HotelsMag January-February 2015 | Page 44

F & B : KIDS ’ PROGRAMS

LITTLE LEARNERS

Not only are hotels innovating and educational experience at children ’ s menus , they are also the resort , the Little Eko Chefs creating learning experiences . program also aims to bring excitement about eating local and
Karisma Hotels & Resorts ’ Generations Riviera Maya in cooking back home . “ Hopefully Mexico debuted its Little Eko when they leave our property , Chefs cooking classes in 2014 kids and parents are making to provide kids with healthy more meals together as a family ,” he says . food facts , interactive lessons and easy-to-replicate recipes . At Rocco Forte ’ s Hotel de Classes use eco-friendly practices and local ingredients from aren ’ t just for food . Innovative
Rome in Berlin , cooking classes the resort ’ s greenhouse . children ’ s beverages are also
“ It ’ s not about taking storebought syrup and making choc- hotel young guests have the op-
growing in popularity and at this
olate chip cookies ,” explains portunity to partake in mocktail Mandy Chomat , vice president of sales and marketing at “ Since cookie baking and
mixology lessons .
Karisma . “ Our classes involve other similar programs in the toasting and grinding the cocoa kitchen are things that kids may bean so children know where do already at home , the cocktail chocolate originally comes lesson is new and something from . It ’ s a very different experience than a regular cook- day ,” says Daniel Klingseis ,
they cannot experience every
ing class . We are trying to have Hotel de Rome ’ s bar manager . children gain an appreciation of “ They love to mix and shake the what we eat and how we make ingredients themselves . Using our foods .” things like shakers and blenders
Chomat explains that in addition to providing an entertaining served until now
are things they have only ob- .”
Rocco Forte ’ s Hotel de Rome in
Berlin offers mocktail mixology classes for children .

ADULTS IN TRAINING

Jason Lapin , a partner at Las
Daios Cove Luxury Vegas-based consultancy Blau + Resort & Villas in Associates , says kids are becoming increasingly more mature and
Crete introduced a unique kids ’ menu that uses are often mirroring their parents ’ locally sourced eating habits when going out to eat . ingredients and
For instance , it isn ’ t uncommon for closely resembles
children to be brought along for what their parents are eating . sushi or a fancy Italian dinner .
“ Kids are very sophisticated these days and they are very food savvy ,” Lapin says , warning that offering too many stereotypical kids ’ options can come off as patronizing . “ Things like steamed edamame and creative fruit salads are becoming popular . It ’ s about fun and enjoying the experience with the children and parents ,” he adds .
Daios Cove Luxury Resort & Villas in Crete has introduced a kids ’ menu designed for families looking for creative options for everyone including little ones . It includes dishes that use locally sourced ingredients and closely resemble what their parents are eating such as caprese salad with buffalo mozzarella , pumpkin gnocchi and passion fruit panna cotta .
“ Our goal is to make the food experience fun and feel complete with very fresh and raw materials ,” says Dimitris Daios , owner and managing director of Daios Cove , who will roll out new children ’ s lunch options later in 2015 .
Using a similar mentality of providing culturally authentic dishes , IHG offers the “ Planet Trekkers
40 HOTELS January / February 2015 www . hotelsmag . com