Category Archives: Cruise Placement

Cruise Dishes For All Ages And Nationalities

Cruise ship chefs learn to make a huge variety of dishes, across cuisine styles. Trends come and go, and they must adapt to satisfy all tastes and preferences. There are some dishes that are loved by all, and versatile enough to satiate every age and nationality. Here are a few

Scrambled eggs
Eggs are an excellent source of protein, vitamins and minerals. It’s the perfect food for anyone from the age of six months on, all the way to old age. No teeth are required when the consistency is perfect!
Cruise ship chefs can jazz up scrambled eggs using cheese, tomatoes and condiments. For an Indian version, chefs add masala, chillies, onion and coriander. They can be served alongside hash browns, sausages and other meats, fruit or even stir-fried vegetables for an extremely satisfying meal.

Mashed potato
Potatoes are quite a hardy vegetable, originating in South America and now available in innumerable varieties across the world. Many cultures have incorporated the humble potato into their own cuisines, but the perfect mash is rarely without takers.
The fluffiest versions typically include milk, butter, salt and pepper, and are sometimes whipped in a blender to achieve the right consistency. It is easily eaten by young and old alike, providing much-needed vitamins, potassium and fibre. It is usually served as a side-dish, but is easy on the stomach even for people with reduced immunity.

Soups
Soups can be hearty, refreshing and delicious. Cruise ship chefs know that many older guests enjoy a hot bowl of soup as the sun sets and that it’s one of the best ways for passengers – especially little children – to get their daily fix of vegetables.
Sometimes, after a few days of gorging on delicious food, guests need a break, and a light soup is the ideal answer. Every culture has a soup or at least some similar variant, and cruise ship chefs can whip something up comforting quite quickly. Favourite soups from around the world include clam chowder, French onion, clear vegetable, goulash, borscht, pumpkin, pho, noodle soup, miso, udon and egg drop.

Pasta
Not many say ‘no’ to a delicious bowl of pasta. It is easy to feed to children, hearty enough for grown people, and easy to digest for older folk. Cruise ship chefs can easily churn out a number of versions based on preferences, dietary requirements and available ingredients.
Pasta is high in carbs and low in cholesterol, and can be teamed up vegetables or meats to create interesting yet delicious dishes. It keeps well on board cruise ships and is sometimes made freshly in specialty restaurants. Cruise ship chefs on Majestic Princess reportedly cook around 200 kgs of pasta every day.

Ice cream, gelato and sorbets
Dessert is well-loved all around. While cakes, pastries, donuts and waffles do the rounds regularly, ice cream stands out as the perfect dessert for all ages and nationalities. Most cruise ships make ice cream, gelato and sorbets in-house, constantly churning throughout the voyage. Ice cream is one of the first sweets that can be eaten by little children and a favourite of older people. Newer flavours are now catering to tastes from across the globe, including masala chai, matcha, lemon, pistachio, popped corn and even candied bacon.

Get Cruise Jobs Without A Degree

Today, an increasing number of top-rated companies – including Google, Starbucks, Apple, Chipotle and Penguin – no longer believe that formal qualifications are a prerequisite to recruitments. Talent, integrity, hard work and passion for the job gain more merit than a traditional degree.
Short-term courses that supplement a basic education can offer the chance to entry-level cruise ship jobs that are a foot in the door to a successful cruise ship career. In all cases, you will need to learn about food safety on board a ship.

Snack attendant or buffet server
Crew in these roles tend to the serving dishes in the buffet and common dining areas to ensure they are always replenished. They are expected to be courteous and professional, and could work either in guest areas or crew mess facilities. Some previous experience in a five-star resort on land is preferable, but it’s not something a short-term course with an internship cannot fix.

Barista
Coffee is a fast-growing trend around the world, with demand increasing for specialised preferences. A good barista will learn about the various types of coffees and hone skills on making them just right. It also involves knowing how to grind coffee, take care of equipment and supplies, and also prepare and serve the beverages along with pastries and cookies being sold in the café. You will need to be quick at your work, be a team player and pay attention to detail.

Bartenders
This is a job similar to baristas but focused on alcoholic beverages. Many take short-term courses in bartending and mixology to enable them to create innovative drinks for guests on board. Cruise ship jobs such as this require staff to learn about various brands to market them effectively, engage in a little marketing to promote drink specials, in addition to knowing about recipes. Some cruise ship bartenders also take courses in flair bartending to be able to put on a bit of a show for guests.

Bar utility
Sometimes, cruise ship job seekers may have been unable to take courses, or are faced with a pretty competitive market. Bar utilities assist bartenders in operations by ensuring the work areas are kept clean, organised and well-stocked with essentials including ice, garnishes and mixers. They are also expected to be friendly and helpful to guests. Some experience in a similar set up may be required but a certification is generally not.

Butcher
Cruise ship galleys go through a great deal of meat each day. Standard and custom cuts are required by various restaurants on board for different meats – poultry, seafood, beef, pork, lamb, etc. On rare occasions one might find frogs legs or alligator. Butchers are expected to know how to debone, trim and tenderise any type and cut of meat ahead of cooking and service. Experience will be required but this is possible in a reputed shore-based restaurant.

Baker’s assistant
On board, everything including bread is made from scratch. This job profile requires you to learn about various types of bread – from sourdough to khabooz – to make high-quality items for the galley. It helps to know how to work the machinery and you will also have to keep the area clean and workstations in order. A short-term course is all you need with a little experience on the side.

Junior pastry cook
In a similar role to the baker’s assistant is a cruise ship junior pastry cook who assists the pastry chef in making pastries, cakes and pies. Basic knowledge in pâtisserie offers a better chance of scoring a job as you will need to know how to understand recipes correctly, and make basic things like butter cream, jams for filling and keep the work space organised. Some experience in a shore-based pastry shop may be required.

How Cruise Ship Chefs Keeps Food Safe From Germs

With thousands of guests and crew to be fed, cruise ship chefs jobs demand close attention to how food is cooked and stored before being served. Even a slight mistake can cause bacteria and germs to proliferate and spread, increasing the risk of infection.

Globally, cruise ship chefs follow strict procedures when it comes to handling food. The main aim is to keep it out of the temperature range between 4 degrees Celsius and 60 degrees Celsius (4°F and 140°F). This range is known as the Danger Zone and is most ideal for bacteria to thrive, thus greatly increasing the risk of infection.

Bacteria such as staphylococcus aureus, salmonella enteritidis, escherichia coli (e.coli) and campylobacter are the most common disease-causing microbes found in food. A small percentage of the human population can carry some of these microbes (such as staphylococcus) in safe numbers long-term, but it’s when they start breeding uncontrollably that the problem arises.

They produce toxins that poison the human body, and such food-related illnesses are so common that millions get sick each year simply from poor hygiene and unsafe cooking and storage methods.

Cruise ship chefs know that food should never be left out of the refrigerator for more than two hours, or without sufficient heat for more than an hour. This means they need to plan ahead, particularly since most meat is frozen.

The most acceptable way to defrost meat is to place it in the refrigerator overnight in a way that neither the meat nor its run off juices can come in contact with other cooked food or vegetables. This ensures that the meat is stored under 4 degrees Celsius while it defrosts and is ready to be used the next morning.

Due to the volume of food that needs to be cooked, most produce and meat is frozen in large batches. But some specific food might need to be bagged or bought in smaller quantities – truffles, caviar, specialty cheeses, etc – as only small amounts are needed at a time. For this, they might need to more finely estimate the amount needed for the upcoming meal before taking it out of storage.

Vegetables are always washed well in cold water to remove any bacteria and soil residue. They must be kept well away from uncooked meats and must always be prepared on separate cutting boards or work stations. Even the knives, other cutlery and clean dishcloths must be used around raw vegetables, particularly those that will be going into a salad or used as crudités.

When cooking, cruise ship chefs know that they must allow meat to attain a certain temperature to ensure that all the bacteria have been killed. Red meat, including beef, pork, lamb and veal, should reach an internal temperature of at least 63 degrees Celsius (145°F), then rested before service. If the meat has been ground, it should be cooked to an internal temperature of at least 71 degrees Celsius (160°F). For poultry, the internal temperature of the meat should measure at least 74 degrees Celsius (165°F) to be considered safe to eat.

However, care should be taken that the raw meat should have been out of the danger zone before being cooked as the toxins that some bacteria produce are heat resistant.

Any leftovers are cooled quickly in shallow containers, then stored in clearly marked containers and refrigerated within two hours. The containers on cruise ship vessels are required to show information such as the name of the dish, any specific common allergen ingredients and a use-by date.

These should be used quickly if stored in a fridge at 4 degrees Celsius (40°F) or they should be frozen at -18 degrees Celsius (0°F) where bacteria are rendered inactive.

To reheat food, the entire dish must evenly reach an internal temperature of at least 74 degrees Celsius (165°F) before it can be considered safe to be consumed.

What To Ask Before Joining a Culinary School

Most culinary positions, including cruise ship jobs, demand some level of formal instruction. While it is possible to climb the ladder based solely on your passion and motivation to learn on the job, it might be easier to get a foothold in the mainstream industry with some qualifications or experience under your belt.

So here are a few things you should ask yourself and the culinary school before taking the decision to sign up.

Should I get a degree or a diploma?

Many culinary schools offer both options. A degree involves around four years of training, in-depth and schooling in focused skills and management, including personnel and budget management, as well as learning how to cook. Opting for a diploma means a shorter course that is often specific to a type of cooking – pastry and baking, bartending or general entry level instruction.

Based on your preference, time and funds available, you can shop around for the appropriate schools that offer what you’re looking for.

What is the culinary school’s reputation in the industry?

This may not seem important, but in today’s competitive world, fly-by-night operators are more common than ever before. Thanks to the internet, it is far easier to create beautiful websites that can hoodwink unsuspecting students. Ask around about the reputation of various institutions to cross-check their background. You may even call or visit the school if possible before taking your final decision.

Is it located in a culinary destination?

The school’s location in a place well known for variety in food can help immensely with your exposure to the industry – its inner workings, creative new endeavours and also internships and placements. Goa is a hotbed for tourism and hospitality, making it an ideal place for a reputed culinary institute like the American College of Culinary & Language Arts (ACCLA) to be located.

What specialisations are on offer?

Culinary institutions can have varied programmes. Choose your specialisation – if offered – based on what you’d like your career graph to look like.

Do on-site chef instructors lead the programme?

Having someone well-versed in the workings of the industry can make a big difference to the quality of your instruction. Chef instructors can help teach you short cuts to efficiency, techniques and skills that will otherwise only be learned through years of work.

How much time is spent in the kitchen?

Working as a culinary professional demands in-depth, hands-on skills so a focus on practical sessions over theory is important.

How often are students graded and what is the classroom size?

Having frequent tests and practical quizzes keeps students on their toes and strengthens the understanding of fundamental concepts, which helps immensely in the industry. Additionally, a healthy teacher-student ratio allows for better individual attention.

Are there internship and placement programmes?

Most culinary institutions include an internship programme as part of the curriculum. Internships are valuable experiences which offer students real-world working conditions. Many schools do not offer placements, but for those that do, students can expect jobs quite quickly if they do well.

Can I be a vegetarian in school?

Many students have dietary restrictions for ethical, religious or health reasons. However, they may still have to cook with ‘prohibited’ ingredients. Typically, they find a way around it – they could give up for the duration of the course, or taste the dish until the ‘prohibited’ ingredient is added – getting a fellow student to taste instead, or judge the preparation based on sight, sound and smell.

Is there accommodation and financial assistance?

For degree courses, it can help to be located close to school. Some culinary schools offer hostel accommodation while others may help students locate appropriate lodging. Culinary programmes can also be expensive, so it helps to look for financial assistance if provided – through loans and scholarships.

Why Passion is Required in a Cruise Ship Chefs Jobs

The 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.

How to Prepare for a Cruise Ship Chef Interview

Vying 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.

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.

Career Prospects: Cruise Ship jobs and land-based hospitality jobs

On many fronts, cruise ship jobs and land-based hospitality jobs are rather alike since they deal with the same premise – hospitality and service – but in other ways they are vastly different.

One must first understand the hierarchy of working in a galley or a kitchen to strategise a path towards progress within the industry. In both, cruise ship jobs and land-based hospitality jobs, you will mostly begin at the bottom of the pyramid. Depending on the kitchen you choose, you will be a line cook in any one of the various departments – pastry, buffet, sushi, etc.

On board a cruise ship, you will be required to have educational qualifications in food and beverage, or hospitality, and perhaps some experience too. For land-based jobs, experience is not compulsory, and smaller restaurants may not require you to have an educational qualification in the culinary arts. Larger establishments, such as five-star hotels particularly in big cities or tourist destinations, will expect previous experience but you might be able to win them over with a great interview even if you do not have a certificate to match. This would not happen for cruise ship jobs.

Once you have a foot in the door, things change. On board a cruise ship, there are hundreds of line cooks owing to the vast volumes of food required. As you go higher in the hierarchy, the number of vacant positions dwindle and you can spend quite a bit of time in a single position before moving up. At the lower end, people quitting owing to the jobs being a financial stop-gap option or moving back home to their families helps open up vacancies.

Cruise companies are far more likely to promote a chef from their own ships than one with similar experience from elsewhere as they will have better feedback on work ethic and personality. This is not so important in land-based hospitality jobs where moving up between different companies is frequent.

Theoretically, cruise ship chef jobs offer excellent variety in terms of experience. With so many restaurants of diverse cuisines on board, you could be a sushi chef one contract, work the teppanyaki bar on another, whip up Continental dishes on a third and put your fingers in the Asian pot the following time. Even the open buffets serve such a huge variety of food that within a few years you will have quite a repertoire on your hands.

This would be an impossible scenario in land-based hospitality jobs, where you would work in one type of kitchen or cuisine for a significant portion of time. Still, this offers the opportunity to get an in-depth understanding of that particular type of cuisine, and work with superiors on changing menus. On cruise ships, unless you are in a position of management, you will have to follow recipes created by others with no chance of personal tweaks.

It is generally much easier to get top jobs on land compared with cruise ships. Indian food is taking the world by storm, but not many chefs find their way to the top spot on board. Things are changing, however, slowly but surely. The Q Experiences has recently launched an exclusive luxury cruise to Antarctica with Michelin-starred chef Atul Kochhar on board.

In the meanwhile, cruise ship jobs are creating more and more great chefs from India who go on to make a name for themselves in land-based jobs. Vicky Ratnani, for example, worked on board for 14 years, including on the Queen Elizabeth 2 training with Todd English as his executive sous chef. With the skills and experience they receive on board, others become trainers and fulfill high-level positions in leading hospitality firms and hotels around the world.

Weighing the benefits and disadvantages of cruise ship chef jobs and land-based hospitality jobs, and combining this with a target for the future will help you chart out your trajectory for success in the industry.