newsletters |
MAY 2010 |
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Sumaq wins the studiosus quality award 2009 at the ITB
The German tour operator Studiosus bestowed Sumaq Machu Picchu Hotel with an award in recognition of the quality of its lodging services, among which its location and cuisine stand out. This important award means that Sumaq ranks among the world’s 50 best hotels.
Due to the 99.3% satisfaction rate according to the surveys conducted among customers, Machu Picchu’ only five-star hotel earned the highest rating among the 1800 hotels with which Studiosus currently works.
Sumaq’s managing director, Aníbal Clavijo, commented that “Receiving this important award is a significant achievement that motivates us to continue growing and delivering the best added value, which is our personalized service”.
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Machu Picchu reopens and Sumaq resumes its operations
Last Thursday, April 1, Sumaq Machu Picchu Hotel welcomed the national and foreign press delegation composed of approximately 30 journalists from major media organizations that attended the official reopening of the Inca city.
During their stay, these reporters who had been invited on this special occasion by PromPeru, enjoyed a gourmet lunch that included several of our country’s traditional dishes, such as double-layer causa filled with chicken breast and a fine sampler of Peruvian desserts, such as custard-apple suspiro and rice pudding with pisco-soaked raisins.
In addition, at Sumaq a special purification ritual called Kapachi was peformed with coca leaves and flowers throughout the hotel. This ritual is performed to give thanks to Mother Nature.
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Gourmet breads now available at Sumaq
In order to remain at the forefront of culinary creations, Sumaq Machu Picchu Hotel will now become the first hotel in Peru to offer its guests gourmet baked products made with Peruvian ingredients. This new concept consists of preparing artisan breads with natural products and our own yeast.
As no chemicals are involved in the process, finished products are healthy and flavorful.
For this purpose, 15 young persons from the cooking and pastry area, the majority of whom are residents of the town of Machu Picchu Pueblo, were in Lima taking baking and cooking courses from the well-known chef, Andrés Ugaz, an outstanding authority on regional Peruvian breads.
Their training focused on cooking, basic bread making, traditional pastries, artisan bread and bread for restaurants and hotels, as well as Peruvian breads prepared with regional ingredients such as wheat, cañihua, kiwicha, loche squash, yellow peppers, yams, mango and chicha de jora, among others.
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Sumaq at its fourth Rainforest Alliance workshop
The Sumaq staff continues acquiring knowledge about the conservation of natural resources and the ecosystem with the help of the Rainforest Alliance. This institution recently held a workshop on the "Management of Recycled Materials" in which representatives from each Sumaq staff area participated.
The main topic of this meeting was the separation of waste materials and the importance of recycling to protect and preserve the environment, particularly due to the fact that Machu Picchu is a sanctuary that is home to over 370 plant varieties and more than 150 bird species.
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