New buzz in town

New buzz in town

Posh hotels’ latest workers: Honeybees
Waldorf Astoria hotel sous chef Josh Bierman, left, and culinary director David Garcelon inspect the hotel’s beehives on the roof of the renowned New York hotel. The hotel plans to harvest its own honey and help pollinate plants in the middle of Manhattan With its environmental-friendly appeal, mini beekeeping is gaining popularity worldwide in urban areas.
Culinary director David Garcelon lights a disk of compressed fuel that produces smoke to calm the honey bees.
“Honey’s such a versatile ingredient that we can use it anywhere,” said David Garcelon, the Waldorf’ Astoria’s executive chef, The Waldorf is joining a mini-beekeeping boom that has taken over hotel rooftops from Paris to Times Square.

New buzz in town

Waldorf Astoria hotel sous chef Josh Bierman, left, and culinary director David Garcelon inspect the hotel’s beehives on the roof of the renowned New York hotel. The hotel plans to harvest its own honey and help pollinate plants in the middle of Manhattan With its environmental-friendly appeal, mini beekeeping is gaining popularity worldwide in urban areas.
Culinary director David Garcelon lights a disk of compressed fuel that produces smoke to calm the honey bees.
“Honey’s such a versatile ingredient that we can use it anywhere,” said David Garcelon, the Waldorf’ Astoria’s executive chef, The Waldorf is joining a mini-beekeeping boom that has taken over hotel rooftops from Paris to Times Square.
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