The September issue of Club + Resort Chef offers features on the Chef Showdown at Sycamore Hills GC, a profile of The Broadmoor, a Q&A with The Polo Club of Boca Raton’s new Executive Chef, Samantha Cavaciuti and more.
C+RC’s September 2021 Digital Issue is sponsored by Yoplait Parfait Pro.
Also in this issue: Is It March Yet?; Chef’s Thoughts With Tim Recher, CEC, AAC, CWX; Next-Gen Leadership; Let Them Make Cake (Again!); Bench Strength at The Broadmoor;Ten Iconic Golf Cocktails; Happily Ever After; How Unifying the Team Will Improve the Club; Building a Self-Aware Service Culture; Battle of the Club Chefs
Editor’s Memo
Is It March Yet?
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Chef’s Thoughts
Tim Recher, CEC, AAC, CWX, Director of Culinary Operations, Quail West Golf & Country Club
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Chef to Chef
Next-Gen Leadership
As the new Executive Chef of The Polo Club of Boca Raton, Samantha Cavaciuti is charting a way forward by responding to needed changes within the industry.
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Club + Resort Chef
Battle of the Club Chefs
Culinary teams from Fiddlesticks CC and Sycamore Hills GC faced off in a cutting-edge competition that embodied the depth of skill and connection within the club industry.
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Pastry
Let Them Make Cake (Again!)
Pastry chefs are happily tying on their aprons and welcoming a flood of specialty orders.
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Club Profile
Bench Strength at The Broadmoor
David Patterson, Adam Thomas, Justin Miller and John Johnstone, CMC, have created an environment where culinarians can do their best work and accomplish great results.
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Beverage
Ten Iconic Golf Cocktails
Mountain Lake’s F&B Manager/Sommelier shares a list of famous libations synonymous with golf.
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Banquet
Happily Ever After
Surprising touches, intimate gatherings and purposeful menu planning define today’s wedding menus.
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Manager to Chef
How Unifying the Team Will Improve the Club
As Wycliffe G&CC evolves its offerings and refines its capabilities, retaining a unified, team-based culture will be critical.
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Management
Building a Self-Aware Service Culture
Congressional CC’s service approach is driven by the club’s core values and measured by how well hospitality is delivered to members and guests.
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