Category Archives: Cruise Life

Art and Food Combine for Cruise Ship Chefs

Art and Food Combine for Cruise Ship Chefs

On board, one doesn’t need to go very far to see beauty. Everything is made to be pleasing to the eyes. So when two of a guest’s favourite things – beauty and food – combine, you know you have a winner.

Cruise ship chef jobs include more than just making delicious food to international standard. It means creating pieces of culinary art, both in the sense of beauty and of use of ingredients.

On board, cruise ship chefs work against restrictions of using ingredients within a designated time frame. Knowing how to use ingredients that may not look perfect or taste a little overdone is also an art.

Produce with short shelf lives such as fruit and vegetables needs to be used quickly. But certain items can be turned into delicious dishes such as jams, cobblers, pancakes, fritters, cakes and smoothies even when overripe. Bread that’s been overbaked turns into decorative pieces for the buffet, panko or breadcrumbs.

Culinary art has pervaded most spaces on a cruise line. Even cupcakes at the corner patisserie are dressed daintily with frosting, edible dust or perhaps a sprig of fresh herb. Plating is an important technique taught in many culinary schools today. Without a tastefully decorated plate, the power of first impression is lost.

Thanks to social media and literature both online and otherwise, cruise companies are enticing guests with images, and food plays an important part here. Cruise ship chef jobs demand an artistic eye along with discerning taste to climb the hierarchy ladder.

The first step to creating an exquisitely designed dish is to imagine what it will look like. Top chefs have even resorted to using paper cut outs of the elements of the dish to decide what it will finally look like. It’s like a painter imagining the final product, making rough sketches and then working on the masterpiece.

When assembling, it’s always safe to start at the centre of the plate and then move outward. Most dishes revolve around a main player, and based on its shape and size, you can then create beautiful patterns around it with the sides and garnishes.

Sauces, gravies and pan jus should either be spooned on last or served in a gravy boat alongside. To keep these runny ingredients from ruining your piece of art, drain the juices before placing the centrepiece of your creation on the plate. Then you can ladle them over as desired later.

Just like a painting, the visual presentation of food should be harmonious, so all the colours on your plate should blend seamlessly with the colour of the plate. Most chefs choose white plates as these provide the perfect background, but many choose black to create a sharp contrast with brightly coloured elements or other shades such as powder blue, or perhaps even serve on a wooden board. Colours are important as they change the diner’s perception of their food – yellow eggs on a yellow plate will look paler and perhaps, to the guest, less fresh.

The most important part of culinary art, just like other art, is that the dish must speak to the guest. So your overall presentation should sum up what you’re hoping for the guest to perceive from your food. Both, the edible elements and visual elements, should blend together fluidly. For example, using drops of emulsified oyster, along with edible seaweed sand and clam-flavoured sea foam as your garnish can tie in your idea of the sea, both visually and gastronomically.

To be a true culinary artist, you must think like one and approach every dish as a painter would approach a blank canvas.


Cruise Ship Jobs: Pros and Cons

Cruise ship jobs: Pros and cons

Every job has aspects of it that you absolutely love and others that don’t appeal to you all that much. It’s the same case with cruise ship jobs, but compared to land-based employment, working at sea is quite different. Let’s look at a few advantages and disadvantages of cruise ship jobs.




This is the single biggest advantage of working a cruise ship job, particularly for staff originating from developing countries. Cruise crew are mostly paid in dollars, and with excellent exchange rates, earnings are much higher compared to land-based jobs of the same position.

Additionally, almost all essentials are paid for on board, so you spend next to nothing getting by. You get free accommodation, food and medical insurance, low-cost laundry, communication, medicines, and even entertainment. Everything you earn can go straight to savings.

For someone starting out and looking to put together a chunk of money for something big, like a house, expensive medical treatment for a family member or even an advanced college degree, a cruise ship job is ideal.



Being moving hotels, cruise ships naturally call in at the most picturesque ports in the world. On one’s own steam, it would be difficult even imagining a holiday at places like St Maarten, the fjords of Norway or even the Arctic circle. But as part of the crew, you’ll have no choice but to travel to some of the most coveted holiday destinations in the world.

Many cruise ships have a dedicated crew manager who ensures that those off duty get a chance to tour the ports or call, often at a lesser fee than the tours for guests. Cruise ship jobs ensure your passport pages are filled with stamps that make your friends jealous.



People from around the world sign up for cruise ship jobs. So it’s only natural that you will meet and work with people of different nationalities. Working on a cruise ship offers opportunity to learn cultures and even languages of new friends from everywhere, from Scandinavia to Asia, Africa to Australasia, the Americas to the Middle East. It serves as an excellent way to widen perspectives and enrich lives.


Long Hours

Long hours

The service and hospitality industry is notorious for its long hours. Given the high standards and volume of guests on board a cruise line, 10-12 hour shifts are not uncommon. While the Maritime Labour Convention ensures a required amount of rest for all employees, there is no uncertainty about cruise ship jobs being long, hard work.

While on board, staff work seven days a week for the length of their contract, which ranges between four months for higher positions and up to eight months. This means not a single day of leave, unless you are ill, for the entire duration of your contract. Instead, you receive around four months off – unpaid – between contracts.

cabin quarters

Cabin quarters

Space is limited on board, and passengers obviously get preference. Crew must learn to live with at least one other person in a restricted space. The cabins are kitted with amenities, but they’re often just enough to get by. You’ll mostly find bunk or twin beds, small cupboards, a desk, small safe for valuables, telephone, DVD player and perhaps a mini fridge. It is certainly not spacious and will probably not compare to your room at home.

Cabins for crew are also below sea level, so there will be no view to look out at. There will probably be no porthole – or window – at all, which can be a problem for people with claustrophobia.



Due to their nature of being away at sea for months at a time, cruise ship jobs can affect family life. Depending on contracts, you are typically unsure of being at home for important occasions, events and festivals celebrated with family. Working parents may miss out on their children growing up, and youngsters may feel like they cannot spend enough time with ageing parents.

Wi-Fi connectivity on board has made this easier, but many suffer homesickness at least in the first few weeks of their cruise ship jobs, until they learn to adjust.


Food of the Future – The Future of Culinary Education

Food of the Future - The Future of Culinary Education

At the current rate of growth, the cruise industry is expected to continue profiting well into the future. It is therefore no rocket science to assume that the demand for services, particularly cruise ship chefs who feed the thousands of passengers on board each year, will thrive alongside.

Still, novelty continues to attract patrons and the more innovative the service, the higher the expected returns. Cruise culinary education is part of this preparation for the future, empowering new chefs with thought processes that will stand them in good stead for the years to come.

As with other spheres of life, technology has also entered the kitchen, not restricting itself to equipment for the cook, but also extending itself to the guest. Already, wait staff on the Royal Caribbean’s Quantum Of The Seas are robotic. Even the bartenders at the cruise liner’s Bionic Bar are mechanical. This means that cruise ship crew must be in a position to offer something more than a computer program that guides these robots.

Cruise culinary institutes can no longer be content with teaching students basic recipes and standard cocktails. While the foundation of cruise cooking must remain strong, education must also include ideation, creation and out-of-the-box thinking. So in a space where robotic bartenders or chefs make standard drinks, flesh-and-blood bar and kitchen staff can offer innovative, personalised dishes or cocktails while adding a human touch. Performance is still expected to win, so flair bartending, teppanyaki and open kitchens can continue to astound guests.

Technology is not all bad, however. New apps allow cruise management to understand performance to increase efficiency, or even allergens that affect guests. Tablets can help guests understand menus in their own time, particularly the history and construction of complex dishes or offer interactive, educational material about wine varietals.

All of this does not mean that technology will completely replace humans on board. Management is looking at an ideal balance between efficiency and a personal connection with the guests.

The food of the future on board will also follow land-based trends of putting a focus on local, sustainable cuisine. While global tastes will continue to prevail to offer guests as diverse a menu as possible, local ingredients available at ports of call are being used to add interesting twists to known flavours as well as improve efficiency and costs.

To feed this interest, culinary cruise institutes will need to broaden students’ perspectives of using local cuisines in innovative ways. It is obviously not be possible to touch on everything, given the wide distinction in cuisine styles over just a few kilometres, but the key is to whet curiosity for travel to very localised areas, research in dying recipes and subsequently innovation to reinvent the old for the new.

To equip students for the future, culinary cruise educators must focus on mixing technology with personalised service, innovation, and ‘glocal’ cuisine – global with a touch of the local. After all, the world is just one big village.


Why uniforms are important for Cruise Ship Chefs

Chefs Uniforms

On board a cruise ship, chefs are most easily distinguished by their uniforms. Chef’s whites, as they are called, are one of the most recognised uniforms around the world. It sets them apart in the world of hospitality and lends a unique air of professionalism and respect to the wearer.

The first modern uniforms for chefs appeared somewhere in the 19th century, introduced by top chef of the time Marie-Antoine Carême. Toques, or chefs’ hats, were already being used with rumors suggesting that they became a trend after King Henry VIII beheaded his chef after he found hair in his soup.

Carême’s design for his chef’s uniform has not changed much over the years as the style served a more practical rather than fashionable purpose. He chose the colour white as it signified cleanliness, and on board a ship with space constraints, keeping uniforms impeccable is the mark of a good chef.

The main purpose of a chef’s jacket is to keep its wearer safe in a hot kitchen. The material is usually high quality, with cotton of double thickness and often fire resistant. On board a cruise ship, open flames are prohibited for safety reasons but that does not mean the uniform loses its purpose.

During service, it’s a rush to get food to patrons as quickly as possible and a small nudge could result in hot liquids spilling out of vessels. The thick uniform saves the chef from being scalded by boiling liquids and oils, and also from hot steam when a pot lid is suddenly lifted. It also offers a degree of safety against sharp tools like knives and peelers that could cause a health hazard should blood be spilled.

The jacket is also a nifty item when a chef happens to stain it. In a kitchen, it’s difficult to keep one’s uniform spotless all the time, but it could occur that a chef might need to meet a guest. Appearance is important, so with a traditional double-breasted jacket, the chef can quickly cover up in the event of a spill.

The jacket has two rows of buttons in front, so if the chef needs to leave the kitchen, all that needs to be done is to switch so that the clean layer is in front, and button up again.

Classical chef’s whites also consist of a white neck-tie or neckerchief that was originally meant to soak up sweat or wipe one’s face or forehead. Today, it’s often a fashion statement that completes the chef look.

In addition, chefs wear a white knee-length apron and a dish cloth. Trousers are mostly chequered so that stains are not easily visible, and loose-fitted for ease of movement. Shoes must be closed to protect the feet and have soles that offer sufficient grip so that the chef does not slip on spilled liquids. It’s important to wear the right shoes as chefs spend a lot of their day standing and this could cause health problems over time.

The toque is always white, unless it has been conferred on the chef by a guild for recognition of excellence, in which case it is black. Other than serving the purpose of keeping hair out of food, toques also prevent damage to hair caused by smoke and oil, as well as absorb perspiration from the forehead. Often, its height signifies the experience of the chef wearing it.

Put together, the chef’s uniform is a symbol of hard work, persistence and skill, and keeping it clean only proves his/her respect and passion for the job.



What You’ll Cook as a Cruise Ship Chef

world cuisine on cruise ship

Research suggests that the average guest gains around 7-10 pounds on a cruise. With thousands of guests per cruise, that’s a lot of food to cook to satiate the cravings of all. Cruise ship chef jobs demand a wide knowledge of culinary styles to cater to varied tastes and also offer folks on vacation a different experience from what they’re used to at home.

Generally, cruise ships have a main dining room and a buffet area that are complimentary for all passengers. But there are also a number of specialty restaurants, lounges, bars and cafes throughout the liner. The new Carnival Vista has around 29 dining spots across the ship, including two by celebrity chef Guy Fieri. Overall, the types of cuisines cruise ship chefs rustle up fall into one of the following categories:

Comfort food

Despite the many gourmet options often available on board, many guests – especially children – reach out for things they are familiar with. British guests might want bangers and mash, fish and chips, Welsh rarebits, Cornish pastries or sticky toffee pudding. The French look forward to onion soup, gratin dauphinois and croque monsieurs. US comfort food is favoured by many around the world – macaroni and cheese, apple pie, chocolate chip cookies, meat loaf, tuna casserole, fried chicken and stews. Ice cream, hamburgers, pizza, dumplings, sliders, pancakes, and others are popular as easy choices and grab-and-go meals.

All of these – including breads, pastry bases, ice creams, sauces and soups – are made from scratch on board the cruise ship, and as a chef, you could be responsible for any of these.

Specialty cuisine

Cruises offer a well-rounded experience, and while the ship is sailing, it is not uncommon for guests to go the extra mile and try out specialty cuisine to set their vacation apart from the rest. Cooking specialty cuisines often involves using rare ingredients and having a special skill set, so experience works in your favour. Gourmet ingredients used here include foie gras, caviar, stinky tofu, artisanal cheese and coffee, edible seaweed, truffles, certain types of mushrooms, and umeboshi.

The Epicurean on P&O Cruises, for example, serves a range of delicate dishes, from chicken liver parfait with wood smoke and Spanish cured ham with Manchego cheese and olives, to loin of wild boar and salt marsh rack of lamb. Many are cooked using molecular gastronomy techniques and incorporate liquid nitrogen for special textural effects.

Regional tastes

Restaurants serving cuisines from around the world find their way on board. Asian tastes – Japanese, Thai and Korean – have long been a favourite, as have Italian and Spanish dishes. Indian food is now making inroads onto cruise lines as well.

Cruise ships also cook cuisines of the ports they stop at, offering trainee chefs a welcome insight into specific regional dishes and varied experience with every contract. Princess Cruises rustles up delicious Bahamian favourites including cracked conch shells, johnnycakes, souse and guava duff. Uniworld’s south of France tour sees dishes like daube provencal, bouillabaise, and iced Montélimar nougat parfait.

Guest requests

Now and then, as more people realise cruising is fun and do-able, cruise ship kitchens receive special requests from guests. These span the range from allergies to diets and even baby food. Companies differ in their policies of what is available to guests on board, but as competition increases, they widen their offerings to be more inclusive.

There might be requests to tweak certain dishes to suit special requirements, particularly when ordering room service. Food is generally required for vegetarian, vegan, low or no fat, low or no salt, lactose intolerant, dairy free, gluten- or wheat-free, low cholesterol, diabetic, kosher and halal diets, as well as allergies to certain ingredients.

In all cases, the more of a variety of food you cook as a cruise ship chef, the better your chances of moving forward in your career.


How to Survive your First Cruise Ship Contract

ship crew

Working a cruise ship chef job is quite unlike anything you’ll find on land. Living and work conditions vary with each company but in general you’ll find similar situations across the board. On your first contract, it’s easy to get stressed with unfamiliar circumstances, but you will soon discover a method to the madness.


Before you even leave for your port of embarkation, you’ll have to pack your bags and former cruise ship employees have the ultimate advice: pack light, but include lots of white socks and underwear. This might seem like strange advice, but once on board you will find that it makes a lot of sense. Cabins are small, particularly for those lower in the hierarchy, so storing bulky suitcases are difficult. Shelf space is also limited. Crew are required to be in uniform – typically white – while on duty so the only clothes required are for the times you are free on board and in port. The white socks and underwear come in handy for hot days in the kitchen when you need to change often. However, do carry a sweater as the air-conditioning in crew areas where you might relax after hours often gets rather cold.

Contract & information

Once you arrive, you will be given your contract and information about the ship. It is imperative to read these very carefully so you are intimately aware of all the do’s and don’ts on board, and what standards and principles will govern you during the length of your contract. The initial few days of the job for first time cruise ship staff include orientation and training in things like safety and other aspects related to the job you will do on board.

Staff Only entryAlways remember the way to your cabin when it is shown to you, as without signs, many new employees find themselves wasting valuable time searching for what is now their home. Also note which areas are meant for staff and those where only guests and officers are allowed. Most cruise ship companies take engagement with guests very seriously.

Clean crew cabin

You will be required to keep your cabin clean at all times, so it helps to create a schedule with your roommate of how this will work. Additionally, it is possible to pay a cleaner a small amount each week to clean it for you. Cabin inspections occur every month so you must also ensure you know what is in your room. You can be in severe trouble if contraband items like drugs, candles, toasters are found in your cabin, even if it belongs to your roommate.

Crew laundry

Doing laundry is usually not accounted for when planning time off on first contracts, but this is important. Often, there’s just one or two laundry rooms so it’s imperative to hold out for as long as you can, and then always stick around the room when your clothes are in the machine. Theft of clothes, or rushed crew taking your load out and replacing it with theirs, is not unheard of.

Mobile & Computer

It helps to carry your mobile phone and laptop with you, along with chargers so you can take advantage of the heavily discounted crew Wi-Fi and internet facilities on board or get in touch with your family at free Wi-Fi spots at port. Saving movies or favourite TV shows on your laptop or hard drive can come in handy during off-duty hours when your roommate might be asleep and you do not want to switch on the cabin television.

employee relation

The most important tip to surviving your first contract is your relationships with the hundreds of colleagues and supervisors you will meet and engage with every day. With so many nationalities and personality types, it is difficult to judge immediately who will be a genuine friend. It is advisable to keep your cards close to your chest and make friends at a pace you are comfortable with. Getting into arguments or heated political debates are better attempted with good friends.

Your first contract will be a breeze if you always remember to work hard, be a good person to all on board, and always put the guest first.

Also read the ultimate guide to tackling seasickness here


Cruise Ship Superstitions

Top 6 sailing superstitions

Sailing on a cruise ship is a far cry from days of yore. Centuries ago, it was mostly men searching for adventure and money who set sail in filthy conditions, the consequences and existing conditions of which sometimes resulted in disaster. Out of this, arose innumerable superstitions.

We pick the top 6 (because even numbers brought bad luck, and we’re not superstitious)


Women onboard ship

Women onboard a ship

  1. Women: Women might be called ‘better halves’ today but for sailors, having them on board was a terrible idea. It was believed that they would distract the crew and enrage the sea gods who would then play havoc. It’s worth noting however that having child being born on board was good luck, so the best way to take your wife on board back then was to make sure she was heavily pregnant.


    The Unlucky Banana

  2. Food: Strangely, bananas were one food item that gave sailors jelly legs. It was thought that sickness would pervade if a shipment of bananas was on board, either from the fermenting, methane-diffusing fruit or from poisonous spiders that made their homes there. After Spaniards realised that most ships that went missing in the 1700s had a load of the fruit on board, sailors literally went bananas if they saw it. It was also considered unlucky to pass a salt shaker directly to another or stir tea with a knife or fork.

    Pirate's Gold Hoop

    Pirate’s Gold Hoop

  3. Appearance: Gold hoops were thought to bring good luck and you could tell a sailor had crossed the equator if he had a pierced ear. It is thus assumed that pirates were particularly adventurous, given that most of them wore gold hoops in their ears. They were also rather unkempt, following the superstition that anyone who cut their nails, hair or beard brought bad luck to the ship. Tattoos, particularly of roosters or pigs, were believed to save sailors from drowning. 

    AlbatrossBlack Cat

  4. Animals: Albatrosses and gulls were sacred to ships and apparently carried the souls of dead sailors or those lost at sea. Black cats were welcome on board in the hope of good fortune, and sailors’ wives often kept them as pets to ensure their husbands’ safe return. Dolphins accompanying a ship is a good sign, but if it’s sharks you see, prepare for doom. 


    Some days of the week were or are considedred lucky or unlucky

  5. Calendar: Thursday, dedicated to the Norse god Thor, was not a good day to set sail. Neither was Friday, the day Jesus was crucified. It was also apparently a bad idea to leave port on the first Monday in April, believed to be the day that Cain killed his brother Abel, or on the second Monday in August when the evil cities of Sodom and Gomorrah were supposedly destroyed by God. December 31 was not the best day either as it was believed that Judas Iscariot hung himself on that day. 
  6. Language: Wishing a sailor ‘good bye’ or ‘good luck’ would not have brought him peace as these words, along with ‘drowned’, were considered bad omens. Saying ‘13’ at sea was asking for trouble, as was mentioning words connected to terra firma – particularly ‘church’, ‘foxes’, and ‘rabbits’. And once a ship was christened, it could not be renamed without a de-naming ceremony first. After all, christening bestowed on every ship a life and mind of its own!
pet friendly cruises

Pet-friendly cruises

Pets have always been part of families, but it’s only over the past decade or so that the hospitality industry has begun recognising the potential of allowing them to be part of their guests’ holidays away from home.

The reason most pets are not allowed on board regular cruise liners is the lack of services to cater to their presence – they need special places to relieve themselves and be exercised as companies need to be mindful of other guests with respiratory issues like asthma.

Each port of call also has different regulations for visiting animals and ensuring every pet measures up is time consuming for the cruise line. Some go so far as to require a quarantine to ensure the animal does not have certain diseases, but most guests prefer to leave their pets on board while they go into port.

Some cruises only allow service dogs trained to meet a disability-related need such as blindness or deafness, and do not offer any facilities for looking after a dog left on board, thereby forcing the guest to take it along. But cruise companies such as Cunard’s Queen Mary 2 have now started pet-friendly cruising.

Even so, guests are not allowed to share cabins with their dogs or cats, who must live in an on-board kennel where dedicated staff cater to their needs. They are fed, walked, cleaned and pampered with treats and toys. The Cunard ship has designated playtime for their four-legged guests and certain hours during the day when owners can visit.

Pets are given food, and owners can also bring along specific food if needed. They can also bring along their pet’s favourite blanket, toy or bedding to help their furry family member adjust to new surroundings and get comfortable.

Pets are monitored at all times, and even have their own life vests which guests learn how to put on during the emergency drill. To enhance the experience, some programmes include a complimentary gift pack with items like a name tag and photograph with the owners to commemorate the cruise.

However, it is worth noting that some breeds of dogs are not allowed on board – such as St Bernards and Mastiffs – due to their size, and some like pit bulls due to their believed aggressive temperament. Rarely, some ships allow pet birds on board, and rabbits can often be regarded as rodents – more of a menace to staff than a pet to care for.

All pets are required to be appropriately vaccinated and sometimes have letters from veterinarians proving they comply with various regulations.

Smart Cooking To Keep Guests Satisfied

Cruise ship chef jobs vs Shore jobs

Cruise ship chef jobs are one of the many hundreds of on board positions that ensure the smooth functioning of the vessel as well as a great overall experience for guests. It’s a similar responsibility for those in hotel and restaurant kitchens on shore.

For both, the skills required are mostly the same – excellent culinary technique and a passion for cooking. But the environments are vastly different. The most vital is the type of contract one signs – cruise ship chef jobs require staff to stay on board for months at a time, away from family and friends and often work every day of the week. On shore, chefs get days off every week, and can see friends and family whenever they like – off work, of course!

Additionally, working on shore means you can enjoy the comforts of your own room at home every day. On board a cruise ship, crew cabins have restricted space and are most often shared, so there is little space for privacy.

Because work hours can be so demanding companies typically sign contracts with cruise ship chefs that last a few months – between four to eight typically – and give them a few months off before the contract is renewed. This ensures you have time off as required by maritime law.

On board, risks are higher so pay is usually commensurate with it. As a cruise ship chef you will enjoy a higher salary than your on-shore counterparts for the time you are on board, but none when you are on leave. Shore jobs offer you compensation that covers the entire duration of the contract, including a certain number of holidays and days of leave as well.

 When you work on board a ship, contract durations mean you will spend a big holiday – such as Diwali or Christmas – at home with family every once in a while. Shore jobs are not so lucky in this regard as these are the busiest times for the hospitality industry. Most holidays will be spent working.

Cruise ship chef jobs offer the opportunity to travel wherever the vessel goes, and this is often to some of the world’s most exotic ports. It depends, of course, on your duty hours if you are able to get shore leave and enjoy your time there. Onshore jobs are based in a single location. However, with hard work and at higher levels, big companies often hand select good candidates to lead restaurants at hotels in different locations.

 But wherever you choose to work, the fundamental skills are identical and working hard in both environments will ensure you do well at work.


Food habits on a cruise ship

This is the age of gratification, particularly more so when it comes to food. Eating habits and preferences are as varied as the guests themselves on a cruise ship. Being up to date with changing trends is part of a cruise ship chef’s job and knowing the subtleties of each style will impress not just guests but one’s superiors too.

Broadly, the world has classified eating habits into vegetarian and non-vegetarian, but these are far too loose for today. Vegetarians themselves are classified into lacto-ovo vegetarians, lacto-vegetarians and vegans. The first consume milk products such as milk, cheese, and yogurt as well as eggs, but no meat, poultry or seafood. The second will have milk products but no eggs, meat, poultry or seafood.

Vegans on the other hand subsist only on a plant-based lifestyle and will avoid any food with ingredients that come from animals. This includes milk products, eggs, honey and gelatin.Some are fruitarians and subsist mainly on raw fruit, nuts and seeds.

Cruise ship chefs must be aware that non-vegetarians are also sub-divided. Flexitarians eat mostly vegetables, but are not averse to trying out meat dishes on occasion. Pescatarians will eat vegetables as well as seafood and fish, often as the latter is considered a healthier meat option. Raw foodism follows a principle where only uncooked and unprocessed food is consumed. It mostly involves vegetables but can include meat dishes such as ceviche and sushi which is made of raw fish, beef carpaccio, steak tartare or koi soi.

Other prominent eating styles cruise ship chefs may come across on board include paleolithic diets, lactose-free and gluten-free eating habits. People usually follow the latter two as their bodies are unable to digest the sugar (lactose) and the protein (gluten) that exists in dairy and wheat products respectively. The former is more of a health diet in which people try to follow the food habits of cavemen in the belief that human digestive capabilities were not suited to processed foods. It involves eating seafood and lean meat, fruit, vegetables, nuts and seeds, and almost no dairy, grain, added salt or sugar.