Asha’s Swiss Miss Tour 2008

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 6:30 to the annoyance of Prof. Blake-Neis. My itinerary was as planned:

Wednesday June 11, 2008 Day 13: Heidi House, Grand Hotel Quellenhof, and Winemaker of the Lambert Family

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 in Heidelburg for Swiss School

5:30 pm Leave vineyard in Heidelburg for Swiss School

6:00pm Dinner in Dining Hall

After a rushed breakfast, I handed out the itinerary plus info 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 Maryann, to Elliot’s delight. Once our day started, in 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.

The trail to Heidi house in Maienfeld.

Here’s the group listening to the tour guide Caroline.

An old fashioned Swiss bed in Heidi house.

 

Grandpa making tiles for the house.

The pantry area for drying food for the seasons to come. 

Fresh bread, it’s only just a couple centuries old. 

 

 

Kitchen at the Heidi House.

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.

Once at the Heidi house, we walked on the gravel path leading to the house and a great view of the village 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 background on the site known as Heidi Village.

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.

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 inquired about our visit and where were we from. She said she wrote for OGGI magazine and was doing a story on Heidi house.

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 the 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 to 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.

Some of the books worldwide about Heidi’s adventures. 

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 with the goats.

Adele and the goats welcomed us back. 

On our way back to the school along the Heidi trail. 

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 Katherine looked green behind the gills but she seem to hold herself together as best as she could.

After the late lunch, we left for the next event which was the Grand Hotel Quellenhof. Once 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.

We contiued to the next section of the hotel and was seated in a conference room. It had cushy chairs and provided 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 accommoadated us all.

She gave a very detailed presentation of the hotel, but other people also contributed a part. Mr. Pfister the CFO of the hotel gave us a timeline 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 mouintains. The hotel has added extensions and expanded it grounds to provide a higher level of service for customers who are either sick ar 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 neew Thereapy treatment center, a new business and event center. They also had previews of the room that will be in the future.

The the CEO Petert Tschirky, gave us a quick rundown of his career. He went from cook to the head of a contrustuion comapny. Then decided to work in hosting, now he’s the head of one of the most luxurius 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 the simple things such as a door opened are free.

They have 237 roms and will complete 57 suites apart of the contrustuion that 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 forms she wanted us to fill giving what we thought was our emotional and functional needs.

The next speaker was Martin Hesti, the Human Resuorce manager, who also had an extensive resume. He mention working in America and enjoyed the experience. The hotel hasover 700-715 employees and 52 different job functions. Since he needed a visa to work in America, he gave us information foreigners outside of Switerland the type of visa that they needed. I took notes because I’ve been thinking of how to work overseas. Afterwards, Kathereen was kind to give us complimentary chocolate for our draining energy and had a nice for photo opportunity with her and Martin.

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 mintues. It seemed since the hotel, everyone had a bathrooom break but could only wait to use it at the vineyard’s one restroom. Once everyone got there turn, Sophie translated for Mr. Lambert, the owner of Lampert vineyard. His grandfather started the business 25 years ago and he’s 3rd generation in charge of the business.

They provide 10% white wines, 5% specialty wines, and 85% red wines. There to small to export, but they 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 machince that juiced the grapes. For white grapes, just the just is fermented. For red wines all parts are used for color and flavor. Behind we saw big red tanks that hold 3000 to 4000 liters, are used to store the wine from October to December, then transfered them to bottles.

He took us to the next room which had massive barrels that store the wine for a year, even more to 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 rasberry, rose petals, and a lttle dry and acidic in flavor. He offered bread, cheese, and sliced meats to cleans the palate.

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

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.