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Jupiter, Florida, United States
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Robert Lalli shared thisRobert Lalli shared thisAs we get ready to celebrate our 111th Anniversary, we thank Palm Beach Social Diary for highlighting our wonderful 110 year history in their latest issue. Read on and be part of our story. #clublife #historyinthemaking #historylovers #palmbeachyachtclub
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Robert Lalli shared thisRobert Lalli shared thisIf we add up our longevity awards for this amazing crew , they sum up more years than our Club's age (110 years). Camaraderie plus unity equals teamwork and family. #workculturematters #teamappreciation #thankyouteam
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Robert Lalli shared thisThank you Joanna DeChellisRobert Lalli shared thisWe enjoyed working with "Club & Resort" on this article! Teamwork makes the dream work! #teameffort #leadershipmindset #clublife
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Robert Lalli shared thisQuick photo before our Pommery Champagne luncheon at the Yacht Club. #palmbeachyachtclub
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Robert Lalli shared thisGreat work by our awesome team!Robert Lalli shared thisWe are pleased to announce that #PlatinumClubsofAmerica has named us the #11 ranked Yacht Club in the country, based on our universal recognition, excellence in amenities and facilities, caliber of staff and professional service levels, quality and commitment of membership, governance and prudent fiscal management, ability to adapt to changing times, and overall experience. Thank you to our members, and PBYC Crew – we could not have achieved this recognition without each and every one of you. #leadershipexcellence #teamworkmakesthedreamwork #qualitymatters
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Robert Lalli shared thishttps://lnkd.in/eKSh_WS Check us out on IG! Give us a follow.
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Robert Lalli shared thisHoliday Chef Demo!Robert Lalli shared thisAt the #PalmBeachYachtClub the holidays are not just festive but they are delicious! Chef's Truffle Holiday Cooking Demo is certainly proof of that. #happyholidays #merrychristmas #happynewyear
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Robert Lalli shared thisPlease read and contribute.Robert Lalli shared thisOn September 11th 2020 this Chef/hero was taken away from her two kids and her common-law husband and our ACF family. Please help by donating whatever you can. Our chapter is donating $5,000 to jump start our goal. We all may think 2020 was/is a horrible year but these two kids now don’t have their mother! #chefshelpingchefs https://lnkd.in/ernwiBG
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Robert Lalli shared thisPlease take a moment to read, share and donate. Thank you and God bless.
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Robert Lalli liked thisRobert Lalli liked thisWe are proud to celebrate Executive Sous Chef, Jaimie Pecora, CEC, on being named to the Club + Resort Chef 2026 40 Under 40 class! Jaimie thrives in the fast paced, high expectation environment of club dining, where constant menu evolution demands both creativity and consistency. Her ability to balance precision with genuine hospitality is what sets her apart. As a leader, she brings a composed and thoughtful approach, adapting quickly, solving challenges in real time, and guiding her team with clarity. She believes great leadership comes from setting ego aside, understanding perspective, and maintaining high standards. We are incredibly proud to have Jaimie on our team and to see her recognized among the industry’s rising leaders. View Jaimie’s full profile: https://lnkd.in/eZdDzdkV Explore the 2026 40 Under 40 class: [https://lnkd.in/eD6_bewu #clubandresortchef #40Under402026 #culinaryleadership #privateclubs #hospitality
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Robert Lalli liked thisDear Friends and Colleagues-Please join in me in cheering on and supporting my oldest son Jack Lambert on as he will be running in the 130th Boston Marathon on April 20, 2026 and raising money on behalf of the Red Door Community-whose mission is to provide support for those impacted by cancer and their families. Please learn more by clicking on link below! Thank you! Very proud of you Jack!Robert Lalli liked thisI’m excited to share that I’ll be running the 2026 Boston Marathon and raising money on behalf of the Red Door Community! The Red Door Community has provided free support for people affected by cancer, offering a place for connection, education, and community so that no one has to go through a cancer diagnosis alone. Training for Boston is a challenge I’m really looking forward to, but the bigger reason I’m running is to help raise awareness and funds for the important programs Red Door Community offers, including support groups, workshops, and educational resources that make a real difference for thousands each year. If you’re interested in supporting the work Red Door Community does, I’d be incredibly grateful if you’d consider donating through the link below: https://lnkd.in/eASV-px8 Each donation helps ensure these services remain available to those who need them most. Thank you so much for the support!
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Robert Lalli liked thisRobert Lalli liked thisGrateful to have earned my CCM designation through CMAA while continuing my journey as a PGA Professional. I’ve been blessed with great mentors, supportive colleagues, and meaningful opportunities. Through every season, I know God has been guiding my steps, opening doors, and keeping me grounded. I’m sincerely thankful for the journey and excited to continue serving. #CCM #CMAA #PGAProfessional #TurtleCreekClub #Leadership #Grateful #PrivateClubs
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Robert Lalli liked thisRobert Lalli liked thisThe Ashley is the heart of the Mariner Sands clubhouse. Overlooking the 18th hole of the Blue Course, this stunning restaurant and bar was built with one goal in mind: to give our members a seat with a view, every time. Whether it’s a casual lunch, a celebratory dinner, or a toast with friends, the panoramic backdrop is always part of the experience! #MarinerSands #StuartFlorida #MartinCounty #PalmBeaches #TreasureCoast #FloridaLiving #CountryClubLife #LuxuryLifestyle #GolfLife #GolfCourseViews #PrivateClub #GolfCommunity #FloridaGolf #LuxuryGolf #GolfAndLifestyle #CountryClubLiving
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Robert Lalli liked thisRobert Lalli liked thisOfficers from the Schenectady Police Department spending the morning with the students at Pleasant Valley Elementary School, talking about pedestrian and bicycle safety. Thank you for having us!
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Robert Lalli liked thisRobert Lalli liked thisWe enjoyed an exciting groundbreaking ceremony to kick off our multifaceted, multi-year enhancement project this week! The focal point of our transformative endeavor will be the construction of a magnificent 41,000-square-foot multipurpose building, which will serve as a hub for our golf program and will also be the home to a convenient grab-and-go dining outlet and a spectacular casual restaurant that will offer sweeping vistas of the 18th holes of both the Sunrise and Sunset golf courses, which were home to the PGA’s Honda Classic from 2003-2006. We appreciated that representatives from Peacock + Lewis and Mouw Associates, Inc. were on hand for our celebration and offer special thanks to Palm Beach Gardens Mayor Marcie Tinsley for joining us to share such thoughtful and encouraging words about the project! Stay tuned for more updates on this incredible undertaking and the construction of our cutting-edge indoor pickleball facility, which will also begin very soon.
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Robert Lalli liked thisRobert Lalli liked thisWell, that is that. My final day as GM at Willoughby Golf Club. Sixteen years as GM and another seven in various other roles. What a great run it has been. Thank you to our wonderful members, magnificent staff and to my amazing family who will now probably see a lot more of me. The last week or so has been one continuous party, so thanks for that as well. Now, I really need a rest. (Until we see what happens next!) Thanks again Willoughby Golf Club!
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Robert Lalli liked thisRobert Lalli liked thisOn Friday, April 25th, Schenectady Mayor Gary McCarthy and leaders from the Schenectady Police Department and City of Schenectady Fire Department celebrated the promotions of 16 police officers and firefighters during a joint ceremony held at City Hall. Congratulations to: SPD Assistant Chief Adam Nowicki SPD Lt. Bradley Carlton SPD Lt. William Gannon SPD Lt. Scott Bobrowich SPD Sgt. Joseph D' Alessadro SPD Sgt. Richard Desbiens SPD Sgt. Nolan Carroll SPD Sgt. Gary Chrys SFD Deputy Chief Chris Carroll SFD Deputy Chief Matt Reinemann SFD Captain Paul Bonitatibus SFD Captain Adam Colvin SFD Captain Mike Komazenski SFD Lt. Andrew Congdon SFD Lt. Matt March SFD Lt. Jared Zitwer
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Robert Lalli liked thisRobert Lalli liked thisThank you to the students and staff at Keane Elementary School for inviting us to talk about different careers in policing and some of the specialized services here at the Schenectady Police Department. We had a great time spending the morning with you!
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Walmart Recalls Frozen Shrimp Due to Potential Radioactive Contamination Check your freezer ASAP! By Danielle DeAngelis Published on August 20, 2025 Credit: Design elements: Getty Images. EatingWell design. FDA warns against eating certain Great Value frozen shrimp sold at Walmart. Recalled shrimp may contain radioactive Cesium-137, posing long-term health risks. Affected products sold in 13 states; consumers should check freezers and dispose of impacted shrimp. The U.S. Food and Drug Administration (FDA) is urging consumers to not eat certain frozen raw shrimp products, according to a recent safety alert.1 This is due to a chemical contamination. Two-pound bags of Great Value brand shrimp are currently impacted by this announcement. The Frozen Raw White Vannamei Shrimp sold at select Walmart locations have a best-by date of “3/15/2027” and one of the following lot codes: 8005538-1, 8005539-1 or 8005540-1. According to Walmart, the products that are being recalled were sold in the following states: Alabama, Arkansas, Florida, Georgia, Kentucky, Louisiana, Missouri, Mississippi, Ohio, Oklahoma, Pennsylvania, Texas and West Virginia.2 The shrimp is being removed from shelves because it may contain Cesium-137 (Cs-137), a radioactive chemical that may cause long-term health effects when ingested, including increased cancer risk.3 While the FDA states that no products available to consumers in the U.S. have tested positive for this isotope, still check your freezer and dispose of any of the potentially contaminated shrimp. Contact your local Walmart for a possible refund.
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Martín Valencia
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Building Trust Beyond the Plate In the culinary world, relationships matter just as much as recipes. As chefs, we don’t just cook for our guests — we connect with them. Every dish is a message, every service an opportunity to build trust. The bond between a chef and a guest goes far beyond flavor. It’s about consistency, honesty, and genuine care. When we listen to our clients — their stories, preferences, and even their complaints — we’re not just improving the menu, we’re strengthening the relationship. And from that trust comes something powerful: loyal, happy guests who return not only for the food, but for the feeling. As an Executive Chef, I’ve learned that leading a kitchen isn’t only about technique or discipline. It’s about energy, attitude, and empathy. A positive leader inspires creativity, teamwork, and resilience — the same ingredients that turn a busy service into a memorable experience. At the end of the day, our greatest recipe for success is simple: ➡️ Respect your team. ➡️ Listen to your guests. ➡️ Cook with purpose. Because when passion meets positivity, the result is not just great food — it’s great connections.
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Muhammad Asim
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NAIM S.
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In the fast-paced world of hospitality, mastering hygiene, hazard control, and critical safety procedures is essential for every culinary professional. One mistake in food safety can have serious consequences. Here's a visual guide to help chefs and kitchen staff stay sharp on: - Hot & Cold Storage Temperatures - Types of Food Hazards - Stock Rotation Systems - Receiving Temp Checklist - 7 Principles of Critical Control Points (CCP) - How to Avoid Hazards in the Workplace Whether you're a seasoned chef or a culinary student, following these guidelines ensures safe food practices and creates a secure work environment for all. #KitchenSafety #FoodHygiene
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Furqan Meerza
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"Even chefs running 3-star Michelin kitchens can fail outside fine dining. Why? Because professional development in restaurants is almost non-existent." — Dan Giusti In this week’s Fugitive Chefs Podcast episode, Dan speaks candidly about the lack of leadership training and professional growth in fine dining — and why so many chefs struggle beyond the restaurant walls. 📌 Full episode link in comments. #FugitiveChefs #DanGiusti #Noma #Brigaid #Leadership #ProfessionalDevelopment #FoodSystems
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Sourav Chakraborty
KTG Group • 550 followers
Most allergen failures do not begin with negligence. They begin with small operational gaps that teams stop noticing over time. --- In a recent audit scenario, allergen control looked compliant. Labels were available. Storage areas were organized. Cleaning schedules were maintained. Everything appeared under control. --- But during operational verification, several hidden risks were identified: • Allergen and non-allergen ingredients stored close together • Same equipment used without proper cleaning validation • Menu allergen communication gaps • Staff uncertain about updated allergen information --- This is where serious risk begins. Because allergen control failure is rarely caused by one major mistake. It is usually the result of multiple “small misses.” --- 🔍 One of the biggest audit concerns: Kitchens focusing on documentation… while operational practices slowly drift away from control. --- Because allergen safety is not only about compliance. It is about protecting lives. --- 🎯 A Question for the Industry: When allergen control failure is identified during audit, where should the investigation START? --- • Staff awareness & behaviour • Storage and segregation practices • Cleaning validation systems • Supervisory monitoring failure • Food safety culture under pressure --- Because sometimes the issue is not lack of SOPs. It is overconfidence in systems that are no longer being verified properly. --- In my audit and assessment experience, allergen control remains one of the most underestimated risks affecting: ✔ Consumer safety ✔ Audit compliance ✔ Brand reputation ✔ Assessment performance --- I support training centers and hospitality teams through: ✔ Real audit scenario-based training ✔ HACCP & allergen control practical sessions ✔ Food safety behaviour coaching ✔ Pre-assessment readiness programs --- If your organization is preparing for Skill India assessments or food safety audits, these hidden operational gaps must be identified before they become incidents. Let’s connect. --- #FoodSafety #AllergenControl #HACCP #FoodSafetyCulture #FoodProduction #SkillIndia #NSDC #THSC #MEPSC #NCVET #FoSTaC #FSSAI #HospitalityIndustry #KitchenAudit #FoodQuality #CrossContamination #AssessmentPartner #TrainingPartner #SkillDevelopmentIndia #SafeFood #Audit #CulinaryTraining #HospitalityTraining
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Jared Green-Colon
Vantage Intel • 3K followers
A lot of people think great chefs are defined by their signature dish. 🍽️ I disagree. I think great chefs are defined by their palate and by how well they listen. 👂🔥🍽️ Because in leadership, a lot of people are not actually listening. They’re waiting to respond. Waiting to correct. Waiting to show they have the answer. 🎯 I’ve caught myself doing it too. In the middle of service, when the pressure is on, it’s easy to stop reading the kitchen and start thinking about your next move. ⚡ That’s when you miss the things that matter most: The hesitation. The confusion. The fatigue. The detail nobody says out loud. 👀 And in a kitchen, those small misses turn into bigger problems fast. 🚨 Real listening is more than hearing tickets called or instructions repeated🎟️ It’s being able to pick up what’s happening beneath the surface. 🧠 There are levels to it: Level 1: Waiting to Plate 🍽️ You’re present, but mentally already on the next task. Level 2: Hearing the Recipe 📝 You hear the words, but miss the nuance. Level 3: Understanding the Dish 🔍 You understand the intent, the technique, and the why behind it. Level 4: Sensing the Palate 👂 You notice the unspoken reaction — uncertainty, confidence, frustration, or flow. Level 5: Tasting the Unsaid ✨ You catch what’s missing before anyone has to point it out. A flaw in execution. A breakdown in communication. A moment that needs guidance before it becomes a mistake. ⚠️ That level of awareness changes a kitchen. 🔥 Trust gets stronger. 🤝 Standards get sharper. 🔪 Problems get caught earlier. ✅ Teams perform better. 📈 Great culinary leadership is not about who talks the most. It’s about who pays attention the best. 👀 The best chefs don’t just taste food. They read the kitchen. 👨🍳🔥 What’s something you’ve learned to notice before it gets said out loud? If this perspective on kitchen leadership and operations resonates with you, I invite you to subscribe to my newsletter, Systems Over Sourcing 👇 https://lnkd.in/eiS_QMcg
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Sarah Evola
MGM Resorts International • 115 followers
A Message to the Harshest Critics of Hospitality: The loudest critiques often come from those who’ve never lifted a glass, made a drink, or been “in the weeds.” If you’ve never served tables on a slammed Friday night or juggled ten guests while remembering modifiers, it’s easy to judge. Yes — service has changed since the pandemic. Standards have dropped in some places, and yes, the guest experience isn’t always what it used to be. But let’s be real: the industry took a hit. Burnout, staffing shortages, low wages, and emotional labor have worn people down. But here's the good news: With proper training, fair leadership, and a solid team, hospitality can — and will — make a comeback. Now, a few tips for guests (especially those new to dining out or attending large group events): 🥂 Be mindful of YOUR timing If you’re in a rush, please don’t punish the staff. Planning ahead is your responsibility — not a reason to mistreat your server. 👥 Large group? One check is the standard. Separate checks slow service, confuse accounting, and aren't always feasible during peak hours. Don’t take it personally — it’s logistics. 🍽 Dining out is a shared experience You’re not just at a table. You’re part of a larger system that includes cooks, servers, bartenders, hosts, and managers — all working hard to give you a great experience. Respect goes both ways. And if we lead with patience, compassion, and collaboration, this industry will thrive again. #HospitalityMatters #ServiceIndustryTruths #DiningEtiquette #RestaurantLife #SupportServers #PostPandemicReality
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Atta Nyamekye
Marriott International • 9K followers
Post about of stewarding Department. What is the Stewarding Department? Most guests never see it, yet it’s one of the most essential departments in any hotel,restaurant, or banquet operation.The Stewarding Department is the backbone of kitchen operations—responsible for: Maintaining kitchen cleanliness & hygiene Washing and sanitizing all utensils, plates, and equipment,Managing kitchen waste and recycling.Ensuring compliance with food safety standards,Supporting chefs and F&B teams during events from operating dishwashers to managing inventory of cutlery and glassware, stewards play a silent yet powerful role in delivering a safe and memorable dining experience. Unsung heroes of hospitality.
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Sathyan Narayanan
Metropolitan Catering… • 998 followers
The Modern Culinary Executive: The Executive Chef's role has fundamentally shifted toward becoming a Culinary Executive, balancing creativity with large-scale operational efficiency and financial discipline. This requires three critical transitions: From Estimate to Data: Moving past rough inventory estimates to adopting real-time, data-driven waste and yield management platforms (leveraging ERP systems or specialized software). This is the key to moving food cost from the high 50s down to the low 40s. From Kitchen to Factory: Managing a Central Production Unit (CPU)—scaling to 20,000+ meals daily—demands an operations management approach, implementing menu engineering and SKU rationalization to simplify procurement and guarantee consistency. From Compliance to Culture: Viewing HACCP and ISO 22000 not merely as external audits, but as the baseline for a mandatory safety culture. Training brigades in these standards ensures consistency and protects the brand at high volume. The challenge is building an industrial-grade, data-driven financial and safety fortress while maintaining quality. Do you agree that operational mastery (P&L, Data, and Compliance) now outweighs pure artistry in the modern Executive Chef role? Or does your high-volume operation rely more on a different core principle?
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