The March Issue of Club + Resort Chef is sponsored by Real Food.
Editor’s Memo
Dinner “Date” in Napa
New Sous
Recognizing This Year’s Top Ranked Culinary Experiences
Top Ranked Culinary Experiences
C+RC Announces the Top Ranked Culinary Experiences of 2023
The Top Ranked Culinary Experience program celebrates the best and brightest food and beverage programs in the club and resort industry.
Top Ranked Culinary Experiences
Exceeding Member Expectations
Hammock Dunes Club’s culinary program named C+RC’s 2023 Top Ranked Culinary Experience.
Chef to Chef
Strong Performance Despite Headwinds
Despite a challenging start to his first Executive Chef role, Nick Marchesano is poised further to enhance The Gasparilla Inn & Club’s culinary program while recruiting and training the next generation of cooks.
Food + Beverage
Beyond Scallops
Club chefs must satisfy members’ love for seafood staples while navigating fluctuating supply chains and costs and providing diverse options from the vast array of available seafood.
Pastry
Onboarding a Pastry Performer
Dessert boards have earned a spot at the table, giving members a chance to sample a variety of tastes in one sitting.
Banquets
Mass Production With Mass Appeal
Whether teeing up for a good cause or a tournament, club members count on chefs who can pull off a crowd-pleasing meal.
Products at Work
Appealing to More Members With Aussie Beef and Lamb
Robert Meitzer, CEC, AAC, Executive Chef of Forest Lake Club in Columbia, S.C., says Australian lamb is a favorite for members of all ages.
Manager to Chef
Nurturing Culinary Excellence
New York natives Nick Markel, GM/COO, and Joe Piazza, Executive Chef, are evolving the Country Club of Buffalo’s culinary program thanks to a newly renovated kitchen, restaurant pop-ups, and more.
Management
Expecting Better: A Look at Parental Leave Programs
As clubs evaluate what they offer in employee benefits packages, parental leave can serve as a way to drive recruitment and retention while improving productivity.
