Cooking 4 life with Corinthia Hotels

Malta-based Corinthia Hotels International (CHI) chose ‘Cooking 4 Life’ as a theme for its yearly international conference for company executive chefs and food & beverage managers from its 20 four and five-star properties worldwide.

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By  Sarah Campbell Published  April 7, 2005

Malta-based Corinthia Hotels International (CHI) chose ‘Cooking 4 Life’ as a theme for its yearly international conference for company executive chefs and food & beverage managers from its 20 four and five-star properties worldwide. Chefs and F&B managers, representing a melting pot of culinary cultures from Belgium, the Czech Republic, Hungary, Libya, Malta, Portugal, Russia, the Gambia, Togo, Tunisia and Turkey, met to discuss numerous F&B related topics. These included kitchen management, innovative and healthy cooking methods, company signature products, e-cooking library, organic cooking trends, quality assurance, and also kitchen public relations. Guest speakers at the four-day event included Belgian ‘vegetables chef’ Frank Fol, food scientist and nutritional expert, Dr. Stuart Thorne from the University of London, and PR specialist Mira Berman, president of The Bradford Group. The event included seminars on Tuscan olive oil and Balsamic vinegar tasting sessions, and an introduction to cheese-making. “Cooking 4 Life is very much in line with the ’Spirit of Corinthia’ philosophy of offering all its employees the opportunity to widen their knowledge and share new ideas with their peers, in order to be able to deliver a unique hotel experience that exceeds the expectations of their valued guests,” says Manuel Briffa, marketing manage, CHI.

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