The Unknown Champions of Wimbledon Are Food Service Staff and Culinary Suppliers

The Games have begun, yet many of the half-million devoted tennis fans who will watch Nadal, Federer and Djokovic on home televisions and office Internet connections are unaware of the massive food service that supports this famous 14 day tournament of strength and skill.

Just consider the most recently released figures which reveal just how hard the 1,700 member FMC Catering staff at Wimbledon will be working for those 14 exciting days of play: 

To Be Served 

• 130,000 Lunches Served
• 40,000 Char-Grilled Meals Served
• 30,000 Fish and Chips Served
• 30,000 Meals for FMC's Own Staff
• 12,000 Kilos (26,455 Pounds) Poached and Smoked Salmon
• 17,000 Bottles of Champagne Lanson
• 150,000 Pimm’s Cocktails
• 100,000 Pints of Beer and Lager
• 300,000 Cups of Tea and Coffee
• 250,000 Bottles of Water
• 190,000 Sandwiches
• 150,000 Bath Buns, Scones, Pasties and Doughnuts
• 135,000 Ice Creams
• 60,000 Sausages
• 30,000 Liters (31,700 Quarts) of Milk
• 23,000 Bananas
• 22,000 Slices of Pizza
• 20,000 Frozen Yoghurt Cups

As you might have noticed, the above list does not include Wimbledon’s famed “Strawberries and Cream” which are a must when attending the Games. Well, they are in a food class all by themselves where tradition meets logistics.

On average Game spectators will consume 28,000 kilos (61,730 pounds) of English strawberries - 2,000 kilos (4,409 pounds) and 7,000 liters (7,397 quarts) of fresh cream every day of play.

When added up, that’s a total of 28,000 kilos (61,726 pounds) of strawberries and 98,000 liters (103,558 quarts) of cream prepared and served in just in 14 days! WOW! 

And these aren't just any generic strawberries. They're Grade 1 English strawberries from Britain’s finest strawberry producing farms such as the Hugh Lowe Family Farms.  Suppliers are working extra hard this year to meet the tournament’s demand as heavy rains and overly long cloudy skies have delayed the usual ripening season.

But with a courageous spirit equal to that of any tournament player, England’s berry growers are working hard to make their 5:30 A.M. delivery date each and every day.

The very same words used in the newest Wimbledon ad should also be used to describe the hard working catering staff and culinary suppliers to the Tournament – Super Human, Tough as Nails, True Champions All!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012 

Post Note, May 26, 2012: You know you're a star when you're profiled on 60 Miuntues, America's in-depth Sunday News program faithfully watched by millions. This past Sunday Novak Djokovic was so honored.

The resulting story highlights how Djokovic's skill and courage led him from battle torn streets of Belgrade to the emerald green grass of Wimbledon. Impressive and touching. Thank you 60 Minutes!

Matched Cheese and Honey Makes the Perfect Culinary Gift for Father’s Day

What with the financial fears that are currently darkening the skies over Europe and the mindless phrases being spoken by some American politicians, it definitively seems time for a sweeter reference to reality.

And what’s sweeter (and more grounded) than a great cheese and a divinely delightful honey, especially for Dad’s Day.  But the secret to the greatest culinary enjoyment is making the best match – just as in life. 

So consider ‘marrying’ a clover honey with a Swiss Alpine or an Italian Parmigiano-Reggiano cheese. Another great ‘relationship’ is a hardy buckwheat honey with an earthy Gouda cheese.  In each case, the contrast between the warm broad flavor of the cheese and the nutty character of the cheese is, well, a perfect match.

For those who prefer a closer balance of tone and flavor, there are the often overlooked bright delight of citrus honeys, which go well with a wide range of cheeses, including Camembert, Gruyere, Brie and mild Bleu.

Yet if sweetness is your desire while celebrating Father’s Day, honeys crafted from wildflowers capture an overt sweet taste that seem perfectly matched to Ricotta cheeses.    Its soft spreadable nature makes this duet literally dance across one’s palette, especially if topped with fresh fruit.

Just remember, that no matter which honey and cheese combo you prefer, on Father's Day Dad is the one who is simply matchless!

 Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

Chantilly Cream, Vatel and the Bilderberg Group

One of the delights of French cuisine is Chantilly Cream. And while treasured by chefs everywhere for its unique sweetness, few in the Industry know its amazing history.

The story of how Chantilly Cream was created centers around Francois Vatel, who lived during the 17^th century in France, but of course. Many sites refer to Vatel as a chef but he was instead a “Master of the Kitchen”. In this position he was responsible for designing and implementing the vast culinary display dinners that were the hallmark of power and influence during the era of Louis XIV.

As a result, he was the creative director of all the talents within the kitchen as well as the final evaluator of all ingredients used.  As you might imagine, a man with such an array of talents was greatly sought after by the rich and wealthy.

The winner employer was the Grand Prince de Condé, who had been impressed by Vatel's skills and pleased by the cream he had created and named after the Prince's home estate, Chantilly.  

In 1671 the Prince announced to Vatel that Louis XIV, the Sun King himself, along with an entourage of 2,000 would soon be visiting the Prince’s estate and must be entertained in a style worthy of Europe's most elegant monarch.

Vatel, who was the son of lowly a Swiss carpenter, saw this as an opportunity to display what talent, not rank, could achieve. For the first evening of the King’s arrival on April 23, a light supper of turtle soup, creamed chicken, fried trout and roasted pheasant was planned.

The evening feast was set in a garden especially crafted to resemble paradise on a tropical isle.  But to Vatel’s shock, the thoughtless King arrived with an additional 75 unexpected guests. (What chef would not understand his anger at such a sudden expansion of the guest count?)

The next day a final evening feast of Sole Almondine, Anchovies Sevigne, Melon with Parma Ham, Lobster Quenelles with Shrimp Sauce, Leg of Lamb, Vatel Duck Saluted in Madeira Wine and Strawberry Bombes was to be served.

When the correct amount of sole did not arrive by late afternoon, Vatel committed suicide in his rooms. Just after he was found, the delayed sole arrived and the feast was served, but without the sole to honor the passing of this legendary “Master of the Kitchen”.

So think kindly of Chantilly Cream and remember Vatel, who never served less than the best.

Post Note, May 30, 2012: Sometimes it seems that history repeats irself. Beginning June 5-8, the elite Bilderberg Group, which like Louis XIV often seems to influence world affairs, will be meeting at the Marriott Westfields Hotel in Chantilly, yes Chantilly, Virginia. One can only wonder if any of Vatel's amazing culinary creations will be on the meal there for the world's elite. 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

Menu Choices Equal Life Choices at the Zuckerberg - Chan Facebook Wedding

As you probably know by now Facebook founder and CEO Mark Zuckerberg and Priscilla Chan recently married after the public issuing of the company’s stock. 

And while many financiers are questioning the pre-release of background information to the major brokerage houses, what trend-watching members of the Hospitality Industry want to know is: What was served?

Because the wedding was initially announced as a celebration marking Chan’s graduation from medical school as a pediatrician, few pre-event details were available from either guests or vendors.

The 100 invited guests were startled, but delighted, on arrival to find that they were attending a wedding of Zuckerberg to a remarkable and very modern woman.

Chan, like Laurene Powell Jobs, the widow of Steve Jobs and an entrepreneur in her own right, and Anne Wojcicki, the wife of Google’s Sergey Brin and a founder of 23andMe, a genetic testing firm, is a professional woman in her own right.

But fame (and fortune) hasn’t gone to the heads of these women. Their feet are firmly on the ground – no $600 Kim Kardashian style stiletto high heeled shoes for this bride. And Chan’s wedding menu choices reflects the same common sense and self-confidence that is the hallmark of these insightful women. 

Chan chose Asian and Hispanic foods from two nearby neighborhood restaurants that are personal favorites of both she and Marc Zuckerberg, Palo Alto Sol and Fuki Sushi.

And the Wedding Cake? Well, there was none as any such a delivery to their residence would have triggered a massive and much unwanted press presence.

Instead, the couple chose to share a chocolate mouse (no, not a computer ‘mouse’), but a chocolate mouse complete with a tail from L.A. Burdick, a fabulous pastry firm located in Cambridge MA. 

The mice were a reference to the couple’s first date at Harvard University, which is also located in Cambridge. 

This is a couple that will truly set many future trends (such as personal choices rather than merely fashionably pricy ones). Congratulations and the Best of Wishes! 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012

White House Correspondents Dinner Features a Menu of Hope and Humor

Each year on the last Saturday in April, the President of the United States hosts the leading members of the American press corps and other select guests to the White House Correspondents Dinner at the Washington Hilton Hotel. 

This year’s event was a memorable gathering that offered a menu of outstanding cuisine, belief in the future and insightful humor.

The very busy chefs in the Washington Hilton’s kitchens delighted the over 3,000 guests attending with the following menu:

Salad 

Black Lentil Terrine with Lump Crabmeat
Tango Green and Red Artisan Greens
Red and Yellow Tear Drop Tomatoes
Dill Vinaigrette

Entrée
Texas Rubbed Petite Filet with a Calvados Demi
paired with Duo of Jumbo Shrimp seasoned with Red Curry
Roasted Haricot Verts, Baby Pepper, Patty Pan Squash
Tasso Mache Choux Risotto

Dessert
The Galaxy -- Rich Chocolate Truffle Mousse
layered with Chocolate Genoise and Almond Macaroon
and a Ganache Truffle Center with chocolate glaze
garnished with fresh raspberries

Wines - Estancia Chardonnay and Cabernet Sauvignon

Michelle Obama, the nation’s elegant first lady, worn a floral gown by the Indian born American designer Naeem Khan. As always she charmed and put at ease all that she met.

But the true stars of the evening were Barack Obama and political humor.  For those who questioned the appropriateness of laughter in an era that faces global unrest and fearful unemployment worldwide, it is important that since 1920, when the first dinner was hosted, humor has always been an invaluable tool to de-stress and remember through the laughter what is truly important.

Should Obama be re-elected, his second term will be his last as dictated by the American constitution.  As a result, the President sought through humor to ask his audience to reach to the future.

After the dinner on Monday morning, the Democratic campaign team released their first major video ad listing, yes, the accomplishments of the President’s first four years but also setting a “FORWARD” theme for the next four years.

“Forward” is a wise choice as change and innovation requires motion as any member of the hospitality industry knows. That forward motion must include everyone, not just a few  - be they single departments or selected social groups. No hotel or restaurant is successful only in part and neither is any nation.

Together is better and that’s no joke!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2012