How is it to be an Executive Chef aboard of 3500 passengers with a 250 cooks kitchen brigade? A day with the Royal Caribbean Cruise Line's Exec Chef Gary Thomas as he set sail on the Explorer of the Seas. | The Chef is always right
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Alexis Quaretti is the executive culinary director of Oceania Cruises, overseeing what's billed as "the finest cuisine at sea." Michelle Miller goes on board one of the luxury ships for a taste on #TheDish. | CBS News
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From job seeker to supervisor, in this episode of Crew 360°, we hear one man’s transformative journey with Royal Caribbean. Ansel Davis came to Royal Caribbean looking for a job. What he found was a career. With great passion – and personality to match – he’s worked his way up to become an Executive Sous Chef overseeing the culinary process aboard Harmony of the Seas. Tag along and join us for a glimpse into Chef Davis’ daily life – in full 360°. | Royal Caribbean International
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Inside a Cruise Ship Kitchen 4YI : Royal Caribbean Cruises , Jewel of The Seas Specialty Dining Delroy Joehill - Executive Chef Miguel Salas - Producer,Videographer,Editor | Chefs Work
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Cruise Ship Food 4YI : Dining on almost all cruise ships is included in the cruise price. Traditionally, the ships' restaurants organize two dinner services per day, early dining and late dining, and passengers are allocated a set dining time for the entire cruise; a recent trend is to allow diners to dine whenever they want. Having two dinner times allows the ship to have enough time and space to accommodate all of their guests. Having two different dinner services can cause some conflicts with
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