Kerfuffle in the Kitchen and other Stuff(ing) Passionate explosions in an early morning prep kitchen probably occur more often than not.
Insights on Interacting with Busy Executives Meg McDonough, President of Luxury Hospitality Consultants LLC in Sarasota, Florida, is a regular contributor for HospitalityEducators.com. She recently completed an in-depth interview with the Executive Pastry Chef at one of the best-known hotel brands in the world, and we wanted to share some additional background with our readers on how these interactions come to be. John Hogan, Co-Founder of HospitalityEducators.com Interview with Guillaume Marchand Ritz Carlton-Sarasota Hotel The Challenges of a Pastry Chef Q. Why did you choose Chef Marchand? I came across his creation of the Gingerbread Mansion while attending the Winefest celebration held last Fall in Sarasota. Chef and his team fashioned a built-to-scale edible masterpiece fashioned after the real mansion which John Ringling built for himself and his wife in Sarasota as their winter residence. The home is called Ca d’Zan (“house of John”) and is located on the John and Mable Ringling Museum grounds. The home was also used for the filming of a more recent version of “Great Expectations” starring Gwyneth Paltrow, Ethan Hawke, and Anne …
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.
High Turnover – Low Turnover Summer brings the beneficial arrival of tourists and the subsequent impact to your seasonal F&B revenue.
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.
Interview with Michael Durett – Executive Chef Lakewood Ranch Golf & Country Club Demand vs. Availability While doing some research on chefs who go beyond the farm-to-table modality to taking that extra educated step in bringing a compelling product / vendor to their restaurant, I can appreciate the challenges afforded the novice as well as gourmand appetite for working in the grass-fed beef into their repertoire.