In the Kitchen

Spring is (almost) here...

It may not feel like it yet, but Spring is actually here. Food in spring always seems so fresh and vibrant, a transition from the hearty greens and squash, braises and stews so often seen in winter. Nothing to me speaks of spring more than a simple salad of shaved vegetables, especially with a light and lemony yogurt dressing. I snapped this picture a few days ago while we were in the test kitchen. A few roasted and chilled roots (the last left from winter), shaved first crop carrots and a few peas dressed with dill and olive oil. Finish something like this with a lemon enhanced yogurt feathered with whatever herbs you have in the garden and maybe a few slivers of parmesan.No recipe needed, just find inspiration from the garden.

 

Pick what's fresh, use what's growing, easiest to do in spring

What's on YOUR plate today?

 

Primo Restaurant One of ten best restaurants

Bon Appetit just named Melissa Kelly's Primo restaurant in Rockland, Maine one of the Ten Best Restaurants for the U.S. Long a fan of Melissa, it is an honor well deserved for such a talented chef. Her Primo restaurants at the JW Grande Lakes and JW Tucson Starr Pass are her warm weather haunts when Maine freezes over, and equally worth a visit if in Orlando or Tucson.
Thanks and congrats Melissa!

Because it's the right thing to do

“To create amazing food, we have to start with the right ingredients. Placed in the hands of skilled local culinarians, these ingredients are transformed every day into amazing global guest experiences.”

 Using the above as a philosophy for what we do, Marriott International has taken many steps over the years to ensure our ingredient supply chain is of the highest quality and integrity.  We have led our supplier community on this front, and in effect positively impacted the supply side of our business, through programs such as our 100% traceable burger program (US MFST), 2007 global trans-fat ban, and the 2010 FutureFish sustainable seafood programs. What began as an idea in 2000 has now turned into over 100 kitchen gardens at our hotels across the globe, providing tangible context to customer demand for local and responsibly-sourced product. Over the last ten years we have witnessed a resurgence in locally-sourced foods, increased demand for organic ingredients, heightened awareness of health and nutrition,  and significant demand for ingredient detail.

Furthermore, Marriott considers animal welfare an important consideration as we work toward a more sustainable food supply chain, and is addressing these complex issues with our valued vendors who supply our hotels.  In support of the humane treatment of animals, Marriott International is directing suppliers to use only cage-free eggs and liquid egg products for any Marriott International egg specifications by 2015, expanding on our 2011 breakfast program policy requiring cage-free eggs in JW Marriott Hotels.

Regarding restrictive pens for commercial pork production, we are directing our pork suppliers to discontinue the use of gestation confinement crates in their production processes for any Marriott International pork specification by 2018.

Couple of happy hams at Stone Barns, Westchester, NY

Marriott is partnering with trusted suppliers to lead the industry in changes to the traditional supply chain. This multi-year approach provides the framework for the supply chain to retool in a thoughtful, responsible and financially-sound approach. Through sufficient notice, we expect those suppliers who wish to continue a long-standing relationship with Marriott International to evaluate their production methods to be able to comply within the target dates. Working together with our local chefs and suppliers, national suppliers and contracts, and in support of our responsible-sourcing global strategy, we are doing everything we can to influence how food we serve is raised.     

What's on YOUR plate today?

And the winners are…!

Each year since 1998, Marriott International has recognized outstanding Executive Chefs and emerging Stars with the Award of Culinary Excellence, known as ACE. Collecting nominations from Food & Beverage and hotel leaders throughout our wide range of global Brands, the criteria for these awards is based on professional accomplishment and culinary passion, outstanding chefs who tirelessly exhibit unparalleled dedication to great food and true culinary leadership. Chefs who are nominated are the company’s best culinarians with great technical skills and champions of culinary expertise.

To the ACE Winner, being a good chef does not just mean solid cooking skills or solid managerial skills, but a perfect blend of both. Inspiring others, embodying the Spirit to Serve and Community Footprints, and leading others through the career path of the kitchen are all natural efforts for the winner.

Our 2010 ACE winners in New York City

Of the 111 nominations this year, we have many incredibly talented chefs who are unquestionably the heart and soul of their hotels. From outstanding community service to unparalleled events to impressive guest satisfaction scores, the nominations provide a snapshot to the enthusiasm of the best culinarians in our company.

The Chefs and Rising Stars, once selected to receive the ACE award, are then rescored to determine the Chef of the Year and The Rising Star of the Year for Asia-Pacific, Europe, Middle East Africa and the Americas the Ritz-Carlton, JW Marriott, Renaissance, and Marriott brands. From this list, we are able to determine the Global Chefs of the Year and Global Rising Stars of the Year, and here they are.

 ACE Chef of the Year

        Sean Woods, The Ritz-Carlton Grande Lakes

        Michael Hogan, JW Marriott Bangkok

        Gary Hughes, The Shelbourne

        Subhash Sinha, Pune Marriott and Convention Center

 ACE Rising Star of the Year  

        Christophe Gibert, The Ritz-Carlton Osaka

        Giovanni Seu, JW Cairo

        Paula DeSilva, Renaissance Eden Roc

        Prashant Yewale, London Marriott Twickenham

 Congratulations to the our Award of Culinary Excellence Chefs and Rising Stars of the Year!