Club + Resort Chef

09/05/2024

Garrett Yokoyama, Executive Chef of Palos Verdes Golf Club in Palos Verdes Estates, Calif., tells C+RC about collaborating with his culinary team on menu development, ongoing renovations and other ways the club is investing in culinary in its 100th year.

Watch now: https://clubandresortchef.com/how-palos-verdes-golf-club-is-investing-in-culinary/

08/16/2024

Nelson Banegas, Sous Chef of Siwanoy Country Club in Bronxville, N.Y., shares what he’s learned in his culinary career so far, including guidance from Eduardo Castillo, CEC, Executive Chef of San Antonio Country Club, on leadership and continuous learning.

“Don’t follow the money,” Banegas says, referencing Castillo’s advice. “Follow your career first. Learn, be patient, take your time. Then the money [will] follow you.”

Watch now: https://clubandresortchef.com/nelson-banegas-on-the-best-advice-he-has-been-given/

Siwanoy Country Club's Sous Chef talks career trajectory, leadership, and guidance from his former boss, Eduardo Castillo.

08/07/2024

Club chefs are finding renewed interest in small plates and appetizers. Among them is The Forest Country Club, which recently added a small plate section to its a la carte menus. Executive Chef Drew Tait, one of C+RC's 40 Under 40 in 2024, has found that older members gravitate toward small plates because of the portion sizes, while younger members love the shareability factor.

“Cost per person is a little bit less, so that’s also a driver,” he adds, “but also being able to try new things without risking your whole entrée.”

Read the full article, with insights from Tait, as well as Troon Country Club's Carlos Lechuga and Estero Country Club's Brandon Wheelock, CEC, WCEC, here: https://clubandresortchef.com/quality-over-quantity-club-culinary-sees-success-with-small-plates/

08/06/2024

In the latest Club + Resort Talks interview, Nadia Sweetin shares her journey from washing dishes to becoming Executive Chef of Cat Cay Yacht Club, a private club based in the Bahamas.

“My sous chef used to be my boss, and now I’m his boss,” she says. “I’ve seen what works and what doesn’t. … I know what our staff needs are because I was a part of that. It’s been an advantage being in the background and now at the forefront.”

Watch now: https://clubandresortchef.com/a-mans-world-how-executive-chef-nadia-sweetin-is-shifting-the-tides-at-cat-cay-yacht-club/

The Executive Chef shares her experience navigating leadership and the logistics of club culinary on a private island.

08/02/2024

Flip through our latest digital issue for a look inside Broken Sound Club’s culinary evolution.

Plus, get insights from the 2024 Kitchen Renovation Survey!

Read the full issue now: https://clubandresortchef.com/july-2024-achieving-harmony-at-broken-sound-club/

07/30/2024

Chef-turned-GM Kevin Rice is uniquely positioned to advocate for Executive Chef Chloe Noel D***s and her culinary team at Lexington Country Club.

"That’s one thing I’ve heard from Chef—she’s appreciative of the fact that I fight for [the culinary team] the way I do," says Rice. "[Granted], I don’t have to fight hard because the membership adores her; they don’t want her to go anywhere."

Read more in C+RC's latest Manager to Chef article: https://clubandresortchef.com/how-lexington-country-club-gm-kevin-rice-supports-chef-chloe-dykes-and-culinary-team/

07/24/2024

Registration is now open for PlateCraft, which will take place at Cullasaja Club in Highlands, N.C., from November 3rd to 5th, with additional support from Cullasaja’s neighboring club, Wildcat Cliffs.

View agenda: https://events.wtwhmedia.com/platecraft/
Register now: https://web.cvent.com/event/28661a4d-77a4-497e-b160-7e92208bd564/regProcessStep1?RefId=website&rp=2c6e3eea-25e7-4370-a62b-2b1821933395

The speaker lineup for the 2024 PlateCraft event includes:

Scott Craig, CEC, CCA, WCMC, Executive Chef of Cullasaja Club
Geoffrey Lanez, MBA, CEC, Executive Chef of The Patterson Club
Shawn Loving, CMC, Executive Chef of Detroit Athletic Club
Susan Notter, CEPC, Pastry Coach of the USA Culinary Olympic Team; Owner and Chocolatier of Elizabeth Moore Chocolate Company
Andy Chlebana, CMPC, CCA, Pastry Chef Instructor at Joliet Junior College, Coach of the 2023 USA Pastry Team, Author of The Advanced Art of Baking and Pastry

This year’s theme—The Grand Buffet—promises to be a spectacular showcase of culinary creativity and expertise. The agenda will revolve around creating an extraordinary buffet experience, emphasizing culinary skills, presentation, and practical application. Attendees will work collaboratively on various buffet components, including savory and dessert platters, showpieces, and garnishes.

To maintain an intimate and high-quality experience, we are limiting the event to the first 20 registrants. If all spots are taken, you can secure a place on the waitlist at no cost. We will promptly notify you if a spot becomes available and you are next in line.

07/19/2024

In our latest episode of Master Class, sponsored by RATIONAL, Executive Pastry Chef Johan Hamstra from The Landings Golf & Athletic Club delivers a captivating tutorial on the art of sourdough bread, guiding viewers through each step from mixing and proofing to precise baking. Chef Hamstra also shares his expert techniques for creating an exquisite white chocolate and orange crème brûlée, perfect for banquet settings. Learn the secrets of dehydrating strawberries, making meringue, and assembling a stunning dessert.

🎥 Watch now:

The Landings Golf & Athletic Club's Executive Pastry Chef demonstrates how to prepare rustic sourdough and a white chocolate orange crème brûlée

07/18/2024

Dive into our July issue and discover the secret recipe behind Hyperion Field Club's success, led by General Manager Evan Summa. Plus, see insights from Club + Resort Chef's 2024 Kitchen Renovation Survey. Read now: https://clubandresortbusiness.com/july-2024-family-spirit-a-welcoming-atmosphere-digital-marketing-campaign-and-brick-and-mortar-upgrades-are-a-recipe-for-success-at-hyperion-field-club/

07/18/2024

Discover expert strategies from Robert Mancuso for curating a successful wine list and building a deep, diverse cellar that satisfies every palate.

Curating a successful wine program requires time, strategic planning, continuous education, and a desire to meet member preferences.

07/11/2024

Key Insights from the 2024 Kitchen Renovation Survey

Our recent survey provides an in-depth look at the challenges and priorities faced by club kitchens before and during renovation projects.

📊 Survey Highlights:

Roles: 66% of respondents are Executive Chefs, underscoring their pivotal role in driving renovation decisions.

Budgets: 47% of clubs have an annual capital budget under $50,000, indicating a focus on strategic, incremental upgrades.

Equipment: Small appliances (69%) and refrigerators (65%) are the most frequently replaced items.

Challenges: Budget constraints (36%) and aligning renovations with club growth (44%) are the most significant hurdles.

For a comprehensive analysis, read the full survey report here:

Excerpt

07/01/2024

🌟 40 Under 40 Spotlight! 🌟

Congratulations to Jesus Aguilar, Banquet & Event Chef at Wee Burn Country Club, Inc., for being recognized in this year's 40 Under 40 Class!

Click here to read Jesus Aguilar's profile: https://clubandresortchef.com/40-under-40-chef-jesus-aguilar/

07/01/2024

Club + Resort Chef's Master Class is back!

Join Zeb Hartline, Executive Chef of Houston Country Club, as he demonstrates how to prepare his Barbecue Brisket Hash recipe using a RATIONAL AG iCombi Pro. Watch as he leverages advanced cooking techniques and unique flavor combinations to elevate breakfast offerings and impress Houston CC members with innovative and delicious creations.

Houston CC's Executive Chef demonstrates how to prepare a flavorful barbecue brisket hash with smoked gouda grits and poached eggs.

06/28/2024

🌟 40 Under 40 Spotlight! 🌟

Congratulations to William Andraca, Chef de Cuisine at Bay Colony Golf Club, for being recognized in this year's 40 Under 40 Class!

Click here to read William Andraca's profile: https://clubandresortchef.com/40-under-40-chef-william-andraca/

06/26/2024

🌟 40 Under 40 Spotlight! 🌟

Congratulations to Matthew D. Blazey, Executive Chef at Hurstbourne Country Club, for being recognized in this year's 40 Under 40 Class!

Click here to read Matthew D. Blazey's profile: https://clubandresortchef.com/40-under-40-chef-matthew-blazey/

06/25/2024

🚨 Save the Date! 🚨

We're thrilled to announce that registration for PlateCraft, a Chef to Chef Experience, opens in early July. Join us for this unique, hands-on culinary workshop from November 3-5, 2024, at the beautiful Cullasaja Club in Highlands, N.C., with special help from nearby Wildcat Cliffs.

This year's agenda covers both savory and pastry and features some of the world’s most well-respected and highly accomplished culinarians, who will serve as presenters and facilitators during the hands-on workshops. The lineup includes:

‣ Scott Craig, CEC, CCA, WCMC, Executive Chef of Cullasaja Club
‣ Geo Lanez, MBA, CEC, Executive Chef of The Patterson Club
‣ Shawn Loving, CMC, Executive Chef of Detroit Athletic Club
‣ Susan Notter, CEPC, Pastry Coach of the USA Culinary Olympic Team; Owner and Chocolatier of Elizabeth Moore Chocolate Company
‣ Andy Chlebana, CMPC, CCA, Pastry Chef Instructor at Joliet Junior College, Coach of the 2023 USA Pastry Team, Author of The Advanced Art of Baking and Pastry

Stay tuned for more details.

Registration for PlateCraft, a Chef to Chef Experience now featuring both savory and pastry education, will open in early July for the event held from November 3-5, 2024, at Cullasaja Club in Highlands, N.C.

06/24/2024

🌟 40 Under 40 Spotlight! 🌟

Congratulations to Devonnare Burgos, Garde Manger Sous Chef at Detroit Athletic Club, for being recognized in this year's 40 Under 40 Class!

Click here to read Devonnare Burgos' profile: https://clubandresortchef.com/40-under-40-chef-devonnare-burgos/

06/21/2024

🌟 40 Under 40 Spotlight! 🌟

Congratulations to Anthony J. Capua, IV, Executive Chef at Brentwood Country Club, for being recognized in this year's 40 Under 40 Class!

Click here to read Anthony J. Capua, IV's profile: https://clubandresortchef.com/40-under-40-chef-anthony-capua/

06/19/2024

The highly anticipated 2024 Club + Resort Chef of the Year Culinary Competition video is now live! Watch as Chefs Conor Ball, Chloe Noel D***s, Anthony Capua and Kevin Murphy showcase their culinary skills and creativity in a thrilling and intense showdown.

The highly anticipated 2024 Club + Resort Chef of the Year Culinary Competition video is now available to view, showcasing the intense and creative efforts of the four club chef competitors.

06/19/2024

🌟 40 Under 40 Spotlight! 🌟

Congratulations to Vincent Capua, Executive Sous Chef at Fiddlesticks Country Club Community, Fort Myers Fl, by Craig Brezina, for being recognized in this year's 40 Under 40 Class!

Click here to read Vincent Capua's profile: https://clubandresortchef.com/40-under-40-chef-devin-cowan/

06/18/2024

"Full transparency is an absolute necessity, and I also think it’s a requirement of the new generation. ... They're holding you to the job description that you write. As long as you're transparent upfront, you're going to save yourself a lot of time," says Gerald Ford, CMC, Founder and Culinary Director of Legit Concepts.

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06/17/2024

🌟 40 Under 40 Spotlight! 🌟

Congratulations to Devin D. Cowan, Executive Pastry Chef & Chocolatier at The Polo Club of Boca Raton, for being recognized in this year's 40 Under 40 Class!

Click here to read Devin D. Cowan's profile: https://clubandresortchef.com/40-under-40-chef-devin-cowan/

06/14/2024

🌟 40 Under 40 Spotlight! 🌟

Congratulations to Chloe D***s, Executive Chef at Lexington Country Club, for being recognized in this year's 40 Under 40 Class!

Click here to read Chloe D***s's profile: https://clubandresortchef.com/40-under-40-chef-chloe-dykes/

06/13/2024

Unlock the secret to enhancing member experiences with Lawrence McFadden's latest insights on the relationship between wine and food. Learn how mindful dining can elevate satisfaction beyond traditional pairings.

McFadden explores the complex relationship between wine and food revealing that the true value lies in enhancing the overall dining experience for club members, rather than simply focusing on perfect pairings.

06/12/2024

🌟 40 Under 40 Spotlight! 🌟

Congratulations to Rebecca Freeman, Executive Pastry Chef at The Club at Las Campanas, for being recognized in this year's 40 Under 40 Class!

Click here to read Rebecca Freeman's profile: https://clubandresortchef.com/40-under-40-chef-rebecca-freeman/

06/12/2024

Discover how Chef Tournant Nicholas Drew is innovating with AI in the kitchen at The Country Club Of Virginia. By leveraging AI, Chef Drew has been able to overcome creative blocks and streamline processes, resulting in inventive new recipes like a Teri-Q sauce and fresh ideas for spring hors d'oeuvres. This blend of technology and human creativity is providing valuable enhancements to the club's culinary approach.

Read more 👉 https://clubandresortchef.com/ai-in-the-kitchen-at-cc-of-virginia/

06/10/2024

🌟 40 Under 40 Spotlight! 🌟

Congratulations to Ian Guthrie, Banquet Chef at Coral Bay Club, for being recognized in this year's 40 Under 40 Class!

Click here to read Ian Guthrie's profile: https://clubandresortchef.com/40-under-40-ian-michael-guthrie/

06/07/2024

The highly anticipated documentary, “All Ships Rise: A Documentary on Scott Craig, Executive Chef of Cullasaja Club,” is now available for viewing. This film offers a deep dive into the life and career of Craig, showcasing his remarkable journey and contributions to the culinary world.

The documentary features personal anecdotes and testimonials from colleagues, family, and friends, providing a comprehensive view of Craig’s professional and personal life. The film also touches on the challenges and rewards of working in the hospitality industry, including the importance of work-life balance, which Craig emphasizes as crucial for the next generation of chefs.

“All Ships Rise” is now available to stream exclusively on Club + Resort Chef’s website: https://clubandresortchef.com/crc-releases-all-ships-rise-a-documentary-on-scott-craig-executive-chef-of-cullasaja-club/

06/07/2024

🌟 40 Under 40 Spotlight! 🌟

Congratulations to Robert Iannaccone, Executive Chef at Cedarbrook Country Club, for being recognized in this year's 40 Under 40 Class!

Click here to read Robert Iannaccone's profile: https://clubandresortchef.com/40-under-40-chef-robert-j-iannaccone/

06/05/2024

🌟 40 Under 40 Spotlight! 🌟

Congratulations to Adam Jemmott, Executive Sous Chef at The Club at Carlton Woods, for being recognized in this year's 40 Under 40 Class!

Click here to read Adam Jemmott's profile: https://clubandresortchef.com/40-under-40-chef-adam-jemmott/