Club + Resort Chef

November 2020: Leading By Example

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Executive Chef Gabriel Maldonado, CEC, CCA, holds himself to the highest standard while motivating his team to uphold The Gasparilla Inn & Club’s culinary legacy.

Club + Resort Chef’s November 2020 Digital Edition is sponsored by W.Black.

Also in this issue: 2020: The Year of A La Carte; We Changed the Date for Chef to Chef; Leading by Example; Making Waves with Wagyu; Kneading the Dough; Coffee Talk; Festive and Safe; Serving Staff Through a Pandemic; The Good, the Bad, and the Unknown; Managing Food Safety During COVID-19; Effective Leadership at Fort Wayne CC; Chef’s Thoughts with Matthew Ratliff, WCMPC, CMB

November 2020 Club + Resort Chef Digital Issue

Editor’s Memo
2020: The Year of A La Carte
Read article here.

Publisher’s Memo
We Changed the Date for Chef to Chef
Read article here.

Leading by Example
Executive Chef Gabriel Maldonado, CEC, CCA, holds himself to the highest standard while motivating his team to uphold The Gasparilla Inn & Club’s culinary legacy.
Read article here.

Making Waves with Wagyu
These three club chefs are offering deliciously prepared wagyu that will never disappoint the discerning beef connoisseurs within their membership bases.
Read article here.

Kneading the Dough
Bread programs may not be a cash cow, but they do sustain member expectations.
Read article here.

Coffee Talk
Desert Mountain and River Run CC offer thoughtful and well-crafted coffee and tea programs focused on member preferences.
Read article here.

Festive and Safe
Two clubs are combining ingenuity with a sense of member responsibility to still provide a memorable holiday season that stays well within CDC guidelines.
Read article here.

Serving Staff Through a Pandemic
Club chefs are searching for the best ways to safely provide employee meals.
Read article here.

The Good, the Bad, and the Unknown
Clubs are setting their F&B budget parameters for 2021 with cautious optimism and care.
Read article here.

Managing Food Safety During COVID-19
Adam Dietrich, a ServSafe Certified Instructor and Food Safety Expert, offers guidance for club and resort chefs.
Read article here.

Effective Leadership at Fort Wayne CC
GM/COO Zack Wygant has elevated the club’s F&B program by empowering the club’s Executive Chef and hiring a strong new Food & Beverage Director.
Read article here.

Chef’s Thoughts with Matthew Ratliff, WCMPC, CMB
Pastry Chef
The Everglades Club, Palm Beach, Fla.
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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