Sheraton Abuja Hotel introduces live cooking for enthusiasts

Posted: March 1, 2013 in travel & tourism

sheraton abuja hotelsSheraton Abuja has now introduced live-fire cooking at the hotel’s intercontinental buffet restaurant, the Papillion, for life cooking enthusiasts.

The hotel’s expert chefs plan to offer this ancient yet contemporary form of cooking which provides a nurturing and satisfying culinary experience to customers.

Explaining further General Manager of Sheraton Abuja Hotel, Mr. Boris Bornman, said the move to introduce live cooking in the hotel was informed by his personal experience ‘that the benefits of live fire cooking are invaluable,’ as the hotel, according to him,  will serve ‘simply-prepared healthier fresh foods in a healthful way’.

“In my experience the flavours from searing and caramelization are captured and developed in the cooking process whether in fast grilling or slow roasting in a wood-fired oven. The food’s moisture is held inside and released at the end when you cut into it just before serving. The seasoned wood or hardwood charcoal fuel imparts additional surface flavour,” the South African-born hotelier stressed.

Continuing, Bornman said more benefits of live cooking: “is that there is less fat needed in this form of cooking making the food healthier yet succulent and packed with natural flavour and nutrition. Then there’s the entertainment element, too. Family and friends gather around the live fire ‘stage’ to cheer on the cook as they watch the performance.”

In addition, Bornman said: “Our live cooking stations which we now offer at lunch and dinner will enhance your dining experience. Our chefs will cook your chosen dish with the ingredients you enjoy, right in front of your very eyes.”

According to Mrs Nanji Tyem, the Public Relations Manager of Sheraton Abuja Hotels, customers can visit and experience live cooking ‘from our Wok and Stir Fry stations with Teppanyaki and Pasta, our Tandoor, tikka and Dosa stations to our Teppanyaki Wok station which offers a unique dining entertainment as our chefs prepare an assortment of dishes with lightning fast hands, skilfully using iron griddles.’

For Bornman, “Our Nigerian live cooking grill stations now offer beef and chicken suya as well as roasted and grilled fish. Customers can choose the ingredients they want, cooked the way they want by our experienced chefs. The fully customizable dishes offer a variety of delicious sauces and ingredients to choose from. These dishes are tailored to your taste.

“This educational opportunity in nutrition is extremely rewarding to our guests as you can learn about basic nutrition, making healthier food choices and on the go cooking skills under the watchful eyes of our Master Chefs who demonstrate live cooking skills as they cut the meat, chicken and fish. Lamb curry, stir fry and braise beef cheeks are cooked while you choose your fresh seasonal vegetables. These are savouring experiences that will keep you coming back for more,” the Sheraton chief said.


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