article here.
Management
Restoring a Post-COVID Workforce
Scott Craig pens an open letter to colleagues on the labor crisis facing the culinary profession.
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Manager to Chef
Teamwork and Competition
Chris Hampton, General Manager/COO of Sycamore Hills GC, believes both traits are critical to F&B success.
Read article here.
