From the Editor — Fall 2018
If you’re a subscriber, we have some bonus stories for you this issue. Polybagged with your magazine, you’ll find a special supplement spotlighting executive chef Chris Carpenter, the latest ClubCorp Chef of the Year Presented by Oceania Cruises winner, and the four finalists in the recognition program. We’ve packed the supplement with mouthwatering recipes and must-try cooking tips, not only from these five culinary rock stars but also top Oceania chefs, including renowned French chef Jacques Pépin, Oceania’s executive culinary director. For example, we give you recipes for Carpenter’s Sambuca-Glazed Chilean Sea Bass and Jacques’ Roasted Chicken, Pépin’s signature dish.
As the ClubCorp Chef of the Year, Carpenter will be on board the 1,250-passenger Oceania Marina for a seven-day Monte Carlo to Barcelona cruise, Nov. 9-16, along with members of ClubCorp clubs. He’ll be co-teaching a cooking class and spending time with passengers at a cocktail reception, on an excursion to one of Europe’s colorful food markets, and at mealtimes.
Like Carpenter, is your club’s executive chef a rock star? If so, you’ll soon be able to put his or her name in the running for the 2018 Chef of the Year. ClubCorp will be accepting nominations from Oct. 1 to Nov. 5. For details on how to give your chef a much-deserved shoutout, click here. You can join the winning chef next year on a 16-day Oceania cruise from Montreal to Miami, departing Oct. 30, 2019.
— Don Nichols
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