‘Well,they sure love sweets here’

Having run the Village kitchen from September 1,Schulumberger is astonished with the fascination for sweets at breakfast. “There is a huge interest in desserts. Nowhere else have I seen this before,people here prefer sweets in the morning.”

And managing a kitchen and dining hall,which would have made as many as 5.5 lakh meals till October 30,was full of challenges. “We started in May,finalised the plans,tried and tested 20 per cent of the dishes,and within a month the official sign with dietary analysis as per sports requirements was prepared. The look and feel of the dining area had to be finalised with and Indian feel,” Schulumberger says.

Decisions like choosing Indian lamb for curries and sticking to the one from New Zealand for grilling,took up a lot of Schulumberger and his team’s time before finalising the menu,procurement and purchases. “Many in the workforce are people right out of hospitality colleges and they worked very hard to gain this experience. Setting up the kitchen was a big challenge,and the late handover of the venue did affect training of staff. But we are all proud that there was no fire or accident.”

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