Headaches and Heartaches of a Grand Opening We all know the problems associated with new hotel openings: staffing, training, opening inventories, F&B events scheduling, etc. Some of the best-laid plans, even at a five-star resort hotel, can go awry – particularly during grand openings.
Welcome to my Complimentary Webpage Presenting Derry Church Artisan Chocolates A Review of the Derry Church Artisan Chocolates Specialty Ganache Bars Conducted by Luxury Hospitality Consultants LLC – Sarasota, Florida – May 2010 At the request of Executive Pastry Chef & Chocolatier Eric Cayton to conduct a courtesy peer review of his new-to-market specialty Ganache Bars, we are pleased to submit our comments. We received three selections consisting of a delectable variety of hand-made chocolates which are identified as follows: The Lyon Bar (a combination cream ganache of 85% & 72% cacao, enrobed in a 72% Arriba couverture, dusted with a superb Swiss cocoa powder). Our impression is that this particular item will not appeal to all chocolate consumers, particularly those with unsophisticated palettes. The cocoa powder covering created a unique consistency; however, the full flavor of this particular bar is not fully realized until you have taken several bites. It is simple yet elegant in its composition with a very pleasing finish. The ganache was a delectable component and was well complemented by the …
Stormy Weather – Thyme to Play With Your Food There’s a storm coming and you have a full schedule. The hypothetical given is that this is NOT Day One of the storm, rather the week of a forecasted weather dynamic headed in your direction.
Have you trained your servers to taste-test your evening specials and given them the list of paired wines which you would like to recommend and, in doing so, create an enthusiastic atmosphere towards selling (and upselling) your evening meals?
Making Sandwiches Without Bread – No Joke Creative chefs have learned that in order to appeal to the masses, oftentimes by incorporating a new recipe, or just reviving an older one with slight modifications and visual appeal, it has become de rigueur to present appetizers and tapas with a touch of S.A.L.T.
Trends – Having it All – Classics Return & Nouvelle Tastings When former White House chef Rene Verdon described his doctrine that “there is no new cuisine, no matter what everybody says about nouvelle,” I have to digest how this statement is as true today as it was over 30 years ago.
Return To Sender – Bring Back Old Recipes Time to Step Back – What was Old is New Again This week we are finalizing our Summer & Alfresco Dining Menu and have made a decision to go retro.
Mâche Mois, S.V.P. – Petite Princesse What’s your favorite legume you like to present in your recipes, or just place on its own merit, framing your amuse bouche condiment (your ABCs)?
Interview with Chef Yann Chupin, New Executive Chef The Ritz-Carlton, Sarasota Chef Yann Chupin is the new Executive Chef at The Ritz-Carlton, Sarasota, and has been in the hospitality industry for over 25 years, working in the kitchens of hotels, resorts and restaurants.
Seasonal Promotions: Attracting Holiday Diners The infinitesimal array of serving traditional meals for the holidays is not without a frayed cook challenged by time, choice food markets to research and best pricing bids to get the best cuts in plentiful orders.