This is the reason Chef Fernando traveled up to 100,000 kilometers in 2015 on trips like this and is likely to exceed that total in 2016, both for IBEROSTAR and some of its competitors.
The difference between IBEROSTAR and the other kitchens that Chef Fernando travels to is clear, according to the chef. He noted what he called "quite a gap" between his experiences at IBEROSTAR and elsewhere, and said that in addition to cooking at all these different resorts, he also gets to stay and eat at the various locations. IBEROSTAR, he says, is best in class.
Why is that? The chef believes it has to do with IBEROSTAR's commitment to training local talent, which he also believes is the best he has seen, and he compared the trust that he has in IBEROSTAR's kitchen training by noting how he brought only a handful of help over from Europe whereas he would've brought a much larger team to a competing property.
That same mentality, the chef said, trickles down to day-to-day operations. Many properties, he explained, will spend a lot of money bringing chefs over from the fertile training grounds of Europe, but IBEROSTAR is committed to local hiring practices and in training those local chefs with the same standards as their European counterparts.
Chef Fernando called IBEROSTAR: "A company that bets on qualified staff," and added, "You can see the difference."
Is it any wonder, then, that one can see that exact same difference between IBEROSTAR's normal culinary offerings and what one might expect-even at an all-inclusive resort of similar quality?
From buffets to a la carte options and morning until night, IBEROSTAR does food the right way, and while not every dinner will feature such choice wine pairings, be served with such expert timing or executed by one of the top chefs in the world, that difference matters. It is a difference one can see, and more importantly, that one can taste.
It's why a once-in-a-lifetime experience like the "Chef on Tour" dinner is more than just an event. It's a stamp of approval on a resort that is pleased to consistently feature some of the best food in the industry.
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