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Culinary Arts Food & Beverage Lifestyle

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Culinary Arts Food & Beverage Lifestyle Inaugural Issue Winter 2006 culinary arts food & beverage lifestyle Hotel Openings page1-2 MOHKG: The legend has reopened MOPRG: MOnastery Chronicle Amenties page3 Bang - for your buck! Just how much is your amenity worth? Christoph Zbinden Group Director of Food & Beverage Mandarin Oriental contents Product Innovation page4 Culinary Events page11-12 Mix and Match Indian time at - Creating a great mood for banquets Mandarin Oriental Hotel du Rhône, Geneva Contributing Calories page5-8 Grace Chan Food & Beverage Market Concept Analyst Mandarin Oriental Heston Blumenthal Interview Junior can cook at David Nicholls Executive Chef & Food & Beverage Director Mandarin Oriental, Kuala Lumpur Mandarin Oriental Hyde Park, London Peter Davies Food & Beverage Manager Mandarin Oriental, Kuala Lumpur Design page9-10 Successful Design Definitely a Team Effort Food Trends page13-14 Patrick Lawrence Group Director of Design Spa cuisine: boring no more! Mandarin Oriental Beverages page15-16 The fine art of bartending Restaurant Review page17 A vegetarian in the land of carnivores Gregoire Simonin Group Culinary Project Design Manager Mandarin Oriental LQE Story page18 Smooth functioning in London About MOHG page19-20 “TOO MUCH IS NEVER ENOUGH" Top Financials MORRIS LAPIDUS - VISIONARY MID-CENTURY ICON OF ARCHITECTURE Awards Focus Press Quote Hotel Openings MOHKG The legend has reopened EAM Food & Beverage: Mr. Paul Jackson Executive Chef: Mr. Sean Oconnell Nine months to the day since it closed for a comprehensive US$140 million renovation program, the legendary Mandarin Oriental, Hong Kong reopened its doors on September 28, 2006. Since its debut in 1963, the hotel has consistently set standards for service in Asia and Mandarin Oriental, Hong Kong is set to continue its position as one of the world’s legendary hotels. Nine highly individual restaurants and bars, each with their own characteristics and charm, have been opened. Offering the finest cuisines and the most innovative cocktails, they will impress even the most discerning guests. P1 MONASTARY LOUNGE, this beautiful Baroque colonnade is the place to be for all-day dining. Hotel Openings MOnastery Chronicle MOPRG Food & Beverage Director: Georg Dickenmann Executive Chef: Gregory McLean Mandarin Oriental, Prague opened in September in the central, but peaceful part of the historic Malá Strana district. Originally a 14th century Dominican monastery, the hotel offers 99 rooms including 22 suites. On the food and beverage front, innovative dining is key at the three special outlets in a charming old-world setting. ESSENSIA, an extremely atmospheric restaurant, is comprised of five individual Baroque rooms with vaulted ceilings where one can enjoy the best of contemporary European cuisine with Asian flavors. BAREGO, Diffused lighting and Asian accents in the bar make it a P2 chic yet intimate rendezvous. Bang for your buck! Amenities Just how much is your amenity worth? Christoph Zbinden Group Director of Food & Beverage Mandarin Oriental In the hospitality business, an amenity is an item of “value” for guests, but in order to maximize the comfort and satisfaction provided by it, one must maximize the perceived value of the amenity. The perception of value is highly judgmental to the guest. For example, the classic welcome fruit basket might be of no value to a guest who is staying for one to two days only. In this case, the hotel might be better off offering an amenity that would bring a higher level of satisfaction at the same cost. Today, the average room rate is forecast to increase to US$95.31 in 2006. "As hotel rates increase so do guest expectations for their hotel experiences," says Bjorn Hanson, 1. Who created your guest amenity program? global industry leader and partner, Pricewaterhouse Coopers 2. How often is it reviewed and updated? Hospitality & Leisure practice. "Hotels are responding with 3. What percentage of your amenities requires amenities that are generally better in quality and often offer food & beverage labour to produce? guests more than they might expect at a particular price level." 4. Have all amenities been correctly costed-out Among 37 possible amenities and services, complimentary inclusive of labour? breakfast is the single most important amenity for hotel guests 5. Who selects the specific amenities for each guest? in France, Germany, Italy, Spain and Sweden. In the United 6. What criteria are used to specify the selection? Kingdom, a coffee/tea maker is the most important amenity. 7. When, if ever, is the guest asked what he/she High-speed Internet access is also considered a "must-have" for would most like if offered an amenity? European hotel guests, but the demand for wireless Internet 8. What consideration is given to the packaging access is increasing. A smoke-free environment is also an and ability to transport the amenity back to the overwhelming preference for European hotel guests. guest’s home? In order to create value and to differentiate ourselves, we should use the following questions as the guiding principles to create an amenity program that would offer the most value. P3 Product Innovation Mix and Match to create great moods for banquets An emerging trend in the food and beverage industry is the focus on giving a “total banquet” experience. This concept involves not only the use of innovative materials, textures and elements in the aesthetic banquet setup, but includes the functional element of compact storage for all items used. This aspect helps to prolong the life of the products purchased by an outlet, and facilitates the efficient use of labour to sell and set up an event. Creative elevation is perhaps the most crucial element of banquet preparation and sales. The use of materials such as spun bamboo, leather, acrylic and resin have replaced traditional items such as glass blocks, metal stands and ceramic tiles in the banquet setting. Not only are they functional, but also these new materials help to create great moods for banquets. Impulse! has developed a unique line of banquet risers using various innovative materials and shapes. The effect is incredible and all pieces in this collection can be illuminated to provide an amazing effect. Impulse! designs, manufactures and supplies a wide range of Food and Beverage items worldwide. CocktailVibe, a retail division of Impulse!, specializes in barware and accessories. It also provides innovative suggestions on cocktail presentations, recipes and the overall art of mixology. Impulse! Is based in Miami with offices in London and Toronto. View the Impulse! websites at www.impulseenterprises.com and www.cocktailvibe.com P4 Contributing Calories HESTON BLUMENTHAL David Nicholls Executive Chef & Food & Beverage Director Mandarin Oriental Hyde Park, London There's a lot about Blumenthal and the What made you start cooking? in their own world. I respect people who get up Fat Duck, the winner of no 1 best When I was a teenager my parents took me to the and do something. restaurant in the world award, 2005 south of France and we visited the three star and runner up 2006 which is L’oustau De Baumaniere which was the restaurant unexpected. of Raymond Thiellier, which of course is now run by Why did you follow this style of food? The Fat Duck, in the Berkshire village his grandson, Jean Andre Charial. We had never My style has evolved naturally and continues to. of Bray, has achieved the fastest eaten in anything like this type of restaurant The opportunities for exploration and creativity are accreditation in British Michelin before, never even eaten in a Michelin one star, endless. I was originally influenced by classical history, one to three stars in a space of never mind a three star. The whole experience French cookery, however over the years through 5 years. It puts him on a par with the was unforgettable; it was a defining moment, life research and countless influences from food Waterside Inn, also in Bray, and changing. I can clearly remember the theatre, physiologists, designers, scent and taste experts Restaurant Gordon Ramsay in London, the carving of the lamb on the trolley, the wine list and a whole host of others I continue to develop a the only other three stars in Britain. Not that went on for ever, the ambience, the fantastic greater understanding of food and the various bad for a self-taught chef who only cheese trolley, the smells and even the sound of influences on our enjoyment and emotional started cooking professionally the waiters walking over the gravel that made me connotations when dining. Indeed the equipment ten-and-a-half years ago. realise I wanted to cook! and tools available to us today also open possibilities and I hope one day that they will be available to the home cook. For example an Who were your influencers? analogy would be the Motor Car. Twenty years ago After the experience of L’Oustau De Baumaniere, they were well built with care, skill and craftsmanship, I really started to look for the two and three star today however, we have the tools and know-how restaurants and the chefs that run them. to build cars offering Satellite Navigation, Cruise I remember buying the book “The Great Chefs of Control, ABS, etc. They are both cars but today’s France” and I would read anything on the chefs, car has evolved from the original design. It is the their food, their restaurants. It was possibly Alain same for me with food, I am a chef and I cook for Chapel that had the greatest influence on me at my guests however like every chef I use my influences, that time. I also remember reading in 1985 Harold knowledge and new tools that become available Mc Gee’s book on food and cooking. Basically I to me. I don’t even know what to call the food I would read anything to do with food.
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