The quickest way to an attendee’s heart is through the stomach, and the JW Marriott Orlando, Grande Lakes is putting this to the test through a variety of innovative approaches to dining.
The property, which counts meetings and conventions groups among its prime demographic, is showcasing both high-tech chef tools and culinary team-building programs such as an Iron Chef-style competition.
“Obviously, with the Food Network and other [culinary] programming, people are getting really interested in food and [food] products, and because of Iron Chef they want to cook with us,” says Mark Beaupre, executive chef and food and beverage director at the property.
Besides the television-inspired cook-off, the theatrics also extend to the more-standard group dining experience.
“We’ve had vice presidents from top Fortune 500 companies drinking wine out of two-liter glasses while we have professional chefs singing a capella throughout dinner,” Beaupre says. “Everything’s really interactive—there’s always a surprise around every corner.”
The “Iron Chef Competition with JW Marriott Chefs” team-building program starts at $250 per person, with a minimum of 80 participants, and includes a reception and dinner afterwards.
Other interactive culinary experiences include:
- “Hors D’oeuvres Cooking Class,” in which students learn to make various hors d’oeuvres (min. 12; max. 30; starting at $90 per person)
- "Breads and Truffle Cooking Class,” taught by Pastry Chef Philippe Sanchez (min. 12; max. 30; starting at $100 per person)
- “Sushi Class,” including a sushi and sake tasting (min. 8; max. 30; starting at $120 per person)
- “Dinner with the Chefs in the JW Banquet Kitchen,” which involves a seven-course menu served on a banquet table in the kitchen, along with a performance by the singing chefs (min. 20; max. 40; starting at $250 per person, including house wines, which can be upgraded)
While the notion of having to sing along with serving supper would seemingly cause the stereotypical traditional, grumpy chef to blanch, it’s all part of the package these days, according to Daniel Yates, executive sous chef at the property.
“It’s what you need to set you apart in today’s industry,” he says. “We’re as much a part of the sales piece as the execution piece when it comes to the hotel.”
