My recent stay at Hyatt Regency, Indian Wells, Ca. was extra special with the opportunity to tour the kitchen, rather kitchens. Pastry Chef Alicia Fernandez showed me how the pastries are made and the individual care taken with each item. She’s an “old school” taught chef and found her passion with cakes, tarts, macaroons and truffles. Nearly all is made by hand, not mixes, including a bubbling sourdough starter used in the fresh breads, rolls and bagels. Chef enjoys finely decorating her desserts with delicate flowers and eye pleasing colors and of course, high quality chocolate.
The other kitchens used to prepare salads and main courses are also impressive and the in-house butcher was slicing pork chops for an upcoming meal.
The hotel has an exchange program with Korean culinary students and they were busily chopping and dicing, learning well prepared food and presentation are not compromised.
