Category Archives: The Galley

Cruise Culinary Trend For 2020

Food is a huge part of cruising. Cruise ship chefs jobs require them to not only be proficient with what they do, but also efficient and creative with available ingredients. But all of their success rides on the kind of food guests are expecting and are a current trend.

Sustainability
This is a huge buzz word in the culinary fraternity today, mainly because food waste and the supplements used to grow produce have come into question. Sustainable food is safe and healthy, and is mostly focused around local produce. In many cases, it also refers to ensuring fair trade prices for farmers, fishermen and livestock agriculturists, which can be an issue in developing countries.
Cruise ship chefs are looking at incorporating more wholesome, organic food into menus across eating establishments in the coming year. Cruise ships are also spending more time in ports, allowing them to go to the markets there and procure local ingredients.

Seacuterie
Leading lifestyle magazine Good Housekeeping recently suggested an interesting trend for 2020 that it calls seacuterie. It is a seafood take on the typical charcuterie board, where a variety of predominantly cured meats is served sometimes with accompaniments.
On a seacuterie board, one might find products such as octopus salami, shellfish sausages or swordfish ham, pickled shrimp, smoked salmon rillettes and more. A wide variety of seafood could be pickled, fermented, smoked and aged to curate interesting antipasti.

Upgraded bar snacks
Cruise ship bar patrons are no longer satisfied with a regular bowl of peanuts to munch on as they drink. To keep visits to onboard pubs interesting, cruise ship chefs must now whip up interesting snacks. The trend in 2020 could be gourmet gastropub fare in snackable quantities, with high-quality ingredients and dazzling presentation.
Guests could be chowing down on dishes such as fried pickles with interesting dips, marinated olives, baked buffalo wings with blue-cheese dressing, sliders with crispy fries or onion rings, fondue with bread sticks or pretzels, baby meat pies, yakitori and more.

Healthier children’s menus
Many cruises stick with regular favourites for children’s menus – pizzas, burgers, mac n cheese, hot dogs and sundaes. But with nutritional issues facing many families in the developed world, healthy food is an increasing demand.
Cruise ship chefs now will need to swap out ingredients from all-time favourites to make them healthier. We can expect whole grains such as quinoa and wholewheat bread instead of white bread, and oven-baked potatoes over deep-fried chips. Easy swaps also include Greek yogurt instead of mayonnaise, baked fish sticks with marinara instead of aioli, fruit salads and salsas, wholesome granola bars instead of chocolate, and sorbets or dairy-free ice creams.

More vegetables & non-alcoholic drinks
Perhaps it’s the rise of the fitness and health industry, or it’s the sustainable movement taking over. More people are leaning towards plant-based diets than ever before. Cruise ship chefs are now being challenged to cater to these requirements while keeping food interesting and delicious.
There’s also the rising trend of non-alcoholic or low-alcohol beverages that promise various health benefits. Cruise ship chefs and bartenders will have to look into drinks such as kombucha, water kefir, tepache, kvass and toddy.

BREAD OF CRUISE LIFE

Bread is a staple in many diets around the world, featuring at most meals in European and North American mainstream food habits. For cruise ship chefs, this is a skill they must certainly master, particularly if they’re looking for cruise ship bakers jobs.
Americans eat on average 25 kgs of bread a year while the French reportedly go through 58 kgs annually. So one can imagine, that on cruise ships it is a pretty big deal. But there are a myriad types of bread from around the world, and bread displays on cruise ships are an important part of the buffet. Let’s look at a few popular types of bread available on most cruise liners.

Breadsticks
This pencil-thin crispy bread is often served as patrons seat themselves at the table, offering them something to snack on while they wait for service or enjoy some wine. Sometimes they are accompanied by cheese or dips, and wider versions may come with as an hors d’oeuvre with items like prosciutto.

Pretzels
Originally a German favourite, pretzels are now a popular snack noted for its looped shape and lovely crunch. They’re often eaten plainly salted but can also be topped with seeds, sugar, chocolate or cheese.

Sourdough
This variety of bread has recently undergone an artisanal revival, and involves a biological leavening process using a lactobacillus culture rather than yeast. It can be made from wheat, rye and barley, and because of its dry quality, is ideal for soaking up gravies, spread and also to make bread bowls for soups or bread crumbs.

Baguette
This French bread is crusty, long and slim. It very often forms an integral part of traditional Continental breakfasts, served with butter and fresh jam. However, you will also see it used with pâté or cheese, and sometimes for sandwiches such as paninis or submarines.

Focaccia
This versatile Italian bread can be seen as a doughier version of a pizza base. It can be served as an appetiser or as a side to a meal, but the most popular style in Italy is prepared with rosemary, olive oil and salt. Another favourite version is baked with olives.

Zopf
This Swiss loaf features prominently in bread displays by cruise ship chefs. It is also made in Austria and Bavaria, with white flour, milk, eggs, butter and yeast. The beautiful braid-like structure and gloss from the egg yolk brushed on top give it a very appetising look. A similar looking bread called challah is made around Jewish holidays.

Bagel
The bagel originated in Poland, a dense style with a browned exterior often topped with sesame seeds. It’s a very popular snack in North America and is mostly topped with cream cheese and cured salmon. Breakfast bagels are now becoming common, with sweet and fruity flavours.

Brioche
This is a cute little French variant that’s almost between a bread and a pastry. This makes it ideal for a hearty sandwich meal, simply adding some cheese or cured meats. It’s an easy meal for fussy children who will enjoy hazelnut chocolate spread or peanut butter and jelly in between.

Buns & rolls
These are the common types of bread needed as accompaniments to main meals. Cruise ship chefs also need to know how to make buns for burgers and rolls for hot dogs as these are popular snacks on board.

Sliced bread
There is no list of popular bread that is complete without the humble sliced loaf. It’s great for toast at breakfast and perfect for melty cheese sandwiches. Dry loaves go into making croutons for soup or bread pudding for dessert. They come in many variants including white bread, whole wheat, multi-grain and more.

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.

Cruise Ship Chefs and the Secret to FIFO

On a cruise ship pandering to the demands of thousands of guests each day, it can be hard to keep track of stores. But this is a vital part of the chain as proper food storage can reduce waste and costs while also keeping food-borne illnesses at bay.

One of the ways to do this is to follow the FIFO system – First In First Out. This is a food rotation system that enables food with an earlier use by date to be consumed first. It can be used in other industries as well, but is one of the most efficient and safe ways to store food in commercial spaces such as restaurants, bakeries, cafés, diners, etc.

On board cruise ships, inventory managers and their teams keep a close eye on produce that makes it on board. They are in charge of noting depleting stocks and ordering produce to be delivered to the cruise ship at port.

When it arrives, it is checked for quality and then sent into storage. This is where the FIFO method becomes important. The inventory team checks the use by date on each item already in the store. Those that have expired are discarded. The ones with earlier use by dates are placed at the front of the shelf. The new ones with later use by dates are stored at the back of the shelf.

So when a line cook needs produce for prepping, he or she automatically reaches for the items at the front of the shelf. It is within easy reach and requires only a cursory check for the expiry date.

This makes it less likely that food will spoil and there will be fewer items that have expired. This minimises waste and ensures that you always serve fresh food.

For FIFO to work well, everyone in the hierarchy must follow it without fail. The products must first be checked for damage – puffy cans or tetra packs can indicate gas formation, a by product of harmful bacterial growth. Note why a particular product hasn’t been put out for use, if at all.

It’s also important to check the condition of the storage area. The temperature is typically maintained based on the product – frozen food at -18 degrees Celsius (0F) or less, refrigerated foods at 5 degrees Celsius (41F) or less and dry items between 10-21 degrees Celsius (50-70F). The space should be cleaned and sanitised, including the floors, walls, shelves, containers, carts and trays to reduce the spread of bacteria which can spoil produce.

FIFO is also applicable for food items without containers. Perhaps the cruise ship chef made a batch of ice cream, mayonnaise or salad dressing. If it is not used up in a single meal service, it should be stored in a clean container with proper labelling.

This label should contain the name of the dish and information of basic ingredients, including allergens such as dairy or nuts as well as the date and time it was made. Potato salad, for example, can keep in the fridge for about three days if stored correctly. House-made mayonnaise can last for about a week in the refrigerator.

This handy information allows cruise ship chefs and line cooks to use up leftovers appropriately to avoid food waste while keeping in line with safety regulations.

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.

Culinary Nightmares For Cruise Ship Chefs

Pic : luis_molinero / Freepik

Cruise ship chefs jobs can be tough. Cooking for thousands of people three times a day is no mean feat and can be a nightmare. Cruise lines have standard operating procedures to follow for smooth running of the system. But there are always a few fears that cruise ship chefs hope never materialise.

UNTIDY STAFF

This doesn’t seem like much but if you have juniors working under you who do not clean up after themselves, it can be very frustrating. Having a poorly managed work-space can throw cruise ship chefs off their game, and no one wants to get started on a bad note when there are hundreds of hungry mouths to feed.

MALFUNCTIONING EQUIPMENT

One of the worst nightmares for cruise ship chefs is dealing with equipment giving out. A simple thing as having the stand mixer stop in the middle of kneading can add many more minutes to your already long day. Imagine not realising that the ice cream churner gave up 5 minutes after you left it to do its job. It means having to start from scratch all over again.

Malfunctioning equipment can also stretch to huge ovens and electric chafing dish warmers. There are engineers on board to help fix these issues but it might not be immediate.

BAD WEATHER

Sudden nasty climatic conditions can ruin anyone’s trip. With global warming and climate change very real now, cruise ships sometimes have no choice but to weather a sudden storm. Most guests on board are not used to a tossing ship and can get seasick easily.

This means that cruise ship chefs must work accordingly. First, their estimates of meal types and numbers go askew as some people do not eat at all when feeling sick, while others like to have a good wholesome meal. Secondly, they might need to make food that’s easy on the stomach – like soups, brews and stews, which do not hold very well in their serving dishes on a ship trying to ride very large waves.

SERIOUS FOOD ALLERGIES

Guests can be rather careless at times. Most are required to let cruise companies know of any dietary restrictions so cruise ship chefs can cook food accordingly. However, in the rare case that a guest has left out allergen information or is unaware of it, it can be a bit problematic for cruise ship chefs.

It may not be their fault at all, but no chef wants the trauma of someone else’s severe allergic reactions connected with them at all.

DELAYED VENDORS

One of the biggest attractions on cruise ships is its food. To maintain high standards, ingredients need to meet the mark on quality and freshness. Cruise ships can only access fresh produce in port, so if a vendor is delayed, cruise ship chefs can be in a fix.

Typically it is then the onus of the vendor to ensure that the shipment reaches the next port on time, but this still presents a problem to cruise ship chefs who must now make do until that time.

FOOD POISONING

The last thing cruise ship chefs want on board is for guests to have a case of food poisoning. It might not even be the cruise line’s fault. Perhaps the guests ate something dodgy in port and fell sick after the ship set sail. If a significant number of guests fall sick, it could be bad business for the company. There will be inspections and analyses of how the issue occurred. There might even be new procedures put in place if a few – maybe even unrelated – lapses are noticed.

Why Adulterated Food is Bad News For Cruise Ships

Food adulteration involves the addition of chemicals to food which degrades its quality. It is typically carried out to make food seem more fresh, enhance flavour or increase the quantity of food production at a cheaper rate.

According to the Federal Food, Drug and Cosmetic Act – followed by most cruise ship chefs – adulterated food includes any edible substance that has additives that are injurious to health, has additives that have not yet been deemed safe for consumption, has been packed or stored in unsanitary conditions and has had a valuable ingredient omitted or replaced (completely or partly).

On board, cruise ships chefs jobs require in-depth knowledge of food safety and skills to identify adulterated products. If found, they are kept aside for inspection and a report submitted to higher ups. This keeps the fraudulent adulteration industry in check and helps the cruise ship maintain its quality status.

Adulterants can cause immediate health effects such as diarrhea, nausea and poisoning, but can also have long-term effects (especially if ingested over a prolonged period of time) such as glaucoma, lung and heart disorders.

Bacterial adulterants such as salmonella and bacillus cercus can cause severe abdominal issues. These kinds of adulterants are most easily spread on cruise ships and must be avoided at all costs.

A majority of cruise ships make stops in US ports and therefore, come under US food safety laws. Non-compliance can cause hefty fines, sickness and repercussions for the whole company.

In 2017, the Center for Disease Control Prevention noted 17 instances in which cruise ships failed inspections, according to a MarketWatch analysis. These included a range of issues including minor ones where a mop was stored incorrectly to major ones where crew continued to work despite displaying symptoms of gastrointestinal illnesses.

In situations where cruise ships fail inspections, the vessels are required to submit a Corrective Action Report indicating exactly how they plan to rectify the issue. They must also pay a fee for re-inspection. This fee can go up to almost US$18,000 for the latest large-scale commercial liners.

Vessels that continue to fail on major issues where the health of passengers and crew is at stake maybe given a ‘no sail’ recommendation. During this time, they are expected to stop plying while issues are being fixed. If they continue to sail without fixing the issue, the recommendation turns into an order.

But all food establishments, not just cruise ships, can suffer other consequences of food adulteration if a guest gets affected. If they have enough evidence, guests can sue the company. If many are affected, they could take to social media and the internet to vent their feelings.

Many establishments have felt the backlash of poor reviews online. A study by Checkit in the UK in 2016 suggested that as much as 61 per cent of people would not eat at a restaurant that received poor food hygiene ratings.

The implications can also reach employees who might not take too keenly to working in an unsanitary environment or who might have a grudge against the company and make mention of it on social media.

There are many ways in which adulteration of food can harm the cruise ship industry, so vessels take great precaution to avoid safety hazards as far as possible.

How Cruise Ship Chefs keep Meals fresh on Board

Passengers rarely wonder how the high quality scrumptious meals each day make it to the table while far out at sea. Cruise ship chefs jobs require specific training and knowledge on how to maintain freshness during each trip.

It all begins with the provisions team, who make notes on how much of each item will be required for an upcoming trip and place the orders well in advance. Provisions are typically ordered with a couple of days to spare, in case of emergencies or bad weather not permitting the ship to get to port.

The provisions team also bases its orders on the expected demographic of guests. Europeans, for example, prefer lighter wines such as Riesling and Pinot Noir; Australians like heavy breakfasts; Europeans like craft beers; and Asian passengers will, overall, have a different palate for food compared to Westerners.

Vendors ensure that stocks reach port in time for loading, and as soon as the ship is berthed, crew get round to checking each shipment. If they find any that are not up to standard, the shipment is returned and replaced before the ship leaves port. With fresh produce, vendors pack them in various stages of ripeness so they last a longer while. All items are also transferred from wooden pallets to metal trays as the latter are more easily cleaned and less likely to carry contamination from the wood onto the ship.

Once on board, the crew stores them in specially designed refrigerators, each holding a separate item. Bananas are stored separately as they give off chemicals that can easily spoil other fruit. The temperature and humidity levels in each refrigerator are set specifically for the item it holds, to ensure it remains at optimum freshness.

Fish is often very fresh when it comes on board, and cruise ship chefs will determine how much is required for the first four to five days and put that amount on ice. The rest is immediately frozen. Shellfish is typically already frozen on arrival. If the number of days between ports is fewer, the ship will pick up fresh fish and produce more often, instead of relying on frozen goods.

Salads and raw food are pretty popular on menus during initial sailing days, and taper out towards the end. The menus are also fairly simple – perhaps just one main version of meat, seafood and poultry, so that cruise ship chefs can hold dishes at a food-safe temperature and prepare food to order.

At every point, the provisions team ensures that food is used in a first-in first-out manner. This means that food with an earlier use by date is utilised first. These are all prepped in separate cool rooms to avoid cross-contamination – and thereby unnecessary wastage – before heading to the galleys.

The crew is constantly keeping an eye on depleting provisions and produce that might go past its use by date. Fruit, in particular, must be used appropriately. Unused items from fruit baskets in state rooms are repurposed into desserts and sweet snacks. Peach sorbet, bananas foster, cherries jubilee and strawberry flambé are excellent ways of using up fruit that are ripening faster than the guests consume them.

In addition, vegetables such as carrots and beets are pickled, cabbage can be made in sauerkraut, particularly if there are many Germans expected on board. Meat is generally frozen until required, when it is defrosted in a safe manner before being used.

How Food Drives Cruise Culture

Food is intrinsic to cruises, a far cry from the days of old when passengers made do with whatever the cruise ship chefs could make. Today, technology helps produce stay fresh longer and allows a wider range to be transported, helping to satiate the growing culinary demands of clients.

Currently, there are cruises that focus solely on the culinary experience, from offering cooking demos to wine tours during port excursions and even an on board cooking school. As a member of staff, cruise ship chefs jobs on such liners will demand good galley experience and extensive skills.

ON BOARD

In March this year, Silversea Cruises announced its latest immersive culinary enrichment programme tailored according to the itinerary in a way that incorporates ship-based and shore-side events. Cruise ship chefs jobs on board will involve taking guests through market trips, winery visits and meals at port eateries, as well as guest hosts, food lectures and demonstrations on board.

In 2015, its L’Ecole des Chefs by Relais & Châteaux offered knife skills workshops, cooking competitions, a market-to-plate tour and a lunch and learn session where the cruise ship chef prepared an entire meal in front of guests.

Celebrity Cruises attempted to give guests a closer look at what goes into their beautiful dishes. It offers a popular Excite the Senses Culinary Theme Cruise with a behind the scenes experience including a private tour of the ship’s galley. In the past, guests have been able to meet upcoming chefs including Jacques von Staden and Junior Merino.

On board cooking demonstrations are popular on many cruise ships around the world, some given by celebrity chefs such as Jacques Pépin on Oceania. The cruise ship company boasts a state-of-the-art galley where chefs host cooking classes and demos on board its vessels Marina and Riviera.

Other vessels demand greater skills from their many cruise ship chefs – Paul Gauguin Cruises, for example, plates a sumptuous variety of Polynesian dishes using local ingredients during its voyages to South Pacific ports in Tahiti, Fiji, Bora Bora and French Polynesia.

Social media is playing an interesting part in cruises too. Le Petit Chef on Celebrity Edge offers a 3D dining experience for Instagram-loving patrons, created in collaboration with TableMation Studios, that screens an animated character beside your plate preparing your dish before it is served.

Holland America Line took food-themed cruising to another level with an itinerary that included special viewings of America’s Test Kitchen, showing the reality show’s live demonstrations up close, encouraging participation in hands-on workshops, getting tips from professional chefs and also on-screen test cooks from the show.

IN PORT

Cruise companies are always on the lookout for something different to offer their guests. Celebrity Cruises hosted a Baked in Alaska specialty cruise that included a food foraging expedition in a remote area of the state and a visit to Ketchikan understand its commercial crabbing industry.

Saga cruises targets the middle-aged crowd and has been offering unique experiences to draw in their guests. Its European cruises offer port excursions to quaint little villages and towns such as Madeira where guests sample local food such as bolo do caco and exotic fruit, and Cádiz where its tapas workshop teaches guests how to make the best local small plates and the appropriate wines to pair them with.

Other cruise ship companies plan a variety of excursions to culinary hotspots such the floating markets of Vietnam or a beer tasting cruise in Germany.

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.

American College Of Culinary & Language Arts

Cruise Life