This week we’re talking…
Some suggest you shouldn’t go anywhere near them.
They encourage overeating.
Many items are heavily processed and laden with preservatives.
Staff may be careless with food storage.
Regardless, I like ’em.
In the past I’ve blogged about the Contemporary Resort at Walt Disney World in Florida.
Monorails go right through the hotel, passing above Chef Mickey’s where all the top Disney characters hang out.
Chef Mickey’s character meals include breakfast, brunch, and dinner buffets.
Let’s take the elevator to the 15th floor, the very top of the Contemporary for something more sophisticated if you will, a special dining experience only offered on Sunday.
Of course when you say “buffet” one destination immediately comes to mind.
OK. I admitted I like buffets. Forget the Golden Corral. I mean the Bellagio. Pile it on!
So what’s the no-no?
For that we need to return to Orlando.
The Hyatt Regency Orlando’s executive chef, Lawrence Eells wanted every aspect of his buffets analyzed. The hotel hosts about 5,000 event buffets annually and many more in the Hyatt’s restaurants.
To do the job Eells enlisted Ideo, a global design company committed to creating positive impact. What Ideo first discovered was very serious.
“It was a shock,” said Eells. The scope of the problem was an eye-opener beyond belief.”
What was the shocking issue? And what’s the solution?
Read all the details in the NY Times.
CULINARY NO-NO BONUS