David Fuñe , executive chef at Surf & Sand Resort in Laguna Beach , California , has appeared on the History Channel and the Food Network thanks to his West Side LA Gourmet Food Truck . hotel chefs can share , they also understand the misconceptions that still abound about their field . “ One stigma the hotel industry has is that if you are a hotel chef , you don ’ t have the opportunity to be creative , but that ’ s simply not true ,” says Bill Rothwell , executive chef at Towson University Marriott Conference Hotel in Maryland . “ Here , we are given a lot of freedom in the kitchen . Chefs are encouraged to source locally and even grow their own herbs and vegetables .”
“ It ’ s obvious we need the job and income to pay the bills , but hotels offer a lot more than that ,” Haick adds . “ The culture , benefits , discounts and perks are great . They allow us to do more , for both personal and professional growth .”
When it comes to a true litmus test for whether a hotel career is right for a given chef , Fuñe believes the question is simple . “ It takes passion to serve and learn guest habits ,” he says . “ If you feel satisfaction in performing tasks for others throughout the day , this path is for you .”
Bill Rothwell , executive chef at Towson University Marriott Conference Hotel in Maryland , believes the hotel industry still needs to counter misconceptions that it stifles culinary creativity .
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