Category Archives: Cruise Life

Cruise Ship Chef: Where You are Headed

Cruise Ship Chef: Where You are HeadedTaking a course in cruise culinary arts is just the start of your career as a chef. It marks the beginning of a long but lucrative professional life in one of the most strenuous industries out there. Cruise ship chefs jobs are among the hardest, considering the hours put in and the physical demands.

It helps to know the goal you aim to achieve, for without an aim, it makes getting through the ranks much harder. Many of the people you will work with as a cruise ship chef may not have a background in culinary education. They would start at the very bottom of the hierarchy where qualifications and experience are not required.

These positions include dish washers or pot washers and galley stewards and cleaners. Other entry level positions within the galley include assistant storekeeper / assistant provisions master who reports to the chief storekeeper or provisions master. For these roles, a knowledge of food and beverage is required as well as accounting.

However, if you enjoy cooking and are looking at getting creative, focus instead on roles that can take you far ahead in this line. Fresh out of culinary school, it is advisable to get some experience on shore in a restaurant or hotel.

With this, you have a far better chance of getting into entry level galley positions such as baker trainee, pastry trainee, or cook trainee. It is here that most chefs either look at gaining experience in a particular sector or get a foothold in the line they are sure they want to pursue.

From a cook trainee, you can get promoted to a commis 3 or third cook where you will be in charge of the mise en place, take directions from those in higher positions with regard to food preparation and also explain ingredients and dishes when working in the buffet.

Similarly, you can work your way up to commis 2 or second cook and commis 1 or first cook, where your responsibilities get larger and you supervise those below you in the preparation of mise en place.

Following this, you will be promoted to demi chef de partie and later chef de partie, the former being an assistant role to the latter. In these roles, you will be responsible for actually cooking the meal according to the menus decided by the executive chef and other management. You will need to understand cooking in volumes and ensuring that portions as well as presentations are all consistent and standardised.

Additionally, chefs de partie need to assign responsibilities to and monitor the performances of entry-level positions to ensure that quality is maintained at all times. At this point, you will be in charge of training new recruits and also assigning their schedules and overtime if any.

From here, you will move to a more managerial position in the cruise ship chefs jobs hierarchy. As a sous chef, you will be responsible for the day-to-day operations of the galley. Large cruise ships will have more than one sous chef looking after a particular cuisine or a particular restaurant. It is at this level that quality is cross-checked not just in food but also in service, storage and even finances. A certain amount of training is also imparted by the sous chef, often to chefs de partie for it to filter down the hierarchy.

The executive sous chef works with the executive chef to ensure the smooth functioning of the galley. At this level, the menus are discussed and planned, guest inputs are taken into consideration and implemented if desired, and serving arrangements are amended. The executive sous chef also works in tandem with the provisions master to ensure that the galley receives and utilises the best and freshest produce and ingredients in the most efficient way possible.

At the very top is the executive chef who is in charge of the entire galley, ensuring that the thousands of guests under his/her charge are well-fed and happy. Ultimately, the executive chef is responsible for the final order of food requirements, ensuring everything is in line with the budget, training in public health and safety, and that the food looks and tastes exactly as promised.

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How To Ace Fine Dining as a Cruise Ship Chef

How To Ace Fine Dining as a Cruise Ship ChefFine dining is a big part of cruise ship vacations. Guests pack for the occasion and arrive with high expectations. Cruise ship chef jobs that cater to them demand perfection and passion every day.

Learn & practice

The key to doing well at a fine dining restaurant on a cruise ship is to absorb as much information as you can. It may not be possible to land a cruise ship chef job at a fine dining restaurant on your first contract, but keeping your eyes and ears open will get you there faster.

When you have time, speak to the cruise ship chefs who work there and understand more about the demands. Note the importance of presentation and flavour, and how they go together to create a dish that excites all the senses. After all, fine dining is an experience.

In between contracts, you can attempt to practice some of the new skills you learnt, or perhaps even pick up new ones.

Work for celebrity chefs

If you get the chance, opt to work at celebrity chef fine dining restaurants – whether on board or on land. The standards are of a completely different level altogether as celebrity chefs have their entire brand hinging on their names.

They are not always working at the restaurant but has a head chef in his/her place who has control over the quality of the food. The celebrity chef will come in now and then and make time for staff, so it is good to interact with them and note all the advice they offer.

Working at a celebrity chef’s fine dining restaurant can mean very long days but the experience pays off in the long run.

Follow the rules

On cruise ships, hygiene is paramount. Every cruise ship restaurant must follow international standards for ensuring a clean and sanitised work atmosphere. Failing this could lead to the cruise ship being suspended from service.

Some of the basic rules include personal hygiene and correct methods of storing and preparing food. Many fine dining restaurants on cruise ships offer demos and open kitchen meals for a more interactive environment for guests. This makes personal hygiene, kitchen cleanliness and appearance doubly important.

Top dishes

Every restaurant has its go-to dish that guests most look forward to enjoying. As a cruise ship chef at a fine dining restaurant, your job is to learn how to make it perfectly. But that doesn’t mean you should stop there. Go ahead and try to reinvent dishes during your time off. Take a basic and play with it.

Some of the most popular dishes at fine dining restaurants on cruise ships around the world include the tuna tataki and miso black cod at Nobu’s Silk Road and Sushi Bar at Crystal Serenity, Silversea’s nine course tasting menu at its Asian restaurant Seishin, Seabourn’s chestnut and porcini mushroom soup with honey-spiced squab-and-fig empanada, 36-ounce porterhouse steaks on the Seven Seas Mariner, and lobster ravioli and osso buco at Disney Fantasy’s Palo.

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Top Continental Cruise Desserts

Top Continental Cruise Desserts

Food is on everyone’s mind when they go cruising. A 2012 study suggested that cruise passengers typically put on more than a pound a day as companies offer increasing varieties of food – not just dessert – and even have midnight buffets for peckish folk.

In short, guests love to try out as much food as they can and often, a little push will have them reaching for another taste. With dessert, it’s much harder for them to resist temptation and cruise ship chef jobs have them doing all they can to amp up presentation while keeping taste in focus.

Despite all the choices available, here are some of the most popular Continental desserts served on cruise ships:

Baked Alaska

Top Continental Cruise Desserts

The tradition of taking this dessert out in a parade before alcohol is poured over and set aflame goes back decades. It is said to have originated when refrigerators only just began to enter cruise ships and companies wanted to use it as a selling point. The Baked Alaska parade is considered a tradition on Carnival cruise ships.

A Baked Alaska is a combination of ice cream and sponge cake slices covered in meringue. It can be placed in a very hot oven to brown the meringue, or it can be doused in alcohol such as rum and then flambéed on service.

Molten chocolate cake

Top Continental Cruise Desserts

This gooey chocolate dessert is popular across cruise lines due to its decadence. It is another Carnival favourite and can be found in almost the main dining halls of all its vessels.

Most often made in a single serve ramekin, molten chocolate cake can be served hot with a side of ice cream drizzled with chocolate sauce and garnished with mint. Its main ingredients are melted butter and chocolate, eggs whipped with sugar and sometimes a little flour. Its main characteristic is a gooey molten chocolate centre hidden by a springy sponge covering.

Bread and butter pudding

Top Continental Cruise Desserts

A bread and butter pudding – also called a whitepot – is a staple in British cuisine. It brings the flavours of home to English guests on board and cruise ship chefs must learn to make it perfectly. Holland America is well known for its delicious bread and butter puddings.

This dessert emerged as a way to use up stale bread, and even on cruises they will use day-old bread to get the right amount of sogginess. Thick slices are slathered in butter and layered on a tray or oven dish with raisins before a thick vanilla custard is poured over and the dish is baked. Sometimes flavoured jams are also spread on the bread – strawberry, raspberry, marmalade, blackberry and mixed fruit are common options.

Some cruise ship chefs like to add liqueur to give it a bit of a twist.

Cheesecake

Top Continental Cruise Desserts

It is hard to travel anywhere in Europe without finding some version of the cheesecake or other. This dessert probably originated with cheese-making itself, starting off with a basic honey-sweetened smooth cheese. Cheesecake is a popular dessert on most cruise ships.

They can be either baked or set in a refrigerator. Typically, a cheesecake has a base of crushed biscuits or sponge cake. The main portion is a mix of smooth soft cheese mixed with sugar, eggs and vanilla for flavouring. It can be topped with whipped cream, flavoured sauces, fruit or even just dusted with powdered sugar.

Cheese board

Top Continental Cruise Desserts

As it turns out, there are people in the world who do not like sweet dishes. There are others who are unable to eat sweet dishes – either by way of a health issue or simply to keep calorie counts low. Here, a cheese board comes in as the perfect dessert, not just for these guests, but also for those who simply love cheese.

A cheese platter is an excellent idea on board a cruise ship as most cheeses keep for while. Cruise ship chefs ensure they offer a variety of cheeses to suit tastes. There will be samples from blue, firm, soft and aged as well as from different types of milk – cow, goat, sheep, buffalo.

Alongside, you will have a selection of bread or crackers and a variety of preserves, chutneys, mustards and caramalised onions. Common accompaniments include cured meats, and sometimes nuts and dried or seasonal fruit.

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Being a Successful Chef in the 21st Century

Being a Successful Chef in the 21st CenturyThe tried and tested recipe for being a successful chef has been to cook exceedingly well and manage staff and venture efficiently. However, as hospitality becomes an increasingly competitive market and high-profile career choice, this path could be insufficient.

Being a successful chef does not only mean that your customers love your food and your staff love you. It means building a brand around yourself by managing, analysing, learning, planning, of course cooking your best food, and finally marketing it effectively.

Well-known restaurants are successes only on the back of the chef and his/her team. A great name can fall if the team does not deliver. So even as you begin your career, it is important to dream about success, because without targets, the finish line is almost unachievable.

The first step to becoming a successful chef is to get a good education. Choose an institute like the American College of Culinary & Language Arts that offers skill-based training and hands-on experience to give you a solid foundation in the basics.

Equally vital is throwing yourself out into the field with internships, stages or pro bono work if needed to understand the real pressures and challenges of a working business. Travel helps immensely, and cruise ship chef jobs are one of the ways in which you can combine travel and experience.

At this point, it is important to envision your brand, particularly if you aim to go solo or manage a restaurant on your own someday. The 21st century is all about the internet and social media, so building a name for yourself or creating a following online helps incredibly, even before you start out.

One example is Fabio Viviani who learned how to use social media before he joined the TV series Top Chef, and created an image of himself online – LinkedIn and Twitter which were big then. While on the show, he used his good looks and exotic accent to his advantage along with his excellent skills as a chef to become a fan favourite.

Even though he didn’t win the show, he catapulted himself into the industry by using this leverage and 10 years later is still one of the names most well remembered by fans of the series. Additionally, he has guest appeared on other shows, released his own online cooking show and has authored several cookbooks. Today, he’s a culinary personality.

You may not need to be Fabio Viviani, but a successful chef can use social media to create a buzz about his/her restaurant or venture and keep the interest alive. It makes business sense to learn how to cultivate a good online presence even before you start a restaurant of your own.

Once you head a restaurant or open your own, focus inward as well. The key to becoming a successful chef is to lead and manage well. You must know how to direct people to accomplishing tasks but also make them feel like they’re part of a team that aims to exceed expectations.

Understand what pushes sales – which dishes are popular and why, the labour and financial costs behind each item on your menu, yields from various products used in the kitchen (such as various cuts of meat or variety of rice), etc. Take interest in seasonal traffic if any, costing strategies and changing food trends and styles. What are customers interested in?

At the same time, focus on staff. Listen to their issues and suggestions. Many might have valuable insight into various parts of the process – from service, to new dishes, to effective management. They will also feel valued.

Listen also to your guests and other companies that are successful at what they do. They may not be in the same business as you are, but a successful chef can learn strategies from anyone.

Finally, keep learning and keep your staff learning too. Widen your skills and those of the staff as well. The more you know, the easier it is to plan for the future and stay one step ahead of competitors and perhaps even trends. Try to learn something new every day, no matter how small.

The most successful chefs know the traditions of food and truly appreciate them, but they are not afraid to bend the rules to keep succeeding. The best chefs are those who can foresee what customers will want in the future. Aspire to this.

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5 Common Continental Dishes and Their Accompaniments

5 Common Continental Dishes and Their AccompanimentsContinental food typically spans the gamut of European fare, but has come to include many similar cuisines as well, including American, Kiwi, Australian. They are marked by relatively milder spice and flavour content compared to Asian cuisine.

As numbers of travellers increase, cruise ship chefs must have a strong basis in this cuisine, given that it is a food of choice for many passengers. Cooking styles revolve around baking, stewing, grilling, and roasting, rather than frying or steaming common in Oriental cuisines.

Here are a few of the most popular Continental dishes with their accompaniments.

Osso buco

Osso Buco

Osso buco

This Milanese speciality literally translates to ‘bone with a hole’, a reference to the piece of marrow in the cross-cut veal shanks. The meat is prized for its tenderness and is braised with vegetables, white wine and broth. It is often garnished with gremolata, a mix of chopped garlic, parsley, anchovy and lemon zest.

Osso buco is generally accompanied by Milan’s special risotto that gets a unique flavour and colour from saffron. Another option for accompaniments is a creamy, boiled cornmeal polenta.

Lobster thermidor

Lobster Thermidor

Lobster thermidor

With its French origins and extensive prep requirements, lobster thermidor comes with a hefty price tag. The dish heroes the sweet meat of the crustacean combined with egg yolks and brandy or cognac which is then stuffed into a lobster shell.

Its most popular accompaniment is an oven-browned cheese crust – with Gruyère being the preferred choice – which contains powdered mustard for flavouring.

Roast chicken

Roast chicken

Roast chicken

A good roast can be a wonderfully versatile dish on a spread. Cruise ship chefs can mix and match varied accompaniments or marinades to offer guests a number of options. Most often, the chicken is roasted in its own fat or juices by using a rotisserie or grill that aids their circulation.

There are a myriad accompaniments for roast chicken – from healthy roasted herbed carrots, roasted asparagus with nuts and cheese, or spicy brussels sprouts with mint to heartier fare such as buttered cauliflower purée, roast potatoes with lemon and oregano or wheat berry and butternut squash salad. Even a simple creamy mashed potato will do.

Filet mignon

Filet mignon

Filet mignon

One of the most popular European dishes out there is the filet mignon, a beautiful medallion of the most tender part of beef tenderloin. Traditionally, the meat is seared on a hot pan for a short time on each side and then moved to a lower heat for cooking through. Most guests prefer their steak cooked rare to medium rare.

Filet mignon is usually served with buttery mashed potatoes, and assorted vegetables such as beans, asparagus, carrots, and mushrooms.

Continental breakfast

Continental breakfast

Continental breakfast

One of the most common meals you will notice in the hospitality industry, even on cruise ships, is the Continental breakfast. It is often free and is starkly different from a full English breakfast or even an American breakfast.

Continental breakfasts do not have cooked food such as eggs or pancakes. Instead they mainly consist of smaller, light bites, such as croissants, toast, muffins, various fruit and berries. You will also find accompaniments of jam, butter, cheese and coffee.

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Congratulations to our ACCLA Students on clearing their interviews.

Congratulations to all our ACCLA Students on Being selected for the Apollo Interviews held on the 29th & 30th of January 2018 and kick-starting their Cruise line Careers. And also all the best to them in their future endeavor’s.

Congratulations To All Our ACCLA Students

Congratulations To All Our ACCLA Students

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How Cruise Ship Chef Keep Food Safe To Eat

How Cruise Ship Chef Keep Food Safe To EatOne of the most important cruise ship chef job is serving hygienic food. This process begins long before the food reaches the kitchen and is then served to guests. Storage and preparation procedures are key factors that affect the quality of food on cruise lines.

STORAGE

Cruise ships place huge orders for food supplies to carry them through days at sea. Proper storage helps keep them fresh for longer and safe to eat. Cruise line companies design ships to have various storage areas for different food items – fresh vegetables, dairy, different types of meat, canned items and even beverages. Each of these storage areas has different temperature settings linked to the food being kept within.

There are various ways to check whether food is safe when the delivery arrives. Temperatures of food items, particularly frozen food, must be checked, and since most food is frozen on arrival each consignment must pass the test, or be rejected.

Certain foods are more susceptible to going bad at warmer temperatures. These foods – such as milk or other dairy products, must be 5 degrees Centigrade or below when the delivery arrives. Frozen food like meat and seafood should be frozen solid when it arrives at the cruise ship. There should be no signs – liquids, water stains or ice crystals – that the food had thawed and been refrozen.

Cruise ship chefs and food handlers must be careful to check for food that has passed its expiration date before storage and before preparation as well. Those that have are rejected immediately.

During storage, food must be labeled correctly. Ready-to-eat food such as potato salad or hummus is clearly marked by these common names and also a date by which it should be used or eaten.

It’s not just edible items that need correct storage. Cruise ship galleys use chemicals and cleaning supplies to wash dishes and keep the area disinfected. These should always be stored away from food and prep areas. After use, these chemicals and even dirty liquid such as mop water must be disposed of according to instructions from the manufacturer.

Utensils and vessels that have just been cleaned must also be stored correctly so they air dry and do not get contaminated before use.

PREPARATION

One of the main ways for food to get infected by microbes and other germs is through cross-contamination. Clear cut procedures and safety measures can help avoid this situation. This is particularly important for cruise ship chefs who handle both raw and ready-to-eat food items – such as say salad leaves and cooked prawns that might go in a prawn cocktail.

For this, cruise ship chefs have separate equipment and workstations for each type of food – meats, seafood, poultry, vegetables, fruit, eggs, dairy, etc. Workstations and equipment are always cleaned thoroughly before and after they are used.

Cruise ship chefs must also be very careful that ready-to-eat food does not come in contact with raw food. For example, beef steaks that need cooking should not be anywhere near a plate of cut fresh fruit that’s about to be served.

They go so far as to not mix different items or multiple batches of the same item when soaking  produce in standing water or ice water. Almonds and sprouts, for example, should not be soaked in the same vessel. Similarly, one batch of lettuce leaves that may be kept crisp in ice water should be separated from a different one that may have been taken out from the fridge later.

Temperatures are critical during preparation. Several guidelines and manuals list out the various temperatures at which to thaw food items, and how to do it correctly.

Food that has been prepped but is not being served immediately should be returned to a cooler as soon as possible.

By following procedure, cruise ship chefs ensure that guests stay safe while eating their favourite food.

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Cruise Ship Chefs and Unusual Food

Cruise Ship Chefs and Unusual FoodComfort food is a staple on board cruise ships whereas unusual dishes are quite rare. In galleys of all floating restaurants, cruise ship chefs work to deliver a steady stream of familiar dishes, perhaps with a bit of innovation but with familiar ingredients.

However, there are times that restaurants cater to the adventurous, offering culinary experiences to guests that they might never have dreamt of trying. Exotic ingredients such as caviar are widely available, but other lesser known but equally coveted strange treats are also on offer.

Qsine on Celebrity Cruises came up with the idea of sushi popsicles, one of which included a spicy salmon roll on a popsicle stick covered in coating of crushed cheese Doritos. Another favourite snack at the restaurant is popcorn fish n chips, which are small nuggets of popcorn, potato and batter-fried fish served in a movie-style popcorn bag.

These aren’t as unusual as some of the other treats available. One of the few meat-free unusual options on board is tempeh. Cruise ship chefs on vessels like P&O cruises learn how to make dishes using seitan and tempeh. Originating from Japan, both these dishes are a stand-in protein source for vegetarians and vegans.

Tempeh appears like a cake made of seeds. These are in fact soya beans that have been fermented using fungus spores. The process causes them to bind together into a cake form that is then eaten as is or used in soups, salads, sandwiches and stews. Thanks to its nutty, meaty and mushroom-like flavour, it can even be used as a substitute for meat in tacos and other dishes.

Seitan is often known as wheat meat, made by washing wheat flour dough with water until all the starch granules are removed. It turns into a sticky, elastic-like mass of insoluble gluten which is cooked before being eaten. This versatile food item is eaten baked, fried, or steamed, or used as a substitute for meat for its close textural resemblance.

A popular but unusual food that finds its place on cruise ship menus around the world is escargots. It is not difficult to find especially at the dining room on the Royal Caribbean, where the cruise ship chefs serve a delicious escargots bourguignonne – tender snails slathered with garlic-herb butter.

In the reptile category is the much-loved and sought-after frogs legs. Carnival’s range of cruise ships features this item on its menu. One of the ways frogs legs is served on ships is with provençale herb butter and warm garlic bread. Many vessels receive pre-cleaned legs to hasten preparation and save on space, but it helps for cruise ship chefs to know how to clean frogs from scratch.

A little less popular reptile dish is alligator. Carnival’s range of ‘Didja treats’ or ‘rare finds’ includes alligator fritters. This is served as an entrée, often using alligator tail meat that’s been marinated, breaded and fried, accompanied by spicy dipping sauces.

On cruise ships around Australia, one might find kangaroo meat on the menu, but it is more likely to find this during excursions on land as a type of novelty dish. Kangaroo meat is said to be healthier, with less fat, tending to be an option for fitness enthusiasts and adventurous foodies.

Cooking unusual meats and dishes allows cruise ship chefs to expand their repertoire and flavour range, a skill set that widens their culinary expertise.

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What Cruise Ship Chefs get up to for Christmas

What Cruise Ship Chefs get up to for ChristmasEnd-of-year holidays are some of the busiest times of the year on cruise lines the world over. Celebrations begin from Thanksgiving at the end of November and continue through to Hanukkah, and then on to Christmas and New Year.

Most people prefer spending time with families at this time, and many, instead of doing the traditional dinner at home, go on cruises. It allows families to get away from extreme weather – very hot in the southern hemisphere countries such as Australia and very cold in places like Europe, the US and Canada.

Being together means guests enjoy lots of meals and treats, for which cruise ship chefs have a big role to play. For each big holiday, certain traditional delights form part of the festivities and it is key for cruise ship chefs to know what they must look and taste like. After all, many cruise guests will look for that ‘authentic’ taste that takes them down memory lane without having to go through the trouble of making it themselves.

Thanksgiving

This is a celebration that is all about the food. Research has shown that most Americans eat more on Thanksgiving than they do on any other day of the year. The holiday is celebrated in commemoration of a meal shared by native Americans and the early European settlers to the continent, known as the Pilgrims.

A traditional Thanksgiving meal is incomplete without turkey. So cruise ship chefs must prepare beautifully glazed birds that can be carved to reveal its delicious stuffing. This is often a bread based mixture combined with sage, chopped celery, carrots and onions.

Side dishes are equally important and cranberry sauce is almost a must-have. Others include mashed potatoes, gravy and brussels sprouts. Green bean casserole is another favourite, as well as Thanksgiving’s most popular dessert of pumpkin pie with its beautiful aroma of various spices.

Hanukkah

Hanukkah is typically celebrated anytime between the end of November and the end of December. The Jewish holiday commemorates the Maccabees’ successful rebellion against Antiochus IV Epiphanes when the wicks of the sacred candelabrum in the temple burned miraculously for eight days.

Cruises during this time decorate their vessels with Hanukkah motifs including the traditional menorah or candelabrum and beautiful fresh flower arrangements in colours of blue, silver and white.

It is time for chefs to focus on kosher meals and traditional fare that is baked or fried in oil, in memory of its importance at the temple all those years ago. The most prominent delights are latkes or potato pancakes, sufganiyot or doughnuts filled with strawberry jam, matzo ball soup made from unleavened bread and chicken soup, and gefilte, an appetiser made of minced fish.

Cruise ship chefs also serve up a variety of dishes made of cheese and dairy.

Christmas & New Year

Many families make Christmas and New Year a getaway they can celebrate together. New Year cruises are some of the most expensive ones, and cruise ship chefs must pull out all the stops to ensure guests feel like they’ve had an amazing gastronomical start to the New Year.

Because both celebrations are so close together, many dishes revolve around the same theme of decadence. Dining buffets will most certainly see a roast turkey or goose with all the trimmings.

Desserts and goodies are of prime importance during this time. Gingerbread cookies are an international favourite, with many cruises offering cookie decorating workshops for children. Mince pies stuffed with dried fruits and spices make an appearance everywhere as do chocolate yule logs and traditional Christmas pudding.

Eggnog, a rich, creamy beverage sometimes spiked with brandy, rum or bourbon, is a popular drink around Christmas time. At the New Year countdown, it is customary for guests to receive a glass of Champagne to celebrate.

 

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Celebrity Chefs go big on Cruise Ships

Celebrity Chefs_ACCLAFood is central to a vacation – whether it is simple rural grub or world-famous meals that require hours of waiting for a table. Cruise ships and celebrity chefs have noticed this, closing the chasm between consumer aspirations and logistics with restaurants on board.

The trend slowly started more than a decade ago, but has caught on in a big way. Now, almost every major cruise ship has a restaurant led by a celebrity chef or features a big name on some menu or other.

If successful, restaurants by celebrity chefs on cruise ships work wonders for all involved. Celebrity chefs are able to reach out to more customers through the cruise ship’s sheer size and capacity. They are also challenged by the list of fresh ingredients available and are able to showcase their talent through mind-blowing food despite this limitation.

Cruise ships, on the other hand, are able to leverage the fame of these celebrity chefs and attract food-loving guests who might otherwise not have a chance to visit their land-based restaurants. On board, the team working in the restaurant, such as cruise ship chefs and service staff, are required to meet exacting standards. It adds an excellent boost to their work experience, and provides them with knowledge they can use at any point of life.

Celebrity chef Curtis Stone explained the idea as being able to connect with people through food. Stone, who runs a very successful land-based restaurant called Maude in Beverly Hills (USA), leads concept restaurant Share on Princess Cruises which encourages pass-the-plate meal sharing and communal eating that is rustic yet at the same time different.

Other celebrity chefs who have restaurants on board cruise ships include Angelo Auriana (Princess Cruises), Guy Fieri (Carnival Cruise Line), Jose Garces (Norwegian Cruise Line), Thomas Keller (Seabourn Cruise Line), Marco Pierre White (P&O Cruises), Arnaud Lallement and Scott Hunell (Disney Cruise Line), Nobuyuki ‘Nobu’ Matsuhisa (Crystal Cruises), Jamie Oliver (Royal Caribbean International), Jacques Pepin (Oceania Cruises) and others.

India has representation in Atul Kochhar, who creates modern Indian cuisine with a British twist on board his P&O Cruise restaurants East (Ventura) and Sindh (Azura). His light twist on the otherwise vibrantly fragrant Indian cuisine allows it to open up to many more guests and passengers, some of whom might not have tasted this cuisine ever before.

From the guest’s point of view, celebrity chefs on cruise ships are an exquisite deal, particularly for those who love good food and fine dining. The celebrity chefs have their own restaurants around the world, where meals can cost hundreds of dollars and reservations can be hard to come by. Eating at their restaurants on board offers guests the chance to indulge in their food at a fraction of the price and waiting list.

A five-course dinner at Angelo Auriana’s Sabatini, for example, will set guests back just US$25 per person, with additional pasta or entrées costing just US$10 each. Jamie Oliver’s Italian restaurant charges just US$15 per person. Others like Guy Fieri’s offerings at Guy’s Burger Joint are actually included in the price of the cruise ticket. This is considered an absolute steal for passengers.

Celebrity chefs must ensure consistency and quality at their onboard restaurants as their name depends on it. While they may not be available on the cruise ship 24/7, they are known to visit at least once every six weeks to ensure that the head chefs are following recipes and procedures correctly. Additionally, they may hold training sessions with the galley staff, host an interactive meal with guests or even lead a masterclass or cooking demonstration.

If done right, successful partnerships with celebrity chefs can mean profits all around.

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