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Club + Resort Chef

July 2021: Unlocking Potential

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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
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, Director of Editorial and Programming, Club + Resort Chef

As Director of Editorial and Programming of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

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