5 Reasons Why Breakfast at Kempinski Truly is the Most Important Meal of the Day!
Our guest post this week comes from Grand Hotel Kempinski Geneva Executive Chef, James Norman. From farm to table and beyond, Norman takes us on a tour inside our hotel restaurants’ kitchens, and we promise you will never view breakfast the same way again. Take it away, James!
Tradition has it that breakfast is the most important meal of the day. Here in Geneva, we not only agree, but we also take this statement very seriously because it’s true for all of the obvious reasons. A proper breakfast provides us with more energy thus, better concentration, and as an added health bonus, weight control.
Here are five reasons why we think breakfast at Kempinski Rocks, and we hope that you agree!
1. Dedicated Breakfast Staff
In many hotels, the breakfast chef is someone who wants to finish a shift early before having a day off. However, making breakfast is personal, and for us, it all starts with our staff.
We select members of our breakfast team for a few reasons. First, there is a tremendous amount of contact with our guests, so they have to be presentable and multilingual (our breakfast chefs speak seven languages combined). Second, they have to prossess drive and dedication. Otherwise, why else would anyone want to wake up at 3 am? Finally of course, they have to cook.
Lucklily for us, what we gain is a dedicated team committed to driving breakfast forward with as much energy and passion as a chef working in any other of our restaurants.
2. Farm to Table Principles
Locally grown food is important to us, and that is why we take the time to research organic products used to make our meals. In fact, we use milk from our own farm. That same milk becomes cheese, butter and yoghurt for our breakfast offerings.
We create yoghurt pots daily, each one sealed by hand -- all because we want to do it. Our jam comes in small quantities from a family-owned business in France. Our sausages are made by a local Englishman.
All of the these are all products that we rarely advertise, rarely speak of, but if one client does notice, then our goal has been achieved.
3. Freshly Squeezed Orange Juice
We have a company that scours the world in search of the best oranges. When we receive them, we squeeze our own juice daily. In a good week, we consume more than one ton of oranges. We do this ourselves because we want to make sure we are providing the best quality.
4. Freshly Baked Croissants
Every time our croissants leave the oven, they are placed on the buffet and passed through the restaurant as if to so say, "Good Morning!" And when I look at those babies, I am so proud to introduce them...to the chocolate spread, of course another product that we make ourselves. After all, this is Switzerland!
5. Truffle Scrambled Eggs
Need I say more? Hidden discreetly on the buffet is the Truffle Scrambled Eggs, a naughty but nice addition.
Chefs all over the world speak about fine dining, caviar, and foie gras. Unfortunately, not many are proud to speak about Breakfast. So my goal, and that of our entire kitchen crew, is to spread a very specific message throughout every Kempinski: Breakfast rocks!
Everyone eats breakfast, not everyone will come for dinner.