Last February, the general managers of Kempinski Hotels worldwide gathered in Berlin for an annual meeting.
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At this meeting, Reto Wittwer, President and CEO of Kempinski Hotels issued a challenge to all the general managers gathered in Berlin:
“Does your hotel have a signature dish that is --
- Popular with the hotel’s guests?
- Has a history/story attached to it?
- Is unique in its preparation and ingredients?
- Is related and relevant to its location?
- Is timeless and not bound to its creator and most importantly
- Can you cook it?”
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As they say ‘ the proof is in the pudding’ and last February, each Kempinski General Manager had to demonstrate his or her skills with the spatula and present the hotel’s signature dish.
The range was as varied as Kempinski’s hotels around the world:
The Tugra Testi Kebab
at Ciragan Palace in Istanbul
The historical Lobster Bisque at the
Hotel Atlantic Kempinski in Hamburg
created in 1909
The curry sausage
at Hotel Adlon in Berlin
with its secret homemade sauce
The guineau fowl curry
at the Kempinski Hotel in the Seychelles
Hainan Chicken rice
at Kempinski Hotel Haitang Bay, Sanya
Bubur Ayam chicken porridge
at Hotel Indonesia Kempinski Jakarta
All 70 dishes were cooked and tasted at the hotel school in Landshut.
Reto Wittwer, on issuing his challenge, said: “Our strategic vision is for Kempinski to become an undisputed leader in the hotel and restaurant industry."
He continued: "Kempinski has a fine heritage in gastronomy, and this is what we want to build on. I asked our general managers to ‘walk the talk” while at the same time honoring and respecting the local culture our hotels are located in.”