Behind the Line

How has this idea enhanced your club's operation, etc.?

The idea of Behind the Line was to allow the membership to enjoy an exclusive experience in a fully equipped commercial kitchen. It was an evening of bringing members behind the scenes of the kitchen, bonding with fellow members and our F&B team, and walking away with practical culinary skills. With this event hosted before COVID restrictions, members were able to enjoy the intimate atmosphere of the BHYC kitchen with their friends.

How was this idea implemented and what have been the club members' reactions?

The boutique events were capped at ten people. It allowed the executive chef and food and beverage director the opportunity to task each attendee with a specific job turning this event into a live action kitchen. The team of twelve (10 members and 2 staff) worked through the entire process to create their own three course meal. From prepping to seasoning and cooking, each member of the group played an integral part in crafting the final product, just as a real culinary team would in a restaurant. The members were introduced to French, Asian and American cuisine and various pieces of culinary machinery including the slicer, combi oven, steam jacketed kettle and pasta machine. After the meals were cooked, the membership gathered around a table (placed right in the kitchen!) to enjoy the fruits of their labor. The boutique atmosphere kept registration numbers low and enabled each member to fully engage in a task. It was a huge selling point to the membership. They thoroughly enjoyed utilizing the kitchen and experiencing a new way to dine at BHYC.