Club + Resort Chef

Master Class With Forest Lake Club’s Robert Meitzer

This season of Master Class is sponsored by Bel Brands USA and features cooking demonstrations from three leading executive club chefs.

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Bel Brands USA sponsors this episode of Master Class.

In this episode of Master Class, sponsored by Bel Brands USA, Robert Meitzer, CEC, AAC, Executive Chef of Forest Lake Club (Columbia, S.C.), demonstrates how to prepare a Bacon and Boursin Jalapeño Popper, Georgia Peach and Boursin Flatbread, Chicken Tinga and Boursin Chile Relleno and Escargot and Boursin Strudel.

Click below to view the recipes for Meitzer’s recipe for Boursin and Chicken Tinga Relleno.

Click below to view the recipes for Meitzer’s recipe for Georgia Peach and Boursin Flatbread.

About The Author

Joanna DeChellis, Editorial Director, Club + Resort Chef

As Editorial Director 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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