SPRInG 2015 California Hotel & Lodging Association 17 What other sustainable measures do you take in the kitchen or in your hotel? We recycle everywhere. In the kitchen we have trash, recycling and compost bins. Even the bags in our compost bins are compostable. All of our vegetable and organic matter is placed in the compost bins. The trash company makes great compost locally and we use their biodynamic compost for our garden. Additionally, our fry oil is recycled locally for use in biodiesel tractors for farmers in the area. Furthermore, we use compostable disposable to-go containers and coffee cups. What are the important skills and personality traits for someone in the kitchen to have? A great attitude, personal motivation and a love for creativity and food. I always tell my young cooks, “Anyone can learn to cook good food, but a happy cook makes great food!” Tell us about a time when you went above and beyond for a guest? The most attractive aspect of working here at the DoubleTree is that the management empowers its employees to satisfy the needs of the guest at all times. It’s the power of the little things that matter to us most here at the hotel. For example, little things like documenting what kind of beverages the guest enjoys so it can be placed in there room upon arrival, or if they need a water bowl for a pet staying in their room. We make sure to accommodate that for our guests each and every stay. In the kitchen I enjoy creating great amenities with handmade chocolates and petite fours. I also enjoy learning guests names so when I see them the next day I can greet them and make them anything they request, even if it is not on the menu. It’s not going above and beyond so to speak, it is giving the guest a feeling that they have a home away from home when they stay with us. Are there any mottos or expressions you tend to use at work? A clean kitchen is a happy kitchen! What is your favorite part of working in the kitchen? Seeing my co-workers progress in becoming better cooks, gaining confidence, and becoming more disciplined. It is very hard to accomplish all of those things, but when they do and you are there to witness it, its one of the best feelings as a manager. Also, when the customer is so happy with their experience that they come up to us in the kitchen and let the staff know. It makes all the sacrifice worth it. What are your hobbies and interests outside of the hotel world? Family, fishing, and golf.
CHLA lodging News Spring 2015
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