We serve a lot of fish in our hotels and restaurants and though an exact tally is difficult to determine, it is safe to say it is in the million kilo range on a global annual basis. Figure the average fish is around 2-5 kilos. 200-400 thousand fish a year? Probably a number not too far off. So it is with that as a background that we ask the question about the future supply and question how our current stock of fish is being managed.
Fact: 40% of menu sales come from fish and seafood, a number that continues to grow.
Myth: There are plenty of fish in the sea.
Continue reading "The Future of Our Fish" »
In 1979, I left Seattle to take a job as the banquet chef at a hotel near San Francisco, California. Then operated by Omni hotels, that hotel is now the San Mateo Marriott. Two years later in 1981, I jumped at the opportunity to move to the Big Island of Hawaii to open a new resort for Sheraton, the Sheraton Royal Waikoloa...now the Waikoloa Beach Marriott Resort and Spa. Maybe I was just early, but it seems nearly every hotel I have worked at eventually becomes a Marriott!
Continue reading "Best Poke Recipe in Hawaii" »
