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Club + Resort Chef

May 2020: Deep Change

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Sedgefield CC is adjusting, learning and evolving its food-and-beverage approach in the wake of the COVID-19 crisis.

Also in this issue: Lessons in Resilience; Let’s Not Return to “Normal”; Deep Change; Getting Into Grocery; Takeout Takes Over at Sawgrass CC; In-House or Outsourcing: The Great Debate; Focusing on Food Safety; Is it Drafty in Here?; Raise Your Glass: Quarantine Cocktail by Franklin Hills CC; Reinventing Holiday Meals; In Tune with the Times; A Look Inside;  Chef’s Thoughts with Eva Barrios, CEC, Executive Chef of Royal Oaks CC

May 2020 Club + Resort Chef Digital Issue

Editor’s Memo
Lessons From Resilience
Read article here.

Publisher’s Memo
Let’s Not Return to “Normal”
Read article here.

Deep Change
Sedgefield CC is adjusting, learning and evolving its food-and-beverage approach in the wake of the COVID-19 crisis.
Read article here.

Getting Into Grocery
New grocery programs at Reynolds Lake Oconee and Hammock Dunes Club are helping to supplement a weakened supply chain while adding value to membership.
Read article here.

Takeout Takes Over at Sawgrass CC
Sawgrass CC has succeeded by being agile and adaptable with how it continues to serve members.
Read article here.

In-House or Outsourcing: The Great Debate
To make or to buy? That is the question club and resort pastry teams face daily. Here’s how two chefs decide.
Read article here.

Focusing on Food Safety
Gerald Ford, CMC, offers suggestions for club and resort chefs as they develop new food-safety systems and strengthen existing ones, in the wake of COVID-19.
Read article here.

Is it Drafty in Here?
Thoughtful draft beer selections can create a good deal of potential and member satisfaction.
Read article here.

Raise Your Glass
Quarantine Cocktail by Franklin Hills CC
Read article here.

Reinventing Holiday Meals
Club chefs are responding to the constraints of the coronavirus crisis with new holiday programs and menus.
Read article here.

In Tune with the Times
Kenwood CC’s newly appointed CEO, Dylan Petrick, is using his in-depth knowledge of foodservice to assist the club’s culinary team as it navigates the COVID-19 challenges.
Read article here.

A Look Inside
During the 2020 Chef to Chef Conference, attendees got a behind-the-scenes look at some of Charlotte’s most impressive culinary operations.
Read article here.

Chef’s Thoughts
During quarantine, Eva Barrios, CEC, Executive Chef of Royal Oaks CC, has made sure to have cheese, bread, eggs, milk and butter on hand.
Read article here.

About The Author

Joanna DeChellis, Editor, Club + Resort Chef

As Director of Content 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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