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The Power of Connections in Fostering Innovation in Club Culinary

Chance encounters have ignited innovative culinary initiatives like the C+RC Salary Survey and PlateCraft, emphasizing the role of connections in driving progress in the industry.

By Joanna DeChellis, Editorial Director, Club + Resort Chef | September 4, 2023

Connections and friendships often serve as the catalyst for innovation and progress. 

I met Scott Craig, WCMC, Executive Chef of Cullasaja Club (Highlands, N.C.), during a dinner at New Orleans Country Club almost a decade ago. Little did I know that this random seating arrangement would lead to a profound partnership, one that has greatly enriched Club + Resort Chef.

Over the years, Chef Craig has proven to be a valuable ally, consistently offering his time and expertise. His bold ideas—sometimes appearing out of thin air—have stretched the limits of our capabilities, challenging us to rise to the occasion. But as I have learned, when Chef Craig proposes an idea, it’s because the industry needs it, and we must heed the call.

One such example is our salary survey. If you haven’t had the opportunity to participate yet, I encourage you to access it here: C+RC Salary Survey. This survey aims to shed light on the salaries and compensation packages of chefs and culinary professionals in club and resort settings, promoting transparency and fair compensation practices. The results, which will be unveiled in our November issue, are already shaping up to be a valuable resource for our industry, thanks to the participation of over 400 chefs.

This collaborative, innovative spirit doesn’t stop there. 

As the Chef to Chef Conference has continued to grow, the aspiration for something smaller, more focused, and hands-on always lingered in the back of my mind. But the logistics remained elusive—until Chef Craig stepped in.

Together, we conceived PlateCraft, a distinctive and immersive two-day culinary experience that will unfold at Cullasaja Club from November 5th to 7th, 2023. With limited seats available, PlateCraft promises an exclusive opportunity for chefs to delve deeper into their craft, to collaborate, learn, and elevate their culinary expertise.

The response to PlateCraft has been nothing short of remarkable. When we opened registration on August 21st, it took a mere six days for all available seats to be claimed, a testament to the hunger for such unique and enriching experiences within the club culinary community.

Thanks to chefs like Chef Craig, who share our commitment to advancing club culinary, I am excited to see PlateCraft come to life and look forward to the impact it will undoubtedly have on the industry. 

However, let me be clear: This is just the beginning of our journey. As we continue to shape fresh content, conceive innovative events, and incubate novel ideas, partners like Chef Craig, and indeed, all of you, are paramount to ensuring our mission remains pertinent and beneficial.

Together, we are preserving the rich tapestry of club culinary and weaving new threads that will inspire, educate, and elevate the entire industry.

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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Fostering Unity In a Season of Division

PlateCraft

https://youtu.be/9kF2hijL4ek

Chef to Chef Conference

https://youtu.be/aOZc9QDWWWk

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  • 40 Under 40
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Master Class
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    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
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