'Carolyn's Kitchen Part II' Hospitality
This week I find Chef at a moment when her kitchen is quiet, in fact we are speaking on Skype and recording The Delicious Difference. If you would like TDD to become a podcast send me an email.
Last week when we called it quits as breakfast service was beginning, we agreed to discuss next what it’s like to spend 4 years on a boat visiting seven continents! During her travels on a cruise ship Chef visited seven continents and most amazing was her total of eighty-seven countries. She assures me our breakfast menu will benefit from those cuisines. Please take a look at her travel itinerary below. I promise to ask for recipes!
Albania | Algeria | Antarctica | Argentina | Aruba | Australia | Austria | Barbados | Belgium | Belize | Bolivia | Bulgaria | Canada | Cayman Islands | Chile | Costa Rica | Croatia | Cyprus | Czech Republic | Dominican Republic | United Kingdom | Falkland Islands | Faroe Islands | France | Galapagos Islands | Germany | Greenland | Guatemala | Guinea | Hong Kong | Hungary | Iceland | Indonesia | Ionian Islands | Ireland | Isle of Man | Italy | Jamaica Kosovo | Leeward Islands | Liberia | Luxembourg | Macedonia | Malaysia | Malta | Mexico | Micronesia | Monaco | Montenegro | Morocco | Netherlands | New Caledonia | New Zealand | Nicaragua | Nigeria | Norway | Palau | Panama | Papua | New Guinea | Paraguay | Peru | Philippines | Portugal | Romania | Russia | Scotland | Sicily | Spitsbergen | St Bart’s | St Kitts | St Lucia | St Maarten | Suriname | Sweden | Switzerland | Tasmania | Trinidad | Tobago | Tunisia | Turkey | Turks & Caicos | Ukraine | Uruguay | US and British Virgin Islands | Venezuela | Wales
I asked Carolyn what it was like to leave the corporate environment and how it differed cooking at a small boutique hotel. That’s how our conversation about the theory and practice of The Art of Hospitality began. She was exceedingly quick to point out that our intimate style of hospitality clearly and thoroughly benefits the guests, that’s you 🙂
At the Mill House Inn we are able give our guests whatever makes them happy. Every day we have the opportunity to take Hospitality to the next level and actually make your vacation special to YOU because not everyone shares the same vision of a dream trip. It’s not a choice from a list; we listen intently to what you believe is special and we make that your reality. You will often find chef out of her kitchen, in the dining room @MHI, and wandering about the East End… Say hello, let her know what makes you hungry and I promise you are in for a surprise.
Next, we found ourselves back on track talking food, though the sentiment remained quite the same as Chef explains that her kitchen restructures its menu daily to accommodate todays special diets. Vegan and all it’s variations, gluten free, no carb, juicing, Mayo Clinic or Mediterranean, Carolyn will touch your palate and keep you healthy. I joke that she has the largest menu in creation because it’s variations never end, I have the distinct feeling that this Chef’s commitment to real food is just beginning and I am glad we are along for the journey.
“Now for the rest of the story” Our family at MHI is saddened today, our world of food, lodging and hospitality suffered a great loss this week. One of our favorite places on earth Blackberry Farms has lost it proprietor Sam Beall. Please join us in sending our love, hope and prayers.
Something you would like to hear about, want a recommendation or a recipe? Just drop me a line @gemuller. The Delicious Difference continues next week as we revisit “Carolyn’s Kitchen” and talk… East Hampton, spring menu, the ‘nack bar and kids in the kitchen. Don’t forget to drop me a line if you would like The Delicious Difference to become a podcast.
That’s all for now… Enjoy your week, eat good food & drink great wine!
ge muller
