Hope makes a good breakfast. Eat plenty of it. — Ian Fleming

And the breakfast buffet at the Westin Gurgaon had everything that you’d hope for. As they say, to eat breakfast like a king, the leading chefs from Marriot made sure their guests enjoy the same lavish and appetising experience. The Westin Gurgaon played the host to the Marriott India Chefs Workshop 2018 and it emerged a success. Bringing together 50 chefs from Marriott hotels across India, the workshop was a supreme celebration of luscious delicacies. The platform aimed to encourage knowledge sharing and drawing inspiration from each other through discussions on best practices, innovation, and trends in F&B industry.

Underlining principles of simplicity, authenticity, quality and proving the philosophy of  ‘less is more’, the team served lip-smacking as well as some wholesome grub. The event culminated with all chefs preparing an extensive breakfast buffet with over 200 dishes ranging from local and international cuisines at The Seasonal Tastes.

To kick start the day

Whether you rely on adarak wali chai or the aroma of hot cappuccino to wake you up in the morning, it was there.

The tale of pleasant aroma

And to accompany it, some finely baked muffins, pancakes, and crossaints.

Desi or Videshi?

For the ones who prefer a ‘desi’ breakfast, the delicious naan, paneer bhurji, mushroom awaited.

Shoo away the summer blues

However, they did not disappoint the health conscious flock, for they had refreshing, watermelon and beetroot drinks along with many other offerings. The freshly chopped fruits were served to end the summer blues.

To sum up, the buffet spread included traditional Indian breakfast dishes, pan-Asian and Continental preparations with dedicated stations for waffles, pancakes, crepes, gelato, detoxifying juices, isn’t that all you would vouch for?

Rahul Puri, General Manager, the Westin Gurgaon said, “The mission of Marriott India Chefs Workshop is unique, important and far-reaching. It not only inspires chefs to rethink their relationship to food and how it impacts society but also address the global food challenges such as sustainable sourcing and food wastage. The team at Westin Gurgaon, New Delhi is excited to play a host to this novel event.”

Chef Toine Hoeksel, Culinary Director the Asia Pacific, Marriott International; Chef Raheel Ahmed, Culinary Director (APEC),  Marriott International, along with hotel’s Chef Deepak Bhatia, Complex Executive Chef, and Chef Karan Thakur, Executive Sous Chef were an ensemble team present at the event.