LOMA Agency的动态

Transcript

How are you? Bonjour. But how you bring your creativity into the kitchen? How you bring that into your food? It's the name of the game you love to approach themed events, which can be tricky, and banquets for all, which is important to controversial. I'm thrilled to be here with Chef Daniel Hoffler from the Sofitel in Chicago for our inaugural Loma on site insights. Thank you for having us, chef. Thank you for chatting with us today. First off, for our audience love for you to introduce yourself. My name is Daniel Hoffler, I'm from Berlin, Germany, moved to the states like actually nine years ago. And yeah, I'm like, I like cooking. I'm very passionate about what I do and I'm excited to have you guys here. We've had a great event on site this week, fabulous food. Sofitel and chef and his team have done a fantastic job. First question is around Sophie tells unique practices when it comes to your food and the kitchen around sustainability. Can you share with us a little bit about, you know, we were really impressed about all the things you're doing here. So well, it's just very important to to create an excitement for the team and just being aware about how much impact we do actually have in in our industry. And then I'll environments. So it's just important to create excitement and getting the people really educated about what we can do and what we can share with each other and how we can make a better living for everybody. And one of the ways we did that with chef and team who were so open to having a pre conference meeting around the sustainability practices and how we could highlight that at our event, which was really collaborative. So we appreciated that very much. Tell us about how you bring your creativity into the kitchen when your menu planning, how you bring that. To your food for large groups and events. So we're very fortunate to have a good team in place. I just think it's very important to to stay within the season to stick to the season, which can be tricky in banquets for over. It's just important to utilize what's going right now and take your inspiration about these things Just makes it easier to build your menu on that. So stick into the season. In the summer time you stick with nice fruits and vegetables. In the winter time you just different products around so you just read your menus on that for sure some good squash. Autumn fall vibes, party soups, good stuff. That leads us into a question around your partnerships with local farmers and vendors. Talk to us a little bit about how you partner with them to make sure you can highlight that local seasonal produce. So same here. It just, it just on the regular basis, making sure you connect with our suppliers, with our farmers, see what's what's going on right now, what's in the peak of the season, what's what's going to run out of season or what's coming up. So it's just very important to to make them utilize and make them the best. Off of it so if we get something which is like close getting to the end of the season, we buy a bunch we preserve and turn it into gems or Pickles. What not just to showcase these these products right fantastic. Our welcome reception this week with our client highlighted all the best of Chicago. So it featured all of Chicago goodies from perogies to Chicago mix popcorn. How do you love to approach themed events and how to have fun with that? We're just very important to to put yourself in the in the guest. Effect of making sure not everybody's from Chicago. So we want to create some excitement, putting a little bit of French zest into it. But it's just important to to showcase and keeping it simple at times. Just simplicity. It's the name of the game, but with flare, with your flair. And then in terms of collaboration or unique ingredients that inspire you said seasonal, but how else do you get inspired to create different menus as you plan? As as mentioned, I feel like it's important to kind of sometimes I go month by month to see what's what's right now and sees there's a certain items like persimmons or there's Peaches or there's certain items like Aspergers, certain things they're only in season for so long and adjust to truly cut down the the trouble. Just want to utilize what's what's going on right now, what's getting utilized right now and I feel like. Technology is a big thing in our industry and still because nowadays you can get everything 24/7 and throughout the year. So it's just important to stick within the meters and respect our nature and what's what's going on right now and showcase these items because that's the way to go. Yeah. And one other question around sustainability, When we chatted with you, your team is very mindful about little things. For example, when we first met, you talked a little bit about, you know, the jars, the jam or honey jars, which usually we'd find wrapped in plastic. But, you know, that's a small thing. You've worked with your vendors. Remove the plastic. Many people may not notice that, but that has an impact. Or is there any other things like that that you've implemented, whether in composting or in the kitchen that you'd love to highlight? So we do composants like almost two years now. We compost everything. So every, all the food waste goes actually not in our waste anymore. So it gets separate, picked up from a company who really turns it into new soil and renewable items. So it's just important to keep these things separate. Respectfully, do we reach out to our suppliers and see what we can do to get our stuff? And let's say bulk was having everything individual reps yeah, let's say all mushrooms we're getting from the farm versus getting everything in small packages just like in, in bulk. It's like actually a nicer product and just, it comes in one big large cardboard box versus having everything in like plastic items. So it's just along the way, it's an educational portion and it's, it's something you don't do overnight. Say something, it's a learning curve, but it's also like something you're going to continue to, to work on. Well, you're committed and you and you know it. Small steps that make a big impact, so you should be really proud of that. Alright, Are you ready for a rapid fire? Sure. OK, just what comes to mind first? Favorite kitchen utensil? A Japanese mandolin, OHK OK coffee or tea? Coffee, Chicago style deep dish or New York pizza. New York pizza. Ohh, controversial And your favorite thing to cook at home right now? It's actually pizza or pasta. OK, pizza, What's on your pizza? Basic salami, mozzarella cheese, tomatoes, keeping it simple and last but not least, if you could pick anyone to have dinner with. Dead or alive, famous or not, who would you want to have dinner with? A Whoopi, likely. Christopher Walken. Hmm. Interesting. Well, thank you. We've had such a great conversation with you today. Really appreciate your time. Thank you. And we'll see you on the next episode.