In Brief

 

Eric Ripert on the evolution of Le Bernardin

Ripert (Jared Siskin/Getty Images)

Le Bernardin in New York City has kept its three-star Michelin rating for 17 years under chef Eric Ripert, who has worked to maintain a consistently high quality while constantly evolving. Ripert reflects on how the culture of the kitchen has changed since he started at the restaurant as chef de cuisine when he was 26 years old and how he brought global influences to the menu after taking over as executive chef.

 Full Story: Financial Times (subscription required)s investing in exclusivity with members-only clubs

Hotels are finding ways to attract guests who enjoy exclusivity with members-only clubs, which are different from those in past years because their membership is diverse. Many adhere to food and beverage themes, while others offer luxury fitness space and special suites.

 Full Story: The Zoe Report (11/8)

Celebrity going year-round in Europe, Asia, sending first Edge ship to Alaska Celebrity Cruises is going year-round in Europe and Asia, will send its first Edge-class ship to Alaska and sail from four Caribbean homeports in 2024-25. Full article

Princess Cruises downsizes in Asia, MSC and others come in Princess Cruises is downsizing its Asia workforce in a regional restructuring just as news of MSC and Celebrity planning deployments in the area. Full article

Princess Cruises’ Majestic Princess returned to Sydney on Saturday from a 12-day round-trip to New Zealand with 800 COVID-19 cases onboard. Full article Majestic Princess returns to Sydney with 800 COVID-19 cases onboard

Slow cooking results in creamy, sweet grits

Georgia chef Kevin Gillespie cooks grits for at least an hour and sometimes overnight to achieve a creamy texture and sweet flavor. Gillespie recommends using fresh, stone-ground grits and a ratio of four parts liquid to one part grits for the best texture.

 Full Story: Garden & Gun (11/10) 

How to trim the F&B fat

When money is tight, food and beverage is the first place hotels look to cut back, and they can do so by using smaller portions and locally sourced food. Other tips include putting bottled soda and water on ice, offering bread only on request and incorporating dietary needs into menus.

 Full Story: MeetingsNet (11/8) 

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