Tuesday, March 25, 2008
For fishing lodges throughout the world, you can never control what the fishing will be like. You do your research on the fisheries around your base, hire experienced guides, and can only hope for the best. The things you can control are the foods that you serve and the atmosphere that you create for your guests. The idea is to get clients to return year after year regardless of what the fishing was like during their last experience. Every lodge does this in their own way.
Marcel and Carolina follow the basics that any other lodge would but in effort to set themselves apart, they both like to experiment with how they run their lodge. They are big supporters of buying goods locally and if it can´t be bought, it is grown organically in one of their green houses or raised in the lush grass fields on their property. Carolina having no formal training in culinary arts, cooks for the love of cooking often experimenting with new recipes and ingredients she has grown in her garden with great success. If her friends are in town visiting, they offer clients professional massages or yoga classes. Marcel likes to sit each client down with a good bottle of wine and ask how their fishing days went. It constant striving to satisfy their guests, the genuine effort of caring and the feeling of home and community that they create. It all adds to the chance of success to get a client to return for another trip.
Posted by Mike Greener at 12:26 PM