Ocean Reef Club’s expansive culinary operation encompasses diverse dining options and experiences in an immersive and exclusive gastronomic setting.
AFTER THE CHEF TO CHEF CONFERENCE ends, I exhale deeply to collect and ready myself for the onslaught of new ideas and content that inevitably follows. The ideas are bountiful this year, and I’m eager to share some of the good ones.
First and foremost, I am delighted to announce that Amber Dobsovic has been named National Sales Manager for Club + Resort Chef. She will add C+RC to her media brand portfolio, which includes other titles in our Retail, Hospitality and Foodservice Network like FSR, QSR and CStore Decisions
Amber’s culinary background makes her uniquely suited for our industry. As National Sales Manager and Director of Strategic Partnerships, she will seek to sync synergies for advertisers, sponsors and partners between Club + Resort Chef and the brands she has represented for over a decade. Please join me in welcoming her to our community, and if you see her at the National Restaurant Association Show, say hello.
In addition to welcoming Amber, we have big plans for our Master Class series. Born during the pandemic, this series has evolved and expanded with each new season. This year, we’re taking it to the next level by filming three chefs demoing their dishes in a live version, set in a club kitchen. Our talented video team will edit and package these classes for you to enjoy and learn from.
I’m also excited to share that we recorded most of the sessions at Chef to Chef, which will be available exclusively to Club + Resort Chef Association (CRCA) members. If you haven’t already, join the association at association.clubandresortchef.com to access this exclusive content.
But that’s not all! We’re also working on launching two certifications through CRCA: the Certified Club Culinary Director (CCCD) and the Certified Executive Club Chef (CECC). More information on these certifications will be coming soon.
And for the first time ever, we’ll conduct a salary survey and share the findings in our November issue. This is a critical topic often overlooked in our industry, and we’re excited to shed some light on it.
There’s more coming, including new events and ways to connect. I hope you left Miami feeling as energized and excited about the months between the 2023 Chef to Chef Conference and the 2024 Chef to Chef Conference as I did.
EDITOR
Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233
P.S. I have one more announcement: By popular demand, we will continue to film Auto-Fire videos, where I ask club chefs five random questions that usually make both of us laugh. (Let’s face it; laughter is good after a long day in the kitchen.) If you want to participate in Auto-Fire—or you have ideas to share about content we should develop—reach out.
C+RC’S ‘INDUSTRY INSIGHTS’ article this issue spotlights members of the next generation of club culinary leaders (p. 40). We feature Chloe Dykes, Executive Chef of Lexington Country Club; Andrew Haapala, Executive Chef of The Country Club of Virginia; Mario Trujillo, Executive Sous Chef of Cullasaja Club; and Devonnare Burgos, Sous Chef of Detroit Athletic Club.
These chefs describe coming of age at a transitional time in the culinary industry, when kitchen culture began to shift. Mental health and work-life balance are at least part of the conversation, if not yet ubiquitous. Technology is a given.
These chefs are fortunate to work with or be mentored by great culinary leaders throughout their careers. Trujillo currently works with Executive Chef Scott Craig, CEC, CCA, WCMC, who also worked with Haapala earlier in his career. During culinary school, Trujillo considered Executive Chef Shawn Loving, CMC, a mentor, who now leads Burgos at Detroit Athletic Club.
Many of these chefs have also worked with great chefs outside of the club world. Still, some chefs describe struggling to find significant mentors at the start of their careers.
“I think [mentorship] makes a big di erence,” Burgos notes, “to have somebody give you advice and push you in the right direction. … It’s how a lot of information is passed and learned.”
There’s no one way to find or become a mentor, but the consensus seems clear: Chefs who make
and maintain these connections consider themselves better for it.
“I’m very grateful for every single person who has taken the time to look out for me, or even given me advice here or there,” Trujillo says. “It’s impossible to measure how much that impacted my career and growth.”
If you’re a young chef struggling to find guidance, here’s what others have found helpful: Reach out directly to the leaders around you. Become active on social sites, especially LinkedIn, and connect online with chefs you admire. Attend industry events to expand your circles.
Finally, if you are a culinary leader, try to make yourself approachable and available to those around you. It matters more than you might think.
Thank you, as always, to the chefs who shared their stories. If you work with a young culinarian you believe deserves recognition, please reach out. Or, if you want to provide your own perspective, or get involved with Club + Resort Chef or
SENIOR EDITOR Isabelle Gustafson igustafson@wtwhmedia.com 216-296-2041
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7 Behind the Plate
Bogdan Danila, Culinary Director, Broken Sound Club, Boca Raton, Fla. Chilled Oysters With Jalapeño Ice and Green Shiso
8 Next-Gen Club Culinary Leaders
This talented group of chefs are leading their teams with skill, strategy and empathy.
10 Ocean Reef Club’s Culinary Symphony
Ocean Reef Club’s expansive $45 million culinary operation encompasses diverse dining options and experiences in an immersive and exclusive gastronomic setting.
14 Sam Brod Named Chef of the Year
The Executive Chef of The Landings Golf & Athletic Club prepared a Southwestern lamb tartare and a seared, pistou-marinated lamb T-bone.
18 Relying on RATIONAL
Michael Weisshaupt, Executive Chef and Director of Food & Beverage at Fiddler’s Elbow, has found great value in RATIONAL’s evolving products.
20 Menu Development: From Idea to Execution
With seasonality and freshness front of mind, club chefs share their menu-writing strategies and go-to sources of inspiration.
24 The Season for Vegan
Pastry chefs are nding innovative ways to appeal to dietary-restricted diners.
26 Party With a Purpose
Themed member events bring out the creativity in club chefs.
28 Using J-1 and H-2B Visa Programs to Address Sta ng Shortages
With a tight labor market and the temporary federal addition of available visas, the J-1 and H-2B visas are becoming essential to daily operations for clubs and resorts.
2 Editor’s Memo 4 The New Sous 30 Products
Bogdan Danila, Culinary Director of Broken Sound Club in Boca Raton, Fla., says his chilled oysters with jalapeño ice and green shiso are a refreshing play on a spicy margarita, with notes of citrus and Asian mint.
This dish is versatile, he says, and can be served at the start of a meal or as a passed hors d’oeuvres. Simplicity is what sets these oysters apart.
“The simpler the dish, the less you can hide behind, so the execution must be well balanced and clean,” says Danila, adding that it’s easy for chefs to overcomplicate a recipe with too many ingredients or flavors. “The secret is to take things away and still have a well-balanced and beautiful dish.”
INGREDIENTS FOR JALAPEÑO ICE:
600 gms. lime juice
300 gms. green apple juice
100 gms. cucumber juice
150 gms. jalapeño juice
250 gms. still water
250 gms. sugar
INGREDIENTS:
3 ea. large oysters (preferably Blue Point)
1 piece green shiso
jalapeño ice (see above)
1. Combine all of the juices over an ice bath. Add water and sugar
2. Place in the blast chiller until frozen.
3. Using a fork, shave the ice.
ASSEMBLY:
1. Open the oysters. Place the jalapeño ice on top
2. Thinly slice the shiso leaf and place on top of the dressed oyster.
CULINARY LEADERS is spearheading a paradigm shift by embracing new technology and diverse perspectives. They’re promoting work-life balance while remaining steadfast in their commitment to enhancing their club’s culinary program, elevating the craft of cooking and fostering a supportive and collaborative team culture.
This generation came of age in the industry at a pivotal time—on the cusp of a new kind of kitchen where the level of toxicity normalized for years was beginning to wane.
“I watched that transition,” says Chloe Dykes, Executive Chef of Lexington (Ky.) Country Club. “The idea of a ‘rite of passage’ in the kitchen is entirely changing.”
Dykes became Executive Chef a little over a year ago after serving for six years at Lexington CC under three di erent executive chefs, working her way up from AM line cook.
“I’m the [club’s] first female Executive Chef in 122 years,” says Dykes. “I am also the youngest Executive Chef we’ve ever had. I feel fortunate that they invested in me.”
After a “di cult but rewarding” year composing a “tight-knit team,” she’s
utilizing her experiences in the industry to establish a new leadership style.
“Too many cooks are used to coming into a kitchen and not feeling valued,” Dykes says. “I take pride in caring for my team more than I ever was.” While she’s been told this is a weakness, so far, it’s benefitted her and the club.
While there can “sometimes be a stigma, a negative perception of being too close with your sta ,” Mario Trujillo, Executive Sous Chef of Cullasaja Club (Highlands, N.C.), says he’s fortunate to have had several chefs who’ve looked out for him and guided him throughout his career.
Among them is Cullasaja’s Executive Chef, Scott Craig, CEC, CCA, WCMC; the
This talented group of chefs are leading their teams with skill, strategy and empathy.
two also worked together at Myers Park Country Club (MPCC) in Charlotte, N.C.
Trujillo says his relationship with Craig goes beyond a good working relationship and extends to a great friendship. “He is invested in me professionally and personally,” says Trujillo. “My success is his success—and I try to [apply that same mindset] with my sta .”
Andrew Haapala, also an MPCC alum, was promoted to Executive Chef of The Country Club of Virginia (Richmond, Va.) this past October, after serving nine years as the club’s executive sous chef.
As executive chef, Haapala says he aims to lead by example but also tries to be “a bit of a shield” for his sta .
“[We] also have to understand that, eventually, everyone underneath [us] needs to grow,” he says. “I want to be kind of a chef-factory here at The Country Club of Virginia. We have a phenomenal operation built on the shoulders of many great chefs before me, and I want to keep that going.”
Already, at least five chefs de cuisine
he’s worked with have gone on to be executive chefs at other operations.
Devonnare Burgos has been an integral part of Detroit Athletic Club’s culinary team for seven years, working her way up to the position of Sous Chef, now serving under Executive Chef Shawn Loving, CMC.
Burgos believes approachability is key for any leader; it’s a skill she shares with Loving.
“It’s easy to ask him questions, pick his brain, and find out his expectations,” she says. “I think being approachable and empathetic, understanding di erent people’s personalities and abilities, is very important.”
Like Dykes, Burgos says she started her culinary career at a critical time in the industry. “I felt like it was a turning point,” she says. “Some of the chefs were still very hardcore—don’t talk, just do.” These days, she says, “it’s a healthier environment.”
As sous chef, she makes a point to work alongside all members of her team. “I’m not dictating,” she says. “I’m doing everything with them.”
Leadership and connecting with di erent generations, Trujillo says, is about reminding everyone of the common goal—and understanding there could be di erent ways of achieving it.
“Just because somebody doesn’t do things my way doesn’t mean their way is wrong,” he says.
At Cullasaja, Trujillo leads many cooks on J-1 and H-2B visas.
“There’s a lot of training and handson guidance,” he says. “After new hires have familiarized themselves with their role and the operation, I’ll meet with them to discuss their goals and what they aim to achieve in the position.”
Setting meetings these days is digital. From kitchen equipment to scheduling to social media, technology is constantly changing.
“That’s one thing I think that we, as younger chefs, have a leg up on,” notes Haapala. This generation grew up with technology not available to older chefs during their formative years.
The trick now is recognizing when technology, like cell phones, is being used as a distraction rather than a tool.
“Put the recipe in, send your wife a message, whatever it is,” Haapala says. “Just wash your hands after.”
Technology, work-life balance and kitchen culture are key generational di erences in the new culinary world. Still, one thing unites chefs of all ages, says Dykes, whose team spans more than six decades.
“[Everyone] just wants to be heard,” she says.
Now, Dykes is striving to create a supportive environment where her sta feels comfortable expressing themselves, allowing her to give them the attention they need to continue to grow as culinarians.
“[Some] might want to be heard in a di erent way,” she says. “Some might need a little bit more of your time. ... But I give them the space to know that I’m listening.” C+RC
A SYMPHONY IS NOT just a collection of individual musical notes or instruments playing in unison. It is a complex and dynamic composition where each instrument plays a role in creating the sound and mood of the piece.
Just as a symphony is a collaboration of musicians working together to create a harmonious and emotional composition, the culinary operation at Ocean Reef Club in Key Largo, Florida, is a symphonic masterpiece in which each culinary touchpoint contributes to an immersive gastronomic experience for members.
“We’re a private club on steroids,” says Philippe Reynaud, Director of Culinary at Ocean Reef Club. “We’re probably the biggest club in America, and we offer our members a unique way of life.”
Ocean Reef Club generates $32.7 million in a la carte sales and $13 million in banquet operations. It comprises 22 dining outlets staffed by approximately 600 F&B associates. The club has 5,000 members and serves 1.1 million covers annually. There’s a commissary, a baking and pastry production kitchen, a food truck park, an island-wide to-go delivery program, an employee cafeteria, a cooking school, a conference center, a wine shop—and so much more.
Understanding the scale of Ocean Reef’s culinary program is nearly impossible without seeing it firsthand. Many liken Ocean Reef Club to a city—it’s home to an airstrip, a fire station, a medical center, a service station and a school. While Ocean Reef differs from nearly every club in the country, the culinary team’s strategies for success apply to any club.
Reynaud believes Ocean Reef’s success originates from the interplay between the culinary elements on the island, meticulous organization, keen attention to detail, an experimental mindset and a dedication to the membership—all spearheaded by a talented team of dedicated and passionate professionals.
If you spend time at Ocean Reef Club, you’ll likely see a tall Frenchman riding from kitchen to kitchen on a Vespa in a chef coat. This is Reynaud, who upgraded his golf cart to a scooter years ago so he could more nimbly and effectively move about the island. Since his upgrade, he has become iconic on the island, and members wave to him everywhere he goes. (Members also frequently offer to drive any culinary team member they pass on property to their final destination.)
Reynaud has led Ocean Reef’s culinary team for 23 years. He is responsible for kitchen operations, staffing, banquets, conference groups and special events. He oversees menu development, events and cooking classes.
Born in Cannes, France, Reynaud graduated from the Culinary Academy of Nice following a three-year apprenticeship at the Casinos of Cannes and Deauville, Normandy. After working with top chefs in various French regions, he moved to Los Angeles in 1981 and served seven years as Executive Chef at the Westwood Marquis Hotel. He then moved to Executive Chef positions at the exclusive Sherwood Country Club in Thousand Oaks, Calif., and the luxurious Stein Eriksen Lodge in Deer Valley, Utah.
In 1992, Reynaud returned to Los Angeles to run the Jonathan Club’s culinary operations for eight years, working with Paul Astbury. In 2000, Astbury convinced him to come to Ocean Reef Club, where the two worked together until Astbury’s retirement in 2014.
“I remember walking around the club with [Astbury] during my interview, and he was walking so fast,” says Reynaud. “Everywhere we went, he was almost running.”
Reynaud recalls how Astbury’s fast-paced walk during his interview reflected the sense of urgency he expects from his leadership team and that matching his pace landed Reynaud the job as the new Director of Culinary, tasked with leading the club into its next phase.
Nearly everything has changed about Ocean Reef’s culinary program since that first day, but Reynaud continues to move with that same sense of urgency everywhere he goes.
One of the first tasks assigned to Reynaud was to change the sameness of all the outlets on the island.
“The members wanted dining destinations across the property, but they didn’t want butter-laden, high-end cuisine everywhere,” he says. “Instead, they wanted variety, accessibility and quality.”
Today, Ocean Reef epitomizes a la carte variety.
At the Islander and Sushi Bar—an outlet that includes the Beach Grill and Palm Court and does more than $8 million annually—members can access fresh and flavorful Florida
At Town Hall Waterside—Ocean Reef’s food truck park— members enjoy seating under an open-air tent or outside under the stars. Each of the six kitchens o ers a limited menu—including pizzas made to order—with the exibility to change frequently.
Keys seafood, prepared in various ways and presented in special selections of appetizers and main courses. This restaurant serves fresh catch straight from the boats of local fishermen, as well as sushi and sashimi made to order by the club’s resident Sushi Chef, Eric Andreu. (See cover and photo, pg. 42.)
Gianni Ristorante is perched above the Marina and features a beautifully modern-designed restaurant fully equipped with porch seating, a cocktail lounge and authentic Italian fare.
The Raw Bar is located in the Fishing Village and is a favorite among members to relax and savor the bounty of the sea, including oysters, clams, stone crabs and shrimp, as well as a variety of fish direct from local waters. Every Thursday throughout the winter season, the Raw Bar also o ers one of The Reef’s most popular dining traditions: a Maine Lobster Bake.
The Burgee Bar is the club’s more casual sports bar located waterside. It serves an extensive selection of casual fare, like burgers, steaks and flatbreads, as well as beers, wines and tropical cocktails.
Town Hall Waterside (see photo, left) is perhaps the Reef’s most unique outlet. During the pandemic, the team turfed over a couple of tennis courts to create a food truck park with a giant tent in the center for seating.
Here, members can enjoy seating under an open-air tent or outside under the stars. Each of the six kitchens o ers a limited menu with the flexibility to change frequently. Upgrades to this space are currently underway, as it’s been such a hit with members.
CH Prime is the club’s crown jewel and is only open to members. Here, Executive Chef Jonathan Kaiser serves a world-class menu with a wide variety of carefully crafted dishes, including an array of prime steaks cooked over a woodburning grill.
Jared Reardon (see photo, right) is Ocean Reef’s Executive Chef. He oversees all a la carte operations. He’s been with the club for two years. Before this post, he worked in restaurants and in Mexico City, where he owned a high-end catering company.
“The size and energy level of Ocean Reef Club—from both members and sta —was too enticing to pass up,” says Rear-
Jared Reardon is Ocean Reef’s Executive Chef. He oversees all a la carte operations and has been with the club for two years.
don, who had o ers from prestigious chefs and restaurants across the country. “The biggest mental shift from restaurants was understanding the club’s traditions and making thoughtful, strategic improvements.”
One of Reardon’s greatest impacts so far has been on sta ng. When he arrived during the pandemic, sta ng was depleted, and it took about nine months to get it back to baseline.
Now stabilized, Reardon has been dedicated to training and mentoring sta while bringing in a steady stream of international talent to help with shortages.
“I want my sta to feel comfortable stepping beyond their comfort zone, but it’s my job as their leader to give them those opportunities,” says Reardon. “If you’re too comfortable, you become flat and stagnant. You’re flavorless.”
While they are both passionate, Reardon and Reynaud di er in many ways. Reynaud has incredible tenure and is cautious yet innovative, while Reardon is newer and likes to take big risks.
“[Reynaud’s] experience and willingness to collaborate and strategize helps me learn from past mistakes at the club and create new opportunities that work far better than past failures,” says Reardon.
“I can keep my finger on the pulse of the operation because [Reardon] is good at his job, is high energy and he’s especially good at communicating,” says Reynaud. “Without a lot of communication, visibility and trust in your colleagues, an operation of this size doesn’t run smoothly.”
Chris Patterson has been Ocean Reef’s Executive Director of Food & Beverage for a decade. He attended culinary school, which gives him the unique ability to “speak the same language with credibility” as the back-of-house, while leading the front of the house.
“I manage the managers,” says Patterson. “But I also fill the gap between the front and back of house. My management philosophy is to act as an air tra c controller. I help the managers and chefs create the best service and kitchen products. I provide sta with the necessary tools, whether it’s the right number of people or physical equipment. My mentor, Robert Maurice, taught me the importance of having the tools to do the job, and I try to make sure our team is
well-equipped.”
Patterson has one of the most influential roles in the dining experience, and the success of that relies on communication, organization and training.
“To achieve consistency, it’s crucial to establish clear expectations, provide training accordingly and measure the results,” he says. “This includes monitoring member feedback and recognizing the e orts of the sta . By doing so, we can e ectively deliver that unique way of life.”
Ever the composer of big ideas, Reynaud has hopes to expand Ocean Reef’s culinary program further. He wants to establish a daytime bakery where the sta can have a better work-life balance while the club still gets fresh-baked breads.
He also wants to purchase a farm and use it to further educate sta and members about sustainability and local sourcing. He wants to expand on the club’s Food & Wine events and continue enhancing and evolving the event calendar.
“The day you are tired is the day you need to call it quits,” says Reynaud. “There are many people burned out in our industry.”
To remain relevant and avoid burnout, he says, chefs must expand and diversify their experiences: “Attending the Chef to Chef Conference, competitions, lectures and interviews, traveling, spending time with our families, and quantifying what we learn and like are essential.”
“Being a successful director of culinary requires not only being good at cooking but also having good communication skills, being able to delegate tasks, and having a good support system at home,” says Reynaud. “Working 12-14 hours a day, 6-7 days a week, is unsustainable. Encourage your chefs to communicate their needs for support to their superiors and make an e ort to maintain a healthy relationship with loved ones.” C+RC
The Executive Chef of The Landings Golf & Athletic Club prepared a Southwestern lamb tartare and a seared, pistou-marinated lamb T-bone.
By Joanna DeChellis, EditorIN THE FINAL HOURS of the 2023 Chef to Chef Conference in Miami, four club chefs competed in a mystery basketstyle culinary competition. Only one chef—Sam Brod, CEC, Executive Chef, The Landings Golf & Athletic Club (Savannah, Ga.)—took the trophy and $2,000 grand prize.
“Winning this competition was my way of showing all my mentors that their years of patience and dedication have paid o ,” says Brod, who worked alongside his competition apprentice, Josh Nagel, Sous Chef of Bald Head Island
(N.C.) Club. “This experience was especially unique for me because I was able to reconnect with my mentor, Kevin Walker, CMC. I met his mentor, Fritz Gitschner, CMC, and competed against my mentee, Kevin Silk [Executive Chef of Savannah (Ga.) Yacht Club]. That’s four ‘generations’ of chefs being able to interact with one another.”
During the competition, each chef had 60 minutes to prepare and plate two dishes—an entrée and a small plate—using the secret mystery basket ingredient, Australian Lamb. The chefs had access to an extensive spread of ingredients, equipment and plateware, and they were each assigned an apprentice hours before the event kicked o . Brod’s dishes paid homage to the chefs he believed helped mold him personally and professionally. He prepared a Southwestern lamb tartare with ranchero-style salsa, chimichurri and micro cilantro salad with a polygon tuile for his small plate. For his entrée, he prepared a seared, pistou-marinated Aussie lamb T-bone with cauliflower and carrot silken, Pommery mustard and bacon hash, Dijon lamb jus and Yukon Gold potato hay.
Brod prepared a Southwestern lamb tartare with ranchero-style salsa, chimichurri and micro cilantro salad with a polygon tuile for his small plate. For his entrée, he prepared a seared, pistoumarinated Aussie lamb T-bone with cauli ower and carrot silken, Pommery mustard and bacon hash, Dijon lamb jus and Yukon Gold potato hay.
“I hope this win helps motivate my sta to showcase their talents beyond the walls of our club and continually hone their craft,” says Brod. “I also want to thank all the hardworking professionals from Club + Resort Chef, all the chef coordinators, presenters and sponsors. Finally, I want to recognize my fellow competitors: Chefs Geo Lanez, Daniel Montano and Kevin Silk. These chefs are all first-class professionals who pushed me to push myself.”
Geo rey Lanez, MBA, CEC, Executive Chef of The Patterson Club (Fairfield, Conn.) worked with his apprentice, Stephen McCary, Executive Chef of Vestavia Country Club,
When
was named the Chef of the Year, his
to prepare coconut-glazed lamb dumplings with soy-pickled jalapeño, toasted peanuts and sesame seeds as his small plate. For the entrée, Lanez prepared spiced lamb medallions with mint chimichurri, glazed carrot, garlic-andtomato-braised potato and a fennel salad.
“I had a blast competing and having the crowd around us,” says Lanez. “I love the pressure of executing at that level and showcasing what I’ve learned in my career in front of my peers. I had a blast working with Chef McCary and working through the obstacles we faced, like forgetting to prep our sauce for our second course with only six minutes left in the competition.”
Daniel Montano, CEC, Executive Chef of Berkshire Country Club (Reading, Pa.), worked with Stephen Billiar, Chef de Cuisine of Coral Bay Club (Atlantic Beach, N.C.), to prepare mojo lamb made with Australian lamb loin, papas con chile and salsa roja as his small plate. For the entrée, Montano prepared lamb saltado made with Australian lamb rump and served with chifa potato hash, aji verde sauce, and tomato and onion salad.
“I was terrified initially, feeling like the crowd was su ocating me,” says Montano. “But that quickly turned, and the crowd was high-energy and motivating as they constantly cheered the competitors on. After I put my food up, I also loved that some of the more curious members of the crowd asked to taste the ‘leftovers.’”
Kevin Silk, Executive Chef of Savannah (Ga.) Yacht Club, worked with Mario Acosta, Executive Sous Chef of Menlo Country Club, to prepare Australian lamb meatballs with goat cheese cauliflower purée, a pickled fennel salad, toasted hazelnuts and mint gremolata. For his entrée, Silk prepared seared Australian lamb with rosemary fondant potatoes, oyster mushrooms, pea tendrils, carrot purée and coriander lamb jus.
“Having abundant products and equipment—especially the cooking carts—helped a lot with this competition,” says Silk. “The station setups were superior. The only things that went sideways were execution flaws on my part, like not hitting the button on the oven to turn it back on multiple times, only plating three small plates instead of four (and only realizing after I finished plating the third plate, so I had to go back and plate the fourth), and running out of time toward the end so I didn’t have time to taste a few components on my entrée.”
The 2024 Club + Resort Chef of the Year Competition will be held during the 2024 Chef to Chef Conference in Austin, March 3-5, 2024. Chefs interested in competing can apply after conference registration opens later this year. C+RC
The 2023 Club + Resort Chef of the Year competition was sponsored by Porland. DTG provided the cooking carts, Aussie Beef & Lamb provided the mystery basket ingredient, Spring USA provided the induction ranges and cookware, C&T Design provided the gas ranges, and Brava provided the ovens.
MIAMI, FLORIDA
EXECUTIVE CHEF AND DIRECTOR of Food & Beverage Michael Weisshaupt says RATIONAL ovens are irreplaceable in his kitchen at Fiddler’s Elbow in Bedminster, N.J.
Having worked with RATIONAL since the early ‘90s in Germany, Weisshaupt remains impressed by the products’ reliability and innovation.
“These machines have been continuously developed and reimagined; it’s incredible what they do,” he says. “They’re the self-cooking standard. That’s why I choose them.”
Although current RATIONAL models, including the iCombi
Pro and iVario Pro, are extremely advanced, Weisshaupt says that even decades ago, RATIONAL’s products “had the valuable combo of roasting, baking and baking and steaming together, which made a big di erence.”
That early lead in quality had staying power; Weisshaupt says RATIONAL is still the only oven brand he trusts in his kitchen today.
The biggest benefits, he says, include the quality and consistency of dishes, mainly due to the ovens’ superior technical capability. He can program them for exact time and temperature, with an alarm sounding when it’s time to move a product to the next step, from start to serving. This sets them apart from more conventional ovens.
“They help us to save time, prep and production,” he said. “I do a lot of overnight roasting. We can put the meats in at 10 pm before we go home, set the program, and the next morning, when the first person comes in, they simply take the product out of the unit.”
He recommends that chefs interested in quality and efficiency bring these products into their kitchens.
“Invest in it,” he says. “I recently went to a class at RATIONAL in Chicago, where they showed some of the brandnew machines. They are very e cient and time-sensitive, and when they’re programmed, they can be operated very simply.”
Weisshaupt recalls bringing RATIONAL SelfCookingCenter 5 Senses into his kitchen several years ago. The addition made a huge impact on high-volume holiday service.
“We got the unit right before Easter Sunday so that we could use it for our holiday bu et,” he says. “Because of how
quick and efficient RATIONAL is, it made a big difference to our service. We prepared food faster and with better quality in a short period.”
“If I cook a prime rib in a normal convection oven,” he adds, “I have to go in at a very high temperature, and at 450°F, the temperature drops dramatically down and takes 20 minutes to return to the original temperature. In contrast, within 2-3 minutes, the RATIONAL oven is back at the original temperature.”
RATIONAL’s multi-sensors and probes consistently cook food to a specific internal temperature—a huge benefit to a dish like prime rib. This temperature control is due to a sophisticated sensor that gauges meat temperature and keeps chefs on top of cooking times and doneness. Chef Weisshaupt notes that chefs can see results on meat, like caramelization and browning, within minutes.
“The six-inch probe has six sensors,” he said. “I can put that sensor right into the meat. I’ll still be hitting 110°F [on the prime rib], so it will read the lowest temperature, and the sensor will alarm me once I reach that temperature.”
Besides the critical benefit to food quality, RATIONAL’s self-cleaning feature is valuable for staff time and work efficiency. While it takes one staff member at least 45 minutes to an hour to clean a convection oven, what Weisshaupt describes as tedious and environmentally unsafe work, the RATIONAL is self-cleaning, making it safer and much faster.
“The oven knows whether there was much roasting at high
temperatures, steaming or baking,” he says. “At the end of the shift, it tells you the soil level based on what cooking it did that day, what level to set the cleaning, and what amount of detergent you need.”
This type of cleaning, he says, means the stoves remain in better condition and last longer.
“I have a spic and span unit,” Weisshaupt says. “Even six years later, they look brand new.”
“Efficiency, quality and consistency” are the RATIONAL watchwords, and he recommends them to any chef or club operation.
“I cannot imagine not using a RATIONAL in my kitchen,” says Weisshaupt. “It would devastate us. We could run an operation like we do now without RATIONAL.” C+RC
MENU DEVELOPMENT IS A COMPLICATED process, but it’s a skill club chefs must hone to compete with area restaurants and cement themselves as a true dining destination for their members.
For Olivier Burgos, CEC, Executive Chef of Houston’s Royal Oaks Country Club, inspiration for seasonal menus and monthly specials comes from all over the world.
“Many of my ideas come from my travels,” says Burgos. “When I travel, I travel to discover what the locals eat. I take notes and pictures; I try every food I can. I always come back with ideas and try to reproduce or adapt the food for members.”
Burgos, a French native, worked in numerous Michelinstarred restaurants in Paris but spent most of his career abroad. He traveled throughout Asia, working as a cook in several countries, including Singapore, Malaysia and
Indonesia, to learn more about the cuisine. And he spent the better part of two decades in Australia, where he ran an award-winning restaurant.
“That’s what I’ve been doing in my life: going to di erent countries and staying there a year or two, sometimes longer, and learning,” Burgos says.
In 2017, he accepted a position as Head of Culinary Arts at Houston’s Culinary Institute Lenôtre. In 2021, he became Executive Chef of Royal Oaks, which boasts a relatively young and diverse membership, representing many di erent cultures and countries.
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A la carte menus at Royal Oaks change every three months. Daily and weekly specials are carefully curated to feature scratch-made dishes utilizing the freshest and highest-quality seasonal produce.
“My young members don’t want [traditional] club food,” says Burgos. “They want the club to be a restaurant destination, somewhere they can bring their guests.”
Each month, Burgos plans a bu et with a di erent cuisine: most recently, Middle Eastern and Italian. Up next is Greek and then Spanish, with Nigerian on the horizon. Burgos also hosts a monthly chef’s table experience for 12, with a surprise menu. He also organizes themed dinners centered around a locally sourced ingredient, consisting of eight carefully crafted courses. In May, he’ll feature local wagyu.
“I want to highlight our local producers,” Burgos says. “The food tastes good because we work with the best ingredients. They support us, and we support them.”
Like Burgos, Executive Chef Dale Sampson, CEC, starts with what’s in season when planning menus at Fairlawn Country Club (Akron, Ohio), prioritizing fresh, local and responsibly sourced ingredients.
“We have a pretty aggressive a la carte menu strategy,” Sampson notes. “We write two new menus daily and have one stationary menu [updated] each season.”
Sampson plans each menu with two sous chefs and the club’s banquet chef, drawing inspiration from “everywhere”—local chefs, magazines, books, TV, TikTok.
“Between the four of us, we come up with some great ideas,” he says. “It’s amazing to work in an environment where I can think of a new dish idea at 11 p.m., add it to the menu the next day, and it sells.”
Sampson says the younger members in particular are “always willing to try new things, from di erent peppers to new plating techniques.”
“Our spring menu has quite a bit of Asian influence,” he says. Features included tempura surimi with Alaskan pollock, nori, calrose rice, avocado and Mae Ploy aioli; and Asian-inspired diver scallops with ginger sauce, carrot,
asparagus, zucchini and sesame.
“Thursdays are ‘Traditional Favorite Day,’” says Sampson, “where we make items for some of the older, more traditional members—anything with piccata goes over really well.”
When Daniel Fish started as Executive Chef of Bear Creek Golf Club in Murrieta, Calif., five years ago, the culinary program was “kind of old-school,” he says. Since then, he’s brought in local suppliers, fresh, high-quality produce, new flavors and sauces.
These days, Bear Creek’s members love his “low and slow” house-smoked barbecue and wood-fired pizzas, a feature the club added in 2022. Pizzas are fired on Fridays, with specials that always sell well. Recent examples include a carnitas pizza (pictured below) and a white pizza with a parmesan-garlic sauce, mozzarella, tomato and artichoke.
He and his team are brainstorming new uses for the ovens, with plans to ”roast bigger pieces of meat, like prime rib,” Fish says. “We’ll also start doing our own breads and bagels.”
At Bear Creek, a la carte menus are updated seasonally, sometimes more often, plus regular events like monthly wine dinners and weekly themed menus. Fish starts with what’s in season, then he researches recipes and trends, looking to sites like Instagram and Pinterest and his “hundreds of cookbooks.” He reaches for Richard Blais’ books and The Flavor Bible most often.
He also leans on his experience running a catering company and several gastropubs and food trucks, crafting “menus and dishes that had complex flavors but were simple to make,” Fish says. “It helped me create items that I know can be done with a sense of urgency.”
Leading an operation means creating menus with all factors front of mind. Ease of execution is paramount.
“Every chef dreams of writing a menu and doing whatever they want,” says Burgos.
When menu-planning at Royal Oaks, he starts with an idea, then works with his sous chef to test and fine-tune, running through every variable: How long will it take to plate? What does it cost? Is it possible with the culinary team available?
“First, the food has to be good,” says Burgos. “But second, it has to be feasible.” C+RC
NO DAIRY? NO PROBLEM. Chefs are heeding the call for more veganfriendly options, and that includes pastries. When planning menus and sourcing ingredients, they must find su cient substitutes that don’t skimp on flavor while still adhering to their customers’ needs. These club pastry chefs are well-versed in vegan to find out what works—and what doesn’t.
At Onondaga Golf & Country Club in Fayetteville, N.Y., a member-driven request inspired Pastry Chef Alexandra Loewy to create a vegan dessert option for a visiting grandchild. While she had only been working at the club for a few months, Loewy was not only up to the challenge, but intent on providing a lasting—and tasty—memory for her guest.
“Having dessert options that are more than just a sorbet or ice cream really makes members feel welcomed, knowing they can dine with us and have a variety of choices,” she says.
Loewy credits her prior pastry-making experience at New York’s Le Coucou and at Castle Hill Inn in Newport, R.I.,
for giving her a foundation for appealing to high-end clientele.
“By working private dining events, weddings and sold-out Saturday nights, I was able to adapt quite quickly to private clubs,” she explains. The past two years at OGCC have enabled Loewy to perfect her craft and expand her repertoire.
Current vegan pastry options are available by request for special occasions or events, with Loewy rotating
her menu seasonally and incorporating local produce whenever possible. Because she works in a kitchen with allergens and animal byproducts, Loewy ensures a safe product by wiping down all equipment, labeling all her products and communicating her use of veganfriendly ingredients.
When first devising her vegan pastries, Loewy takes a close look at what she deems “focus flavors” and concentrates on finding complementary pairings. Her vegan chocolate cake, for instance, substitutes bananas for eggs.
“The chocolate is very forward and prominent, and then on the backend, you can find a subtle banana flavor, which complements the overall dessert,” she notes. “Having an alternative that helps amplify the flavor experience, I find to be very beneficial.”
Mastering this chocolate cake has led Loewy to seek out other vegan pastry options, including her current culinary challenge—cheesecake—which necessitates a certain type of taste that’s di cult to mimic.
“While working with vegan ingredients, I have found that some of the
Pastry chefs are nding innovative ways to appeal to dietary-restricted diners.
Contributing Editor
butter alternatives can be very salty,” she says. “While that might be nice on a slice of toast, it isn’t exactly what I’m looking for in a buttercream.”
Plated desserts aren’t the only platform on which to satisfy a vegan’s sweet tooth. Executive Pastry Chef Mellisa Root of Farmington Country Club in Charlottesville, Va., concentrates on creating confections that range from fruit and chocolate pairings to nut-studded mendiants and dragees (Jordan almonds).
“I have always had vegan confections in my repertoire as a confectioner,” she says, “as there are so many delights that are naturally that way.”
One such standout on Root’s roster involves extensive preparation and results in a showstopping presentation for Farmington members. To create an orangette dressed in dark chocolate, the orange peel undergoes a two-week candying process, along with a six-week maturation. Her favorite part follows:
“We will roll out the enrobing belt into the guest area and enrobe in front of the guest, which makes for such a fun, interactive element to a chocolate station,” explains Root. She also fashions raspberry O’s in a similar way by enrobing raspberry pâte de fruit.
When crafting her vegan confections, Root does not often rely on substitutes for such things as egg whites or honey. “I can make enough vegan options to be inclusive for those guests without compromising flavors and textures for
other guests,” she notes.
Of course, crafting a vegan confection comes with its challenges. Root finds vegan marshmallows somewhat tricky “because you have to give up the egg white and the gelatin, both of which makes it one of the trickier items to produce as vegan,” she explains. To pull o a convincing creation requires an extensive knowledge of hydrocolloids and thickening agents for achieving the right consistency.
The tropics have come to coastal New England cuisine, by way of a vegan dessert starring pineapple, coconut and other refreshing flavors. It’s all thanks to the handiwork of Pastry Chef Ashley Corrao at Wequassett Resort and Golf Club in Harwich, Mass., where she has been in the kitchen since 2014. The Cape Cod facility began o ering vegan desserts at the start of the 2018 season, and Corrao and sta have been finding ways to meet the increasing demand for dairy-free and vegan sweets ever since.
After completing her culinary training at Johnson & Wales, Corrao was able to transition from intern to pastry chef within three years and gained additional experience preparing pastries for outside clubs in the o -season. She stepped up to the plate when her predecessor at Wequassett left for another position, but not before learning the tricks of the trade.
“Our pastry chef experimented with vegan ingredients and recipes, resulting in delicious peanut butter crème caramel, plantains and passionfruit
coconut sorbet,” she says. “We wanted to present our guests with options beyond sorbet, as we are a five-star resort and felt it was essential to provide quality vegan options.”
Currently on the pastry menu at Wequassett’s fine dining facility TwentyEight Atlantic is one vegan option: ‘Play on a Piña Colada,’ a combination of coconut panna cotta, piña colada sorbet, pineapple crumble and coconut foam. Corrao relies on key ingredient substitutes like oat, coconut and almond when designing vegan pastries.
“Depending on what I’m trying to achieve, I’m partial to certain [substitutes] that don’t compromise on flavor,” she notes. Corrao credits coconut milk for achieving tropical flavors and attests to oat milk working well in chocolateforward desserts. “I’ve also been exploring products from a wide selection of plant-based stabilizers to swap out gelatine and dairy products, allowing me to achieve the same flavors and textures,” she adds.
When producing vegan breakfast pastries, Corrao focuses on di erent flavors and textures outside of conventional recipes: Coconut oil, almond milk and vegan cream cheese all play a part, while ingredients like matcha and blueberries help elevate the overall product. Later this season, diners at Wequassett Outer Bar & Grille will be in for another treat when Corrao introduces a vegan version of a Pop-Tart.
“By experimenting with di erent recipes and ingredients,” she says, “we create delicious vegan pastries that don’t try to replicate the traditional.” C+RC
WHEN DESIGNING and producing a banquet menu centered around a particular concept, chefs are given creative license to dazzle diners with food that transcends boundaries. Be it a nod to a bygone era, a multisensory feast for the eyes (and tastebuds) or a virtual passport via cuisine, themed events are an opportunity worth savoring.
Celebrating a club’s centennial anniversary with a memorable meal comes with tremendous pressure. Still, the team at Forest Lake Club in Columbia, S.C., was up to the challenge. Led by Executive Chef/Food & Beverage Director Robert Meitzer, CEC, AAC, the club hosted its Founders Gala in January, incorporating a 1920s theme that played out across multiple venues, showcasing di erent foods and beverages.
Staging the milestone event required long-range planning and teamwork. “We had multiple meetings and made sure to distribute information to all management, so they could then relay the information to their sta ,” explains Meitzer. Weekly and monthly meetings with the club’s F&B, events and communications departments optimized brainstorming e orts, bolstered by input from outside vendors whom he credits for helping personalize the event.
To set the scene, sta donning 1920s themed costumes welcomed members, who were greeted to a tiered display of Champagne for toasting the special occasion. The festivities continued across five rooms, each outfitted with a distinct theme: “The Cocktail Party” in the Pink
room, “The Carvery” in The Lounge, “The Speakeasy” in the dining room, “At the Shore” in the Lakeview room and “The Classic Sweets” in the ballroom.
In addition to passed hors d’oeuvres like beef tartare with mustard on rye and crab and pimento mushrooms, the Hamptons bar was stocked with fresh oysters, poached shrimp and other specialty seafood, while a carving station featured mushroom-and-spinachstu ed veal breast and steamship roast. Standout main dishes included tea sandwiches and escargot pu pastry in the Gatsby Lounge, along with chicken paprikash and lamb ragout pasta in the Bronx Speakeasy.
A live band playing music from the Roaring ‘20s helped get guests in the mood to kick up their heels. The evening was capped o with a selection of 1920s-era desserts, including pineapple upside down cake, cherries jubilee and cream pu swans (pictured below).
With approximately 700 guests in attendance, Meitzer and team were responsible for ensuring a steady supply of food and beverage, along with uninterrupted service.
Meitzer stresses the importance of having an event timeline in place, as well as creating detailed action lists for each group. “[This way], the sta has a specific task to focus on, and when combined, [this] creates a team,” Meitzer says.
When food competes with fun for members’ attention, chefs must strive to make their culinary creations true showstoppers. At Lake Nona Golf & Country Club in Orlando, Fla., last November’s Pop of Art Gala—billed as “an interactive, modern art experience where edible art, living art, musical art and creative cuisine enliven your senses”—put Executive Chef Joe Sledz’s talent to the test.
With previous stints in the kitchens at the Country Club of Bu alo in Williamsville, N.Y., and The Greenbrier in White Sulphur Springs, W.Va., the three-year Lake Nona vet worked closely with an event manager to create an experience inspired by the fabled Met Gala in New York City.
“Our brainstorming sessions start six or more months ahead in order for us to develop an active master calendar of engaging events,” Sledz says of the multistep process. Before the o cial marketing kicko , weekly F&B and culinary meetings with Executive Sous Chef Jason Gonsalves—who doubled
as the in-house gra ti artist—finalized the menu and strategized a cross-department game plan.
Much like an artist setting up his paints and canvas, a vignette of colorful culinary stations with a wide assortment of dishes was laid out. These included Pasta Heaven, with spaghetti ragu and cheese raviolo in sa ron brodo; Plant Eaters Gala, featuring kelp caviar and tahini eggplant; Meat Eaters Gala, starring tru ed rub filet mignon and cowboy-crusted ribeye; and Finger Foods, including a one-bite cheese board and peanut butter and foie gras macarons. The event itself drew 175 members and their guests.
Six weeks later, Sledz and company were at it again—this time, prepping for Lake Nona’s Viva Las Vegas New Year’s Eve party. The club was transformed into a Sin City-themed casino, with a live DJ, gambling and plenty of food and drink to keep members satiated. Six bu et stations fed 125 attendees and catered to a diverse palate. In the app station were petite baba ganoush plates with grilled pita and curry-pickled cauliflower and ceviche shooters, while the soup station featured coconutcarrot gazpacho and miso ramen. At the carving station, roasted prime rib went head to head with citrus-brined chicken in honey-maple butter. Salads and seafood earned their own sections, as did a dessert station outfitted with a 12-layer petite chocolate cake and mini sticky to ee pudding.
While both of Lake Nona’s events
went o without a hitch, Sledz attributed their successes to well-thought-out operations.
“The timing of the food for these events was critical to make sure everything came out according to plan, all at once and the correct temperatures,” he explains, adding that both club kitchens were utilized. Knowing now what Sledz learned from these experiences, he aims to have more fun with his sta for future functions. “Some of these events will never be done again, so I think enjoying them while you are in the moment is important,” he says.
Last July, Cobblestone Creek Country Club in Victor, N.Y., hosted a women’s invitational with a Tuscan theme for about 100 women. Working closely with his culinary team, which includes a sous chef and banquet chef, Executive Chef James Campolieto uses the event concept (developed by member-run golf committees) to design a fitting menu. He then holds kitchen meetings to review the menu and write a formal prep list.
“Having a plan of attack before each large-scale event is a tremendous help when trying to execute the menu,” he says. Cobblestone Creek’s banquet department is also instrumental in putting together an event that checks all the boxes. “The vision doesn’t stop in the kitchen, and the attention to detail from our talented events manager Katelyn Brunell helps bring a di erent outlook
to the dining room with décor and displays,” Campolieto adds.
Because the Tuscan event was held during prime growing season, the culinary team was able to incorporate fresh produce from local farmers into the lineup. The three-course luncheon started with an heirloom tomato and burrata salad, followed by a gnocchi dish and finished with a refreshing lemon ice, studded with confit candied orange. Guests also grazed on an extensive artisanal meat and cheese display, along with assorted pizzas and flatbreads, Tuscan-style cauliflower and salads.
Ensuring consistency with a crowdpleasing menu can be challenging when a kitchen is understa ed—a reality that Campolieto has faced of late. He circumnavigates this issue by establishing an all-hands-on-deck approach.
“I try to make my kitchen one of inclusivity and total involvement,” he says. “By utilizing this strategy, each employee, whether line cook, sous chef or prep cook, has ownership in the final product.”
This straight-shooter style of event management allows Campolieto to maintain a positive outlook and encourage his sta to improve their game with each banquet.
“We always strive to be better tomorrow,” he says. “We build on the great things we are doing to make the next event even more spectacular.” C+RC
ACROSS THE COUNTRY, EXECUTIVE club chefs and culinary directors are struggling to find qualified kitchen sta . This is the problem facing Jerome Nicolas, Executive Chef of The Club at Ibis in West Palm Beach, Fla.
“With so many openings every year at the beginning of the season, there is not enough local workforce to satisfy the demands,” he says.
The same goes for Michael Huminski, Director of Food and Beverage at Broken Sound Club in Boca Raton, Fla. “We make every e ort to attract talent from the local market,” he says. “Around 70% of our culinary team is made up of local sta , while the remaining 30% are international.”
Facing a shortage of qualified sta across the country, leading clubs have come to rely even more on international visas o ered by the U.S. for qualified, skilled workers.
“The H-2B program gives us trained, seasoned employees ready to hit the ground running,” says Je Perez, Executive Chef of Fairview Country Club in Greenwich, Conn.
The H-2B Temporary Non-Agricultural Workers Visa, or H-2B, is issued by U.S. Citizenship and Immigration Services. It is designed to help American employers bring in temporary, seasonal workers to fill jobs in any sector outside of agriculture.
The U.S. State Department issues the J-1 Visa as a cultural exchange to o er international students, recent graduates and young professionals an opportunity to learn, train and experience life in the United States. This visa has a subcategory devoted to culinary internships and apprenticeships.
“With the J-1 Visa, we rotate employees in four di erent
locations for three months at a time, and with the H-2B, two locations for three months at a time,” said Ibis’ Nicolas.
Bringing on an international sta is a high-stakes gamble. Visas take time and require extensive documentation. Many clubs hire an outside consulting firm or work closely with internal HR to oversee the process. Because the H-2B Visa is frequently abused, there is extra scrutiny, and clubs must be ready to provide documentation and oversight.
Fairview CC seeks out workers at the beginning of the visa process.
AT A GLANCE: THE H-2B VISAAT A GLANCE: THE J-1 VISA
● An employer is unable to nd a U.S. worker who is able, willing, quali ed and available.
● Hiring a foreign national will not adversely a ect the wages or working conditions of U.S. workers similarly employed.
● The need is temporary, even if the job is not. There are four ways to prove this, whether it’s a one-time occurrence, a seasonal need, a peak-load need or an intermittent need.
● The foreign national is enrolled in or has recently completed an accredited culinary training program in their home country in the past 12 months, or
● The foreign national has completed an accredited program longer than 12 months ago and has successfully worked within the culinary industry for at least 12 months, or
● The foreign national has at least ve years of quali ed experience in the culinary industry in their home country.
“During February, our management team travels to Florida to interview candidates from various clubs. They assist in training and work directly with the H-2B sta ,” says Perez. “We look for sta early in the visa process so they can return for two or three seasons before returning to their home country.” Fairview CC identifies candidates and works with an agency.
“Our current recruiting company provides all the necessary paperwork and proposed candidates,” he adds. “They work directly with our HR department to file the [visa] applications.”
Ibis, on the other hand, oversees visa applications internally.
“We are lucky at Ibis,” says Nicolas. “We have a person in HR whose sole duty is recruiting and organizing all our international sta —and she does a fantastic job at it.”
The opportunities of bringing in J-1 and H-2B workers are enormous, not just for the international team member but also for the club kitchen. Perez has been consistently impressed by the personnel he can bring to Fairview.
“These individuals brings a di erent outlook from the perspective of life experiences and cuisine,” he says.
Broken Sound’s Huminski agrees. “These individuals consistently demonstrate a strong work ethic and a willingness to go above and beyond to meet the needs of our members,” he says.
Alongside work ethic and training, an international kitchen provides an invaluable asset: direct access to new culinary experiences.
“As our club members seek a variety of dining experiences, our international sta allows us to introduce unique cuisine from di erent parts of the world that may be unfamil-
iar to our members,” says Huminski.
Perez feels the same.
“I let my visa students be creative with menu items and ideas,” he says. “South African braai (BBQ) and Portuguese salt cod stew are some of the menu items our visa sta added. Their contributions help the entire team grow and greatly benefit the membership at Fairview.”
“Our biggest challenge is that the visa employee may have issues in their home country,” says Perez. “Once a worker returns home, they most likely cannot return that season. However, when they return home, they become an ambassador for the club.”
Once a former visa employee has had a good experience with a club, they pass that information along to the company they work with and other workers from their home country, thus making each club a more attractive destination for future workers.
“We have had tremendous success in developing future leaders through our J-1 and H-2B programs,” says Huminski. “Many of our current senior executives, including the AGM, director of restaurants, pro shop manager, IT managers, banquet managers and restaurant managers, began as program participants.” C+RC
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