Insights from the Reynolds Plantation culinary team

C&RB takes a closer look at the F&B operation of our July 2008 feature

by Joe Barks (editor@clubandresortbusiness.com)
July 2008
 

Perhaps the most expansive area of all at Reynolds Plantation in Greensboro, Ga. has become food and beverage, headed by Executive Chef and Culinary Director Gerald Schmidt and Food & Beverage Director Greg Dye. Now encompassing 11 outlets and 145,000 annual covers in just its four restaurants alone, F&B at Reynolds Plantation has grown into a $6 million operation that entails everything from special "fish cooking" classes for the Lake Oconee Anglers to the property's own chapter of the Chaine des Rotisseurs.

• A culinary training outline and culinary guidelines for professional behavior
• Materials from in-house training seminars, “Herb Identification and Training,” and “Sauces 101”
• Materials from a “Fish Cooking” class conducted for the members’ Anglers club, to provide details on how to cut fish and prepare it for cooking (includes numerous recipes)
• Agenda for a two-day, hands-on “Fish, Meat and Sauces” instructional course held for members
• Agenda and menu for Chef’s Demo Dinner
• Agenda for Young Culinarian Challenge