About the controversial issue of Internet users’ reviews and the discomfort they cause among the most reluctant hoteliers, I host some doubts about how many hotels are constrained by the same Achilles heel. Or are the most sensitive factors in a hotel, those that can disappoint travelers, always the same? Let’s see what the study of a popular online booking engine brings us. It is an interesting research which has gathered the main complaints of its clients after has evaluated all this knowledge and effects for its platform affiliates.
«Limit yourself to speak about the food», snapped a chef, whose name I’d rather refrain from providing, to the journalist Veronica Ocvirk when she was interviewing him. The answer berated her professional respectability. She confided in me, hurt by the disagreement and mostly stunned mostly from the limited level of culture displayed by the aforementioned master of the stoves.
«To me the traditional gastronomic journalism bores me» Vero confessed to me. «I swear I fall asleep just having to think about writing an Ode to Palm Heart. What I enjoy is the social aspect of gastronomy, and my dream, one of them at least, is to between us all think of how we can make high cuisine reach even more people, not less».
Perhaps I shouldn’t have confused a kitchen helper as a chef. Because if the person in question refused to comment on any other melody except that of his pans, I have no doubt that his culinary category is that of a kitchen helper, with all due respect to all kitchen workers. Someone could bring up that I myself once said that a soccer player cannot be asked for a skilled interview, where he should prove his abilities is by skillfully dribbling on the field, with his shoes not with his tongue or pen. But nowadays an elite chef is an artist, and as such, he should respond to the intelligentsia of his art. Continue reading
At the end of an exquisite dinner, and only at the moment of serving the dessert, one of the maid falters and made the water gurgle while she was serving the glass. Hell, what did just happen? We found out immediately. A fatal rupture had taken place in the harmonious cadence of the service, an unpardonable oversight in the quietude of the dining hall, surely caused by an anticipated step or a delayed gesture. The atmosphere, suddenly, broke its Zen inspiration. Like a stab, all the gazes converged towards that glass from which bosom, a slight, but obvious, gurgle had been perceived. The maid, Continue reading
The use of the landline phones in the hotel rooms has dropped significantly since the popularization of the mobile phone. That non-negligible complement of the hotel business —easier to manage than the mini bar goods— is going through its hardest times, and there is no evidence of it getting any better. On the contrary, the tendency leads to its extinction for all travelers have been provided with their small device.
Only provided with that? It is well-known that nobody travels with a trunk anymore. Not even the Saudi sheikhs, oblige to feed their harem, they carry with them or get someone to carry those heavy chests which used to show the pedigree of the old travelers. Today he will only carry a suitcase, the more practical the better, and since airports started being impossible when it comes to safety, the smaller and lighter the better. Continue reading
On social media, exordiums of sustainability, traditions, popular culture, and the preservation of the indigenous are abundant. The allegations against consumerism, transgenic investigation, and modernity in general are applauded without looking twice. Stewpots are sighed upon and the Pacojet is cursed upon. What matters, apparently, is the means and not the depth. This academic Marcusianism forgets, however, that the value of the autochthonous has its foundation in the modernity that created it and that what is presently modern will become autochthonous when the future becomes present. It forgets as well that cooking really resides in feeding before delighting oneself, and that if the means matters to he frivolous, then welcome be however many new joys modernity can procure us. The native, in many cases, is suffering from Malta fever from consuming natural lactose products or getting sick from legionella because conservatives weren’t added.
In any case, the hotel industry distracts itself in the subjunctive fantasy of spikes, threshing board tables or medieval armors—the form— without worrying about the truly important things like sleeping, dreaming, getting excited or living a unique experience —the depth—. Because the autochthonous in architecture could easily be the floor, the nothing, before the homo was habilis and chose the modernity of a cave. Or, what tradition are we speaking of? Continue reading
In Milan, time stands still. I returned not long ago to the city of Visconti and I could not resist residing once again in the Bvlgari hotel, the first one opened by the exclusive jeweler in partnership with Ritz-Carlton International. The hotel is located walking distance from the exclusive Via Montenapoleone and the Teatro della Scala. There was no substantial change in its facilities: if anything, they have a more round appearance, for being vivid, more glamorous, and more visited. That white marble façade that inspired so much respect the first time, those reflective windows, and the architectonic rigor that is expected from the V brand…