The May issue of Club + Resort Chef is sponsored by Cres Cor.
Editor’s Memo
Back to the Grind
New Sous
Meet The Next Generation of Club Culinary Leaders
Behind the Plate
Broken Sound Club’s Culinary Director Offers a Refreshing Oyster Makeover
This simple-yet-versatile oyster with jalapeño ice has notes of citrus and Asian mint and is perfect for the start of a meal or as passed hors d’oeuvres.
Special Feature
Next-Gen Club Culinary Leaders
This talented group of chefs are leading their teams with skill, strategy and empathy.
Club Profile
Ocean Reef Club’s Culinary Symphony
Ocean Reef Club’s expansive $45 million culinary operation encompasses diverse dining options and experiences in an immersive and exclusive gastronomic setting.
Documentary
Club + Resort Chef Releases First-of-Its-Kind Documentary on Ocean Reef Club
The short film, produced by C+RC, offers a unique look inside the club’s extraordinary $45 million culinary operation.
Chef to Chef
Sam Brod Named Chef of the Year
The Executive Chef of The Landings Golf & Athletic Club prepared a Southwestern lamb tartare and a seared, pistou-marinated lamb T-bone.
Products at Work
Relying on RATIONAL at Fiddler’s Elbow
Michael Weisshaupt, Executive Chef and Director of Food & Beverage at Fiddler’s Elbow, has found great value in RATIONAL’s evolving products.
Food + Beverage
Menu Development: From Idea to Execution
With seasonality and freshness front of mind, club chefs share their menu-writing strategies and go-to sources of inspiration.
Pastry
The Season for Vegan
Pastry chefs are finding innovative ways to appeal to dietary-restricted diners.
Banquet
Party With a Purpose
Themed member events bring out the creativity in club chefs.
Management
Using J-1 and H-2B Visa Programs to Address Staffing Shortages
With a tight labor market and the temporary federal addition of available visas, the J-1 and H-2B visas are becoming essential to daily operations for clubs and resorts.
