The Greenbrier’s apprenticeship program—renowned as the industry’s best—links talent to opportunity.
Club + Resort Chef’s March 2021 Digital Edition is sponsored by Montague.
Also in this issue: Chefs for Change; Chef’s Thoughts with Matt O’Connor; How Apprenticeships Bridge the Skills Gap; A New Take on Teamwork; Corks and Forks; Perfecting the Finishing Touches;Small Is the New Big; Six Beverage Trends for 2021; Making It Work; Using Empowerment to Build Excellence
Editor’s Memo
Chefs for Change
Read article here.
Chef’s Thoughts
Matt O’Connor, CEC, Executive Chef Bonnie Briar Country Club
Read article here.
Cover Feature
How Apprenticeships Bridge the Skills Gap
The Greenbrier’s apprenticeship program—renowned as the industry’s best—links talent to opportunity.
Read article here.
Club Profile
A New Take on Teamwork
The culinary team at Palm Beach Yacht Club is stacked with creative strategists who find meaning and purpose in challenges.
Read article here.
Food
Corks and Forks
Wine dinners have shape-shifted into smaller, more intimate affairs.
Read article here.
Pastry
Perfecting the Finishing Touches
Club pastry chefs are taking the ‘if it looks good, it tastes good’ mantra to heart.
Read article here.
Banquets
Small Is the New Big
Events may be more intimate these days, but these club chefs are enhancing member engagement in a time of social distance.
Read article here.
Beverage
Six Beverage Trends for 2021
Managers from Charlotte City Club and Victoria National GC offer their takes on what members will want to “drink in” this year.
Read article here.
Chef to Chef
Making It Work
Dallas National GC’s Paul Fisher is poised to emerge from the pandemic with a solid team, a healthy work/life balance, and his finger on the pulse of his membership.
Read article here.
Manager to Chef
Using Empowerment to Build Excellence
Winged Foot GC’s GM encourages and supports the club’s culinary team, with a special emphasis on capitalizing on Executive Chef Rhy Waddington’s expertise and judgment.
Read article here.
