Hotel Cooks

[Pinarello]

Here is what I have to say;

I imagine the employers that higher the most cooks in North America are 3 to 5 star hotels. And with the exception of 1 or 2 hotels in each city the majority of these hotels will serve very mediocure food. Bought sauces and stocks, salad sauces and dressings, maybe portioned vacummed steaks and even vegetables, chicken wings and fingers and lets not forget the clubhouse. Not much room for creativite there.

Having said that
1. I hate to work in large hotels 200+ rooms, mainly for that reason that most of them dont require cooks too go above and beyond.
2. I learned the most I ever learned in 1 year in a 5 star hotel.

I now work in restaurants and would gladly work in a small upscale hotel. I have done the banquets for 3000 and menu for 900 and I learned lots and it was fun, but I prefer to cook for 30 to 60 and really have the time and resources to make something really nice.


And one last thing,
"In Europe, many of the Michelin 3-star restaurants are part of hotels. "
They chefs have to make the hotel or Inn there to actually pay for the restaurant otherwise its a no go.