Victoria, British Columbia, is a city that defies categorization. Nestled on the southern tip of Vancouver Island, this tranquil harbor town is a sanctuary for those seeking refuge from the relentless march of time. Its rich history, a blend of indigenous roots and colonial influences, is evident in its Victorian-era architecture and timeworn streets. But don’t be fooled by its venerable façade – Victoria is a city that constantly reinvents itself, a hub of innovation and culture.

Delta Hotels by Marriott Victoria Ocean Pointe Resort, located on the downtown waterfront, is a prime example of Victoria’s ability to embrace the new while honoring its past. As part of the Marriott Bonvoy portfolio, Delta Hotels by Marriott offers a grand and charming experience for guests, with a focus on delivering the essentials while eliminating unnecessary clutter. Recently, the hotel partnered with waterdrop, a hydration brand based in Vienna, Austria, to introduce a complimentary hydration program aimed at promoting healthier, longer, and more sustainable lives.

Waterdrop offers sugar-free, flavored cubes that dissolve in water, infusing it with fruit and plant extracts and essential vitamins. With a variety of options to choose from, such as Boost, Focus, and Glow, waterdrop caters to the discerning palates of its customers. But it’s not just about taste – these cubes are designed to enhance the water-drinking experience while minimizing packaging and reducing CO2 emissions during transport by an impressive 98%. As an added bonus, waterdrop has teamed up with Plastic Bank, pledging to collect one plastic bottle for every 12-pack sold.

To further elevate the experience of water, waterdrop has partnered with renowned water sommelier Candice Jansen. With a passion for education and a mission to change people’s perceptions of water, Jansen is on a quest to make water more interesting and create a community where water is a topic of conversation.

In a recent interview with Jansen, she shared her journey to becoming a water sommelier and the importance of water education. Growing up, she felt the pressure to have her life figured out by the age of twenty, but soon realized that no one truly has it all figured out. It was her realization that water was often overlooked and regarded as uninteresting, despite its vital importance, that led her to pursue a career in water education.

While many are familiar with wine sommeliers, the role of a water sommelier is less known. Jansen explains that while wine is selective, water is universal. A wine sommelier educates on the nuances of different wines and helps customers find the perfect pairing, while a water sommelier focuses on the complexities and intricacies of water itself.

Victoria, with its blend of old-world charm and new-age innovation, is the perfect setting for a program like waterdrop’s hydration initiative. By embracing the simple act of drinking more water and making it an enjoyable experience, Victoria continues to revel in its delightful absurdity – a place that defies categorization and invites exploration.

The pressing issue of water conservation is something that needs to be addressed urgently. As a water sommelier, it is my duty to educate people about the importance of water and how it can change the world. Water is often taken for granted, especially when it comes to dining. However, the choice of water can greatly impact the overall dining experience, and it is important for diners to pay more attention to it.

Restaurants usually offer a variety of cocktails and alcoholic beverages, but only one type of water. This needs to change. Water should be embraced as more than just a basic necessity. By understanding the taste and quality of different waters, diners can elevate their dining experience to a whole new level. Just like wines and foods, different waters can be paired to enhance the flavor profiles of other beverages and gastronomy experiences.

Designing a water menu is a unique challenge for chefs and sommeliers. It requires drawing inspiration from various sources and considering the context of the dining experience. A water menu is curated to provide a unique experience for diners. Different tasting natural waters are sourced for their unique mineral profiles, and tasting notes are provided for each option. Recommended foods and pairings are also included to enhance certain dishes. The origin of each water is highlighted, adding to its story and value. Pricing is set based on rarity, source, and production costs. It is crucial to train the waitstaff on everything water-related, so they can introduce the water menu and answer any questions diners may have.

Certain types of water pair particularly well with specific cuisines or dishes. Low mineral waters can be paired with more subtle flavored foods, while higher mineral waters can be paired with saltier dishes. The possibilities are endless, and water can even be contrasted with certain dishes. Dessert wines can be paired with effervescent waters, creating a unique and delightful combination. Through my experience, I have had the opportunity to impress clients with food and water pairings where nobody feels like the wine is missing.

To educate people, clients, and restaurant staff about the nuances of different waters, it is important to organize water tastings. This allows individuals to experience the taste of water for themselves and realize that it actually has flavor. Water tastings are always met with delight, shock, and enthusiasm. Restaurants and chefs can book water master classes with me to explore this world and enhance their dining experience for their guests.

While offering diverse water options is important, it is also crucial to balance it with sustainable practices. I always recommend that restaurants have a local water option, or multiple options, that are sourced sustainably. This can be supplemented with other tasting waters for a unique experience. By incorporating eco-friendly water choices and promoting water conservation, restaurants can make a positive impact on the environment.

In conclusion, water is not just a basic necessity, but a vital element that can enhance dining experiences and change the world. By educating people about the nuances of different waters and promoting water conservation, we can create a more sustainable future. It’s time to make water matter in our lives and in the dining industry.

Diving into the World of Water in Business Operations

Water wastage is a significant concern in today’s environment, and it’s not just limited to the water itself. This issue applies to every aspect of business operations. Let’s explore some strategies to minimize water wastage and how the quality of water impacts the dining experience.

One common practice in many restaurants is serving water without the patron asking for it. Unfortunately, this often leads to leftover water being thrown away. A simple solution to this problem is to only serve water when requested. By adopting this approach, we can significantly reduce water wastage right from the start.

Now, let’s talk about filtration and purification. The quality of water, including its mineral content and purity, plays a crucial role in determining the taste and texture of a dining experience. In some countries, the terms filtration and purification are used interchangeably, while in others, they have distinct meanings. Personally, I believe that filtration and purification are different processes.

Filtration involves removing chlorine, contaminants, and sediment from water while keeping the essential minerals intact. On the other hand, purification aims to eliminate all possible contaminants and minerals, resulting in water with zero nutritional value unless remineralized. Bottled water, for instance, undergoes filtration to remove sediment while preserving its mineral composition.

When it comes to tap water, filtering it is ideal to enhance taste, eliminate chlorine, and ensure safer water. The removal of chlorine from water prevents it from interfering with the flavors served by the restaurant. Filtering tap water before using it for making ice or serving customers is a good practice to ensure better tasting tap water.

As for bottled water, I recommend that restaurants offer only natural water options. Natural water from different sources provides unique tastes and mineral contents. These waters are not only flavorful but also nutritious due to their mineral content. Flavored water, on the other hand, is technically not water. These beverages are artificially created, unlike natural water, which retains its original mineral composition, flavor, and taste.

In recent times, there has been a trend towards sparkling, still, and flavored waters. However, a water menu should always focus on natural water selections. However, for a more varied and innovative experience, a sober bar can experiment with adding flavors to water to create unique water-based cocktails and experiences. It’s worth noting that some waters are naturally carbonated, where both the water and CO2 are naturally present at the source.

Looking ahead, as we explore new culinary horizons and sustainable practices, the role of water in dining will continue to evolve. It encompasses various components such as education, relativity, new experiences, acceptable water practices, and changing ideas. Ultimately, they all come together to give water emotional value.

Water is not just the responsibility of a few; it is everybody’s business. We must protect and appreciate water, even if we don’t fully understand its complexities. Let’s make conscious choices in our businesses to ensure sustainable water practices that benefit both the environment and the dining experience.