The November Issue of Club + Resort Chef is sponsored by Hoshizaki America, Inc.

Editor’s Memo
We’re Changing the Chef of the Year Competition. Here’s How.
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The New Sous
Where Does Your Culinary Program Rank?
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Behind the Plate
Refresh a Tired Morning Menu With This Breakfast Ramen Recipe
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Club Profile
Cosmic Lessons
For William Rogers, Executive Chef of Cosmos Club, success is never stagnant—it is measured by the growth of each individual on his team and the excellence of the culinary experience.
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Chef to Chef
Balancing the Realities of the Industry With High Member Expectations
Communication and member education are more important than ever as club chefs and managers balance their ambition with the realities of the industry.
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Food + Beverage
Keeping Pace With Plant-Based
Club chefs must offer balanced, thoughtful and delicious plant-based dishes to succeed in an increasingly flexitarian world.
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Pastry
Inside the Cookie Jar
Pastry chefs share their favorite cookie recipes and how they’ve helped make them a club staple.
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Banquet
Food on the Move
Food trucks are putting a new spin on a la “cart” dining.
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Products at Work
Leaning Into Aussie Beef and Lamb
Lance Cook, Executive Chef of Hammock Dunes Club, is leveraging the endless culinary possibilities with Australian beef and lamb.
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Management
The Management Mindset
Club chefs talk about their transition from sous to executive chef, mentorship’s role, and how they found their footing as culinary leaders.
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Manager to Chef
Balancing Tradition and Innovation
As General Manager/COO of The Country Club at Mirasol, Matt Lambert, CCM, CAM, ensures Executive Chef Michael Crain has the support he needs to continually elevate and enhance the $8.5 million F&B operation.
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