August Park & Farms 2023

GREENFOLDER STORIES

What sets Baltimore Country Club apart from other country clubs? Our people! Our staff members take every step to go above and beyond to accomplish our Simple Truth: Great People Make Favorite Places. Often, there are easy ways to make a positive impression on our members from saying happy birthday to congratulations on an award. However, not being afraid to make the big gestures is what distinguishes us.

We love sharing these stories of the Simple Truth! Submit your Simple Truth experience by filling out the Green Folder Stories form, located at the bottom of the Park & Farms email, in Park & Farms, the staff webpage, or scan the QR codes in the staff breakrooms. BCC encourages all members to submit their own or fellow staff members’ Green Folder Stories.

SUBMIT YOUR STORY

MAY STAFF MEMBER OF THE MONTH

Suzy Jewett, Golf Maintenance Admin Assistant

Exemplifying our “One Team” mindset, the staff members of the Grounds team are now being provided with a daily staff meal at the maintenance complex for the first time in Club history! This great new benefit has been made possible thanks to interdepartmental teamwork spearheaded by Golf Maintenance Administrative Assistant Suzy Jewett! Suzy gladly took on the logistical challenges and extra responsibilities to ensure our hard-working Grounds Team is fueled up with healthy and nutritious options to maximize performance in their duties at BCC. We are most appreciative of her effort and very thankful for this additional staff benefit.

MAY EXCEPTIONAL LEADERSHIP AWARD

Jody

Sambrick Jr., Head Racquets Professional

We congratulate our Head Racquets Professional Jody for receiving the Exceptional Leadership Award! Since joining the BCC Team in February 2022, Jody’s leadership skills have made him a valuable part of our Racquets Team. His dedication to the Racquets program has propelled it to new heights and has set a high standard for success. Jody’s ability to inspire and positively influence his fellow coworkers has fostered a cohesive and motivated team. He has taken charge of different leagues with confidence and ownership of various elements of the Racquets program, ensuring its success and growth. We are proud to recognize Jody’s outstanding achievements and are happy to have him on our team!

JUNE EXCEPTIONAL LEADERSHIP AWARD

Michael Wilkerson, Sous Chef Tournant

Michael was hired as a line cook and was promoted to Sous Chef Tournant last year. His job description is to replace and support any Culinary Manager on vacation and support James Mitcham have a very successful first pool season as Pool Café Chef. His willingness to help is precisely what “One Team” theme is this year. On top of it all, Michaels is a good human, always ready to help, and we feel privileged to work beside him.

BCC CORE FOUR

1. DO WHAT’S RIGHT, NOT WHAT’S EASY Take ownership & be accountable

2. EMPOWERMENT THROUGH OPPORTUNITY

Be impactful with your actions

3. BUILD GENUINE RELATIONSHIPS Engage, be passionate, present, & empathetic

4. BE EXTRAORDINARY

Going beyond expectations is the standard

C.A.R.E

C REATE a genuine approach to hospitality

A CHIEVE budgeted goals

R ESPECT and dignity for all

E XCEPTIONAL experiences at all times

StaffThankyoutoall Membersfortakingthetimeto providevaluable feedback!

WHAT IS BCC YOUNIVERSITY?

BCC YOUniversity is a continuing education program geared to promote personal and professional growth for all Baltimore Country Club staff.

STAFF REQUIREMENT

All year-round Full-time and Part-time staff are required to participate. Seasonal staff are welcome to attend with supervisor approval.

• Full-time staff are required to obtain a minimum of 4.5 credits within the fiscal year (March 1-February 28)

• Part-time staff will be required to obtain a minimum of 3 credits within the fiscal year (March 1-February 28)

• All new staff are required to take one BCC Basic History course

WE’RE

SEARCHING FOR CLASS INSTRUCTORS

Share your knowledge and passion with your colleagues! Become a class instructor for the 2023-2024 year with BCC YOUniversity and make a positive impact on your workplace. We're looking for talented individuals to teach skills, hobbies, and other subjects of interest. Join us today and help your coworkers discover new horizons!

INTERESTED?

Reach out to Director of Human Resources Lauren Kourtsounis at lkourtsounis@bcc1898.com!

WELCOME Bienvenido

Siyakwamukela

Wamkelekile

Culinary Food & Beverage Turf

Nikkita Binondo

Philippines

Amorique Boettcher

South Africa

Hendrik Botha

South Africa

Surajsingh Bundhoo Mauritius

Florinel Circu Romania

Charlotte Cordero

Philippines

Yanga Dakada

South Africa

Kayla Ford

South Africa

Tamara Fitz-Gerald

South Africa

Rudi Grobler

South Africa

Jennifer Hernandez Spain

Joshua Hirst Australia

Robert Jude Jacob India

Blessy Kimathi Kenya

Ryan Mallasa Indonesia

Anthony Manuel India

Jesse McGregor South Africa

Jevan McGregor

South Africa

Shaun Mqadi

South Africa

Florence Muraya Kenya

June Nyaga Kenya

Joshiel Paligar

Philippines

Homedeep Pottipati India

Geervan Pullut

Mauritius

Anjel Querubin

Philippines

Waeni Ratliff

Indonesia

Kay Recuenco

Philippines

Molebatsi Selala

South Africa

Zack Simbini

South Africa

Tabitha Sinclair

Jamaica

Sukhdev Singh

India

Kerr Swartz

South Africa

Liezel Tongol

Philippines

Quyen Tran

Vietnam

Nadine van Wyk

South Africa

Deniz Yilmaz

Türkiye

STAFF APPRECIATION Week

TUESDAY AUGUST 8

2:00pm-4:00pm Pets on Wheels: Therapy Dogs

Sweet Treat

WEDNESDAY AUGUST 9

2:00pm-4:00pm Putting Competition

Sweet Treat

THURSDAY AUGUST 10

12:00pm-1:30pm Sweet Treat

1:00pm-3:00pm Chiropractor Alignment*

FRIDAY AUGUST 11

12:00pm-2:00pm

2:00pm-4:00pm

KEEP AN EYE ON YOUR EMAIL FOR MORE INFO!

CHECK YOUR EMAIL MINUTE TO WIN IT

Compete in a daily challenge for a chance to win a gift card!

STAFF MATTERS EMAIL GUESSING GAME

Check your email daily for a Staff Matters Guessing Game for your chance to win a gift card!

Massage Chairs*

Cornhole Competition Manicures*

Sweet Treat

BACK 2 SCHOOL Su ly drive

July 24-August 11

Help us give children the tools they need to succeed!

Donate brand new school supplies or make a one-time monetary donation to the Helping Hands Foundation to help students in need. To contribute, contact Juanita Bayer at jbayer@bcc1898.com (Roland Park) or Suzy Jewett at sjewett@bcc1898.com (Five Farms Grounds).

SUPPLIES

Tissue Boxes

Colored Pencils & Crayons

#2 Pencils

Blue, Black, & Red Pens

Yellow Highlighters

Backpacks

Glue/Glue Sticks

Composition Notebooks

Spiral Notebooks

Pocket Folders

1”, 2”, 3” Binders

Loose Leaf Paper

Pencil Sharpeners

Pencil Cases

Earbuds or Headphones

If you need help, ask. If you can help, give.

Helping Hands Foundation is a Baltimore Country Club recognized charity. If you would like to contribute, or are in need of assistance, please email helpinghand@bcc1898.com

Human ReSourceS meet the team

LAUREN KOURTSOUNIS Director

of Human Resources

DO YOU HAVE ANY PETS?

Growing up I had two big dogs, but now I have six chickens! My chickens’ names are Lily, Oreo, Ella, Johnny Stein, Seamus, and Sparky.

WHAT’S THE MOST INTERESTING THING ABOUT WHERE YOU GREW UP?

For a brief time in my childhood I lived in Delaware on a golf course called Three Little Bakers. It was a public course, so I would wake up to golf balls in my backyard all the time, which was fun as a kid. But I primarily grew up here in Mays Chapel.

WHAT IS THE LAST TV SHOW YOU BINGED AND LOVED?

Selling Sunset on Netflix. My daughter and I are currently binging all four seasons of ZooTampa on Disney+, but I am also a Bravo, TLC, and reality tv fan.

WHAT WAS YOUR FIRST JOB?

My first job was the pool snack bar manager at Hayfields Country Club. I started the year the Club opened and was one of the Club’s first employees! During the winter months I would serve in the clubhouse.

VINCE POSTERLI

Talent Acquisition Coordinator & Aquatics Director

DO YOU HAVE ANY PETS?

Yeah! I have a dog named Lainey.

WHAT’S THE MOST INTERESTING THING ABOUT WHERE YOU GREW UP?

I was born one mile down the road, but I am an Italian citizen. And I’ve been to Cuba.

WHAT IS THE LAST TV SHOW YOU BINGED AND LOVED?

Walking Dead. I liked it so much that I started watching Fear of the Walking Dead and then halfway through the series they took it off Hulu so I couldn’t finish watching it.

WHAT WAS YOUR FIRST JOB?

My first job that received a W2 from was lifeguarding at Elkridge Club. But before that, I started VP jerky in 2012, detailed cars, and worked for my dad at his fence company.

DO YOU HAVE ANY PETS?

I have four pets: a dog named Annabell and three guinea pigs named after Hershey chocolates - Reeses, Peanut, and Krackle.

WHAT’S THE MOST INTERESTING THING ABOUT WHERE YOU GREW UP?

Well, East Germany doesn’t exist anymore, so there’s no going back to that.

WHAT IS THE LAST TV SHOW YOU BINGED AND LOVED?

Gilmore Girls. I saw it originally when they first came out, but currently am watching with my daughter, who wanted to watch them all.

WHAT WAS YOUR FIRST JOB?

When I was 17, I worked in the chemistry lab in Germany doing chemical analysis. Fun fact: don’t touch hot glass with your bare hands.

DO YOU HAVE ANY PETS?

I do not! I have had a couple of family dogs growing up and my parents have chickens at their house!

WHAT’S THE MOST INTERESTING THING ABOUT WHERE YOU GREW UP?

I grew up in Virginia Beach! My parents own a restaurant there that was on Diners, Drive-Ins, & Dives, and I got to meet Guy Fieri.

WHAT IS THE LAST TV SHOW YOU BINGED AND LOVED?

I am currently trying to get through the millions of episodes of Real Housewives of New Jersey and I am a huge One Tree Hill fan.

WHAT WAS YOUR FIRST JOB?

My first job was at my parents’ restaurant in Virginia Beach. I started hostessing when I was 13 and then waitressing a few years later. I worked there through the summers while I was in college until I moved to Baltimore!

Have you seen the 2022-2023 Culture Book?

Pick up your copy in the Five Farms Breakroom or view it here digitally!

Be sure to submit staff milestones and photos to the communications team (communications@bcc1898.com) for the 2023-2024 Culture Book!

ANNETT ZIMMER Human Resources Coordinator

SYDNEY MORELAND Staff Engagement Coordinator

“This is one of our family's and guests' favorite event. We really try never to miss it and it never disappoints. Thank you for all the hard work to bring it off for the members.”

“EVERYTHING AMAZING!!! Thank you for creating memories for ever.”

“To the entire BCC team, thank you for all of your hard work on this marvelous event. Our family had the best time. We are so grateful to be part of such a wonderful community!”

“The Independence Day Celebration at BCC is a well-run event! Thanks!”

“A wonderful job by Kent & all the staff with the rain issues it was really great!!”

“I only gave 10's because 11 wasn't an option. The event was phenomenal. I can't pick one aspect that was most important because they were all great. Thank you to the best staff in the world!”

“Kent & team did an unbelievable job this year, especially in light of the uncooperative weather. Everyone on the BCC staff did a wonderful job!”

GREAT WORK TEAM!

“I was so impressed with the excellent way the staff handled each hurdlescurrying to get people settled inside, readjusting the timing of events. Kudos to the staff!! Job well done!!”

On Monday, July 10 a group of our staff members volunteered to help harvest over 2,000 pounds of tomatoes at First Fruits Farm, Inc. Those harvested tomatoes were put into boxes that will go to food banks and soup kitchens in the area! It was a great way for our staff members to bond and help another organization!

Don’t miss the next First Fruits Farms opportunity: Monday, October 9.

Shantae's Fried Chicken

Yield: 8 pieces

INGREDIENTS

Chicken of Choice

1oz Hot Sauce (optional)

2oz Oil (optional)

1oz Garlic powder

1oz Onion powder

1oz Paprika

1oz Seasoning salt

1oz Pepper

Dash of cinnamon

Coating Mixture

1 cup Flour

1/2 cup Cornstarch

1oz Salt

1oz Pepper

Vegetable Oil (for frying)

Carefully, drop chicken into the oil to cook until internal temperature is 165°.

Serve with your favorite sides. I prefer mac n’ cheese, collards greens, candied yams, and honey butter cornbread!

Enjoy!

In a large bowl, mix all dry seasonings, optional hot sauce and oil. Add in chicken pieces. Cover bowl with plastic wrap and refrigerate overnight or at least three hours.

Prepare the coating by combining the flour, cornstarch, salt, and pepper into a shallow dish.

Place the chicken in the coating mixture and coat thoroughly. Tap off the excess.

When ready to cook, pour the vegetable oil in a skillet until it is 3/4 inch deep. Heat oil to 350°.

Robert Jude Jacob Culinary Intern