September 2021 is the 4th anniversary of Golf Kitchen Magazine. I am so thankful that we have made it this far into the journey. I want to take this time to thank everyone that has helped me with each magazine, as well as Golf Kitchen events, including our first book launch locations Winged Foot Golf Club in 2016 and Cassique at Kiawah Island Club in 2017, the Golf Kitchen Culinary Excellence Awards at GlenArbor Golf Club and Golf Kitchen Punta Mita 2018 and 2019. I thank all of our subscribers and encourage more Private Golf and Country Clubs, Chefs, and Foodies to subscribe in the future.
During the lockdowns of 2020, several notable General Managers and Executive Chefs joined my advisory board. They assisted in writing up the first "Golf Kitchen Certification of Culinary Excellence." The certification is determined by the club's ability to meet and exceed its members' expectations in various culinary arena avenues. The culinary experience is often the most judged and most challenging to quantify of any department in a private club. The Golf Kitchen Certification of Culinary Excellence logo can be showcased on menus, websites, newsletters, and annual meetings as a symbol of excellence. The certification can be used to distinguish your club from the competition.
I will be personally delivering the first framed 9 Certifications in the coming months. As the vaccinations begin to advance, our next step is to resume the certification nomination process and begin to send out our introduction packets and criteria.
We have scheduled the next Golf Kitchen Culinary Excellence Awards at GlenArbor Golf Club on September 10th, 2021. We will release more information in the coming months. Sponsors for this event are welcome to request more information at email@example.com or call Diana Delucia at 860 406 1782 to enquire.
The second book in the Golf Kitchen series will resume production and attempt fourth-quarter print timeline. There have been multiple challenges, changes, and a pandemic, but timing is everything, and I believe that the finished product will reflect all of our hard work and perseverance.
Early last year, I became a partner with ClubsHelp Foundation, a national movement that connects to clubs and their members with local causes and the charities that are most important to them. I look forward to watching this powerful network grow in the coming years. I want to congratulate founders David Bachman and Rob Goulet, and the rest of the board and partners for working so hard to create this worthy foundation. The ClubsHelp story will be featured in the next issue of Golf Kitchen Magazine, which will ship in March to all our subscribers. A digital version will be available shortly after.
I am looking forward to the release of our next magazine which ships in March and features, Dominic Calla, Executive Chef at Round Hill Club, Derin Moore CMC at Reynolds Lake Oconee, Ed Stone, Executive Chef at Baltusrol Golf Club, Traditions in Wine Excellence at GlenArbor Golf Club, The ClubsHelp Story, Local and Healthy at Royal Poinciana Golf Club, Clubhouse Cocktails and more.
I am looking forward to continue to advance the culinary talent in the Private Golf and Country Club Industry in 2021 and beyond.
860 406 1782
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