Club + Resort Chef

Master Class with Hammock Dunes Club’s Lance Cook

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The new series features cooking demonstrations from leading club and resort executive chefs and pastry chefs including Lance Cook, Executive Chef of Hammock Dunes Club.

Club + Resort Chef Master Class is sponsored by Libbey.

In this episode of Master Class, sponsored by Libbey, Lance S. Cook, WCMC, CEC, CCA, CFBE, FMP, CFSM, Executive Chef of Hammock Dunes Club in Palm Coast, Fla., demonstrates how to prepare prosciutto-wrapped pork tenderloin with leek-ash mosaic, molded asparagus mousse, Lion’s Mane mushrooms, buttered split asparagus tops, pecan-dusted potato nest, and an apricot-cherry-brandy demi-glace.

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 a variety of content-development roles over the course of her career, including digital, marketing, print, and in-person events. She’s also the Director of Community for the Club + Resort Chef Association. Prior to these roles, she was the Managing Editor of Club & Resort Business.

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