The Radisson Blu Hotel in Bucharest, www.radissonblu.com, is the newest luxury hotel in the flourishing metropolis Bucharest. With 400 rooms based in the city centre it offers modern design, best comfort and wonderful hospitality.

We stayed for three nights at this fantastic hotel and were honoured by meeting and cooking with Executive Chef Bernd Kirsch. The German Chef who is running the kitchen since the opening of the hotel is not only a master chef he also is an entertainer for his guests. We dressed up as professional Chefs and went into the kitchen to support Bernd´s brigade.
Besides Moldavian Stew, Indian Curry, Stuffed Breasts of Chicken we also prepared a gala dining function for 18 guests. They started with a Pâté de Foie Gras on a Brioche, a Compote of Dates with a little bouquet of salad. Main course we served roasted lamb with grilled vegetables and mashed potatoes and dessert artist and Chef Pastry Fabrice had a variation of little sweet surprises.

The same evening we had another event of 200 guests and one more function with 40 guests and Chef Bernd showed us his routine and his perfect team working calm and efficient to every body’s happiness. The mood among the staff was fantastic and this you feel as a guest!

This we could truly feel during the Sunday Brunch which is presently the best Brunch with the biggest variety in town. The complete kitchen brigade and service staff is trying to give their best. Home smoked fish, lobster, scampi….whatever you dram about you find it here at the Radisson Blu.

It was a big pleasure for us to be part of the team for a while and thanking all staff, chefs and management of the Radisson Blu for the great support!

More photos you find here.