Good Taste Talent Development
Those of us who spend a lot of time on the road are heartened to know that hotel chains are constantly improving their food offerings.
One way that Hyatt does it is through the Good Taste Talent Development Series, a innovative cooking competition highlighting Hyatt’s emerging culinary talent. The competition is centered on Hyatt Sous Chefs, Supervisor Chefs and Executive Sous Chefs, who are the rising stars in Hyatt’s kitchens. The competition not only highlights Hyatt’s existing talent, but also reinforces its global food philosophy of “Food. Thoughtfully Sourced. Carefully Served”.
One of those competitions takes place from 9 a.m. ’til noon today in Hyatt Regency McCormick Place, 2233 South Martin Luther King Drive, Chicago, Illinois. Chef Gabe Robles will represent this hotel in the competition.
Judges will score three dishes per chef (Breakfast, Lunch or Dinner, and a Children’s menu item) by its flavor; plating presentation; authenticity; and representation of Hyatt standards of “Healthy People, Healthy Planet, Healthy Communities”.
The Good Taste Talent Development Series takes place around the country this month in twelve local brackets. Additional hotel hosts include Grand Hyatt San Francisco, Manchester Grand Hyatt San Diego, Hyatt Regency Century Plaza, Grand Hyatt Washington, Grand Hyatt New York, Hyatt Regency Cambridge, Hyatt Regency Houston, Hyatt Regency McCormick Place, Grand Hyatt Tampa, Hyatt Regency Dallas, Hyatt Regency Waikiki, and Hyatt Regency Atlanta.
The winning Chef from each local competition will advance to the national competition to be held at Andaz Wailea Maui Resort November 4, 2014.
(Photo courtesy of Hyatt)
