What do you enjoy most about your job?
“Interacting With People” Because I was once an apprentice, I enjoy passing on my knowledge and helping other crew members gain confidence. It is important to encourage new crew members. This is especially true for those in lower positions like assistant cooks. I want them to see themselves not as cooks but as chefs.”
What is the most challenging aspect of working at sea for you?
“Sourcing the products that you need to create a menu. Loading can be a very challenging process. If you are going to be in Antarctica You’ll have shortages if you are on a ship for 18-days and your storage capacity does not meet your needs. The majority of our repeat guests know what they can expect, which is the best cuisine on the sea. Another challenge is the lack of manpower. We’ll know if we have a shortage of crew members in a certain restaurant. “We do everything by hand and don’t make any compromises.”
What is the best or worst thing about life on a boat?
The coolest part is waking every morning to a different country or port. You are in Barcelona today, and you wake up in Venice tomorrow—like, oh my god, how cool is that? You take a photo, like ‘Hey! You take a photo, like ‘Hey! Send it to your friends; they’ll start to be a little jealous. You can always find something new, particularly in marine life. Dolphins, whales—all these things that people are just дание на уманителне You can see it from your balcony.
It’s the strangest thing to me that I am trying to learn a new language: a tiny bit of Hindi, some Chinese, some Indonesian and a few Filipino words. “Sometimes I accidentally mispronounce the words I should not say.”
Where is your favorite destination that you have visited?
“Japan. Respect is a discipline that Japanese people have mastered. They show respect when you walk down the street. When you go to a dining establishment, they treat you with respect. As a chef, I also appreciate their perfectionist tendencies.
TokyoThe lifestyle, technology and lighting are always highlights for me. It’s one the most beautiful cities in the world at night. Do you know there’s one vending machines for every person in the city? It’s like 15 million machines. Imagine!!
Kobe I love this port because it has a restaurant that serves the finest meat anywhere in the world. And I love Mykonos Because they serve the best roasted octopus.
Also, I enjoy shopping for our Chef’s Market Dinners. I shop at local markets, and then create a menu inspired by these items. It’s cool, because many of the ingredients guests may not have tried before. I brought frogs legs back from Vietnam. People go ‘Whoa, this is delicious—but they seem a little small for chicken wings.’ And I say, ‘Sir, that’s not chicken—it’s actually frog.’ Then they’ll take a moment to pause, and then order more because the food is so good.”
What is your favourite place to hangout on a ship?
“The Crew Bar. This is the only place you’ll get to see your friends. You may not see your friend for weeks because everyone works long hours and the ship’s huge. But you can always call him up and say, ‘What’s up, man? Let’s have a drink at the crew bar.
