The Musical Instrument Museum (MIM) in Phoenix is known for more than just its impressive collection of instruments and cultural exhibits. Thanks to the creativity of Guest Services’ pastry chef Vanessa Bejar and her collaboration with the talented MIM team, Café Allegro and Beats Coffee Bar® offer guests a flavorful experience to complement their visit.

From Passion to Profession

For Vanessa, the journey into pastry began at an early age. “I started baking when I was about 7 or 8 years old, helping my mom make goodie baskets for the holidays,” she shared. “I fell in love with baking and haven’t stopped since.” Now at MIM, Vanessa works as part of Guest Services’ dedicated culinary team, crafting everything from seasonal pastries to elaborate banquet desserts.

Vanessa’s responsibilities include:

• Weekly-changing desserts: For Café Allegro, tailored to seasonal flavors and ingredients.
• Daily pastry production: For Beats Coffee Bar®, featuring an assortment of cookies, muffins, scones, and breakfast pastries.
• Catering for concerts and banquets: Ranging from casual treats to elegant plated desserts, often with creative themes.

Highlights of 2024

One of Vanessa’s standout moments from 2024 was being featured in MIM’s quarterly newsletter, Quarter Notes, for her seasonal holiday offerings. “It was such a fun experience showcasing the pies and pumpkin cream cheese bread loaves I created for Thanksgiving and Christmas,” she said. You can read more about Vanessa’s holiday creations by checking out her feature in Quarter Notes.

Her contributions to MIM’s nearly year-round concert series have also made a lasting impact. “With concerts happening almost 360 days a year, it’s rewarding to see guests enjoy my creations during such a variety of events,” she noted. Vanessa’s exceptional work is part of a larger Guest Services effort to enhance the guest experience, ensuring every culinary detail is handled with care and professionalism.

Looking Ahead to 2025

For 2025, Vanessa is excited about the creative possibilities that lie ahead, working alongside her team to elevate MIM’s culinary offerings:

• Experience Weekends: These events, tied to MIM’s exhibits, allow Vanessa to craft desserts inspired by diverse cultures, such as Irish, Mexican, or Hawaiian flavors. “It’s a chance to make things I might never attempt otherwise,” she said.
• Expanding the Menu: At Beats Coffee Bar®, Vanessa plans to introduce more seasonal pastry varieties and experiment with new recipes. “I love the creative freedom to try something new and see what resonates with guests,” she added.

Teamwork and Gratitude

Vanessa’s success reflects the collaborative spirit of Guest Services and the outstanding operations at MIM. The teamwork between Vanessa, Café Allegro, Beats Coffee Bar®, and the broader Guest Services culinary group ensures every dish is crafted to delight.

As Vanessa puts it, “I love seeing the joy that desserts bring to others. It makes me happy to know I can brighten someone’s day with something I’ve made.”

We extend our gratitude to Vanessa and the entire MIM team for their dedication and creativity, which continue to make the museum a memorable destination for guests from around the world.

The Culinary Forum at Guest Services, Inc. is set to embark on an ambitious journey in 2025, building on the successes of 2024. Under the leadership of Russell Baratz, the Culinary Forum is poised to continue fostering collaboration, innovation, and diversity among the talented chefs across the company. Thank you to all who have participated and contributed to making this a powerful initiative for our team members.

Reflecting on Last Year’s Successes

2024 was a banner year for the Culinary Forum, filled with milestones showcasing our culinary community’s creativity, talent, and collaboration. Among the many achievements were:

Signature Pineapple Recipe Contest

• Chefs from across the company participated in a thrilling culinary showcase.
• “The contest not only highlighted the creativity and skills of our chefs but also brought the community together in a celebration of food and camaraderie,” shared Russell Baratz.
• The standout dish, Tostadas Locas, gained widespread acclaim for its innovative flavor combinations and stunning presentation.

Quarterly Culinary Forum Contests

• These recurring contests encouraged chefs to create themed menus, with winners receiving a $100 gift card and recognition in the Insider newsletter.
• The contests fostered creativity, innovation, and engagement across the culinary community.

DC Food Fight

• Guest Services chefs contributed to an event that raised over $13 million to benefit DC Central Kitchen.
• “This event showcased the talent within our culinary community while supporting a vital cause,” emphasized Baratz.

Diverse Culinary Participation

• Chefs from different regions brought unique culinary styles and cultural influences to the table, resulting in an array of innovative dishes.
• Events fostered collaboration and learning, providing opportunities for chefs to share techniques and enhance their creativity.

Fostering Camaraderie and Community

• Culinary events strengthened professional networks, creating a supportive community among chefs.
• The competitive atmosphere motivated chefs to push boundaries, leading to high-quality, inventive recipes.

Looking Ahead: Plans for 2025

The Culinary Forum’s vision for 2025 focuses on elevating every aspect of the program. Baratz outlined several key initiatives:

• Collaboration and Community: New projects and events will encourage chefs to work together, fostering a culture of knowledge sharing and collective growth.
• Training and Development: Monthly workshops will help chefs refine their skills and stay ahead of culinary trends.
• Innovation and Creativity: Signature contests, like the Pineapple Recipe Contest, will challenge chefs to push boundaries and set new culinary trends.
• Celebrating Diversity: Chefs will explore global flavors, enriching the company’s culinary offerings and broadening its appeal.

Baratz highlighted the importance of these initiatives in continuing to build a sense of camaraderie: “By encouraging collaboration and creativity, we’re setting a high standard for innovation and excellence in 2025.”

With a strong foundation laid in 2024, the Culinary Forum is poised to make 2025 its most impactful year yet. Baratz emphasized the role of participation and collaboration in driving the program forward: “We’re creating opportunities for professional development, recognition, and culinary excellence that elevate our chefs and the organization as a whole.”

Guest Services is excited to see how the Culinary Forum will continue to innovate, inspire, and engage its talented community of chefs.

At Flamingo Everglades, sustainability is not just a goal—it’s a commitment to protecting the breathtaking natural environment that surrounds the park. In line with this dedication, Flamingo Everglades is proud to announce our recent registration with Green Key Global, an internationally recognized certification program for sustainable operations in the hospitality industry.

What Is Green Key Global?

Green Key Global is a leading environmental certification body that works with hospitality properties to enhance sustainable practices. By joining this program through the Greater Miami Convention & Visitors Bureau (GMCVB), Flamingo Everglades is taking another major step in reducing our environmental footprint. Thanks to GMCVB’s partnership, we are empowered to advance our green initiatives with greater focus and efficiency.

The certification process involves:

1. Self-Assessment: Evaluating our property’s current sustainability practices.
2. On-Site QA Inspection: A Green Key Global representative will conduct a detailed assessment to verify compliance with sustainability standards.
3. Certification: Upon successful completion, Flamingo Everglades will receive official Green Key Global certification.

As a token of appreciation for joining the program, Green Key Global has planted a tree on behalf of Flamingo Everglades—a gesture that symbolizes the start of a greener future.

Beyond Green Key: Additional Sustainability Efforts

Our sustainability journey doesn’t stop with Green Key Global. Flamingo Everglades is also a proud participant in Clean the World, an Orlando-based initiative that recycles used guest soaps and plastic amenity cartridges. These materials are repurposed into hygiene products for communities in need, reducing waste while supporting global health efforts. This partnership highlights our commitment to both environmental sustainability and social responsibility.

Why This Matters

As stewards of the Everglades’ unique ecosystem, these initiatives reflect our dedication to preserving the natural beauty and biodiversity of the region. By embracing innovative sustainability programs like Green Key Global and Clean the World, Flamingo Everglades not only enhances its environmental efforts but also sets an example for the hospitality industry.

Bradley Rowland, Sales Manager for Flamingo Everglades, shared his excitement about these initiatives, “This program is a great step forward for us. Being able to showcase our Green Key Global certification will help us further connect with eco-conscious travelers and demonstrate our commitment to sustainability. And the fact that they planted a tree for us—it’s a small but meaningful symbol of what we’re working toward.”

Looking Ahead

The road to sustainability is ongoing, and Flamingo Everglades is proud to lead the way. As we move through the certification process with Green Key Global and continue working with Clean the World, we remain committed to reducing our environmental impact and enhancing our guests’ experience. These efforts ensure that future generations will be able to enjoy the beauty and wonder of the Everglades for years to come.

Thank you to Bradley Rowland and the entire Flamingo Everglades team for driving these initiatives forward and helping us make a lasting impact.