The New Sous

GETTING TO KNOW THE CLUB INDUSTRY

BEFORE MARCH, I had never see the inside of a club.

But when I heard there was an opening with Club + Resort Chef, I wanted to learn more. I knew it to be a great magazine, and I was eager to become an editor in a culinary-focused segment of the foodservice industry.

I like to travel, and I’ve always maintained that there’s something worth seeing—and eating—in every corner of the world. I’ve had my share of good food and interesting (sometimes unforgettable) meals: kottu roti in Sri Lanka, sautéed reindeer in Finland, budae-jjigae in Korea, aukstā zupa in Latvia, cuy in Peru and amok in Cambodia, to name a few.

Since March, I’ve been fortunate enough to see the food and beverages operations inside The Union Club of Cleveland, Westwood Country Club (Westlake, Ohio), Lakewood Country Club (Westlake, Ohio) and Ansley Golf Club (Atlanta, Ga.). And in my short time as an editor for Club + Resort Chef, I’ve eaten some of the best food I’ve had in my life—anywhere. I’ve been continuously impressed and constantly aware of how much I’ll have to learn about the club culinary world.

If you saw me at the 2022 Chef to Chef Conference in Nashville, I’d been at this job for two weeks. I was in over my head—but I’m glad I was there. It was as good an introduction to this industry as one could have.

Since then, I’ve been inspired by club chefs’ knowledge—your endless drive to build your repertoire. In the face of myriad challenges, you show up every day to ensure members are happy and teams have what they need to succeed.

Most of all, I’m inspired by the kindness I’ve encountered, your sense of humor, and your readiness to drive a culture that values sharing ideas, work-life balance and equity. Club chefs seem to go out of their way to make room for others at the table.

By the next Chef to Chef Conference (March 5th through 8th in Miami), I hope I’ll recognize many more faces in the crowd. Until then, if you have a story idea, a recipe to share, or you’d just like to say hi, I’m here.

Thanks, Chefs, for your hospitality—and for letting me help tell your story.

SENIOR EDITOR Isabelle Gustafson igustafson@wtwhmedia.com 216-296-2041

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July • Vol. 11 • Issue 4

6Behind the Plate Catherine DiQuinzio, Chef de Cuisine, Bonnie Briar Country Club, shares her vegan ‘scallops’ recipe.

8Competitive Advantages

Geo Lanez, MBA, CEC, Executive Chef of The Patterson Chef Geo rey Lanez, MBA, CEC, is leveraging their experiences and perspectives to improve food and beverage.

12 How TCC Thrives Under Pressure

Executive Chef Joseph Leonardi, CMC, AAC, relies on RATIONAL to help him and his team be more e cient and productive.

14 Stepping Into a

New Leadership Role

Palmetto Blu Club’s newly appointed Executive Chef is eager to learn the ins and outs of the culinary operation and work with the team to evolve and improve.

16 Club Chefs Balance Creativity

With Comfort

Successful club menus provide enough options that are simultaneously innovative, appealing and familiar.

20 A Toast to Summertime Breads

When it comes to baking up new breads for summer, these chefs are on a roll.

24 Five Forti ed Wines to Try

Forti ed wines’ strength and aromatic quality make them perfect for members who want to sip something special.

26 Service That Goes the Extra Mile

It’s all hands on deck for full- and part-time sta managing events of all sizes.

28 Controlling Food Costs

Club and resort chefs must understand the delicate balance between controlling costs and satisfying members.

32 How a Strong Leader Supports Culinary Team the

On the heels of a $1.5 million kitchen renovation, Rockaway Hunting Club looks to its culinary program, planned additions, and Executive Chef Matt DeCarolis for continued success.

2Editor’s Memo 4 The New Sous