BMCC 2008 Switzerland Blog

Thursday, June 12, 2008

(Day 14: Tour Guide – Adele Ou Yang)

Würth Scultpture Garden and Rätisches Museum – Itinerary

6:00am: Wake-up call for people who want breakfast

7:20am: Wake-up call for everyone else

7:00-7:20am: Breakfast (optional)

8:20am: Group assembly in lobby of SSTH

8:22am: Group depart for bus station

8:29am: Bus departs for Chur (arrive 8:42am)

8:42am: Group continues to Kulturforum Würth Sculpture Garden
(3 minute walk)

8:45-9:15am: See sculpture garden (outside Kulturforum Würth Chur Museum)

9:15am: Depart for Stadtgarten (10 minute walk)

9:25-9:40am: Explore Stadtgarten

9:40am: Depart for Rätisches Museum (10 minute walk)

10am: Guided tour with Museum Director: Dr. Jürg Simonett
(Tel. +41 81 254 16 20)

10:45am: Tour ends

10:45-11:45am: Group may explore rest of museum

12:00pm: Depart for bus station (20 minute walk)

12:10pm: Bus departs for SSTH (arrive 12:20pm)

12:20pm: Lunch at SSTH

1:30pm: Class (RM 104)

6:00pm: Dinner at SSTH

Lessons Learned

1. Always be prepared.

2. Have a contingency plan in place

3. Be organized and ready for unforeseen issues

4. Tour management assistance is always necessary

Ausflug der Chur Museen (Tour of the Chur Museums)….

Written by: Shevarma Pemberton

There was a change of plans today from what was originally scheduled. Instead of venturing out, we found something interesting that we could do in Chur. This was actually thanks to Adrienne, who seems to have a knack for doing up itineraries.

The tour guide of the day was Adele, and unlike the norm there was no need for an early morning wake up call because breakfast was optional. Thank God. I really did not need another morning of bread and cheese and ham. After this trip is over I honestly do not think that I would ever want to eat cheese and pork ever again. But we’ll see.

We all assembled in the lobby downstairs in time to head down for the 8:29 AM bus to Chur. On the agenda for the day were three stops: Kulturforum, Stadtgarten, and Ratisches Museum. From the map the distance between stops appeared to be much less on a smaller scale. When we got off the bus and began walking however, it was evident that we would actually be doing much more walking than was anticipated. Adele did an amazing job maneuvering through the streets working with the time that was going against us.

Kulturforum Wurth Museum

The Kulturforum Wurth Museum presents an exhibit of art history over the course of 150 years. Since it is possible to view some of the exhibit on the outside, that is exactly what we did in passing. We admired the splendid art work and took pictures. Of the displays my favorites were those of Niki de Saint Phalle: ‘Der Bar’ and ‘Le Monde’. Both were typical of her style and use of color. I really liked them a lot.

“Dolitte” by Bernhard Luginbuhl 1970 – 2002

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“Le Monde” by Niki de Saint Phalle 1989

From the Kulturforum we had to go directly to the Ratische Museum in the interest of time and skip the Stadtgarten. The museum was priority because unlike the garden, we actually had a scheduled tour for 10 AM. Unfortunately we could not visit the garden and risk being late.

“Der Bar” by Niki de Saint Phalle 1997/98

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“Fontaine pour Joseph Siffert” by Jean Tinguely 1969

Ratische Museum

Sitting outside, we read the material provided by Adele on the museum. As is customary of the Swiss nature, Dr. Jurg Simonette, the Museum Director, was there on time to take us on our guided tour. The tour began while we were still outside. We were informed that Chur is the oldest town in Switzerland and the capital of the canton of Graubunden. The Ratische Museum is a recording of all this history.

Walking through the museum felt like a journey through time. We began on the top floor and came down through the years. It was good to actually see some of these things in person like the armors and swords and guns of earlier years that you generally only see in the movies. The most intriguing part of the tour for me however, was the Medieval Room. It was somewhat disturbing but at the same time intriguing to me. The Swiss seemed to have been really big on torture as a means of punishment. But aside from all that, the model of the Belle Fort in the room was just splendid.

We thanked Dr. Simonette for the delightful tour and then congregated outside for further instruction. We had quite a while before the bus departure for Chur. We agreed to all meet up at the station at 11:50 and then went our own way. Of course we were not allowed to travel alone, so Sasha and I traveled together. We made two stops, the first at Claire’s to look at rings and then we moved on to Migros. It was as if Migros was the designated meeting point because everyone else was there. After doing our little grocery shopping we moved on to the station to await the 12:10 bus.

We made it back up to the school just in time for lunch and then that was over just in time for us to head downstairs for a classroom session in room 104. This time the classroom time was spent on flight preparation. We covered every basis: the maximum weight of the suitcase, what not to carry, what not to wear, everything. After we were all clarified on the intricate details of the day of departure, we went off to some blogging.

The day proceeded with dinner at 6 PM as is the custom and then went our respective ways into the night. We had another early day coming up so I was off to get ready for bed and make necessary preparations for the day ahead.

Wednesday, June 11, 2008

(Day 13: Tour Guide – Asha Burton)

Heidi House, Grand Hotel Quellenhof and Winemaker – Itinerary

7am-7:20am Breakfast

7:30-8:45 am Academic exercises(blogging) optional

9am Meet in Lobby for visit to the Heidi House in Maienfeld by school bus

9:30 am Visit Heidi Village and tour Heidi House and Museum

11:30 am Leave Heidi Village to return to Swiss School

12:15-1:00pm Lunch in Dining Hall

1:30pm Leave school for site inspection of Grand Hotel Quellenhof

2:00pm Tour of Grand Hotel Quellenhof conducted by Human Resource Manager, Martin Hesti

3:30-3:45pm Leave hotel for Winemaker in Heidelburg

4:00pm Arrive for vineyard tour by Hanspeter Lambert (translated by Sophie Blattman)

5:30 pm Leave vineyard in Heidelburg for Swiss School

6:00pm Dinner in Dining Hall

Lessons Learned:

The lessons I learned for the day were several but necessary for growth.

• Always give people options for convenience(or later wake up time).
• Be aware of your customers needs.
• Not all the best laid plans go the way you thought they would.
• Keeping time management is a skill that everyone needs to learn.
• It’s not easy working with difficult people.
• Always be open for compromise

Daybreak….

Written by: Asha Burton

Since today was my turn to be tour guide. I had a chat with Sophie the night before to confirm our itinerary for the day. She was to accompany our tour around the area. We did not need to use the trains or public bus because our mode of transport was the school bus. The night before I set an itinerary so that we all can follow the tour at the same pace. I gave everyone a 6am wake up call, and a weather update round at 6:30 am to the annoyance of Prof. Blake-Neis.

Heidi House Here We Come!

After a rushed breakfast, I handed out the itinerary plus information on the hotel. Everyone had an hour to kill before we actually left the building, and was told by Prof. Blake-Neis that I should give others the option to sleep in. Our driver for the day was Marianne, to Elliot’s delight. Once our day started, while on the school bus I gave a brief version of the story of Heidi and the author who created the story. Not everyone knew of Switzerland’s most famous children’s literature character, this was new to several. I remember the black and white version and the cartoon that came on in Asia. They had an animate version cartoon that was very popular.

One the way, Prof. Garely needed to exchange money so we stopped at the Die Post station. It took a while before we saw her and a minute for Sophie to find the Marianne who went out for a cigarette.

The trail to Heidi’s House in Maienfeld

Once at the Heidi House, we walked on the gravel path leading to the house and had a great view of the village which was visible. We reached the house and went inside to pay for the tour. Once everyone got their ticket, the tour guide Caroline gave us a brief historical background on the site known as Heidi Village.

Caroline, Heidi’s Village Tour Guide, gives brief history about Heidi’s House

She said that the story itself is based on a little girl who lived with her grandfather in the countryside of the Alps. The house isn’t actually Heidi’s but was similar to they way Swiss people lived during the late 1800’s. The actually home was owned by a farmer that lived in the home until the 1980’s where he donated the home to Stiftool, a private donation company. The home actually has electricity running in certain parts of the house.

Sasha and Asha at the entrance to Heidi’s House

Inside Heidi’s House

The tour guide said that we could go inside the house and look at the artifacts, then ask her questions about it. However, my impression was that she would go through the house with us and explain what were looking at (which is what she ultimately did). The group had to break up in 2 so all of us could see the home without bunching up with each other. So I divided the group and waited with the others outside. While waiting at the door, a journalist from Italy enquired about our visit and where were we from. She said she wrote for OGGI magazine and was doing a story on Heidi house.

Caroline (Tour Guide) giving group a tour

We waited for a while then decided to go inside. The tour guide finally returned and gave us the formal tour of the house. We started in a part of the house where food was stored and made. They had cheese baskets for forming the cheese and hanging sausages and meats. Then we moved to the hall opening to an adult-like bedroom with an ancient bed warmer on a box-like bed. Then we walked into a room that had life size dolls that mimicked the lifestyle they had when no TV existed. They read and learned to write by practicing with each other or with help.

We moved on to Heidi’s room which had a doll bed and a drawer and armour. Caroline(the tour guide) said that it was unlikely that anyone who lived like Heidi had only one and not both. If they did, they must have been rich.

We continued through the house and saw how they dried fruits and how they made the necessary materials for house upkeep. They even had a wheel chair in the corner for little Clara, Heidi’s invalid friend that she stayed with during her year in Frankfurt. I was fascinated by the kitchen and the wood stove they used for cooking food. Caroline mentioned that they had a potato dish that was boiled down, then toasted over the fire. This dish would take hours to complete but would last long as a staple for meals.

There was bathroom that Caroline said didn’t exist during Heidi’s time but was added on for the use of the family that lived there. Before we left the kitchen, the Italian journalist wanted a picture of us holding a picture of Heidi. They took photos and we left the house to see the first group waiting outside with the goats.

Adele Ou Yang posing with the Heidi Village goats

Soon we all left for the school to return for lunch. We got there just in time, but the lunch service itself was late. I was hoping that everything would happen according to plan. I just wasn’t expecting Sasha to have motion sickness. I looked for the chef but couldn’t find him and asked Mr. Oliver for an alternative instead of lamb for her. It was Prof. Garely who found the chef and asked him to make some broth for her. I also saw that Katherine looked a “little green” behind the gills but she seem to hold herself together as best as she could.

Grand Hotel Quellenhof

Grand Hotel Quellenhof in Bad Ragaz, Switzerland

After the late lunch, we left for the next event which was the Grand Hotel Quellenhof. Upon arrival there a woman named Kathreen Berger-Personal Assistant to the CEO, gave us a gracious greeting and directed us to the other end of the hotel. While walking, you could tell that the level of luxury was very high with crystal chandeliers and red carpets all over the floor. We passed a smoking room that had a star filled ceiling giving the affect of night light.

Grand Hotel Quellenhof Lobby

Grand Hotel Quellenhof Lobby Bar-Lounge

We continued to the next section of the hotel and was seated in a conference room. It had cushy chairs and provided us with a notepad, pen, and 2 bottles of mineral water with a bottle opener for each seat. I was very impressed at the level of attention and quickness they accommodated us all.

Grand Hotel Quellenhof Business Center Boardroom

She gave a very detailed presentation of the hotel, but other people also contributed as well. Mr. Pfister the CFO of the hotel gave us a time-line of events concerning the hotel. The hotel opened in 1869 and added thermal water as an indoor swimming pool. The area called Bad Ragaz was known for its thermal and mineral water that comes from the mountains. The hotel has added extensions and expanded it grounds to provide a higher level of service for customers who are either sick or just want a relaxing experience.

They also opened a casino in 2002 and a Heidiland 9-hole golf course, open to the public. She mentioned many plans for a new Therapy treatment center, a new business and event center. They also had previews of the room that will be in the future.

Mr. Peter Tschirky, CEO Grand Hotel Quellenhof

The the CEO Peter Tschirky, gave us a quick rundown of his career. He went from cook to the head of a construction company. Then he decided to work in hosting, now he’s the head of one of the most luxurious and famous hotels in Switzerland. I would have loved to have seen his resume. One thing Kathereen mentioned that if when the building (especially the old ones) is rebuilt it will look the same exact way, despite it’s dated look. She said that sincerity and integrity can’t be bought, because it is the simple things, such as a door being opened for a guest, which are free.

They have 237 rooms and will complete 57 new suites as part of the new construction, which we all witnessed before entering the building. She stressed that wellness is apart of the hotel’s objectives and that luxury is different to everyone. She than handed out a survey which she wanted us to complete and tell what we thought was our emotional and functional needs.

The next speaker was Martin Hesti, the Human Resource Manager, who also had an extensive resume. He mention working in America and enjoyed the experience. The hotel has over 700-715 employees and 52 different job functions. Since he needed a visa to work in America, he provided us with employment and Visa information that foreigners outside of Switzerland would need in order to work at the Grand Hotel Quellenhof. I took notes because I’ve been seriously thinking about seeking employment overseas. Afterwards, Kathereen and Martin kindly gave us some complimentary chocolate, for our draining energy and posed with the group for a group photo.

Group photo with Grand Hotel Quellenhof Staff in Boardroom

Lambert Family Winery

Group photo with Mr. Lambert at Lambert Winery

We were late and I hoped the winemaker didn’t get too impatient, but the drive from the hotel to vineyard was less than 10 minutes. It seemed since the hotel, everyone had a bathroom break but could only wait to use it at the vineyard’s one restroom. Once everyone got their turn, Sophie translated for Mr. Lambert, the owner of Lambert vineyard, that we were ready for the tour. Mr. Lambert informed us that his grandfather started the business 25 years ago and he’s 3rd generation in charge of the business.

The Lambert Winery provides 10% white wines, 5% specialty wines, and 85% red wines. Although, they are to small to export, they still sell wines on their website. In the fields, they have 5 hectors for the own growing and 2 hectors for the other companies. Once inside we saw a machine that juiced the grapes. For white wines, just the gapes are fermented. For red wines all parts are used for color and flavor. Behind the juice machine we saw several big red tanks which hold 3000 to 4000 liters of wine at at time and also are used to store the wine from October to December, before it’s transferred to bottles.

Afterwards, Mr. Lambert took us to the next room which had massive wooden barrels which are used to store the wine for a year or more, depending on the selection. It was then time for the tasting, I couldn’t wait. As a cook, it vital to know the best types of wines to pair with dishes. Our first wine was a Cuvee, which had a very nice fruity flavor and a hint of pear flavor. The next was a Pinot Noir that had a dry taste but was woody and herby. Not my favorite, but the next one I liked. It was a selection Pinot Noir that had a hint of raspberry, rose petals, and a little dry and acidic in flavor. He offered bread, cheese, and sliced meats to cleans the palate.

Prof. Blake-Neis and Sarah in front of large wooden wine barrels

We all left a little refreshed and slightly giddy from the wine, but satisfied and comforted with a slightly full stomach. We got back to the school and I was slightly glad that they day was over. Despite the sickness that some people had experienced from breakfast earlier, they seemed to perk up for dinner. Thankfully, Sasha was feeling better and was able to eat some food. I was ready for bedtime.

Wine Tasting (Left to Right: Sasha, Adele, Liliana, Katherine, Gia, Adrienne and Andy)

The lessons I learned for the day were several. Always give people options for convenience(or later wake up time). Be aware of your customers needs. Not all the best laid plans go the way you thought they would. Keeping time management is a skill that everyone needs to learn.

Tuesday, June 10, 2008

(Day 12: Tour Guide – Shevarma Pemberton)

Davos and The Arabella Sheraton Hotel : Amended Itinerary

7:00-7:20am Breakfast

7:25am Group departure for bus station

7:29am Bus departs for Chur

7:58am Train departs for Davos Platz from Chur

arrive 9:28am

9:28am Exit train station, find bus up to Davos Tourismus

(walking 11 minutes)

10:00am Davos Tourismus

Meet with Cornelia Linder # 081 415 21 21

(sight-seeing in Davos)

11:00am Site inspection at Steigenberger Hotel Bellvedere

meeting with Sylvia Wyrsch (General Manager)

12:00pm Lunch

(walk to Davos Dorf)

1:00pm Site inspection at Arabella Sheraton Hotel

meet with Robert Attenberger (Executive

Assistant Manager) # 081 417 06 17

2:30pm Leave for train station at Davos Dorf

(4 minute walk)

3:05pm Depart from Davos Dorf to Chur (via Lanquart)

4:13pm Arrival in Lanquart (Platform 5)

Move to Platform 2AB

4:28pm Depart from Lanquart

4:38pm Arrive in Chur

5:05pm Depart for SSTH by bus

6:00pm Dinner

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“Davos” Tour Guide of the day, Whew…

Written by: Shevarma Pemberton

I woke up this morning a little on edge. For once I was not allowed to roll over when my alarm sounded and await the call of the Tour Guide of that particular day. Today I was the Tour Guide, and everyone else would be doing what I otherwise would have done.

Being an early day, I had to be up in time to wake everyone for 6:00a.m. Waking up at 5:50a.m, I made my rounds (knocking doors) to get everyone ready for the day. We all met in the lobby for the usual 7:00a.m breakfast and headed out to catch the 7:29 am bus to Chur, and the two connecting train rides to Davos Platz.

Destination: Davos. To note a couple interesting points about Davos:

1. It is the highest town in Europe, an astounding 1560 meters high in the heart of the Alps

2. The meaning of the name Davos is “World of Sanatoriums.” It was known for its healing capabilities due to the dryness of the air in the high altitude. Consequently, people came to the town for therapeutic healing.

3. It was not until Bill Clinton and the World Economic Forum however, that Davos was put on the map.

4. It is now the largest tourism destination in Switzerland.

Keeping these details in mind, it is understandable why I was delighted to be visiting. My excitement however, was secondary to my anxiety of having the day run smoothly. After all, if anything went wrong, I would be the dart board; a target for everyone’s frustration. So I kept my fingers crossed (and covered by basese with planning and follow-up phone calls).

The day involved quite a bit of walking. We were all properly attired in our comfortable yet heavy-duty Gore-Tex shoes and so walking was not that big an issue. As we got off the train we headed towards our first stop of the day: Davos Tourismus, the tourism office in Davos.

Davos Tourism Office

The route to Davos Tourismus began with an incline that really put our Gore-Tex to work. It was literally a breathtaking walk (I think it was totally vertical). Once we made it up the hill, it was smooth sailing from there on – the streets and side-walks were flat).

What I witnessed at the Tourist office was not unpleasant. Although I called and confirmed our visit to the office the day before, Ms. Cornelia Linder, the Director of the operation, still had the audacity to tell me that she did not know that we were coming. Furthermore, the fact that she would not even come out and speak to us when we got there I found extremely disturbing. We did speak with Mr. Cedric Kiemscherff, a junior member of the staff (it appeared) and gained a little information on Davos, took some maps and we were off.

Steigenberger Hotel Belvédére

The Group at the Steigenberger Hotel Belvedere with Mrs. Sylvia Wyrsch, General Manager

Everything in Davos seems to be closed in the morning. While roaming through the town in search of something to do to pass the time before our scheduled hotel inspection at 1:00 (2 hours away), we happened upon the Steigenberger Hotel Belvedere. Being a fan of the hotel chain, Dr. Garely was overjoyed and jumped at the opportunity for us to do an inspection of this hotel as well.

The General Manager of the hotel, Mrs. Sylvia Wyrsch, came outside, introduced herself and basically offered us a tour. From what I have been seeing thus far on this trip I don’t think that things like that happen very often here in Switzerland. In any event, Mrs. Wyrsch is an American (half American and half Swiss) from South Beach, Miami, Florida, so I guess the American side was the winner. Although I would like to think that it was luck, the fact that once again we were all uniformly attired (in black and white) definitely played a part. Dr. Garely always insisted on this and if I did not understand why before, I most certainly get it now.

The Steigenberger Hotel Belvedere is an absolutely beautiful hotel, no ifs, ands, or buts about it. It is by far the best hotel that I have seen thus far (in Switzerland). It definitely earned its 5 stars. From the moment you step into the hotel you feel like you are stepping into luxury. Considering the fact that it was a walk-in, Mrs. Wyrsch went above and beyond and gave us a tour of about an hour and a half.

The word ‘Belvédére’ in the hotel name means pretty view and rightly so. It is ideally situated with shops and restaurants a shortwalk away. Built in 1875, it comes with a lot of history, and the fact that it is a host of 220 events for the World Economic Forum speaks much of its high standard.

The rooms in the hotel are divine. Professor Blake-Neis had a hard time leaving and made mention of staying in the hotel being her new fantasy. The entrance lobby is so spacious and attractive in blue. The ambiance in that room made it an ideal place for me. Walking into the dining room was really special. It was nicely set up in red and white (dining fit for royalty). Above all this was the bathroom. I just can’t get over the fact that there was a tv in the bathroom mirror. That tops everything for me.

What I have noted in doing this inspection as well as the ones prior, is that Swiss hotels are not built to accommodate people like hotels back in America. The average hotel contains about 120 rooms. The hotels are small. The Steigenberger operates with a staff of 85 people and accommodations of 127 rooms. A couple other things that I noted: security is not a priority in Switzerland (The only time that the Steigenberger has hotel security is during the week-long) World Economic Forum.

After the delightful tour, we thanked Mrs. Wyrsch for her time and her generosity. She then took pictures with us, gave us each her business card and then directed us to a nearby park where we relaxed and had some lunch. The lunch was a packed lunch from the school of ham and cheese sandwiches, fruits, a boxed drink and granola bar.

The Arabella Sheraton Hotel Seehof

The Group at Ababella Sheraton Hotel Seehof with Mr. Robert Attenberger, Executive Assistant Manager

After the slight break we were walking once again to our next destination: The Arabella Sheraton Hotel Seehof. My designated map reader for the day and my right hand was Katherine. She did an excellent job of finding the route for us to get from place to place.

At the Arabella, we met with Mr. Robert Attenberger, the Executive Assistant Manager, who was conducting the tour for the day. Based on conversations I had with him over the phone, Mr. Attenberger seems to be an extremely easygoing individual. He gave us a pleasant greeting and began our tour.

The Arabella Hotel is a 4 star hotel with 118 rooms. It is also a key hotel during the World Economic Forum and with 700 years of history to its name. I have never been to a hotel that is 700 years old and still standing and in use (definitely a plus).

The style of the hotel traditional. The Arabella is not a hotel for tall people because as the guide pointed out, people from earlier years were smaller than people today. Still standing more or less on its 700 year old structure, the roof is really low and older portions of the hotel made entirely of wood ((a possible fire hazard?)

There are four categories of rooms in the hotel: classic, superior, executive and suites. The rooms were really neat but I found myself comparing the Arabella to the Steigenberger which was just not fair as each hotel caters to a different market.

My favorite part of the Arabella Hotel was by far the spa in the Wellness Center. It is to die for. The structure is cave-like with beautiful rock archways and crystal clear water. I felt so relaxed for the few minutes that I was there. I can only imagine what it is like for the guests who get to stay there as long as they want and actually use the facilities. I am so jealous just thinking about it right now. An ideal hotel would be the Steigenberger rooms with the Arabella spa. The only issue I have with the spa however, is that it is a mixed nude area. The nudity factor seems to be a big thing in the Swiss culture (that along with smoking and drinking).

One chilling moment on the tour of the Arabella was when we visited the Paulaner’s restaurant in the hotel. Mr. Attenberger announced to us that the restaurant was in fact a morgue in its earlier years, and pointed out the place where the bodies were stored. I think that put quite a few people like myself on edge and may not be good pr for people as they sit-down to dinner.

At the end we went through our usual procedure: we took pictures, collected business cards and thanked Mr. Attenberger for his time (1:00- 2:15). We gathered up our things and then headed off to the train station in Davos Dorf to await the 3:05 train towards Chur.

After a train transfer and a bus ride up to the school we were just in time for dinner at 6:00. I was thrilled that my tour day was nearly over and without incident. It was even better than I had hoped with the special opportunity to receive a tour at the Steigenberger.

From my little experience I realized that it is not all glitz and glamour when you are a Tour Guide. It is really a lot of work (and I love it). Lesson well learned in practice.

The day came to a close and my tour day was over without any major problems. I did my usual blogging and then went off to bed and into day 13.

Written by: Sasha Munoz, Asha Burton, Elliott Williams

“On May 28, 2008, we received our stylish Gore-Tex shoes at BMCC. We were so appreciative and honored with the opportunity to try-out the shoes that we wore them home. They were the envy of several other BMCC students and faculty who were not part of TTA 100 Switzerland Study Abroad program,” commented Sasha Munoz, a TTA 100 program participant.

Mark on Mt. Pilatus                    Group wearing Gore-Tex              Elliott at Heidi’s House

“After wearing the Gore-Tex shoes for a few days, I can honestly state the shoes are truly a pleasure to wear and definitely save my feet on the rocky terrain of Mt. Pilatus in Switzerland,” stated Sasha Munoz. She continued, “Everyone has noticed that Gore-Tex shoes are durable and provide great support. They are comfortable, excellent for managing moisture and controlling heat transfer – so my feet do not sweat. Thanks to Gore-Tex, I have had dry feet in the wet Switzerland weather.”

Katherine on Mt. Pilatus                Asha on Mt. Pilatus               Best Foot Forward in Chur

In addition Asha Burton stated, ” We honestly enjoy wearing our Gore-Tex in Switzerland and are grateful for the fabulous shoes. We are looking forward to participating in the survey and focus group upon our return.”

Monday, June 9, 2008

(Day 11: Tour Guide – Liliana Munoz)

Swiss “Hospitality Operations” with Sophie – Itinerary

7-7:20am : Breakfast

8:15 am: Workshop Hospitality Operations (Sophie Blattmann) Rm 104

12:00noon: Planning of next excursions

12:15pm: Lunch

Afternoon: Free Time

6:00pm: Dinner in Dining Hall

Lessons Learned

1. Always be prepared for a medical emergency.

2. Utilized your resources when dealing with emergencies.

3. It is very, I repeat very important to work together as a team.

4. The Tour Guide is responsible for the keeping the tour on track during an emergency.

5. Always stay “Focused”!

“Coffee or Tea” Swiss Style

Written by: Shevarma Pemberton

I woke up today feeling rested – we did not have tours planned for today and we were going to have class with Sophie Blattman.

Now that the stagiaires (international students) are here, we operate on a fixed schedule: breakfast at 7:00a.m, lunch at 12:15p.m and dinner at 6:00p.m. That is not the only fixed schedule. It is evident by now, eleven days in, that breakfast will not change at this point. Every morning is the same thing: a selection of Swiss bread and rolls with ham and cheese or cereal, juice or coffee and pineapple and cantaloupe. I am just about sick of having breakfast now. It is just a painfully monotonous procedure.

Sophie Blattmann with the TTA 100 students in Beverage Workshop

With this part of the day – over – I headed downstairs for class at 8:15a.m. The first portion of the day was covered by Sophie Blattman, Junior Consultant at the SSTH. It was a workshop on Hospitality Operations in our designated classroom in room 104. A pretty interesting class. I was delighted that the first section of the workshop was on beverages: what they are made of, how to prepare them and how they are to be served. This also opened up an opportunity for comparison between the American and Swiss cultures.

Some of the differences that were pointed out included the following: the temperature of American coffee is generally hotter (the Swiss serve barely lukewarm coffee); while Americans generally get their coffee to go, the Swiss serve it as a sit-down drink; there is no skim milk with which the coffee is served here in Switzerland, much unlike the custom of the calorie counting American lifestyle; the Swiss coffee sizes are much smaller than those of Americans.

As the lesson progressed, it became a hands-on experience where I was actually able to witness the making of some of the drinks. I am not a big fan of coffee and I have neither made nor actually witnessed the making of coffee before so it was nice to see. Of all the drinks described, my favorite was definitely the latte macchiato. This point was only consolidated when I saw the making of it and what it actually looked like.

The process of making the latte macchiato is quite interesting. First milk is heated with steam and then the milk and foam is poured into a latte macchiato glass (it even gets its own glass!). Next the glass is slanted and espresso poured down the side. It is then served with a long spoon and sugar on a saucer. What I like the most about the macchiato lies in the fact that the finished product is layered. I just find that to be extremely cool.

Aside from coffee, also mentioned in the workshop were teas and alcoholic beverages. I learned about the ever popular Swiss beer, Calanda, which I had been seeing around town all the time never knowing exactly what it was. Anyway I did not find anything near as interesting to me as the latte macchiato. I look forward to seeing if it is made back in New York, and if so, if it is properly done.

Aside from drinks it was interesting to note some of the things not particular to the American culture but very much so to the Swiss. Among those things is the fact that they sell alcoholic beverages in vending machines that would make them easily accessible to children. Even worse were the vending machines with sex toys. So you know what it is that they do when they get drunk. I found that to be extremely outrageous and would not like to imagine anything like that ever coming to America. Let it stay over here with the Swiss where it is not apparent just how wrong that is.

The final segment of the workshop was on Hotel Organization. The structures between the American and Swiss are more or less the same, but there is not as much individualization of the various departments as is the custom of American organizations. Furthermore, it is evident that unlike America, the Swiss are very laid back with regards to security. It is obviously not as big an issue over here as it is in America and I happy for them in that regard. At least they get to save some money. One less thing to worry about.

At the close of the workshop at noon, it was time for lunch. The arrival of the stagiaires might not be such a bad thing after all. The food today was divine. It was a very formal setting in the dining as they were practicing their serving skills on us, the guinea pigs. I cannot even complain about that one because the food is just that much better.

Next on the agenda was a continued classroom session but this time with our Professors. In this session we covered the course text and discussed the chapter on working with hotels, quite fitting considering the fact that this is what we are currently doing practical’s in exactly that.

We moved from the text and into the planning of itineraries for the upcoming days. By the looks of it, the schedules are challenging, demanding and interesting.

Dinner was at 6:00p.m and once again I was very pleased with the delicious food and the lovely service. I think I am really going to enjoy my remaining ten days here. Just as long as they keep serving like this.

I was up late into the night but this time it was not blog based. Instead, I was busy preparing the itinerary for the next day. I am the designated Tour Guide tomorrow. Fretting over the intricate details of the day I was finally able to organize all the details and hopefully have a successful program. Finally, off to bed…just like that… day 11 was over.

Sunday, June 10, 2008

Finally Food I can Recognize !!!!

Written by: Sasha Munoz

Today I awoke at 6:00 am in order to prepare myself to attend church with Professor Blake-Neis, Mark, Sarah, Shevarma, Andy, Elliott and Adrienne. Although we did schedule breakfast I saw that SSTH had set-up the dinning room for breakfast “unfortunately”. I met the group in the lobby at 9:00 am and waited for Sophie, who drove us to church in Chur.

We attended High Mass at the St. Marie Catholic Church in Chur. The mass began promptly at 10:00 a.m. and the entire service was in presented in German. Although there was a language barrier, I was still able to follow the order of the service since I grew up attending a Catholic church. The mass was an hour long and it felt good to take the time to relax and pray for a lot of things. After mass we walked to the Chur train station to have lunch at Cindy’s Diner.

Relaxing in Chur, Switzerland on Sunday after lunch (From left to right: Shevy, Adrienne, Sarah, Prof. Blake-Neis, Mark, Sasha and Andy)

“Wow”, finally some food I recognized!!! I happily ordered an American burger with everything on it, with an extra large order of french fries and a soda for 20.00 CHF, which was extremely reasonable compared to my last meal in Chur at Otello (approximately 20 CHF per person for pizza, salad and something called lasagna). Talk about a golden burger- the burger was actually very good and considering that life here seems to be very expensive, it was well worth it.

Afterwards, we attempted to catch the 12:10 pm Die Post bus back to Passugg but since we were so busy enjoying our meal we actually missed the bus by a mere 2 minutes. Therefore, we decided to walk around Chur for a little while, which was actually a very, very short journey being that everything is basically closed on Sunday.

We took the 2:10 pm bus back to SSTH. I was amazed to find the lobby full of international students. About 60 students arrived at the School for a two-week training session in food and banquet service from different parts of Europe.

Dinner was served at 6:00 pm and to say the least, it was an adventure within itself, since there were a few issues get our meal and table set-up correctly. We dine as a group for all three meals and Dr. Garely prefers that we all sit at the same table. Since the European students were not skilled enough to serve many people at one time – the compromise was two round tables. This way the TTA students can dine together and the Food Service students would not be overwhelmed. (In the end Dr. Garely solved the problem with such professionalism and grace that it was another valuable lesson learned in “tour management”).

After dinner most of the group met in the computer room and tried to catch up on blogging before bed.

From Luzern to Zurich and back to Chur

Written by: Asha Burton

I felt a little groggy from the night before, but ready to discover Zurich. We got up a little later than I hoped but reached the rail station feeling a little more awake.

Zurich Train Station

Gia getting in the spirit of the Euro Cup

Asha taking a seat at the feet of soccer Gods

We took a train to Zurich around 11 am and reached there with enough time to do some sight seeing. The Kunsthsaus Musuem we originally wanted to see didn’t take our Swiss Passes. It was on the list we received early for museums that would accept the Swiss Pass. So we pulled out a map and looked for another location to find. The Museum for Hospitality and Tourism was supposed to be around the corner. Only problem was we couldn’t seem to find it. Even a local looked baffled when we told her the location.

In front of the Kunthaus Museum before we got rejected with our Swisspass

The old regalia of Grossmunster Cathedral

We eventually looked for other things and stumbled across Grossmünsterplatz, a historical cathedral near the lake of Zurich. We kept looking around and noticed the Euro Cup madness followed us from Luzern there, only times 5. We already purchased our Swiss shirts from Luzern station and decided to put them on. We looked like twins and took pictures along the bridge.

Time was against us so we made a couple of purchases at Coop supermarket, then headed to the train station. Once on the train, we talked about how good the trip was. We took a nap each and reachChur in one piece. We took the bus back to the school, and made it just in time for dinner. I noticed that there were the new students in the other dining area. They are the students who are completing there course in dining room service and cooking. We had dinner with the group and professors, then had free time. I chatted with the others then did some school work in the textbook. The bed was calling me after a couple of hours, and I answered willingly.

Saturday, June 07, 2008

Peace and Quite in Chur, Switzerland

Written by: Shevarma Pemberton

Today marked the most rest that I have received in quite a while. Everyone was out on their excursions except for me and another colleague so there was nothing but peace and quiet. This time food was not served until noon and I was relaxed so I took out my sudoku puzzle book. All was right with the world.

A little later in the afternoon, Adrienne (my colleague) and I took the bus into Chur and went on an excursion of our own. We were pretty much wandering aimlessly along the streets for lack of a better activity, hoping to come upon something of interest. We were overjoyed to find a Natural Museum only to be disappointed at the fact that we would not be able to understand anything. Once again everything was in German. I am really frustrated by this language barrier issue. I was taught yet another lesson or at least made more aware of a simple fact: it is very important to be able to speak a foreign language. The more global we become the greater the importance.

After the disappointing blow, Adrienne and I went off to Migros, our supermarket, and picked up a couple snacks to get us through the weekend before heading back to the school. At the school we ordered a feast of pizza with nuggets and fries and chocolate mousse. There was a 30.00 CHF minimum for delivery and the total bill was 50.00 CHF. The order was a little messed up but the food was so good that I cannot complain.

After it all I was able to catch up on some work and make effective use of spare time. I went to bed a happy camper, looking forward to what will be in store for tomorrow.

Bernina Express to Tirano, Italy

Written by Sasha Munoz

Today was one of the most exciting days ever. Professor Blake-Neis, Elliott and I rode the Bernina Express into Tirano, Italy. We arrived at the train station by 8:00 AM with a departure time of 8:28 AM. We started to board the train and realized that maybe we should upgrade to First Class since we had Second Class tickets. We spoke to the conductor and for $19 CHF we upgraded to First Class. I am glad we upgraded because this made a big difference in our trip. The seats were leather and the leg room provided great comfort, considering that I have long legs and need to stretch. However, the train ride to Tirano was four hours long and amazing.

The view that I experienced through the panoramic windows was unexplainable. You would truly have to take the ride yourself in order to enjoy the experience. We arrived in Italy at 12:35 PM which is siesta time for the Italians; so we didn’t get to see much, but we did walk around and saw the locals and some closed shops. Sightseeing was a whole new experience considering that it is a whole different culture. We had lunch at a local Tirano Italian restaurant and thank goodness I took Italian 101 because that’s what got us through our lunch order. The food was great, very fresh and tasty. The meal was a bargain compared to the prices in Chur. We had lunch for $17CHF each. After lunch we headed back to the train station and took the 2:25 PM train back to Chur, which was another four hour train ride. Although we were on the train for a total of eight hours, I still could not get enough of the view.

Dinner “Disater” at Otello

We arrived in town at 6:29 PM and went to another Italian restaurant in Chur because we couldn’t get enough. We went to Hotel ABC to ask for a local restaurant, since we arrived in Chur and it looked like a ghost town. We were recommended to have dinner at Otello, an Italian restaurant. This was the worst mistake ever!!! We walked into the restaurant after carefully viewing the menu outside, and we were coldly greeted by one of the waiters whose name was “Melano”. We took a look at the menu once again inside and he came to our table to take our orders. We told him we wanted lasagna, a salad and a pepperoni pizza. Surprisingly according to them whom claim to be an Italian restaurant, a pepperoni pizza to them is a pizza with yellow and green peppers on it!!! Are they sure they are an Italian restaurant? We then ordered water and they charged us $2 CHF FOR GLASS SERVICE, in order to serve us water, which was absolutely absurd.

After having the supposedly Italian chef come out to discuss the pepperoni factor, the waiter had the nerve to never come back to our table! Talk about customer service negligence. I felt as though I was being discriminated against, because I noticed that the first waiter walked away from our table and a young African came to our table to continue serving us. He did an excellent job trying to make our experience better and I was appreciative of that but the dinner was already spoiled. It’s repugnant to see people’s attitude this way. But I bet he had no idea of who he was serving.

After we finished our dinner, I kindly told our kind new waiter who we were and that this experience was going to be shared with the world. Also, I told him that I was grateful for him trying to resolve the situation but his colleague had already spoiled my view towards the restaurant. He must have shared with the staff that we were attending SSTH and studying tour management, because they all waived goodbye to us as we exited the restaurant in the most an exciting manner. TOO LATE!! I will never go back to this restaurant and if I were you I wouldn’t either.

Please never eat here!!

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EuroCup Weekend in Luzern, Switzerland

Written by: Asha Burton

I woke up in Luzern instead of the school and felt slightly relieved that I didn’t have to get up early for once. Gia, Adele and myself soon roused ourselves out of bed before 10 am to have breakfast in the hotel. We gathered our things and tucked in for breakfast. It was nice to see other foreigners (including Americans) getting ready for a new adventure as we were.

Breakfast of champions, Asha and Adele enjoying a bite, literally.

Once we checked out, we headed to the street market on the other side of the river. I noticed a museum and wanted to check out the exhibits. The girls were interested to so we headed in the direction. As we went inside, I noticed they had mini benches and stuffed animals to one side of the room. Adele pointed out a rack of small raincoats on the wall. I figured it was a kiddie museum, but was still into what it had to offer.

Adele giving the deer one big wet one.

A leopard in the museum

The boar hog a little on the funky side with Adele

Overlooking the river in Luzern

Adele looking at the array of items at the riverside flea market

After looking at the different animals and butterfly collections, we all ended up enjoying ourselves and had a good time. I then got a call from Sarah because she told me that Andy, Mark , and herself would be coming to Basel for the weekend. We already planned in our itinerary to meet up with each other once they arrived. We jumped a bus and headed toLuzern Rail Station. I was excited to see part of the group. I must admit that I miss them a little since we spent so much time together.

Adele. Mark, Sarah, Andy, and Gia in front of the Basel Zoo

One of the security guys at the zoo took our picture for us.(Adele, Andy, Mark, security man, Gia, Sarah, Asha)

Once in Basel, Euro Cup madness was already underway. I never saw so much red and white under one roof before, so the football madness was extremely infectious. After calling andtexting Sarah, we agreed to meet at Basel Zoo which was a 15 minute walk away. After about 19 minutes I heard Andy hollering my name at the gate.

In front of Basel rail Station for the coming games. (Asha, Gia, Sarah, Adele)

We all hugged and laughed at our fortunate weekend away from Chur. We agreed to go to France briefly, so we took a tram near the border. I asked at the border if it was okay for Americans and Nepalese to cross the border. They said okay and I screamed across the way to the others, “We’re going to France!”

The joke goes: How many Americans do you think can fit in a French phone booth?

(Andy, Sarah, Adele,Gia, Mark)

The gang in front of our next site inspection

We didn’t get very far but we checked out a patisserie and a winery. In both places the French people were very nice and patient with us, even with the language barrier. But in a meat shop, a french man could speak some English and had a nice chat with all of us. He helped with the purchase and was excited that we were from New York.

Collectively, we all had a good time being together to enjoy the experience. Soon, we walked and got our passports stamped to prove our 2 1/2 hours in France existed. We got back to the rail station and enjoyed a slice of pizza each.

Were taking a break after a not bad slice of pizza. ( Adele. Gia, Andy, Sarah)

Near the fan zone in Basel, Switzerland

Soon we had wave a dry teared farewell to the others and went back to Luzern for the backpackers hotel. After a little trouble finding the place, we eventually stumbled across the hostel. After hearing Elliot talk about hostels, I hope this wouldn’t be that type of situation. Once inside, I knew this hostel was legit. We checked in then dumped our bags on the bed in the room. I was beat tired but very hungry, so I roused the girls to get some food. Once we got outside it started to rain, but I wasn’t discouraged. I told them that we’re New Yorkers and we still find ways to get thing done.

We eventually got some food, then played pool at a local bar. Adele swears that she beat me. If you have to share the pool table with a bunch of raucous young people, it was easy to get distracted. We left sweaty but elated at a nice night out. As soon as we got back to the hostel, we ran for bed.

Friday, June 08, 2008

(Day 8: Tour Guide – Adrienne Kennick)

Andermatt and the La Claustra Hotel – Itinerary

6:15am: Wake-up call for all rooms
7:00-7:20am: Breakfast (school dining room)
7:22am: Group departs for bus station
7:29am: Bus departs for Chur (arrives 7:42am)
7:42am: Group continues to train station
7:56am: Train departs for Disentis/Muster (arrives 9:11am)
9:19am: Train departs for Andermatt (arrives 10:25am)
10:25am: Group continues to taxi stand (taxi prebooked)
10:30am: Via taxi, group continues to La Claustra Hotel (arrive 11am)
11am: Presentation of Mr. Sawiri’s project followed by hotel tour
followed by refreshment (included)
1pm: (Intended) group depart via taxi for Andermatt
1:30pm: Group explore Andermatt (Attraction TBA)
3:20pm: Group assembly at Train Station
3:30pm: Train departs for Disentis/Muster (arrives 4:42pm)
4:45pm: Train departs for Chur (arrives 6:02pm)
6:02-6:55pm: Free time in Chur
6:55pm: Group assembly at bus station
7:05pm: Bus departs for SSTH (arrives 7:15pm)
8:30pm: Dinner (school restaurant)

Lessons Learned:

1. If as a tour guide you are handed an itinerary, do not trust that it is complete and accurate. Check the information, confirm that you understand the routes and transportation, and (where applicable) confirm with the destinations that they are expecting your group.

2. Check with the person who prepared the itinerary and with the destinations to see whether they are expecting to be paid! There was a bit of a shock for me as we were wrapping up our visit to the hotel: not only had the (prebooked) taxi not been paid for, the hotel itself was expecting payment for the coffee and tea served to us when we arrived (the itinerary I was given said that refreshment was “included” – I took this to mean “paid for”, not “part of the day and subject to fees”), and to top it all off the hotel’s bill offered charges for our guided tour, the presentation, and the use of a projector and laptop in said presentation! (In fact, the hotel was expecting to submit its own charges as well as a bill for reimbursement (they paid the taxi driver for the roundtrip) directly to SSTH, and not to our group as we left – but it was still quite a surprise.)

3. As our textbook says, be ready to be flexible. I could have insisted on completing our tour as written, leading the group in a cold rain through the village of Andermatt and out to the Devil’s Bridge and back… …and they would have been wet and cold and miserable and annoyed. Instead I changed the itinerary to suit the weather and needs of the group, and everyone was happier with the day.

Best-laid plans and a thawing Hotel…

Written by: Adrienne Kennick

(Looks like a long day, doesn’t it?)My alarm went off at 6am (it didn’t wake my roommate), by 6:15 I was dressed and making the rounds of the rooms to be sure everyone was getting ready. I returned to my room, reset my alarm, checked that my roommate’s alarm was set (for 6:30am), and went back to bed. At 6:30 she woke up, at 6:50 I took my portfolio and my book bag and headed for the dining room. I was the first to arrive, but the rest of the group was there at 7am, when breakfast was scheduled to begin. By 7:20 we were wrapping up, by 7:25 we were on our way to catch the bus. At the train station, our designated photographers took pictures, and our designated information gatherers checked with one of the train crew to confirm which car we should sit in, and which station was our connecting station. Everything was very smooth, and a lady on the train who spoke only German tried to ask me a question – I guess because I really looked like a Tour Guide!

Andermatt, Switzerland

Once in Andermatt I had no trouble finding our waiting taxi van, and we took an otherworldly half-hour drive up into the mountains on a winding cobblestone road through very thick white fog. At the end of that half hour, the taxi pulled up into a little parking area that looked like absolutely nothing, and led us across a graveled way to a large and forbidding door. We walked down a long passage that was dark and concrete and wet and so cold that our breath misted in the air. When I looked up, I saw thin icesicles hanging from the ceiling. A few of us had flashlights and were glad of the extra light, but the driver walked as if the space were well-lit and dry. At the end of the corridor we found a lobby-lounge area with a shiny black floor, rough-rock walls, furniture that would have been quite at home in a New York City club, and a glassed-in restaurant with pale walls, blond wood tables and floors, and wait staff in familiar dressy-casual black attire.

The La Claustra Hotel

The Hotel La Claustra is very small (17 bedrooms, one restaurant with two rooms, and two conference rooms) and very unique: it is entirely underground (carved out of a mountain), in caverns and passages which were once a Swiss army base. In the winter it is not open. In the spring, the entire place suffers from thawing – melt-water runs down the walls and is collected in gutters at the edges of the floor, and until the outside temperature warms up the inside of the hotel is anywhere from cool to icy. There is no front desk, and just seven or so staff members to handle the typical front-desk, bellhop, concierge and management responsibilities. The hotel’s guests are almost all from Europe and Japan, and the space is a blend of the sparse yet elegant Swiss/Scandinavian style and more Eastern accents such as rock gardens and art objects.

Due to local laws, the hotel was not permitted to install bathrooms within the new bedrooms, so the bathrooms, tubs, and showers are shared and in the style of an upscale spa or gym (though the facilities are also coed – a la Ally McBeal). There are no televisions in the rooms, and no windows to the outside world. To combat the possibility of claustrophobia, every door contains a glass panel (frosted for the bathrooms) to remind that there is at least another room or passage beyond. For privacy in the bedrooms, the clear glass may be hidden behind a rolling clothes and luggage rack. Having this rather than a shade or curtain means that it’s very obvious when the room is occupied and does not wish to be disturbed, versus when it is vacant or occupied but willing to open to service.

In addition to our tour of the hotel, we were treated to a presentation on the resort underway down in the valley of Andermatt. It will revitalize the area, providing tourism income to replace the overland trade-route income lost with the implementation of more efficient (and less proximate) underground trains. The designs are both ecologically and location- friendly, with a few buildings being constructed within the village of Andermatt, and the bulk of the resort being constructed on two shooting ranges outside of Andermatt purchased from the Swiss military. A golf course is to be built on outlying farmland, but the remaining open space in the valley and on the mountain slopes is not to be built on – preserving the beauty of the landscape and maintaining open space is a key element of the construction. What impressed me the most is the length the designers are going to in order to make the new resort “fit in” with the existing villages design of the region: not only will the new buildings have similar designs, but multiple architects have been hired to draft plans for them, further ensuring that once everything is built the resort will seem like a natural extension of Andermatt – buildings and roads which grew naturally over the generations, just as the village of Andermatt itself expanded and developed new styles over time. Also, while the initial phase of construction is quite aggressive (and quick), once the resort opens (scheduled for 2014) it could be as many as twenty years before it is fully complete – the designers anticipate that the destination will evolve over time.

When the tour and presentation were over (about 40 minutes) the hotel’s manager and I had thought we would be departing. (We had discussed with each other how long it might take to tour the hotel and see the presentation, but each went longer than expected). We piled into the waiting taxi van and headed back down the mountain (incidentally, the entrance to La Claustra is 2050 meters above sea level, and the main body of the hotel is covered by another 80 meters of mountain) to Andermatt (1400 meters above sea level). We returned to the train station surrounded by a cold rain, and a horror-movie mist. A unanimous group vote nixed attempting sight-seeing in Andermatt, and instead we checked the train schedules and left on earlier trains. My group of 14 diminished to just 8 on the route back to Chur, with 3 students departing from Andermatt to Geneva for the weekend, and another 3 students heading to Lucerne.

I had fun guiding for the day, the more so because La Claustra was (for me) one of the most exciting places on our three-week itinerary, and especially because the entire group was working with me and staying focused. We didn’t have stragglers or wanderers, and we had photographers and fact-finders ready and willing to help.

My leanings in the travel and tourism sphere have always been more aligned with hospitality (so of course I’m excited by a unique hotel), and while I like seeing new places I often dislike the time and trouble it takes to reach them (especially because I don’t like sitting still for long periods). Part of my learning on this trip is to realize that I might also really like on-site or city guiding, where the format is that people come to the guide, and then the guide shows them a specific place or area. The tour escorting and trip guiding (where the tour guide travels with a group for several days or even a few weeks), is probably not for me – though I think with a little more study I could do the job if I had to.

Wednesday, June 04, 2008

Chur, Switzerland: Itinerary

7:00-7:20am Breakfast

8:00am Discussion with Professors Garely and Blake-Neis

9:00am Swiss Cooking – 101 with Chef Schmid

12:15pm Lunch (Menu from Cooking Course)

3:30pm Meet Michael Meier (Director of Chur Tourism)

Meeting in Chur Tourism Office

6:05pm Departure to Passugg by bus

6:30pm Dinner in Paulaner

Au Bon BMCC Chef’s

Written by: Mark Villanueva

Our course of the day was to prepare lunch for ourselves in the school’s kitchen with professional chefs. I was very excited to be able to be part of a cooking class because I love cooking at home. Well, not everyone is meant to be a chef but the thirteen of us in the kitchen are the exception. We used team work to prepare the meal and in the process of all the stress of the last few days were able to get along better and have fun. The meal turned out to be a success and it made us stronger and more united as a group.

Mark, Curtis, Adele, Andy, Sasha, Chef Schmid, Pragya, and Elliott preparing Spatzli

The Lunch Menu

Smoked Salmon on Puff Pastry Pillow

Sauted Pork Steak with Paprika Cream Sauce

Spatzli

Steamed Broccoli with Parmesan

Dark Chocolate Mousse

My task during the class was to prepare the pork steaks. I cut up the onions, took part in cooking the Spatzli, (an egg noodle) and cooked up the peppers for the paprika sauce. The food came out real well and the time in preparing went by so fast, next thing we knew, it was time for lunch to be served. I really liked the dark chocolate mousse (it was very rich and thick).

Chur Tourism Office

After the cooking course, we took a trip to the Chur Tourism Office to meet with Michael Meier, Director of Chur Tourism. Mr. Meir was very personable and enthusiastic about his position. Throughout his presentation of Chur which consisted of information on Chur, the peak season (Winter), a brief history (Chur is one of the oldest cities in Switzerland), and statistics. The Chur Tourism office played a vital role for all of us coming to Switzerland because it was his office that responded to Dr. Garely’s proposal for Summer Study Abroad in Switzerland and connected her to Mr. Wicki and SSTH. I felt Mr. Meir held great pride and represented Chur very well throughout his presentation.

TTA 100 group with Michael Meier, Director of Chur Tourism

Tuesday, June 03, 2008

(Day 5: Tour Guide – Pragya Shrestha)

Luzern, Switzerland: Itinerary

7:00-7:20am Breakfast

8:16am Departure from Chur (Change trains in Thalwil)

10:25am Arrival in Luzern

10:32am Bus from Luzern train station to Kriens

10:43am Arrival bus stop Kriens (name of stop: Linde-Pilatus)

Ask at Information desk for your tickets and take cable

car to Pilatus

11:30am Guided visit with Mrs. Colette Richter

12:30pm Lunch on Mt. Pilatus

1:45pm Take cog railway down to Alpnachstad

2:25pm Arrival in Alpnachstad

2:35pm Departure (by boat) from Alpnachstad to Luzern

4:14pm Arrival in Luzern

4:35pm Departure Luzern to Chur by train (6:43 pm in Chur)

7:05pm Departure to Passugg by bus (arrival 7:15pm

in Passugg)

6:00pm Dinner (Paulaner)

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Hiking Mt. Piltaus

Written by: Asha Burton

This was the trip we all were waiting for. Mt. Pilatus is a famous mountain in Switzerland for its long history and grandeur. Our day started with an early breakfast and a bus trip to the train station in Chur. Once there our tour guide for the day Pragya, directed us to the correct train platform. Once on the train, the scenery captured me. The natural beauty of this country is still hard for me to grasp. After about a hour, we had to change trains at Thalwil station for the next train to Luzern.

I was amazed at the mix of old world grandeur and modern environment of Luzern when we reached the city. I wanted to explore the town but our prepared itinerary didn’t permit any leisure time for Luzern. So we whisked through the station to the city bus which led us to Linde-Pilatus, the street for the path to the mountain.

Once of the bus we trooped through the street towards the entrance where we meet Mrs. Colette Ricther, marketing and public relation at Mt. Pilatus. She was a little disappointed that someone discovered the Gore-Tex diamond prize before we came.

Mrs. Colette Richter, Mt. Pilatus Marketing and Public Relations

Group @ Mt. Pilatus Entrance (L to R: Dr. Garely, Mrs. Richter, Liliana, Prof. Blake-Neis, Katherine Pragya and Andy

I wasn’t discouraged, if anything very excited about jumping in the cable car for the trip up the mountain, even if there wasn’t a “golden ticket for Willy Wonkas chocolate factory”.

The cable car started up through Kriens-Krienseregg, the first part of the mountain. As we continued to ascend further up the mountain, I noticed the creeping cold because I was hot on the ground before we climbed inside the cable cars. The view I saw from the cable cars gave me an expansive view of the city of Luzern. I was blown away by the picturesque view.

One of the stops for the cable cars on the mountain brought us to Krienseregg(3369 ft), where a playground was available for children. We continued going up for another 15 minutes through the second part of the mountain called Krienseregg-Fräkmuntegg. I noticed how thick the air felt while breathing. The third stop at Fräkmüntegg(4649 ft) where people can play on Central Switzerland’s longest suspension rope park. They have a zip line for people to “fly” through the air suspended by a single cable and harness. I really wanted to join them but our schedule for the mountain was tight enough. We waited for about 10 mintues for a bigger cable car to take us all further up the mountain. As the cable car continued to hover over the mountain, we saw Switzerland’s longest summer toboggan run (1350 m). I found it wonderful that the mountain offered activities for the winter and the summer seasons.

We finally reached the summit of Pilatus Klum at 7000 ft. I remember the Mrs. Collete Ricther mentioning how Queen Victoria traveled on an easel (donkey) up to the top of the mountain. That’s why part of the top of the summit was named Esel (6953 ft) after the horrendous journey the animal had to trot while carrying people or items up the mountain. We get of an see all of the city of Luzern in its sunny yet glacial glory. The cold was hitting me hard and I felt stupid for not remembering to pack my jacket. I ended up one at the gift shop along with items for the family back home. Once done shopping, I walked out on the platform where people from all nations were also enjoying the mountain. We meet a lot of Americans from all over the states such as new Orleans, Georgia, and California just to name a few.

There’s a cave which had an archaic yet airy environment. I walked through it feeling amazed at the view and alp mountains range that seemed to stretch for days. Mrs. Ricther said that the mountain had a legend from the Middle Ages among locals believing that the Roman governor, Pontius Pilate had found his final resting place in the former Lake Pilatus. There also a myth about a dragon that lived on the mountain but was helpful a kind of a protector of the mountain. I continued to walk through the cave with my fellow classmates, all of us were speechless at the beauty was saw.

We walked to the end then turned when we saw a sign saying Hotel Pilatus-Klum. The hotel was built in 1900 for only the creme de la creme to enjoy its spectacular view of Switzerland. It still open for people to afford a stay for 62 CHF a night for double room occupancy. For single occupancy the price is 77, both feature breakfast included during the stay. Children up to age 2 are free of charge but is still quite affordable for families to stay in the historic hotel.

I didn’t get a chance to explore the hotels but I was ready for the next part of the “Golden Round Trip” which included a trip up the mountain by cable car, then a ride in the cogwheel railway. The point of the mountain we were located for the Railway was called Alpnachstad-Pilatus Klum. It was the world’s steepest cogwheel railway that winds up through lush meadows and pens up to the lake AlpnacherSee. The ridedown was dizzying because of the steepness of the mountain as well as the decent from such a high aptitude. I noticed how locals also explored the mountain by hiking and walking through the green valley. I never seen a place where fresh water flows from the rocks all over the place. It doesn’t surprise me anymore why at the Swiss school, we’re serve water with every meal.

Sasha in the cogwheel car on Mt. Pilatus

After about 20 minutes of gasping at the beauty and my dying camera battery, we finally landed on solid ground from the mountain. All of us were still talking about the mountain as we continued on the trip towards the boat that would take us back to where we came from which was the Luzern Rail Station.

“Coming Down the Mountain”

The Star Luzern was a boat that sailed the lake, while picking up other people to enjoy the light cruise through the turquoise blue waters. it made stops along the shores to Rotzloch, Stansstad, and Hergiswil. Different people of many nations also were on the boat and I took in the different languages and dialect being spoken. Most of them were talking about Mt. Pilatus or the view of the mountain from the lake as well as the panoramic scene around us.

Enjoying the view on the lake of Alpnachstad

I took as many picture I could take without my camera dieing on me. After about 50 minutes and various stops made along the shore, we reached back to our original starting point at Luzern Rail Station.

View from lake of Luzern, Switzerland

Gia directed us toward the station so as to not be late for our train back to Chur.

I started to feel to exhaustion settle in after we applauded her brilliant effort as tour guide for the day. Once on the train I took a short nap to recover from such a lengthy excursion. We had to switch over at the same station for a train leading straight to Chur. We reached back at Chur rail station on right on time for a bus taking us back to Swiss school with still enough time to have dinner.

After relaxing for a moment we trooped down for dinner and had a discussion about what we say at Mt.Pilatus. This was a trip that will go with me to the ^grave and couldn’t wait the get some rest for the next new day.