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Idea Fair

Michelin Kitchen Award

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

A theme for this year at Bay Head Yacht Club was showing staff appreciation. While several programs came out of different departments throughout the year, one of the biggest departments that the Club found overlooked was the kitchen staff.

While antique hunting one day, General Manager Holly Bilotti came across a Michelin Man figurine. From there, the idea was born. Holly brought the Michelin Man back to the Club, and it became the face of the Michelin Award in the BHYC Kitchen.

The idea behind the award is to shed light on individuals working hard, especially during the busiest time of the year. Each week, Executive Chef Marc Bouchard chooses a Michelin Recipient based on their weekly contributions, execution of duties, and leadership qualities. The Michelin Man is placed each week at the station of the recipient and is known as a proud (and desired) accomplishment! In addition to bragging rights, the recipient is awarded a small cash prize.

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

The Michelin Man quickly became a hit in the kitchen. Holly and Chef Marc plan on continuing the tradition of the Michelin Man each summer and hope the award continues to encourage kitchen staff to work hard while knowing they are recognized and appreciated.

About the author

Holly Bilotti

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