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Executive Chef Michael Schmidt talks with Greg Coleborn about the depth, skill and talent in the properties Banquets team.
In full swing, the banquets kitchen can be a hive of activity. Moving from buffet breakfasts in the morning, the usual morning and afternoon tea finger foods, working lunches in the afternoon, through to Vietnamese cuisine for a gala banquet in the evening.
One of the key factors for Michael and the team is a working relationship built up over many years; combined with a diverse background of skills, culture and experience, and a corporate philosophy that empowers the individual to get the job done.
All these factors working together creates such a strong glue and positive working environment, that has not only helped employees stay with the property - but provides ample opportunity for advancement through the ranks, or even towards opportunities to command the F&B kingdoms of other hotels within the Hilton group.
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To read this full photo essay from the beginning, start here
Executive Chef Michael Schmidt talks about the most important process of any red wine jus produced on the scale they do at the Parmelia Hilton - bones.
For every batch of jus produced, they use at least 60Kgs of beef bones which are roasted over several hours in a commercial oven to properly brown them in preparing to bring out maximum flavor.
Greg just about to sample the finished product of Michael, Chad and the kitchen team's hard work preparing his favorite red wine jus.
On the pass in The Globe Wine Bar and Restaurant are three sauces; the red wine jus (Greg's favorite), a lovely mushroom-based sauce (Chad's favorite), and a green peppercorn sauce which will give you a real wake up call (almost blew my head off).
Whilst chatting about their sauces for the evening, our conversation steered towards how they've seen the Perth food scene and diners tastes change over the preceding years at the Hilton. Both Michael and Greg remarked just how traditional the fare was back in their early days, being the meat and two vegetable crowd who'd just not be up for roast meats cooked to even medium rare.
The noted how much the palate has changed since then, with diners far more open to trying new tastes, flavors and experiences.
And much to my enjoyment, both Michael and Chad hold the Australian version of Masterchef in great disdain - despite by their own admission that the show has in part helped expand the tastes and adventurous nature of diners during the preceding years.
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To read this full photo essay from the beginning, start here
On our tour of the kitchens, we happened to pop into the Pastry Chef's cathedral to all things sweet and yummie.
On their noteboard, was the details of this evenings dessert special - which happened to catch both Greg and my eyes. Needless to say, we'd be dining in the hotel that night - in the Adelphi Steakhouse & Bar.
Behold the most divine Chocolate Mud Cake, served with Raspberry jelly, vanilla ice cream served atop a bed of freeze-dried raspberry and a peanut butter macaron.
I can confirm that this dish didn't disappoint, just wish I'd paid more attention to the lighting to show off just how rich and wonderful the chocolate mud cake was.
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To read this full photo essay from the beginning, start here
Pictures of my breakfast food , lunch , dinner , #drinks , and around the #landscape of the hotel.
The hotel is next to the pyramids in Giza, you can walk from the hotel to them.
I’d highly recommend this hotel because of the excellent service, convenience and very helpful staff.
The hotel is named after the founding father of the first Egyptian dynasty, Mena or King #Menes.
It was built on the site of an 1869 hunting lodge.
In 1885, it was sold to an English couple, Ethel and Hugh F. Locke King.
They immediately began construction on the hotel and opened it to the public in 1886 as The Mena House.
Chad sharing a laugh with Greg and Michael as they talk through some of the stages that go into making the properties red wine jus - liquid gold in their words, considering the amount of work, time and produce invested into producing such a quality accompaniment to their dishes.
One of the important factors that goes into ensuring the best quality product coming from their kitchens is how connected they are to the feedback processes running in the hotel. Michael, Chad and their staff meet nearly every day - looking at what feedback has come in from all sources. And we're not talking the guest comment cards or verbal feedback to staff - but the totality of feedback which can be found regarding a property.
Hilton has a system whereby all the feedback across the wide spectrum of websites, social media and other online service can be fed in and down to property level. This allows the various managers and senior staff to keep their fingers right on the pulse, and use this information intelligence to not only pick problems up faster, but also adapt even quicker to the changing needs of guests.
This of course is in addition to the usual systems which ensure both Michael and Chad know regular guests preferences, and are ready for their next visit to the hotel.
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To read this full photo essay from the beginning, start here
Chef de Cusine Chad Miskievicz discusses the high quality of the produce that the team personally ensures goes into the Hilton kitchens, and also how they all work together to ensure maximum taste, best flavor and to ensure best use of all products to deliver excellent value for both customer and the property.
One thing the kitchen team prides themselves on is making good use of all the produce in the kitchen, and avoiding waste wherever possible.
One part of this includes having their own inhouse butchery, where larger cuts are brought in and then cut to size to ensure exact portion control. Further they look at what parts of fruit and vegetables isn't being used in one dish, and then seeing what other dishes or sauces this can be used with to maximum value and decrease costs.
To give you some idea in the expense involved in running a kitchen serving up to 1,500 covers a day - the Parmelia Hilton will spend anywhere between $8,000 to $12,000 a day on produce and ingredients.
And Michael always has to deal with his Director of Finance, but even he admits that the current incumbent in this role on the property has been not only one of the best he's dealt with across his career - but also understands his philosophy and the balances that often have to be considered between consistent quality and profitability.
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To read this full photo essay from the beginning, start here
Michael talks about some of the previous ways that have been used to make jus, commonly using a flour base to help thicken the sauce.
Flour is no longer used in any of the sauces made, as part of the properties commitment to the increasing number of guests who have food allergies, such as gluten and coeliac intolerance.
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To read this full photo essay from the beginning, start here
Kitchen at the heart of preparing cuisine for the high-end Shang Palace Restaurant at 5-star Shangri-La Hotel Tianjin,
Kitchen at the heart of preparing cuisine for the high-end Shang Palace Restaurant at 5-star Shangri-La Hotel Tianjin,
Kitchen at the heart of preparing cuisine for the high-end Shang Palace Restaurant at 5-star Shangri-La Hotel Tianjin,
Kitchen at the heart of preparing cuisine for the high-end Shang Palace Restaurant at 5-star Shangri-La Hotel Tianjin,
Kitchen at the heart of preparing cuisine for the high-end Shang Palace Restaurant at 5-star Shangri-La Hotel Tianjin,
Kitchen at the heart of preparing cuisine for the high-end Shang Palace Restaurant at 5-star Shangri-La Hotel Tianjin,
Kitchen at the heart of preparing cuisine for the high-end Shang Palace Restaurant at 5-star Shangri-La Hotel Tianjin,
Kitchen at the heart of preparing cuisine for the high-end Shang Palace Restaurant at 5-star Shangri-La Hotel Tianjin,