The July issue of Club + Resort Chef is sponsored by Cres Cor.
Editor’s Memo
How C+RC Plans to Further Elevate Club Chefs with Two New Certifications
Guest Chef
Scott Craig on Mastering Time Management for Club Chefs
Cullasaja Club’s Executive Chef shares seven strategies for club chefs.
Special Feature
Keeping Up With Club Kitchen Design
In this three-part C+RC series, club chefs talk kitchen reno regrets, design trends with staying power and the equipment they’re making room for.
Club Profile
How The Club at Carlton Woods Has Developed Culinary Grit
There are no shortcuts to true excellence for Executive Chef Wes Tyler and the culinary team of The Club at Carlton Woods.
Food + Beverage
Bettering the Best-Selling Dishes
Three club chefs use shifting seasons (and tastes) to innovate their signature creations.
Pastry
The Universal Scream for Ice Cream
With nostalgia and innovation top of mind, club pastry chefs share member-favorite frozen treats for the season—and their go-to summer selections.
Beverage
Revamping Your Wine-by-the-Glass Program
Clubs can transform wine-by-the-glass programs with diverse selections, perfect pairings and innovative preservation methods.
Banquet
Club Chefs Consider Banquet Kitchen Best Practices
Maintaining a separate space reserved exclusively for special events is a win-win for club chefs and banquet teams.
Chef to Chef
Cynthia Romstadt: From Ambitious Sous to Confident Exec
As Executive Chef of Colonial CC, Cynthia Romstadt’s tasked with placing culinary at the center of operations during the club’s $100 million renovation.
