Editor’s Memo

Dishing with D eChellis

IS IT MARCH YET?

REGISTRATION IS OFFICIALLY OPEN

for the 2022 Chef to Chef Conference, which will be held in-person in Nashville, Tenn. from March 20-22, 2022.

If you haven’t registered yet, you technically still have plenty of time—but I wouldn’t wait too long. This event is on track to sell out very quickly.

A few weeks ago, I was invited to be part of a panel discussion for a virtual webinar where the moderator asked me what I thought club chefs were excited about in the coming months.

“I think we are universally excited about the future and what it could hold,” I said. “There’s a cloud that has lifted. Chefs are excited to network with one another again and to talk about something besides the pandemic and the di cult labor market. There is a desire to learn and grow and fi nd new ways to do everything better.”

That same day we opened registration and within an hour had more than a dozen chefs signed up.

The 2022 Chef to Chef Conference will be an exceptional event. It will reignite your passion as a club culinarian and reunite you with colleagues to network and share practical, club-specifi c ideas you can’t get anywhere else.

The club chef leadership team we’ve assembled to assist as joint conference coordinators is pretty incredible, too.

Kevin Walker, CMC, AAC, Executive Chef of Ansley Golf Club (Atlanta, Ga.), Scott Craig, CEC, CCA, WCMC, Director of Culinary Operations for Myers Park Country Club (Charlotte, N.C.) and Michael Matarazzo, CEC, Executive Chef of Farmington Country Club (Charlottesville, Va.) will help us craft the agenda and speaker lineup.

What does that mean? Simply that this Conference is going to kick you-know-what.

Immerse yourself in this all-inclusive, three-day, club-focused culinary event. Register now at cheftochefconference.com.

EDITOR Joanna DeChellis jdechellis@wtwhmedia.com 412-260-9233

CONTENTS

F

September • Vol. 11 • Issue 5

5Editor’s Memo

Is It March Yet?

8Chef’s Thoughts

Tim Recher, CEC, AAC, CWX Director of Culinary Operations Quail West Golf & Country Club

10 Next-Gen Leadership Clubs are expanding beverage programs to include a more thoughtful variety of alcohol-free options.

16 Let Them Make Cake (Again!) Pastry chefs are happily tying on their aprons and welcoming a ood of specialty orders.

20 Bench Strength at The Broadmoor David Patterson, Adam Thomas, Justin Miller and John Johnstone, CMC, have created an environment where culinarians can do their best work and accomplish great results.

24 Ten Iconic Golf Cocktails Mountain Lake’s F&B Manager/Sommelier shares a list of famous libations synonymous with golf.

28 Happily Ever After Surprising touches, intimate gatherings and purposeful menu planning de ne today’s wedding menus.

30 Building a Self-Aware Service Culture Congressional CC’s service approach is driven by the club’s core values and measured by how well hospitality is delivered to members and guests.

32 How Unifying the Team Will Improve the Club

As Wycliffe G&CC evolves its offerings and refines its capabilities, retaining a unified, team-based culture will be critical.

- 12 -

Battle of the Club Chefs

Culinary teams from Fiddlesticks CC and Sycamore Hills GC faced o in a cutting-edge competition that embodied the depth of skill and connection within the club industry.