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My 16th floor view from The Moodie Davitt Report’s interim Geneva bureau makes my spirits soar.
I’m at the wonderful Intercontinental Hotel here in this beautiful lakeside city, together with almost 200 delegates attending our annual Airport Food & Beverage (FAB) Conference & Awards. Airport executives and F&B concessionaires from all around the globe are gathered here and I am personally very proud to see the event I conceived back in 2010 now so established on the industry calendar – the Trinity Forum of airport F&B if you like.
Last night kicked with an appropriately gastronomic tone as chef Benjamin Luzuy welcomed guests to a stunning welcome evening courtesy of Autogrill and HMSHost at the impressively revamped Le Chef restaurant at Geneva Airport.
Benjamin, who is going to speak today at the conference, prepared 12 different bites based on seasonal themes and regional flavours. Delectable. He also spoke with passion and profound knowledge about his approach to food, including an emphasis on local terroir and the whole critical subject of food provenance.
Now it’s down to work as the conference begins. As usual I have worked through a fair proportion of the night on last-minute preparation but the adrenalin and strong coffee offsets the tiredness and, hey, getting to see daybreak over the lake is bountiful compensation. My team is also working extraordinary hours to get the job done here of the quality we stand for. They’re a great, great bunch of individuals, united in a common cause. FAB-ulous actually.
