Category Archives: Cruise Ship Jobs

Why Passion is Required in a Cruise Ship Chefs Jobs

Why Passion is Required in a Cruise Ship Chefs JobsThe culinary world is a fast-paced, constantly evolving and hard working industry. Learning how to be a chef and keeping up with trends can suck the life out of you. This is the basic reason why it is so important to have passion for your work, particularly as a cruise ship chef.

Being a cruise ship chef is a demanding job

The world of cruise ship chefs involves hours of hard labour, behind the scenes. It is extremely rare that a cruise ship chef is called out by a guest to be thanked. You will probably be one of dozens working on the menu for the day, ensuring everything is up to standard. Having an undying passion for cooking will ensure that no matter how thankless your job is, how badly your day went down and how tired you are at the end of it, you will still wake up the next morning raring to go. Every day of your contract.

Evolution is the name of the game

Guests on cruise ships are no longer satisfied with the same food every day. Even classics need to be top-notch, treated with care and sometimes put a spin on to remain relevant. As a cruise ship chef, your job may require you to ensure that the menu developed by the company is followed to the T. This does not mean there is no evolution or change. Menus are often revamped from one season to the next, or you may be transferred to another vessel. Keeping the passion for being a chef alive will ensure you get through what might seem a mundane job to a point where you make the decisions.

The process of passion is baptism by fire

Passion is not just a heartfelt desire to do something for the rest of your life. It survives the test of time and the ravages of hard work. To do this, one must go through the process of passion. Whether it is a full-scale graduate course in hospitality or a series of rigorous short-term diplomas in culinary specifics, there may be days when you ask yourself if you are truly cut out for the industry. But this is where the passion for the culinary arts is born. If you love what you do, you will persevere through the short-term for long-term gains.

Learning is an important part of passion

In the culinary world, simply knowing you have passion is not enough. Learning is an important part of cruise ship chefs jobs, particularly in the fundamentals. Having a good grip on the basics is the foundation for tweaking skills and techniques even later in life. Keep an eye out for masterclasses by renowned chefs, tutorials and workshops to continuously learn new things and broaden your horizon.

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How to Prepare for a Cruise Ship Chef Interview

How to Prepare for a Cruise Ship Chef InterviewVying for a job that many others are hoping to get is always daunting. But it’s worth remembering that thousands have stood in your shoes before, and succeeded, whether or not on the first try. Still, there are a few key things to keep in mind when preparing yourself for your first interview to get a cruise ship chef job.

Appearance

As part of the wider hospitality industry, appearance makes a strong impression. Dress formally and decently. You needn’t look at branded clothes or fancy accessories. Clean, well-ironed skirts, shirts, trousers and dresses work well. Shine your shoes and wear clean socks. While a suit and a tie could leave a better impression. For those choosing to wear dresses or skirts, it’s best to play safe with regard to decency – hemlines should not be high, necklines not deep, and midriffs covered unless you are wearing a sari.

Body odour

This is an uncomfortable issue that many experience. Sweat and, thereby, body odour are amplified when one is nervous or anxious. This is worsened in tropical conditions where humidity is high. Most interviews will be conducted in an air-conditioned room but nervousness does not play fair. Try to stay calm by revising your answers to common questions, listening to music, meditating silently or engaging in other activities that relax you, so you avoid sweating. Choose clothes made of fabrics that breathe easily, such as linen, cotton and hemp. Take a shower before heading out for the interview, brush your teeth and wear deodorant or perfume.

Punctuality

This is extremely important as it shows your work ethic. Be at least 10 minutes earlier than your allotted reporting time. If you leave home early, it will ensure you do not have to rush and in the bargain, get hot and sweaty. It will help to confirm the exact location of the interview so you do not get lost. Request landmarks and specific directions beforehand, if necessary.

Research

Know a little about the company you are applying to. Websites can provide information about their area of operation and cruise ships, crew programmes that you might be interested in, perhaps even a particular cause that they support.

Understand the responsibilities of the role you are applying for and note down questions you may want to ask. If you know someone who works for the same company, speak to them about work conditions, opportunities for skill development and other details.

Prepare answers

It helps to have answers to questions many interviewers like to ask. They may ask you questions related to your knowledge and skills, such as the recipe to a particular dish, cooking temperatures and cleanliness routines. Interviewers may also want to know what your long-term plans are at work, about your strengths and weaknesses, and why you think they should hire you.

Other easy questions such as your favourite dishes to prepare or a cuisine you are proficient in, about your educational qualifications or the reason why you wanted to work as a chef.

For these, focus on the job you are applying for and ensure your answers show how you meet their criteria. Always answer honestly and try not to ramble on.

Above all, be confident.

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How Cruise Ship Chefs Prep to Feed Thousands

How Cruise Ship Chefs Prep to Feed ThousandsImagine having to feed 5000 guests and 2000 crew three meals a day every day. Consider the logistics, planning and hard labour that goes into an operation this size. But this is just a typical day on some of the biggest cruise ships sailing the seas.

For cruise ship chefs, jobs fuelled by passion are the only way to see through contracts that stretch months long. Thousands of guests go through tons of food every day, and the mantra for any top-of-the-line hospitality venture is to make sure that no one goes hungry and that the products are of excellent quality.

So how do they do it? Everything depends on prep work. For a galley operation this size, a specific hierarchy is involved that ensures each chef knows his or her job and that tasks are divided. Volumes are such that many chefs will be handling the same or similar jobs at their hierarchical level.

Cruise ships load a week’s worth of supplies and produce that caters to all the dining areas. This means much of the food is made on board, which helps keep dishes fresh and tasting great.

In some cases, cruise ship chefs work in what can be looked at as a commissary kitchen where the main preparation happens. Here, fish and other meats are thawed and marinated, vegetables, fruits and produce are cleaned and cut, marinades and sauces are made according to international food regulations.

Depending on what level of the hierarchy you are at, you could spend the entire day shucking corn, pin boning fish fillets, chopping onions or cleaning pineapples. Cruise ship chefs jobs at this level also involve making marinades, sauces and soups, including pesto and marinara for pastas, French onion soup, chimichurri or aioli or béarnaise for steak.

You get juggled around in the schedule so it’s not likely that you will spend all of the 6-8 months of your contract doing the same thing. As a chef, this allows you to form proper technique and hone your skills so that at the end of your contract, you could potentially do all of these tasks blindfolded.

These are great skills to have for career growth and can prove vital for your climb up the hierarchy, whether on board a cruise ship or a shore job in a restaurant, hotel or club.

Having food prepared at this stage, enables the cruise ship galley for each restaurant or for chefs higher up in the hierarchy to make dishes quicker. Produce needs to be prepped many different ways for different dishes.

For example, a soup might need puréed carrots while an Asian stir-fry may need it julienned. This means at some point along the chain, the tasks involved include washing and peeling the carrots, and then either boiling and puréeing them or slicing them thinly.

With this prep already done, all that is required is preparing the mise en place – putting together all the ingredients required for a particular dish so that chefs in the restaurants need only grab what is required and have the dish out the doors and served to customers within a shorter span of time.

Prepping thus increases efficiency of delivery and overall quality of the final product.

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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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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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Food safety rules for Cruise Ship Crew

Food safety rules for Cruise Ship CrewApart from creativity and passion, cruise ship chefs jobs demand vigilance and a keen eye on food safety. Being attentive at every step of the food production and service process enables cruise ship companies to keep their guests safe from food related diseases and in turn secure their reputation in the market.

Companies in the US ensure that cruise ship chefs follow the HACCP system – Hazard Analysis Critical Control Point – which research has shown is a viable food safety operation system. By rigorously following the procedures, chefs on board can identify chemical, physical and biological threats at any step of the flow of food – from delivery and storage to cooking and service.
All across the board, including the galley, the HACCP system follows a seven step procedure.

  1. Analysing the hazard

Here, kitchen management and cruise ship chefs carefully observe how food is prepared, cooked and served. Notes are made about each step of the process from temperatures of food to the utensils used and the manner in which the dish is plated. It begins from analyzing the various dishes on the menu and noting which dishes are most susceptible to contamination. This effectively means that every restaurant on board a cruise ship will have its own HACCP system.

  1. Determining the points of risk

This involves observing how the food is made and noting at which points during the process risks can be prevented, removed or reduced to safe limits. These are called critical control points. They could be the minimum length of time or temperature – or critical limit – that a certain food item must be cooked for/at, or that a dirty dish must remain in cleaning solvent or hot water, or even the temperature at which a food must be defrosted at.

  1. Establishing critical limits

At this juncture, cruise ship chefs must determine the highest and lowest points for preventing or removing a hazard or reducing it to safe levels. Procedures may specify how to reach the temperature necessary for cooking a meat product safely, or how long a certain dish could remain in the holding pot.

  1. Formulating procedures for monitoring

With the fourth step, HACCP moves into the next phase of safety – controlling the hazard. This involves specifying ways in which cruise ship chefs or other staff assigned to the job can monitor whether safety measures are being consistently maintained. This can mean checking the internal temperature of each dish or even each individual steak or chicken breast.

  1. Corrective action

If the safety parameter, that is the critical limits, are not met, procedures are to be put in place to guide staff on what to do next. This could mean continuing to cook a dish until it reaches its internal temperature, or discarding a dish that is not considered safe to eat. All corrective action is logged for records.

  1. Checking the system

Through this step, cruise ship chefs are able to figure out if their safety method works. Through hazard analyses, logs, monitoring charts and other records, they are able to check where the weak points of the safety system are and implement remedial action. This remedial action will now form part of the new critical limits to be checked and logged.

  1. Keeping records

Maintaining records and logs are a very important part of the process. Cruise management are able to assess food safety conditions easily. Cruise ship chefs keep records of monitoring activities, remedial action, equipment to ensure they are in good working condition, supplier information including invoices, shelf-life, specifications, etc. This helps revise the HACCP plan often and keep it as watertight as possible.

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Challenges of Cruise Ship Chefs Jobs

Challenges of cruise ship chefs jobsThe thing about challenges is that they are generally always looked at in a negative light. However, while they present difficulties, they always represent chances to learn something new or perfect an art.

Cruise ship chefs jobs are an exercise in perfection, maintaining standards and realising logistical targets. The biggest challenge of cooking on a cruise ship is the volume. Guests on the latest vessels can number in the thousands – the largest, Symphony of the Seas, scheduled to launch in 2018 will carry as many as 5500 passengers.

Feeding each of these can be a logistical nightmare for a regular chef. Cruise vacations offer guests an opportunity to taste different food types and indulge in all sorts of treats, so many will eat more than they normally do. Chefs expect that each passenger will eat all three main meals and at least one or two snacks during the day. After all, the guests are on vacation.

Limited space is available on a cruise ship, so galleys need to be functional and efficient within that area. Cruise ship chefs jobs entail quick learning in how to manage with such restrictions – passing each other and other kitchen staff in narrow alleyways, keeping cooking and prepping areas clean always – while still getting food out the door on time.

Another challenge is the volume of food that needs to be cooked. Even with smaller numbers of about 1300-1500, a cruise ship galley will go through nearly six tonnes of fresh veggies, four tons of meat, 18,000 eggs and 1600 bottles of wine a week. Compared to a land-based job, these numbers are astronomical. On the bottom rung, line cooks might spend a great deal of their time doing just one job – making stock, cleaning vegetables or prepping chicken.

The volume also presents another obstacle. Cruise lines do not stop in port every day, so access to fresh supplies is limited. Cruise ship chefs must be able to assess how much stock they will need well in advance. If there’s a mistake and they run low, chefs will need to be able to come up with an acceptable alternative on the go.

This situation often crops up with food items like lobster tails or beef medallions, for which requests can vary every day. Cruise ship chefs have the precarious task of ordering enough to last them the week, but also not over-order in which case the food can go bad over time.

Storage becomes important. Cruise ship chefs ensure they use items that were stocked on board earlier, so they don’t pass their use-by dates. They constantly make note of their stocks, and must follow stringent rules regarding old food.

Due to the volume, stocks like meat and fish are most often frozen. These need to be defrosted correctly, often changing temperature zones over a couple days before being brought to room temperature. This gives you an idea of the type of planning that goes into making a single meal. If a couple has requested a special beef carpaccio for their anniversary on board, planning and defrosting preparations begin a few days in advance.

Cruise ship chefs must also contend with limited opportunities to display their own creativity. For those who are not in the upper echelons of hierarchy that decide the menus on board, recipes must be followed to the ‘T’. Cruise line companies prefer to maintain standards on all their vessels. For this, they provide each liner with the recipes as well as images of what the dish should look like. The executive chef will taste every dish under his or her charge every day to ensure that the taste and look matches the company vision.

In addition, cruise ship chefs have stringent safety rules to follow and are not allowed the use of gas stoves and open flame barbeques. Everything is electric, and the challenge here is to recreate that taste. Carnival Cruises went to the extent of creating a custom-made smoker that adheres to international sea safety laws for its Pig & Anchor Bar-B-Que by Guy Fieri on the Magic.

There are many challenges on board for cruise ship chefs, but that is usually never a reason to say ‘no’ to a guest’s request.

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Cruise Ship Chefs on Show

Cruise ship chefs on showIf you thought that cruise ship chefs jobs meant slogging it behind closed doors for hours on end with guests having no clue who the creator of their delicious dish is, you’re partly mistaken. Yes, you will be slogging for long hours, but you knew that already. However, cruise ship chefs today are not entirely hidden from the public gaze.

Food is a quintessential part of the cruise experience, and today, has become a huge part of the travel industry. In fact, the Food Travel Monitor for 2016 by the World Food Travel Association stated that as much as 93 per cent of travellers can be considered ‘food travellers’, or travellers who participated in a food or beverage experience other than dining out. This means gourmet store visits, cooking schools, food tours, tastings, etc.

Cruise ship companies are not too far from cashing in on this exciting statistic. On the high seas, guests focus on the experiences on board, and food comes with a high social media-friendly factor. Think Facebook live feeds, Instagram pictures and Twitter updates.

Cruise ship chefs jobs call upon individuals to do more than just cook a meal. They often put on a show. One of the easiest ways cruises do this is to host live cooking demos on board. This involves the chef demonstrating his cooking skills in a particular cuisine style or theme.

Cruise ship chefs are required to have an interactive session with guests while doing so, explaining the ingredients being used, asking and answering questions, offering tips on techniques, etc. Guests then get a chance to enjoy the meal that was demonstrated before them. It offers them a chance to learn more about the food they love, and the people behind their meals. In turn, chefs get a chance in the spotlight and an opportunity to share their passion for food.

Disney Cruise Line offers complimentary on board cooking demonstrations, showing just how popular these experiences are. Many other cruise lines have hands-on cooking sessions, where guests who sign up cook alongside the staff. Chefs teach them how to make the perfect salsa or how to cook risotto just right, the ideal way to roll sushi. It often takes place in the galley, or kitchen, and chefs offer one-on-one technique tips before participants enjoy the meal together.

Another programme offered by companies that greatly involves cruise ship chefs is the Chef’s Table. This is usually an event with the executive chef who heads the entire food and beverage operation on board. It is often a special, formal affair, priced quite high. Guests get a private tour of the galley with the executive chef with Champagne and hors d’oeuvres, following which they share a meal cooked by him or her with a chance to spend some time with the top chef on board.

Cruise ships also offer cooking classes on board. Holland America, for example, has a state-of-the-art Culinary Arts Centre specially created by Food & Wine magazine for its cooking classes. The demonstration theatre features auditorium-style seating and plasma screens so minute observations can be made. Celebrity chefs make guest appearances and cruise ship chefs take over culinary events such as wine or chocolate tastings.

Luxe line Silversea holds its L’École des Chefs by Relais and Châteaux cruise, which is an entire voyage dedicated to cooking demonstrations, “lunch and learn” sessions, market tours and classes, knife skills workshops and more. Celebrity Cruises even hosted a Top Chef At Sea competition in 2015 and 2016 in which guests watched the reality TV show contestants battle it out on board, and also got a chance to take private cooking classes or dine with them.

Today, cruise ship chefs are more than makers of meals. They are a major part of the reason the industry keeps growing.

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