Whats cooking inside Marriott Internationals test kitchen?
Comments 5 By Barbara De Lollis, USA TODAY Readers: Good morning. Later today, I’ll be heading over to Marriott International’s headquarters in Bethesda, Md., to check in with Marriott’s well-traveled corporate chef, Brad Nelson. Nelson and his team of chefs have a hand in much of the food we eat in many Marriott-brand hotels. They might have a hand, for instance, in determining which fish entrees land on the pricey menu at the JW Marriott in Cairo, or why a new egg sandwich appeared on the complimentary breakfast buffet at the Peoria, Ill., SpringHill Suites. • TWITTER: Follow Hotel Check-In’s BarbDeLollis • SEXY MIAMI HOTELS: Check out our photo gallery A former San Francisco hotel banquet chef, Nelson is also the guy who’s been pushing Marriott towards finding ways to purchase more locally grown food products, which isn’t an easy feat given the various locations of Marriott’s hotels. If you haven’t seen his blog, launched almost two years ago, check it out here. He talks about every
