What’s Cooking?: Culinary trends in cruising.

What’s Cooking?: Culinary trends in cruising.

Now more than ever, guests can explore a world of onboard dining choices. They can travel the culinary globe without ever leaving the ship. On larger cruise ships, specialty restaurants abound far beyond the standard French, Italian and pan-Asian cuisine options. Dinner becomes a participatory event at Brazilian-style steakhouses. And “chef’s table” experiences bring guests together in a smaller, more intimate setting, where chefs explain, and at times prepare, multicourse feasts tableside.

 

In addition, guests can enjoy menus dreamed up by “Iron Chefs” and other foodie celebrities. Geoffrey Zakarian, for example, is the genius behind Norwegian Cruise Line’s seafood restaurant Ocean Blue, and the Cake Boss himself, Buddy Valastro, has opened an onboard bakery aboard Norwegian cruise ships. Guy’s Burger Joint, onboard Carnival Cruise Line ships, is headed by celebrity chef Guy Fieri.

 

Cruise lines are looking for talented culinary professionals to bring their training and expertise in generating the best dining experience possible for guests. So why not pair your love for creating exquisite cuisine with your love for traveling and seeing the world? Executive chefs are needed onboard to plan menus and supervise galley staff. Sous chefs must be on hand to run day-to-day operations, just as they would at a land-based restaurant. Even pastry chefs are needed to create the unforgettable desserts guests talk about long after they get home.