Wednesday, September 29, 2010

Escape to Varadero, Cuba


This is part of John Kim's post on Cuba. This time, he takes us to the resort town of Varadero. According to John, he couldn't refuse the thought of diving in the Bay of Pigs and taste the creole-inspired cuisine that is a specialty of the area. Here are some more beautiful photos during John and his sister, Julie's, getaway to Varadero.








Tuesday, September 28, 2010

Strolling through the streets of Havana


Beyond the overwhelming scandals, conflicts, and other “Castroisms” that have obscured our perception of the Caribbean island-nation of Cuba lies a rich, unique culture filled with beautiful beaches, antique cars, classic architecture, and some of the best rum in the entire world.  From Sammy Sosa to Dirty Dancing: Havana Nights, Cuba has been the central hub for some of the world’s greatest baseball players, the cool, endless-summer style of linens and fedoras, the world’s finest tobacco and cigars, and of course, the ever-so-famous Mojito.



Early in 2010, my sister, Julie, and I had the unique opportunity to visit this beautiful nation.  As American citizens, we were subject to the US embargo and prohibited from spending any US dollars on Cuban soil.  So, with our pockets lined with Euro dollar bills and a ticket booked to Cancun, Mexico, we were off on one of the most culturally enriching adventures of our lives.  Once in Cancun, we purchased our flights to Havana, but Americans can also fly to Cuba from Canada or Nassau, Bahamas… just be sure to never miss your return flight home (like I did) because you may be stuck there for a very long time.

Our first stop was the famous beach town of Varadero (see next blog post).  Known for all of its amazing Creole-inspired restaurants and salsa-dancing open air bars, Varadero is Cuba’s number one resort destination for locals and extranjeros alike.  While I tend to stray away from resort destinations, I couldn’t pass up this opportunity solely because of the opportunity to scuba dive the infamously historic Bay of Pigs.  The beaches are filled with some of the finest and softest sand in the world with water bluer than the sky.                                              

After a few days in Varadero, we headed back to Havana for the following week to soak in the authentic Cuban experience.  The best way I can describe Havana would be by comparing it to a beautiful 1950’s pinup girl.  It’s like the movie Scarface meets Dick Tracy.  With antique American cars lining all the streets and neoclassical buildings painted in bright summer colors, downtown Havana quite possibly is one the most romantic, beautiful cities in the world.  Walking down cobblestone roads with a Cohiba in one hand and my camera in the other, it was hard to not find things worthy to capture on film.  With European-inspired restaurants and bars, an entire museum dedicated making and selling every kind of chocolate, and a shop where you can mix and bottle your own fragrances, people from all over the world find themselves pleasantly getting lost in Old Havana every day.

While there is definitely no shortage of hotels in Havana, including the famous Hotel Nacional, many backpackers like my sister and I found our accommodations at one of the many “Casa Particulares”.  To boost tourism and create a market for budget housing, the Cuban government grants certain families a license to convert their homes into hostel like B&B’s.  Essentially, it’s like living with a host family who prepares your meals and who can show you around town or simply talk to you for hours about Cuban culture and life as a Cuban national.  By staying in a Casa Particulares, we were able to catch a glimpse of what it was like to live as a local… one of the many joys of traveling the world as a backpacker.


About the Guest Blogger: 

John Kim is one of my dim sum buddies in Grand Rapids. I am so excited to share his account of his recent trip to
Cuba - a place so foreign to us in the states. John is currently a 3rd year medical student at Michigan State University College of Human Medicine in Grand Rapids.  He originally hails from Los Angeles, CA.

Do you want to submit a travel or cooking post? 

Send photos with captions and a short description of your post (on word document) to georgeaquino@mac.com


 Cohiba at Hotel Nacional
 A revolutionary mural in Havana
 Hand rolling stand in downtown Havana
 The Coco Taxi - a unique Cuban experience
 The adoration of Che Guevarra is in every corner
of Havana
 The great theater of Havana
 Old Havana
 Classic American cars line the streets of Havana
 Julie talking to one of the locals on the Malecon
 Old Havana
 Destination for many of the world’s celebrities and politicians:  
Hotel Nacional in Havana
The famous Malecon in Havana

 Being an American pastime and a Cuban pastime, 
it’s no wonder we’re always battling it out 
for the gold at the Olympics.
 Julie enjoys the bleachers at a baseball game
 Cuban baseball league
 A quiet street in Old Havana
Havana at night
Julie and I with our host family at our Havana Casa Particulares

Monday, September 27, 2010

Hail to the Chef! JW bids farewell to chef Andrew voss.


In the hospitality industry, chefs come and go like busboys in a restaurant. But every now and then, there are a few chefs who will leave an indelible mark with their establishments. Such is the case with JW Marriott Grand Rapids Executive Chef, Andrew Voss.  After three and a half years of leadership at the JW, chef Andrew is moving on to our sister property at the JW Marriott Grande Lakes in Orlando, Florida.

Click here to read more...



A behemoth of a place, Chef Andrew will take over the role of Executive Sous chef to one of the largest f&b operations in the Marriott brand. An operation so well regarded, partly because of the quality of events the culinary team dishes out day in and day out, but also due to the incredible culinary leader atop the food chain at the JW - chef Mark Beaupre - hands down, one of the best chefs and food and beverage directors in the United States.

We discovered chef Andrew from one of our opening chefs, Frank Gort (now with the JW Marriott San Francisco). Chef Andrew was the head chef at a local watering hole with descent bar food here in Grand Rapids. He did the private country club scene along with a stint in Malta. His resume, didn't necessarily shout "hire me," however, his persistence in landing a job with the JW was infectious. We asked him to cook for us, along with two other candidates. One of the chefs hailed from Disney in Orlando, and the other from another a larger hotel operation in Michigan. Of the three, we predicted that he would rank at the bottom. 

To our delight, chef Andrew showed up on the day of the demo with produce from the local farmers market. With his underdog status in check, he whipped out a memorable menu that simply blew us away. The guy can cook. We hired him as our opening sous chef at the JW. When chef Frank Gort departed for San Francisco, chef Andrew moved up to executive sous chef. Finally in 2009, he got his shot at number one when our executive chef, John State, left in January.

"Chef Andrew didn't just maintain our high standards in the kitchen," says JW director of f&b Darin Jemison. "Andrew also delivered in the areas of food and labor costs. Believe me, that is not an easy task  in a hotel with many peaks and valleys in our business cycle."

Through chef Andrew's leadership, all our culinary goals were smashed in 2009, and continued until the very last minute that he left this past Friday. He was a work horse with a penchant for  achieving his goals. He was knowledgable and passionate about his chosen field. But unlike many young chefs these days, he is old school when it comes to work ethic and a perfectionist with our QA audits. 

"Andrew was a lost child in high school," according to his Mom. "But as soon as he enrolled in culinary school, something magical clicked. Andrew found his calling and nothing was going to stop him from fulfilling his dreams. His dad and I still marvel in the fact that he has gotten so far in such a short time."

His departure is bittersweet. I didn't want to lose him at the JW, but just like a proud parent, I knew that what he was embarking on, was the best move for his promising career.

"The other chefs trying out after Andrew's demo better cook the best damn food they have ever cooked in the lives - ever," says Mark Beaupre after Andrew nailed the cooking demo at Grande Lakes."Andrew can definitely cook."

He certainly can. 


Lawyers cook their way to culinary nirvana


The popularity of the JW Chef School has reached new heights when we hosted our largest group yet this past week. Thirty five members of a local law firm entered our JW Kitchen Stadium with "deer in a headlight" looks when they realized that they were going to embark on a team building event none of them have ever encountered in the annals of corporate events. But as soon as the group was divided into teams, the competitive juices started flowing and

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the stadium got a bit louder with friendly taunting from the teams. Bonus points for the most fun name was awarded to team "Sue Chefs," aptly name for this bunch of legal culinary neophytes. 

With music pumping, steaming pots boiling, and the frequent bursts of laughter from the participants - this once timid group began to find their grooves. They were given a little bit over an hour to create an appetizer and entree dishes for judging. With assistance from their respective culinary coaches, each team chopped, steamed, sauteed and plated each course with culinary precision and artistic input. As one of the culinary judges, I must admit that this group presented us with dishes that were unexpectedly very delicious with layers of flavors usually reserved for the kitchen professional. 

In the end, there was one winning team, however, no one went home empty handed for this event is something each member of the group will relish for a while. Perhaps, until the rematch in 2011. Game on!
Executive Chef Andrew Voss masterminded the operation
Chef Andrew instructs the "chefs" on the ground rules in the stadium
Steaming pots
Chef Drew assist his team with menu planning
Participants went to market inside the ballroom
Sauteeing an appetizer
Having a good laugh with the grill press
Center kitchen action
Bruschetta prep work
Egg salad lined up for plating
Tasty bacon wraps
Bruschetta of Tomato and Dancing Goat Creamery goat cheese
Beef tenderloins marked for staging
This mushroom sauce over the tenderloin was one of the best sauces
I've tasted at the JW Chef School
 A delicious chicken dish
 Asian inspired fish
Teamwork before judging
He sure looks comfortable behind the saute station
Beef tenderloin with vegetable cous cous