Beatrice Tollman, President and founder of the Red Carnation Hotel Collection, has published a cookbook that is her memoir of ÒA Life in FoodÓ. This book is a celebration of recipes that have either been passed down in the family or discovered while travelling, and all have been perfected from her own personal experience and expertise in the kitchen.
In reading this book one iediately realises that the inspiration behind such endearing hospitality is driven by Beatrice Tollman herself. Many of the signature dishes which guests come back for time and again are those which she has collected, refined and perfected, and that she personally teaches to each chef in every property. Each dish is presented with a fascinating story of how the recipe came into being.
Perhaps the most surprising thing about them, especially for the enthusiastic amateur cook, is the fact that they are relatively quick, simple to prepare with inedients that are easily sourced.
Her book, her recipes, and her hotels, are inspired by the same thing – a deep, genuine and heartfelt desire to please and satisfy, and ensure whatever she does, she does it with all her heart.