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| Colicchio Consulting Launches The Hotel Culinary Collaborative, a ''Pop-In'' Culinary Immersion Executive Education Program Pairing Executive Hotel Chefs with Culinary Giants | Applications accepted beginning July 1 for a first-of-kind executive culinary education opportunity which invites hotel chefs to rotate through world-renowned kitchens, in major cities, under the tutelage of Michelin Star recipients, James Beard Foundation Award Winners, and Culinary Rock Stars such as Michael Schwartz, Tom Colicchio, Scott Conant, Marco Canora, and John Besh. | The Hotel Culinary Collaborative will begin accepting applications July 1, with registration at www.ColicchioConsulting.com. Qualifying chefs must have at least five years of restaurant experience as a Hotel Executive Chef or Chef de Cuisine and must be sponsored by their employers. “Training and continuing education have always been critical components to leadership development in the hospitality industry. Hotel executives from General Managers to Directors of Sales and Marketing to Brand Executives are regularly afforded development opportunities through advanced degrees training opportunities and, guest lectures from best in class sales leaders, and sales development classes. Now, finally, there is a similar in kind education opportunity for Executive Hotel Chefs,” said Phil Colicchio, Managing Partner at Colicchio Consulting. “We are proud to launch the Hotel Culinary Collaborative.” Program
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Offering one and two-week culinary immersion programs, participating Executive Hotel Chefs can experience all aspects of the selected kitchens and dining rooms: Rotating through all cooking stations while spending time collaborating with the sponsoring celebrity chef and his or her teams; honing techniques and experiencing the latest in food trends and menu engineering; and gaining valuable insight into purveyors and suppliers. “Collaboration is the lifeblood of any successful kitchen, and quite often Executive Hotel chefs find themselves caught up in the daily grind of operating their hotel restaurants, room service operations, and catering departments, leaving little time for experimenting with new menu items and developing new techniques” said Phil Colicchio, Managing Partner at Colicchio Consulting. “This is truly a unique proposition for the hotel industry,” said Trip Schneck, Managing Partner of Colicchio Consulting. “Not all hotels can afford to engage a James Beard Foundation Award winner on a full-time basis. The HCC allows hotels to give their chefs the opportunity to work side by side with the best and take that knowledge and updated set of culinary skills back to their own kitchens to create a significantly improved guest dining experience. The marketing component is just as compelling, as sales and catering managers will be able to say that their chef has trained under one of the great ones.” Famed chef, restaurateur, and James Beard Foundation Award Winner, Scott Conant says: “In order to garner the experience the HCC provides, chefs would have to leave their posts at their hotels and come on board as sous chefs at famous kitchens. The HCC one- and two-week “super stages” allows the Executive Hotel Chef to soak in that experience, get energized and bring the passion back to his or her own kitchen. It is also a fantastic way for hotel brands to reward their top performing chefs and retain that talent.” For more information about the HCC, visit www.ColicchioConsulting.com. About
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The
HCC is the only platform that allows Executive Hotel Chefs to study under
some of the world’s greatest chefs in the world’s greatest kitchens. The
HCC features 25 of the world’s greatest chefs including Michael Schwartz,
Tom Colicchio, Scott Conant, Marco Canora, and John Besh, in cities like
New York, New Orleans, Miami, Las Vegas and Los Angeles.
