Golden Tulip’s new French chef poised to promote local cuisine

Golden Tulip’s new French chef poised to promote local cuisine
Source: Ghana | Myjoyonline.com
Date: 30-11-2019 Time: 09:11:55:am

In a bid to exploit international cooking expertise and also the timely delivery of sumptuous and hygienic meals, leading hospitality facility, Golden Tulip Accra, has over the years engaged the services of world acclaimed chefs.

New to join the league of expert chefs employed by the hotel over the years is Olivier Garrier, an experienced French Chef who comes on board with a vast knowledge in Cuisine from Europe, Asia and Africa.

Olivier Garrier, the new Executive Chef has over 22 years’ experience in the industry and prior to his appointment worked at Akwa Palace Hotel in Cameroun.

Chef Garrier had his training from CAP BEP Hotel Catering in France from 1996-1998 where he earned a top promotion.

He is very ambitious and enthusiastic and in his carrier has had a stint with notable international hotels including Vendome hotel, Meurice hotel, Grillon hotel and Saint Martin all in France.

Speaking to the media, Chef Garrier indicated that the existence of the rich Ghanaian culture has informed the assurance of the combination of local and international products to produce full range of sumptuous Ghanaian and Continental dishes. “I am bringing my experience as a French Chef with the skills of producing cuisines of other nationals as well” he touted.

Local Sunday brunch

To provide International guests with indigenous dishes mostly found in the villages and to give locals as well as expatriates a feel of Ghana, local dishes are heavily introduced with high hygienic and international standards.

This has introduced a different dimension to Sunday Brunch with the addition of varieties of local dishes to the already existing menu. Local cuisine such as Aprapransa, AgbeliKakro, TuoZaafi, Abomu, boiled yam and plantain, Fufu, Banku, Kokonte, Omutuo, Groundnut soup, Ebunebunu, Palmnut soup, Garifoto, Waakye, Red red, Ewokple, Yakayaka, Aboloo, Tigernut pudding, One man 1000, Adode, Ga and Fanti kenkey are all found on the redefined Sunday Brunch buffet.

Chef Garrier described the already redefined Sunday Brunch of the Golden Tulip as a unique idea of promoting the rich culture of Ghanaians and expressed the resolve to maintain it and even introduce more varieties to drive the course.

On his part, the General Manager, Nicolas Froger said the hotel has over the years developed a concept which is uniquely African. “There are lots of greens which gives a garden-feel, relaxing atmosphere and tranquility offering a place to chill and regenerate energy after stress”.

He further described Golden Tulip Accra as a hotel that has over the years invested in the training of human resources, top class facilities and unique services that keep guests coming back for more.

He expressed optimism that the engagement of the new French Chef would serve as a boost to the already sumptuous cuisine the hotel has offered over the years.