Mastering Efficiency: Master Class with Jeremy Leinen

The Executive Chef of the Country Club of Rochester navigates the challenges of a labor shortage by utilizing simple, readily available ingredients.

By Joanna DeChellis, Editorial Director, Club + Resort Chef | October 20, 2023

Master Class is sponsored by Arctic Gardens.

In this episode of Master Class, sponsored by Arctic Gardens, Jeremy Leinen, CEC, Executive Chef of the Country Club of Rochester (N.Y.), skillfully navigates the challenges of a labor shortage by utilizing simple, readily available ingredients, specifically highlighting the versatility of vegetables and legumes.

He does so as he demonstrates how to prepare a crispy-skinned salmon with a saffron cauliflower purée paired with a warm 8-bean salad made with pickled shallots and tomatoes, a crispy cauliflower fritter and finished with a yuzu butter sauce.

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Click below to view Chef Leinen’s crispy-skinned salmon with a saffron cauliflower purée paired with a warm 8-bean salad made with pickled shallots and tomatoes, a crispy cauliflower fritter and finished with a yuzu butter sauce..

Crispy-skinned salmon with a saffron cauliflower purée paired with a warm 8-bean salad made with pickled shallots and tomatoes, a crispy cauliflower fritter and finished with a yuzu butter sauce.

About The Author

Joanna DeChellis, Editorial Director, Club + Resort Chef

As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

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