Culinary

Training Center Playbook

Welcome to the Club + Resort Chef Playbook, a new online reference series for club and resort chefs, general managers, food and beverage directors and boards. Whether you have questions about specific techniques, menu building strategies or ingredients, the resources below can help position you for success. Created by Club + Resort Chef’s editorial team, this playbook features answers to some of the most frequently asked questions as well as in-depth articles about culinary in a club environment.

Joanna DeChellis

Editor, Club + Resort Chef

Menu Building

How Do Club Chefs Price Menus?

How Often Should Menus Change?

The Dos and Don’ts of a la Carte Menu Development

How Traditions Club Rolls Out New Menus

Seven club chefs offer their best advice for building successful a la carte menus.

Club chefs have a great deal of flexibility when it comes to switching up the menu to intrigue their member’s tastes.

Adam Deviney, CEC, Executive Chef of Traditions Club in Bryan Texas, unpacks his process for new menu launches.

Club chefs should price menus in such a way that quality and value are equally balanced and both help to drive member satisfaction.

Culinary Demos

Master Class with Joseph Watters, CEC

Master Class with Kevin Walker, CMC

Master Class with Hammock Dunes Club’s Lance Cook

The Executive Chef of Jonathan’s Landing Golf Club demonstrates how to prepare Sautéed Florida Flounder with Israeli Cous Cous Salad, English Minted Pea Purée, and Passion Fruit Beurre Blanc.

The Executive Chef of Ansley Golf Club demonstrates how to prepare Paccheri Giovanna.

The Executive Chef of Hammock Dunes Club demonstrates how to prepare prosciutto-wrapped pork tenderloin with leek-ash mosaic, molded asparagus mousse, Lion’s Mane mushrooms, and more.

Ingredients

Club Chefs are Making Waves With Wagyu

What Frozen Products Are Most Useful in Country Club’s F&B Operation?

What are the Five Mother Sauces of Classic Cuisine?

What Are Plant-Based Proteins?