Word: mompezat
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Would local turkeys suffice? No, decided the hotel's French chef Georges Mompezat, who sampled and loftily dismissed fowls from China and Hong Kong as too scrawny. He opted instead for 40 frozen toms from California ("There was no comparison"). His gold-embossed menu also called for fresh garden vegetables, always in uncertain supply in Peking, so a professor from the Peking Agricultural College was asked to oversee. Some came from the hotel's own greenhouse, but the canned cranberries had to be flown in from Hong Kong. Other ingredients were home grown: 176 lbs. of beef...
...speech schedule required the hotel staff to serve and clear the meal in 80 minutes. In addition to the highly drilled waiters (required by the hotel to be at least 6 ft tall) Mompezat trained 76 hotel chefs and 120 kitchen staffers to assist in the 4½ hours of cooking and carving...
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