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 TM
Action Cooking at Desire Resort
Pique your passion, soak up the sun,
liberate your libido, loosen up, let go and indulge like never before. The main
restaurant, El Arrecife, at this new niche market destination features a variety
of international cuisines in a buffet format with "a la minute" cooking
stations.
Rafael Carranza, Desire's Managing Director, working hand-in-hand with Executive
Chef Rodrigo Carrasco, sets Desire at the forefront of Mexico's trend toward
"action-cooking," the culinary term for the increasingly popular practice of
having cooks conduct carving and final food preparation in view of guests.
Carranza states that this reflects Desire's continuing efforts to offer the best
in fresh ingredients, on-the-spot cooking and guest -driven menu selections.
"Most all-inclusive buffets in our region are cook-and-hold situations,"
explains Carranza. "Food is held in warming trays and displayed in a very
institutional manner, involving fewer staff. The action stations and a la minute
cooking at El Arrecife buffets allow guests to place custom orders for their
spinach or Caesar salads or handpick the items they want sauteed for their
pastas, crepes and breakfast omelettes." The a la minute stations encourage a
whimsical Asian touch, with a "turo-turo" ("point-point" with your finger) style
of choosing ingredients that is popular at hawker stalls in the Philippines and
Singapore.
 Carranza further explains: "Rodrigo Carrasco, our
executive chef, doesn't use any prefabricated products or buy prepared sauces or
pre-cooked foods. He prepares food in small batches rather than large lots that
are then left to suntan for several hours under buffet heat lamps. As a small,
refined, sophisticated niche resort, we don't want to serve thousands of guests
each day. My team is fully trained and dedicated to treating each of our 200
guests as individuals. Our goal is to make each guest happy every day they are
with us."
But don't expect buffets at Desire to disappear: the all-you-can-eat buffet
remains an ideal format, especially for first time guests to Desire and to
Mexico who get to sample the many dishes featured during the changing dinner
themes, their Feasts Around the World.
Desire's kitchen is also a practical classroom for staff to enjoy a
state-of-the-art facility, purpose-built to train and demonstrate. This spacious
area boasts dedicated cooking stations with graduated gas stove tops, open
burners, ovens, baking area and cooled salad prep room. The design of the
kitchen allows executive chef Rodrigo and his staff to continually refine
Desire's culinary preparations, whether in a buffet, a la carte or a la minute
food presentation.
Alma Mendoza, the resort's Sales Manager, explains that "Desire's sophisticated
guests' demands for healthier eating, not only while they are at home but also
when they are on vacation, has translated into decisions for many of the changes
at Desire. This ability of senior management to quickly adapt to demands of
their niche market guests is the primary reason the resort is currently creating
so much industry buzz and repeat business among folks drawn to this nudist,
clothing-optional and lifestyle couples' environment."
 Food isn't the only reason for dining at Desire. The
interior of its signature restaurant, Il Piacere, is a stunning showcase for
Rodrigo's culinary artistry. Diego de la Pena, Desire's owner, insisted upon a
restaurant whose design and character not only complemented his vision of the
Desire concept but could also be used to introduce this niche culture to Mexico
and the world.
Il Piacere's stylish, ultra-chic design is perfectly in sync with the ambiance
of the resort. Passing through the etched glass doors, one walks along the stark
white marble floor past intimate white leather cocktail seating and bar.
The restaurant is imbued with a coolness at odds with the tropical Mayan jungle
and warm waters of the Caribbean Sea surrounding the resort; the design concept
for the restaurant's interior is purity, bringing into sharp focus Il Piacere's
elemental themes of air and light. Softly undulating floor-to-ceiling gossamer
sheers separate the tables like clouds, enveloping guests with a sense of
serenity and well-being. Il Piacere and Desire represent milestones in dining
and hospitality on the Riviera Maya.
For more information about Desire Resort & Spa visit
www.desireresorts.com
Edited by Erika Wright
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