Food with Mark Bittman What’s It Like to Be a Chef on a Cruise Ship?
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Nov 20, 2024 Wolfgang Maier, the Executive Culinary Director of Regent Seven Seas Cruises, shares his fascinating experience overseeing 400 chefs and cooking 6,000 meals daily. He discusses the unique challenges of menu creation and ingredient sourcing at sea. Wolfgang reveals the preferences of cruise guests, particularly the enduring love for steak, and reflects on the shift in alcohol consumption trends. He also shares humorous anecdotes from his culinary adventures and highlights the importance of adapting to diverse dietary needs on board.
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Crew vs Guest Dining
- Regent Seven Seas Cruises prioritizes fresh, made-to-order meals.
- This applies to both guest and crew dining, unlike typical restaurants.
Large-Scale Cooking
- Cooking for thousands requires careful planning and efficiency.
- Wolfgang Maier enjoys sourcing local ingredients for daily specials.
Snail Surprise
- Wolfgang Maier ran short on escargots in Morocco.
- The supplier offered oil drums full of live snails, which Maier declined.