Archive for the ‘2014 October’ Category
How long have you worked at the hotel?
Since august 2008, and before that i spent a 6-month training period in the hotel.
Which areas have you worked in, and where are you now?
During training i had the opportunity to glimpse the everyday life of House Keeping and Guest relations. I started at switchboard and reception, and then I was appointed Executive Receptionist.
What are your duties?
I carry out reception duties in the hotel’s Executive lounge, checking guests in and out, as well as Concierge duties. For instance, I recommend and organize programs, arrange sightseeing tours, suggest good restaurants and entertainment.
What was your happiest experience in relation to the
There was a very nice young french couple who have regularly stayed with us as guests for many years. When they first came they only knew the basics, “Good morning/Goodbye”, in Hungarian. I met with them frequently during their visits here, and each time they used a few more Hungarian expressions. They really enjoyed chatting in our tongue. the other day they were here again as guests, and the entire check-in procedure was conducted in Hungarian. One of my favourite memories is also connected with them: They came to budapest to celebrate an anniversary, and both wanted to give the other a surprise on this occasion. The lady wished to take her husband to a shooting club, while the gentleman had planned a romantic dinner for his wife on the same evening, and we had to resolve this tangle in such a way that the
surprise organized by both remained a secret to the other until the last moment. they were both very grateful and happy that we had been able to arrange allthis so that the secrets never leaked out!
What do you enjoy doing in your spare time?
In my free time i really like to work in the kitchen. My hobbies include baking and cooking. I enjoy trying out
different national dishes and testing them on my friends, who are more than willing to comply. In this way, I am
also able to spend plenty of time with my friends.
We introduce you to an internationally acclaimed figure of Hungarian haute couture, Barbara Léber, who will be presenting her latest, exquisite collection in the framework of a four-course dinner. Live music will make the fashion show even more glamourous.
For further information and bookings, please contact us on:
+36 1 479 4850 | CUISINE.BUDAPEST@CORINTHIA.COM
CORINTHIA HOTEL BUDAPEST, ERZSÉBET KÖRÚT 43-49. 1073 BUDAPEST, HUNGARY
- Boletus cappuccino with roasted goose liver and truffle stick
- Légli Rajnai Rizling 2012, Balatonboglár
- Ginger and lemon grass marinated seared monkfish with black rice risotto
- Gál Tibor Egri Csillag 2013, Eger
- Pan fried venison loin with chervil roots, roasted figs and chestnut
- Bock Royal Cuvée, Villány 2008, Villány
- Green apple mousse on cinamon sable with caramel cremeux, lemon chantily, caramelized apple and chocolate pearls
- Royal Tokaji Cuvée 2012, Tokaj-Hegyalja
In the wake of an extremely wet September we trust that we will all be able to enjoy an Indian Summer in October. However, irrespective of the weather, our hotel has plenty of great programmes to offer.
Our themed Sunday Brunches are in full swing again, with entertainment at the focal point.
In autumn, as the supply of fresh fruits gradually begins to dwindle, honey is of increasing significance in our nutrition, therefore the topic of our first brunch is, naturally enough, the showcasing of specialities featuring honey, and how these delicacies get to the table. After this you can submerge yourselves in the Atlantic Ocean where seafood takes centre stage. And having crossed to the other side of the ocean, it is time to experience the colourful world of Mexico. After spicy Mexican food, the final brunch of the month is devoted to the delicious Hungarian sausage kolbász. October would not be October without a beer festival. For two whole weeks, a wide variety of beers will be the main attraction in Le Bar Lobby.
We have great pleasure in reporting that our hotel won the prestigious Europe Prize at the Global Awards ceremony of the Cristal international standards centre. This is official recognition that the hotel reached and continuously maintained, to an outstanding level, the highest standards of health and safety provisions in Europe, and that we invested significant energy into ensuring that all our guests enjoy a safe and pleasurable stay in our hotel.
This month’s edition provides another insight into the life and work of one of our long serving colleagues, Attila Bencze, pool attendant at the Royal Spa.
Péter from the kitchen shares another fine recipe and in order that this dish can be accompanied by a dessert, Attila, our Pastry Chef, reveals his very own chocolate and sea salt caramel éclair recipe.
The Royal Spa takes care of our spiritual and physical wellbeing this autumn. Furthermore, we can learn about the benefits of Espa Body Butter, something that would make the perfect gift.
I trust that you will enjoy the October edition of our journal and you will find within its pages programmes that meet your needs and interests.