Enlarge Cooking techniques are based on fundamentals refined by centuries of tradition -Many point to the French sixteenth century when Catherine de Medici married into the French royal family from her native Italy.

Longing for the food of her homeland, she brought Italian cooks, gardeners, and culinary traditions to the French palace. Credited with everything from the method of making puff pastry to table etiquette and introducing the use of forks to France, Medici enabled the French to perfect the Italian culture of food into the art of cooking.

Fast forward 500 years, and we are still cooking with the refinement she inspired, yet a revolution has been underway blending traditional technique with the modern need for speed. Nowhere is this more evident than in oven technology, like the efficient convection-microwave ovens such as those we are now employing in exciting new developments taking place in our Courtyard hotels.

Turbo Chef™ ovens enable us to provide fresh food fast for those that are time constrained. We have been testing literally hundreds of potential menu items in our test kitchen using these ovens, and it never ceases to amaze me how efficient they are.

In less than a minute we can have a perfectly hot and toasted sandwich, finished as if it was slowly griddled in the classic method. Fast and accurate, we are able to produce items like a grilled three cheese, crisp bacon and tomato sandwich or a toasted ciabatta beef and cheddar from start to finish in less than a minute.

Pairing that with any of the great soups or a simple salad and wine off the extensive list allows for a great meal. I am very excited about the things we are doing with the Courtyard brand, especially when we can incorporate new technologies with innovation in food.

The new lobby design will encourage even those in a hurry to linger awhile. Comfortable for business or pleasure, the space incorporates daytime baristas and evening bartenders, morning breakfasts and extensive grab-and-go. Suddenly, the Courtyard is not only just a great place to stay, but a great place to eat, drink and connect.

Fast = Fresh, through technology in the kitchen.

What's on YOUR plate today?

Brad Nelson is the vice president culinary and corporate chef of Marriott International, he has worked to build an international culinary team that continues to raise the bar in dining. He takes his respect for nature's simple, clean flavors and instill it into the philosophy of the numerous kitchens he oversees. www.chefblog.marriott.com/aboutBrad