C h e f Gabriele Kurz
F & B : HealtHy menus
Q + A
C h e f Gabriele Kurz
A total-nutrition ApproAch
Executive Wellbeing Chef Gabriele Kurz , Talise Wellness , Jumeirah Group , Dubai , thrives where fine dining meets wellness . With credentials including a Master Hotelier degree from Steigenberger College of Hotel Management in Germany , a certificate for diabetic and obesity consultation , and several celebrated vegetarian cookbooks to her name , Kurz dedicates herself to creative food and beverages that help guests embrace wellness . What is Talise Nutrition ? Talise Nutrition is one of the three core pillars of Talise Wellness , Jumeirah Group ’ s flagship wellness brand . We offer a general healthier line in the hotels ’ all-day dining restaurants , private dining , banquets and kids ’ offerings , and [ specialty dishes ] at Talise spas and fitness facilities made to reset the body to a healthier eating pattern . Talise Nutrition also offers gusts and clients support with individual meal plans , nutrition consultations and practical cooking classes . What are some challenges when implementing healthier F & B programs ? Chefs and service colleagues need to be trained and need to understand and embrace healthy lifestyles themselves . It was difficult in the past to persuade hoteliers and restaurateurs to add healthy options to their menus , but … we see a shift towards a healthier lifestyle in our clientele everywhere . I believe this is a trend that will persist . What are your priorities when creating a healthier menu ? The base is the quality of ingredients ; I choose organic whenever possible . Variety is key in a menu and gives way to much creativity and deliciousness . I always try to add a few new things … we introduced kamut and quinoa when it was not yet popular , and served herbal macerations at functions next to Champagne . cheers to good health
In the past , a cocktail was an indulgence and juice was for kids , but now juice is all grown up and cocktails pack a nutritional punch .
Noting the popularity of fresh juice at local street food stalls , Executive Chef Giovanni Parrella and his team at The Reverie Saigon created a “ healthy corner ” menu section filled with fresh juice . “ Most of the fruits [ we use ] are local , fresh , nutrition-centric and energycentric ,” he says . “ Rock melons are believed to prevent cancer and reduce stress , and oranges and pineapples energize , reduce cholesterol , rebuild cells and help the immune system .”
“ We serve all fresh juices ,” says Michael Reich , executive chef at the JW Marriott Chicago . “ The quality difference is night and day . We also started a fresh juice program for breakfast . We have a selection of three juices made fresh each morning at 5 a . m .”
Guests also are looking to cocktails to pack a nutritious punch with ingredients such as ginger , fresh herbs , agave nectar and apple cider . Sometimes , a healthy cocktail is about more than its calorie content , and an increasing number of guests gravitate toward organic and biodynamic drinks . Vdara Hotel & Spa in Las Vegas recently debuted a line of organic wines . “ We wanted to tie into some of our core initiatives , including sustainability and being a leader in eco-friendly work environments ,” says Michael Vorsanger , the hotel ’ s director of food and beverage .
Fresh-squeezed juices at JW
Marriott Chicago include “ Be Healthy ” with kale , parsley , parsnips , red beets and braeburn apple .
36 HOTELS December 2014 www . hotelsmag . com