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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, Editor, Club + Resort Chef

As Editor of Club + Resort Chef, Joanna DeChellis has written dozens of profiles detailing the inner workings of food and beverages operations at clubs and resorts across the country. She’s penned award-winning articles about the many intricacies within food and beverage as well as culinary trends 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 and the Chef to Chef Conference. Prior to these roles, she was the Managing Editor of Club + Resort Business. Contact her at [email protected]

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