Weekend 46_4

8 Event | Food festival
Christoph Voegeli, general manager, Radisson Blu Dhaka
Australian
Food Festival
to kick off at Radisson Blu
Shadman Shoumik Anik
Photos: Courtesy
Why organise events such
as food festivals?
We have raised our bar this year.
We are aiming to become the
most recognised hotel in terms of
food, and in order to convey this
message to the public, we will be
holding different food festivals
every two months from now. In
the coming months, we will be
organising Chinese, Indonesian
and Malaysian food festivals.
It is a popular way in which we
can achieve a couple of objectives
at the same time. First of all, we
can highlight our capabilities to
our customers. We bring chefs
from different countries for
these festivals. In this way, we
try to transfer the knowledge of
their cuisine to our local chefs.
For all these events, we also
work with the high commission
and embassies. Hence, we can
convey more information about
the culture, style of cooking and
taste, so that people living here
can taste the authentic delicacies
of that country without even
travelling there.
What do you think is the
secret behind the success
of Radisson?
Radisson Blu Dhaka is one of the
first international hotels in the
city. Radisson is very well-known
in Europe. Bangladesh, being
predominant in the garments
business, many buyers from
Europe visit Dhaka. These buyers
recognise this brand, and most of
them prefer to stay at Radisson
because of the service and
hospitality we provide.
What are your upcoming
plans for 2017?
Our vision is to become the best
hotel in terms of restaurant,
food and beverage offerings.
Organising food festivals is an
important part of this. We have
some other engagements as well,
such as – we have started urban
farming. By this, we can produce
part of our supplies within
the premises. We have started
growing mushroom, lettuce,
and some herbs (specifically
micro herbs). Moreover, a new
chef will join us shortly, with
an elaborate menu, which will
probably contain six or seven
courses. We will also import
oysters from France. We plan on
bringing different cuisines over
the next few months, which will
enable us to take fine dining to
a whole new level. People travel
abroad in order to have this kind
of experience, but now they
can enjoy the same experience
here. •
Australian cuisine has become more diverse than ever, influenced by an array
of ingredients, a plethora of cultures and a menu of resurgent interest in food.
Radisson Blu Dhaka Water Garden is known for organising different food
festivals around the year, bringing food from different countries and beyond.
This time, Radisson Blu has organised the Australian Food Festival, which
will start on March 17, and continue till March 26. The food festival will offer
various delicacies from Australia, and interactive live counters with themed
décor, creating a memorable experience for the guests. The Australian Food
Festival is open for all, and guests will have to make reservations before
visiting the fest. During the festival, many vegetarian and non-vegetarian
delicacies will be served, which will include starters, main-course and
desserts during dinner.
We spoke to Christoph Voegeli, general manager, Radisson Blu Dhaka,
about what they have in store for us at the upcoming festival.
WEEKEND TRIBUNE | FRIDAY, MARCH 17, 2017