Luxury Cruising

Imagine a kitchen that is staffed and equipped to deal with the 24 hours a day and 7 days a week wants of up to five,000 diners and yet another 1,500 staff and crew members. Now envision becoming in charge of that kitchen. Sounds fairly exciting, doesn’t it? Now what if we say that this giant kitchen is on one of the biggest ocean-going vessels in the world and it serves beautiful and exotic ports in the Caribbean, Mediterranean, and Baltic Seas? Sounds even greater, proper?

These are the types of opportunities that are available to seasoned, properly-trained chefs who select a career at sea as a chef on a cruise ship.

Florida Chefs are Headed off to Sea

Clearly the job of a chef on a cruise ship is every single bit as demanding as a chef in a posh hotel or resort with the added complication of every thing being done at sea.

Cruise ships are actually giant hotels at sea. Each and every year the key cruise lines like Royal Caribbean and Princess attempt to outdo every other by developing the largest ships. Royal Caribbean is presently building the world’s largest passenger ship. At 1,180 feet long and gross tonnage of 220,000, the Oasis of the Seas will carry up to 5,400 passengers to different ports around the world. Those five,400 guests will need to have to be fed by an army of culinary professionals ranging from entry-level crew cooks to executive chefs.

Cruise ship chefs ought to manage the operations of the ships major kitchens plus the dozen or so smaller restaurants, grilles and snack bars located throughout the largest ships. Guests are showered in luxury on most cruise ships with meal selections that one would anticipate at the best 4- and 5-star hotel restaurants: beef wellington, roast duck confit, grilled sea bass and desserts to please the most discriminating diner.

Chefs are responsible for the proper distribution and portioning of the food shops so that no guests will go without having. Executive and sous-chefs oversee all food services to make certain the appropriate preparation and distribution of meals. As you can imagine, it’s important that food is managed efficiently to minimize waste and maximize what can be served from the ships stores.

Flexible schedules usually allow crew members to get out and explore the exotic destinations of the ship, making the job of cruise ship chef not just a job but an adventure.

This article is presented by Le Cordon Bleu College of Culinary Arts Miami. Le Cordon Bleu College of Culinary Arts Miami delivers Le Cordon Bleu culinary education classes and culinary training programs in Miami, Florida To understand a lot more about the class offerings, please pay a visit to Chefs.edu/Miami for a lot more info.

The jobs mentioned are examples of certain possible jobs, not a representation that these outcomes are much more probable than other people. Le Cordon Bleu College of Culinary Arts Miami does not guarantee employment or salary.