There have been strong reactions to the subject of a Board’s involvement (although many choose to substitute “interference”) with club management.
The second time that Brett Morris considered taking on the challenges at The Polo Club of Boca Raton proved to be the charm—and the start of his path to Excellence in Club Management recognition.
Innovative presentations in an inviting environment provided a one-of-a-kind experience at C&RB’s Ninth Annual Chef to Chef Conference.
The ninth annual event, held at the Loews Atlanta Hotel, ended on March 7 with chef demos and sessions on topics ranging from management and training to Latin cuisine, catering and banquet design, pastries and wine programs. The day began with a drawing for a Crown Verity grill, and the event also included a General Managers’ panel.
Food demos and presentations by a slate of chefs at the top of the club industry started the first full day of sessions on March 6, with the ever-popular Chef to Chef Live held in the afternoon. Todd Walline, CEC, CCA, of Blue Hills Country Club in Kansas City, Mo., won the Mystery Basket competition held in the evening, with a Vitamix blender as the prize.
After 12 years as a superintendent, Matt Gaudet now enjoys “serving members on a broader scale [and having] more of an impact on people’s lives” as General Manager of The Forest CC in Fort Myers. As GM of Foxwood Country Club in his native Crestview, Fla., former golf pro Brandon Martin is hoping to enhance the family-oriented nature of the club to attract a new generation of members.