Hellow guys, Welcome to my website, and you are watching Club Chefs Discuss Reservation Policies, Food Sourcing, and Staffing During COVID-19. and this vIdeo is uploaded by Club + Resort Chef at 2020-07-19T21:00:14-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Club Chefs Discuss Reservation Policies, Food Sourcing, and Staffing During COVID-19 |
| Video Uploader | Video From Club + Resort Chef |
| Upload Date | This Video Uploaded At 20-07-2020 00:00:14 |
| Video Discription | Tom Birmingham, CEC, Director of the Club + Resort Chef Association, hosts a Chef to Chef Live! conversation with Tim Rios, CEC, AAC, Executive Chef, Saucon Valley Country Club (Bethlehem, Pa.), Danny Profita, Executive Chef, Merion Cricket Club (Haverford, Pa.), Fritz Gitschner, CMC, Executive Chef, Philadelphia Country Club (Gladwyne, Pa.); Jerry Schreck, Executive Chef, Merion Golf Club (Ardmore, Pa.); John Wagner, Executive Chef, Sunnybrook Golf Club (Plymouth Meeting, Pa.); David Daddezio, PC1, Executive Chef, Vicmead Hunt Club (Wilmington, Del.). In this episode, sponsored by ClubProcure, the chefs discuss reservation policies, food sourcing, the ever-changing budget situation, and staffing during COVID-19. |
| Category | People & Blogs |
| Tags | clubandresortchef | clubandresortchefassociation | tombirmingham | cheflife | chefs | cheftocheflive | cheftalk | reservations | club chefs | Tim Rios | Danny Profita | Fritz Gitschner | Jerry Schreck | John Wagner | David Daddezio | club chef covid 19 | club kitchen covid 19 | reservation policies | food sourcing | club kitchen budget | club kitchen staffing | club chefs covid 19 | chefs covid 19 | chef discussion | chef interview | club chef budgets | Club Chefs Discuss | country clubs |
