“You are only as good as your last service, which instills in me a constant drive for improvement to make it even better the next time. “ Mr. Moritz Kam Moritz Kam is the new Director of Food and Beverage at Andaz Singapore. He brings a wealth of knowledge and Read more…
“I like people, and I like different cultures. Combined with the opportunity to manage a hotel with its challenges and opportunities, it was always a clear goal of mine.” Mr. Danny Luetzel Recently I met Swiss hotelier Danny Luetzel for an interview at Hotel Éclat Beijing, the renowned art boutique Read more…
“..those guests to-date have become loyal fans who would follow me wherever I work. They know they will be in good hands.” Mr. Jack Widagdo I met Jack 6 years ago at the time he was general manager of the beautiful Alila Anji in Zhejiang, China. Jack has since returned Read more…
“Serve the right food to the customer with a heart.” Chef Chew, Chen Shiong A lot of readers are interested to know the job of a hotel executive chef, what they do, what they think, and how the heck they can make so delicious cuisines. One day I mentioned this Read more…
“Hospitality is about people and communication. I enjoy meeting and communicating with people from different backgrounds in different places every day.” Mr. Magdy Halim Last week I had an interview with Mr. Magdy Halim, general manager of the famed Radisson Collection Hotel, Yangtze Shanghai. Magdy has 27 successful years in Read more…
“..Our industry is very diverse and can offer various career paths for everyone. Take the time to experiment as much as possible early on; all those experiences will contribute to build you stronger..” Mr Pierre-Antoine Penicaud Four years ago I had this trip back to Hong Kong and instead of Read more…
“From the beginning, I envisaged Mondrian as the beating heart of this extraordinary city and the new home of art-forward cool, a catalyst to forge connections with like-minded people. “ Accor and Ennismore’s Mondrian brand debuted in Singapore this March with the opening of Mondrian Singapore Duxton. Recently I had an Read more…
“I am always happy to receive reviews as it affirms if how you feel about your hotel is true… or not. “ Recently I had a trip to Hunan Province in the middle of China. I made an interview with the Swiss hotelier Aref Sayegh at the InterContinental Changsha. Aref Read more…
”一位常居海外的女士品尝过我的菜式后，想起小时候她爸爸做那道菜的味道，想起儿时家的温暖。“ Chef Steven Wong 许多读者都有兴趣了解酒店行政总厨的工作，他们做什么，他们想什么，以及他们到底是如何做出如此美味的菜肴。 有一天，我请教洲际酒店集团成都及重庆地区，区域总经理，成都世纪城天堂洲际大饭店总经理金金先生，他就提名了他两位非常能干的总厨，Chew Chen Shiong 和 Steven Wong 分别接受我采访。 以下为 Chef Steven 访问内容。 你在成都世纪城天堂洲际大饭店做什么？ 行政总厨—中餐 告诉我们你的旅程，是如何开始的？ 1998年我在香港“利苑”入行当厨师，至今有近25年奢华酒店从业经验，精通粤菜，擅长传统中式烹饪结合意境创意表达。2011年到内地发展至今。 描述一下你接受过的培训与这职位的关系。 我接受过专业技能及食品卫生安全的培训，印象最深刻的是参与2019年世界中餐名厨委员会举办的艺技能提升高级研修班，并取得证书。 你有什么的厨房经验呢？ 我是炉头出身，负责所有菜品的直接烹制，根据炒炉人员的多少，站第一炒炉的叫头灶。我经常和我的团队说，炉头就好比是厨房里的守门员，作为最后一道防线，严格把控出品质量。 你的饮食理念是什么？ 严格筛选食材状态，在新鲜的的基础上发挥出原有的味道；同时与不同的元素搭配融合, 产出不同的风味特色。 你如何形容行政总厨的角色？ 将所有厨师凝聚在一起，将标准和技艺发挥出来。 请向我们介绍一下你典型的一天工作。 检查当日已订菜单的食材选择，从数量到质量的确认。 对于到货食材抽检和巡视。 出餐时间对于菜品的出品进行监督。 听取各厨师对今日菜品的出品汇报和前场客人的反馈。 休市时间，面谈新食材产品供应商,了解食材的特色。 与厨师团队骨干对新菜品进行尝试试做反复修改。 根据客户的需求进行菜单编写和推广活动菜单的制作。 下班后网上查看流行的菜品和食材的使用方式。 成为一名优秀厨师最重要的方面是什么？ 保持良好的心态，与时俱进，尊重同行，永远保持一个学习的心态看待这个行业。 描述一下作为一名厨师让你感到惊讶的事情。 一位常居海外的女士品尝过我的菜式后，想起小时候她爸爸做那道菜的味道，想起儿时家的温暖。 Chef Steven (右）与同事 “寻味淮扬” 宣传海报 Chef Steven Read more…
