Embrace the New Year with laughter and happiness
Grand Hotels at the ICS New Year's Evening Show
Ops Spring
- "Hotel" Spring Festival evening party in person at ICS
On the evening of Dec
31st, 2009, thousands of people go out to join the joyful countdown
galas with their friends and family, and enjoy the cheerful
atmosphere of greeting a brand new year.
Grand Hotels comes to
ICS studio to report the various jubilant celebrations around the
world for our readers.
Our three hosts have
been preparing on their seats very early, rehearsing their lines
over and over, to make sure this New Year's Evening live show goes
perfectly as they expected.
The 2009 You Are The
Chef Award Ceremony has come to a successful conclusion on November
26th evening. Steven Liu, executive sous chef from Fairmont
Yangcheng Lake, won the "Chef Of The Year" award, whose
extraordinary culinary skills has won him the honorable award out
of the fierce competition among 41 top talented chefs, is also at
the rehearsal with the hosts, because he is going to show a better
taste for this evening with a 5-course dinner. The starter is
Popcorn salad, Teriyaki tender chicken, symbolizing the arrival of
the new decade while the hosts anounnce that there are some
countries in the world which have already stepped into the year of
2010. The second course, named Wagyu beef petty, enrigi mushroom,
red pepper relish, is dedicated to our country, and the hosts look
back to the significant moments of China's 60th anniversary. WaSaBi
Mayo Prawns, Minty Mango Salsa is the third course, combined with a
topic of the 2010 expo with introductions on the progress of the
expo, and the vision of this up coming grand event. The fourth
course is called Yellow fin Tuna lightly brushed ponzu miso
dressing, during which the hosts takes retrospect on the
development of ICS, and look into next year's plans. And at the
final course Martini Glass, the hosts and guests raise their
glasses in a toast to celebrate the New Year together.
At the evening show
the hosts connect accredited journalist across the country, who
share the happiness and joy of the people there to welcome the new
year. At the meantime, celebrations in many other countries around
the world are also broadcasted on the screen, conveying universal
warmth and excitement to the foreign friends who are watching the
show in spite of the time difference and distance. Although they
cannot stay up and celebrate the new year with their families, they
can still join the countdown and embrace the new year by watching
the familiar faces from their motherlands.
Let us raise the
glass and propose for toast to a better and hopeful year of
2010.
The evening of 31 December 2009, many people will out with friends or family, go to the countdown to the scene one by one, feeling the atmosphere of people toot.
The "Hotel" then came to the studio the ICS, for readers to record the lively scene around the world.
The three host early, sat in their seats, keep checking, remember carrying lines, because this is a Spring Festival party broadcast live, do not allow any errors generated.
2009 "Chef" awards ceremony has also been in the evening came to an end on November 26. Best chefs from Fairmont Yangcheng Lake Hotel Liu Yifan chef won. The chefs join the race a total of 41, of the fierce competition, stand out from the hands of so how much can be said among the Dragon. That night, he was also the scene and hosts are engaged in rehearsals, because he will be on-site cooking five dishes. First popcorn salad, Teriyaki chicken, a symbol of the New Year, the Forum moderator will introduce the rest of the world into 2010; second Australian small and cattle, mushroom, red sweet pepper, cheers China, the host will review the spectacular 60th anniversary; The third is the Hong mustard cream shrimp, mango salsa, celebrate the Expo to introduce the progress of the Expo and look forward to the Expo event; fourth brush Cheng Road is a vinegar sauce by Tuna fish, primarily recalling the development of ICS for two years to introduce the next program; Fifth Road is a festival of champagne, toast the hosts and guests, we cheer together in 2010.
Activities that night, the host site to connect a correspondent around the country, from their side of the camera can see the laughter everywhere, people dancing and singing Imagine a wonderful 2010. At the same time, also broadcast in other countries welcome the lively scene, although with different time difference, but such a little warmth but the program can be introduced in view, foreign friends from all over the world hearts. Although they can not sit around the table together with loved ones Shou Sui, but people can look at home with familiar faces countdown, with the coming New Year!
Let us cherish the good vision for 2010, along with wine made to join it!
- "Hotel"
http://www.grandhotels.com.cn/AbouttheMagazine.asp free download e-magazine
Chinese Version:
Sarah English Version:
Nancy Photos: by The Mira Hong
Kong
"Mira" the name derived from a living in the depths of the solar system constellation Cetus (Cetus), shine. "Mira" in Spanish means "forward-Yuan Wang," and then in Latin means "perfect, peace and prosperity." Hotel named "Mira", has a deep meaning, well-targeted; The
Mira Hong Kong is bound to shine, fly high.
"Mira" signifies a giant, red star in the constellation of
Cetus. It means "foresight" in Spanish and "perfection, peaceful
and prosperous "in Latin. With such a directional name, it is
anticipated that The Mira Hong Kong will soar, prosper and
shine.
Wine tasting, both ancient and modern, are a great emphasis on flavor thing. A real person who knows wine, as much as a true artist. With excellent taste buds and their accumulation years, enjoying the wine to bring this wonderful liquid for every bit of body and soul, cool, every vibration. They are often a glass of wine from a simple product out of time changes the taste and died. But now that everything in the efficiency of the fast food era, we ordinary people do not enjoy wine on the Smart and the energy inherent in the What? Obviously the answer is no, then the major wineries in the hotels and clubs, Sommelier of the profession slowly formed.
Sommelier: received professional training, has extensive knowledge of the wine, specializes in various types of alcohol services, mainly in the high-level restaurant service, meals and wine can make a perfect match. Their professionalism and accomplishment than wine
waiter higher. Modern Sommelier has a broader meaning, no longer a simple wine to provide the services, but also include more aspects of services such as: beer, spirits, soft drinks, cocktails, mineral water and tobacco products. Some restaurants will hire specializes in service water, whiskey, cigars sommelier. In fact, we interviewed also previously worked at the Hilton Beijing Wangfujing, in a sense recommended navy Qiang is also a sommelier.
Today, we had the pleasure of Hilton Beijing Wangfujing Malaysian Resident Sommelier Peter Deng was one to one conversation, in his leadership, hope we can but with a little about this mysterious new There is an intuitive understanding of career. Peter's first impression on the young, almost could not believe the big boys in front of authority is the Court of British
of Master
Sommeliers recognition of qualifications of Master Sommelier. Peter had 17 years of age, in order to reduce the financial burden of the family, he has worked hard in the community has. In 2004, for Peter's life is an important turning point, because in this year, Peter met his master - the world's only 265, one of the wine master, Dr. Luoenqiaozhi. Benefit from teacher's discovery and culture, Peter and Luoenqiaozhi cooperation Hilton Kuala Lumpur 10 restaurants and bars to create and guide the wine project. Is precisely at this time, Peter started in the Hilton Hotel and wine accompany the journey of life, also welcomed the first peak of his life.
Since then, Peter Hilton, with the support of worldwide traveling, try wine, the "apprenticeship", due to the history of love and Yan Huang blood identity, he chose to come to Beijing Wangfujing Hilton as a sommelier. Dr. Peter assistance Luoenqiaozhi Hilton Beijing Wangfujing River built a wine cellar has more than 500 species, 10 000 bottles of wine collectors world-class wine cellar. To this end, they turned and the world's boutique wineries, focusing on wine produced and value. This long wine list in the enrichment culture and represent the whole category is unique in Beijing. The wine will be coordinated with different menus for the hotel's Qin Zhong Tang restaurant, Vance Club Macau restaurants, bars and book Court flame icing on the cake.
Peter's usual work is for the guests at the Hilton restaurant, recommend the most suitable wine mentioned here includes not only the most appropriate mix of wine and cuisine, also contains a Peter's own understanding of the wine itself, speculation on the psychological and other guests and other factors. Recommended only is not enough, the extreme emphasis on "service" the idea of Peter will personally open to customers wine, watching the guests with their recommended wine products, in the Hilton Hotel or unique or warm environment to enjoy their own time, Peter also seems to like to drink a glass of wine, like to enjoy.
Peter said, before wine recommendations to customers, he will communicate with the client first and then decide according to customer needs is the first wine was recommended dishes recommended. He also said that wine is the Chinese guests have been really understand them, so Sommelier of the most important duty is to give guests a choice of space and the most warm service. Find out the preferences of the guests is Sommelier of the most important quality. Because different customers on different varieties of wine have different adaptability, so Peter will generally not wine as a healthy thing to do maintenance recommended. The most important thing is to allow guests to enjoy the feeling of dining. Service is the core of Peter's professional philosophy
Was selected "Sommelier" is the name, but also because the "paternity" of services represented by the word meaning. From Peter's every word can be seen in his emphasis on service.
Peter Hilton Wangfujing is now also to the staff to do some training, through more case studies and practical way of sharing knowledge with colleagues so that other waiters inside the hotel can also meet some basic requirements of customers. In fact, like Peter talented and is strongly self-learning ability of the personnel at the Hilton not unusual. And the Hilton has a set of comprehensive staff training system. Peter's recent support may also go in the hotel for further studies in Germany, so as to enhance the hotel's service quality, to provide a more intimate service.
"There is no best, only better!" Peter's a very good Mandarin Chinese with an ad as a summary of their current employment status and incentives, we can foresee in the near future, with services for their talent Youyi professional core of Peter will become the hotel industry Liran Ran a rising star!
Throughout human history, wine tasting has been a practice of
delicate charm. A person who truly understands wine is like an
artist, who, with outstanding taste buds and rich life experience,
appreciates every coolness and spiritual vibration brought by the
magical liquid called wine. For a good wine taster, a simple glass
of wine contains the tastes of the vicissitudes of life. In the
modern age of efficient fast food, do we still have the chance to
enjoy such an inspiration? The answer is yes. And that is why a
profession called Wine Sommelier emerged from wineries, restaurants
and clubs.
A Wine Sommelier,
having professional training and vast knowledge about wines,
specializes in various wine services, especially recommending
perfect match between dishes and wines in high class restaurants.
He has a higher professional level and more cultivation than a wine
waiter. A wine sommelier in modern sense provides extensive
services concerning not only wines but also beer, liquor, soft
drinks, cocktails, mineral water and cigarettes. Some restaurants
even hire wine sommeliers who have special knowledge about water,
whisky and cigars. In fact, the water sommelier Zhao Qiang of
Hilton Beijing Wangfujing, whom we interviewed before, is a wine
sommelier to some degree.
Today, we are
honored to have a face-to-face conversation with Peter Teng, the
Resident Wine Sommelier of Hilton Beijing Wangfujing, who would
shed light on this new and mysterious profession. Our first
impression of Teng was his incredibly young age. Nobody would
believe that the "big boy" in front us is a master sommelier
certified from the Court of Master Sommeliers. Originally from
Kuala Lumpur, Teng started working to share the financial burden of
his family at an early age of 17. The year 2004 was a milestone in
his life, when his talent was discovered and nurtured by Dr. Ron
Georgiou, one of the only 265 Masters of Wines in the world. Teng
assisted Dr. Ron Georgiou in creating and supervising wine programs
for ten restaurants and bars in Hilton Kuala Lumpur where he
worked. Hence, a life long journey with wines began.
Hereafter, Teng
traveled worldwide to study and sample wines with the support from
the hotel. After serving out his "apprenticeship", he chose to work
at Hilton Beijing Wangfujing out of affection for history and his
Chinese origin. Teng has been appointed to assist Dr. Ron Georgiou
to create a 10,000 bottle wine cellar with more than 500 different
labels for the hotel's cellar the Vintage Bank. They are sourcing
wines from around the world with a focus on boutique producers,
quality and value. This wine list now is among the most learned and
diverse lists in the whole city. All wines have been selected to be
pairable with the hotel's signature restaurants, Chynna, Vasco's,
Flames and The Library's a la carte, dessert and tasting
menus.
Teng's daily
routine is to recommend the most suitable wines for customers
dining in the restaurants. The most suitable wine is one that
complements unique dishes and matches the dining mood. Such a
decision requires profound understanding about wines and empathy
with the clients. A simple recommendation is far from being enough.
Teng, who emphasizes the concept of "service", would open the
bottle himself and wait when his recommended wine is being tasted.
To savor this moment in the unique and pleasant atmosphere at
Hilton is like drinking a glass of mellow wine.
Before making any
recommendation, Teng would converse with the customers to find out
their needs and then decide whether to recommend wines or dishes in
the first place. He said that Chinese customers nowadays are well
versed in wines. Therefore, the major responsibility of a wine
sommelier is to offer different options and considerate service.
The most important ability is to understand a client's preference.
Since different people adapt to different wines, Teng would never
recommend a wine as healthy drink. What counts more is to offer
good service and to create an enjoyable dining experience. This
profession is called "wine sommelier" just because the word
"Sommelier" means service in French. Indeed, every word by Teng
shows his care about good service.
At present, Teng is giving trainings to employees of Hilton Beijing
Wangfujing. By sharing his specialty knowledge with colleagues
through cases and practices, he aims to prepare other waiters with
the ability to meet customers' basic needs. There are a number of
people like Teng at Hilton who are talented and capable of
independent learning. For them, the hotel offers a complete and
perfect training system, which is going to support Teng to pursue a
further study in Germany in the near future. The result will be a
better service for customers and higher quality of the
hotel.
"There is never
the best, but the better! "Teng, fluent in Mandarin, quoted a
Chinese ad slogan to summarize his current work conditions. We are
sure that this precocious young man, with a core concept of service
in mind, would soon become a rising star in the hospitality
industry!