Chef Pierre Needs To Die ...
Jun 7, 2021, 6:02 pm
#1
FlyerTalk Evangelist
Original Poster
Join Date: Jul 1999
Location: Over the Bay Bridge, CA
Programs: Jumbo mas
Posts: 38,635
Chef Pierre Needs To Die ...
... before he kills us all.
It seems like Pandemia Protocol in so many lodgings this past year result in "grab and barf" breakfast bags. I'm ok with an apple, banana or orange, and even the cups of reconstituted juice, or sweet sugar cups called yogurt. But these Chef Pierre bakery items - are you serious? Yesterday's little muffin was 330 calories with 330 mg of sodium. That's 20 calories more than an Egg McM. with really no nutritional value ... well, except that health sauce called HFCS. This was hotel #3 or #4 already with Chef Pierre.
We left yesterday's muffins in the room.
I'll pass on the "true authenticity" from these products. Instead, we stopped at a farmstand on the way home, and picked up a lovely fresh cherry pie. along with several pounds of fresh fruit (cherries, apricots, peaches.) for some real delicious goodness.
It seems like Pandemia Protocol in so many lodgings this past year result in "grab and barf" breakfast bags. I'm ok with an apple, banana or orange, and even the cups of reconstituted juice, or sweet sugar cups called yogurt. But these Chef Pierre bakery items - are you serious? Yesterday's little muffin was 330 calories with 330 mg of sodium. That's 20 calories more than an Egg McM. with really no nutritional value ... well, except that health sauce called HFCS. This was hotel #3 or #4 already with Chef Pierre.
We left yesterday's muffins in the room.
I'll pass on the "true authenticity" from these products. Instead, we stopped at a farmstand on the way home, and picked up a lovely fresh cherry pie. along with several pounds of fresh fruit (cherries, apricots, peaches.) for some real delicious goodness.
History in the baking.
Almost a century of fresh fruit, real dairy and eggs sourced from America's heartland make Chef Pierre® foodservice bakery truly special. Like Georgia pecans or Michigan apples and farm-fresh butter from Wisconsin. True authenticity tastes better, which is why we make it our mission to offer time-honored bakery favorites your customers trust and delicious goodness that always satisfies."
Jun 7, 2021, 6:32 pm
#3
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 29,248
I’ve never seen Chef Pierre. Otis Spunkmeier is the Hampton Inn house baker. Fortunately 3 of my last 4 Hampton stays have featured a cooked breakfast instead of a barf bag
Jun 7, 2021, 6:44 pm
#4
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak
Posts: 27,612
I’ve loved Baker Otis and his cookies for decades. Glad he’s still baking such wonderful cookies. They’re just as good as Mrs Fields’ cookies :-)
Jun 8, 2021, 5:10 am
#5
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 29,248
Jun 8, 2021, 9:17 am
#6
FlyerTalk Evangelist
Original Poster
Join Date: Jul 1999
Location: Over the Bay Bridge, CA
Programs: Jumbo mas
Posts: 38,635
Jun 14, 2021, 4:12 pm
#7
Join Date: Feb 2005
Location: NYC
Programs: UA/HH/Marriott Gold
Posts: 2,469
Otis' corn muffins made an appearance at a recent Hyatt Place stay--the option was either pancakes, or a corn muffin. The muffin came with a vanilla yogurt that was ostensibly a source of protein but also had a frightening amount of added sugars. I have yet to make the acquaintance of Chef Pierre.
Jun 15, 2021, 9:06 am
#8
FlyerTalk Evangelist
Original Poster
Join Date: Jul 1999
Location: Over the Bay Bridge, CA
Programs: Jumbo mas
Posts: 38,635
Otis' corn muffins made an appearance at a recent Hyatt Place stay--the option was either pancakes, or a corn muffin. The muffin came with a vanilla yogurt that was ostensibly a source of protein but also had a frightening amount of added sugars. I have yet to make the acquaintance of Chef Pierre.