Food prices are going up around the world. Rice has tripled since the beginning of the year; declining wheat stores have caused pasta crisis in Italy; corn and soybeans have been severely impacted by weather and fuel grain conversions. We hear about this every day and hear the same concerns in every corner of our Marriott globe. Our chefs are doing a great job through this, and we remain committed to our high standards of quality.
I recently had dinner with some friends at Two Amy's in Washington DC, a great but loud pizza restaurant. Incredible house cured salamis (Italian cured meats and Salamis) and the best dough in town. My favorite pizza restaurant...so far. During dinner and over the din of the dining crowd, the topic came up about rising food prices...
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Everyone loves gadgets, especially chefs. One of my favorite tools is the simple Microplane graters that come in many different shred sizes. We use these for grating everything from cheese to chocolate. One of those "why didn't I think of that?" tools, Microplanes were taken...
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One of my first cooking memories was helping my mom make soup. I know, most kids made cookies with their mom. I made soup at the age of 9. Kind of foretold my future, I guess you would say.
Each April, Marriott participates in "Take Your Children to Work Day". Bustling through the hallways of the corporate office, peeking up from behind the front desk in our hotels, and showing up as shadow servers in the restaurants, the kids of Marriott were all over the place on April 24!
Kids love to cook, (though maybe not every kid wants to make soup), and chefs love to show kids...
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The entire globe will celebrate Earth Day on April 22, 2008. Since the first Earth Day in 1970, a great deal has been learned about the impact we have on our environment. Professional kitchens of hotels and restaurants have an opportunity to positively address this. We are an integral part of the carbon footprint chain, and have collective influence on those that produce, pack, ship and develop food in addition to the eventual disposal of materials used in its service.
In the Marriott test kitchen, compostable and recyclable materials are separated to minimize landfill refuse. Our disposables are compostable corn based products. Tasting spoons and plates go right into the green tub along with any food trimmings. Landfill items are separated from the few things that can't be composted or recycled. This initiative really took hold in 2001...
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