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your better-equipped main kitchen. Can you talk a little about why that has been more successful than shuttling finished product from the main clubhouse? Daddezio It really all begins with feeling confident in your staff. I felt that diversifying our production and empowering employees with responsibilities would result in a better finished product and give internal advancement to deserving employees. The biggest challenge was storage of prepared foods—but through working with our purveyors on delivery options, we have solved most of those challenges. There are some days, though, when “walk-in Jenga” still happens! C&RB
MORE ONLINE For Chef Daddezio’s recipe for Sous-Vide Charred Spanish Octopus with a Chervil Pea Puree, Parmesan Risotto and Pickled Beets (pictured above), see the online version of this article at www.clubandresortbusiness.com
JANUARY 2019 www.clubandresortbusiness.com
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