How Executive Chef Michael Weisshaupt and the team at Fiddler’s Elbow have reinvented dining and doubled revenues to over $8 million.
Also in this issue: Progress, Not Perfection; Join Us at Chef to Chef; Inside Island Cuisine; Farming the Property; Raise Your Glass; Smooth(ie) Sailing At The Turn; Breaking Bread; Taking Buffets from So-So to Superb; How Two Clubs Achieve Service Excellence; Evolution, Not Revolution; Chef’s Thoughts with Todd Sellaro
October 2019 Club + Resort Chef Digital Issue
Arm in Arm
How Executive Chef Michael Weisshaupt and the team at Fiddler’s Elbow have reinvented dining and doubled revenues to over $8 million.
Read article here.
Editor’s Memo
Progress, Not Perfection
Read article here.
Publisher’s Memo
Join Us.
Read article here.
Inside Island Cuisine
These two island properties rely on local ingredients and regional culinary styles to elevate their menus for members and guests.
Read article here.
Farming the Property
Whether it’s beehives or a chef’s garden, more club and resort chefs are making better use of their properties to grow and source ingredients.
Read article here.
Raise Your Glass
Coconut Cocktails by Sawgrass CC
Read article here.
Smooth(ie) Sailing At The Turn
Columbine CC’s new grab-and-go bar features smoothies, juices and coffees, as well as grab-and-go meals.
Read article here.
Breaking Bread
In-house bread baking can enhance a dining experience—but pastry teams must rise to the occasion.
Read article here.
Taking Buffets from So-So to Superb
Chefs are tapping into their culinary ingenuity to serve up globally inspired fare with innovative presentations.
Read article here.
How Two Clubs Achieve Service Excellence
Cherokee T&CC and Charlotte CC teach their teams to go beyond a rigid set of scripted rules to create a service-driven culture that thrives on personalization and care.
Read articles here.
Evolution, Not Revolution
Park CC’s General Manager/COO, Brad Pollak, CCM, CCE, believes supporting and inspiring team members, regardless of tenure, will lead to consistent growth.
Read articles here.
Chef’s Thoughts
Todd Sellaro, Executive Chef, Elkridge Club, Baltimore, Md., wants to learn more about beekeeping.
Read article here.
