The Ritz-Carlton Hotel Company, L.L.C. Announces Letter Of Agreement With Viking Range Corporation To Develop Ritz-Carlton Culinary Centers

Classes offered at the award-winning luxury hotels and resorts around the world are certain to turn those whose idea of cooking is the microwave into aspiring gourmets behind the range.

Although the initial locations of the Culinary Centers are still being finalized, they are being patterned after the highly successful program introduced in 2006 at The Ritz-Carlton, Cancun. In a fully equipped kitchen featuring top-of-the-line appliances from Viking, thousands of students from youngsters to corporate executives have donned aprons, grabbed a whisk, and listened attentively as the chef-demonstrated secrets to culinary success.

'We found that gaining experience and confidence mastering recipes and techniques at the Cancun Culinary Center was one of the most sought after activities, popular with families, singles, and even visiting groups looking for a team building activity,' said Paul Westbrook, senior vice president, product and brand, The Ritz-Carlton Hotel Company.

'We believe the opportunity to learn from the finest Ritz-Carlton chefs preparing everything from a great Sunday brunch to a holiday dinner with all the trimmings will be very appealing to our guests. Many of our chefs are award winners who are enthusiastic about sharing their secrets in the kitchen with our Culinary Center guests. Current plans call for select locations at some of our most popular resorts in Florida and around the United States, with the possibility of expansion to overseas locations in the future,' explained Westbrook.

The agreement between The Ritz-Carlton and Viking Range Corporation calls for the development of Culinary Centers at both indoor and outdoor venues. Viking will provide professional guidance on design of the kitchens, suggested cooking curriculums, and training for hotel company staff on the state-of-the-art Viking products used by some of the world's finest chefs in their home kitchens.

Reader Comments:

Someone was listening! Take heed all you GMs, and future GMs: this what happens when you combine "other self" (non ego-based) brainstorming with the simple act of observation/listening. What a fantastic and contemporary idea! It is not only inconvenient for today's Exec. Chef to have visitors in his or her kitchen, it can also be dangerous and/or bothersome given business levels. So why not develop an alternative kitchen that not only simulates a more reasonable everyday working environment for thier guests, but one that also affords a stage for potential future Viking customers to try out equipment they may be considering for thier homes. When you combine all of the above with the chance to work intimately with a trained professional chef you've got a one of a kind experience that has thus far gone untapped . This is something my wife and I as well as our circle of friends would thoroughly enjoy and would particiapte in time and again. With so many cooking shows on the air it is about time someone took it to the next level and this is a splendid example of keen observation resulting in fulfilling a need. Bravo! Franco D'Amico 2007-11-09 Franco D\'Amico

 

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