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July 2021: Unlocking Potential

By Joanna DeChellis, Editor, Club + Resort Chef | July 20, 2021

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.


Also in this issue: Editor’s Memo; Chef’s Thoughts withBlair Cannon, CEC, CFE; Unlocking Potential; Spirit Away; Equipment Club Pastry; The Dos and Don’ts of a La Carte Menu Development; Must-Have Midnight Snacks; Restoring a Post-COVID Workforce; Teamwork and Competition

 

Editor’s Memo
One of a Kind
Read article here

Chef’s Thoughts
Blair Cannon, CEC, CFE, Executive Chef, Forsyth Country Club
Read article here

Cover Feature
Unlocking Potential
Interlachen CC’s leadership team is focused on planning, growing, conquering complexity and further establishing its culinary expertise.
Read article here

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.
Read article here.

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.

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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January 2022: The 2022 Cookbook
November 2021: Over and Above at Overbrook GC
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