4000 talented travel consultants, suppliers and press converge in Las Vegas one week each year to connect, learn and enhance their clients’ travel experience. The energy and passion for this travel connection is immense. Classes are offered by the top travel experts in the business- highlighted by Helen Nodland, and the always delightful Ann Scully. An active network called VAST offers an all day exposition to better learn about the latest and greatest offerings in the active travel industry.
We meet hotel General Managers, heads of hotel marketing, destination management companies, tour operators, safari operators, airline representatives, destination wedding suppliers, and sales directors from all over the world – 396 meetings over a four day period. We meet before the general meetings, at specialized luncheons, cocktail parties and dinners, in addition to the 396 presentations. By the time the week is over, I can say I am thoroughly ensconced in travel information. I came home energized, inspired, armed with the best information and fabulous new connections to enable me to make my clients dreams come true.
From Six Senses Yao Noi: guests regularly comment on a dish they won’t let him take off the menu – Organic Pumpkin soup – the most frequent feedback asking “what do you put in it to get it to taste like that?!” – his answer……..”nothing – just pumpkin, but FRESH pumpkin, just picked”.
The difference is freshness….
Here follows Chef Sebastiaan Seegers pumpkin soup recipe
Pumpkins 1kg, peeled, seeded, cut in 1” cubes
Butter 70 g
Fresh thyme 1 g
Salt 8 g
Pink peppercorns 3 g
Gently sweat on moderate heat all the above ingredients until completely soft, covered with a lid (do not colour) This will take approximately 45 minutes – stir occasionally to ensure it does not burn.
Vegetable stock 1200 mls
Add the vegetable stock and simmer for 15 minutes
Blend will in liquidizer until completely smooth
Pass through a fine chinois
Check seasoning, add freshly ground black pepper, adjust consistency if necessary with more vegetable stock.
Sebastiaan Seegers – European organic cuisine specialist – The Dining Room, Six Senses Koh Yao Noi
Six Senses Koh Yao Noi’s Dutch born Chef de Cuisine Sebastiaan Seegers showcases his unique signature “European Organic cuisine” at the open air over water Dining Room of the hotel. Surrounded by organic vegetable, fruit and herb gardens within view of the restaurants’ generously sized tables, Chef Sebastiaan has no shortage of fresh produce with which to work. Pumpkins (see recipe to follow), passionfruit, tomatoes, basil, cucumbers, watercress, asparagus and okra are all close at hand and are picked daily, featuring on his menus as they become available.
Sebastiaan has built up a close relationship with the traditional local fisherman of this beautiful island and his menus change daily depending on what they bring him.
Hailing originally from Holland, Sebastiaan has an impressive pedigree, having worked with the top echelon of the emerging famous chefs of the Netherlands. From the beginning of his career in 1994 untl 2010 he has worked solely in Michelin starred restaurants, rising to the position of Chef de Cuisine at Restaurant Savelberg in Voorburg (ranked in the top 30 restaurants of the Netherlands)
The opportunity to spread his wings and travel arose in 2010 when he joined the famed Le Gray hotel in Beiruit as Chef de Cuisine of the Indigo restaurant, where he remained until joining Six Senses Koh Yao Noi. An engaging and passionate chef, Sebastiaan is frequently seen in the Dining Room taking orders and customizing dishes for guests – another signature of Six Senses and Sebastiaans style.