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How to become a chef on a cruise ship.

Cruise ship lines look for chefs who have culinary degrees, practical experience and the flexibility to spend weeks or months away from home. Although each line has its own hiring process for chefs, several common factors play a role in the hiring process.

Culinary Education

Cruise lines set high standards for chefs and usually require a degree from an accredited culinary school. Cruise ship managers look for candidates who have a comprehensive education that includes everything from knife skills to whipping up sauces to creating pastries. In addition to basic kitchen skills, a culinary arts program that includes coursework in kitchen management, accounting practices and inventory management provide skills that can be helpful when working in a ship’s galley. Your school’s placement office can help prepare you for your interview, and placement staff may even learn about cooking opportunities on cruise ships before they’re announced to the public. Services are usually offered to current students and graduates.

Typical Positions

Cruise ships offer numerous dining rooms, buffets, and fast food and specialty restaurants, and they need a large number of chefs and cooks to adequately staff these facilities. Typical positions include executive chefs; executive sous chefs; sous chefs; first, second and third cooks; crew cooks; bakers, pastry chefs and trainees. The Franco Lania website notes that ship galleys are similar to hotel kitchens and feature hot and cold sections. If you accept a job in the hot section, you will cook grilled foods, fish, soups, pastas, vegetables, meats and side dishes. Chefs who work on the cold side of the galley are in charge of baking and pastries, salads, ice carvings and cold food items. They also prepare foods for buffets.

Practical Experience and Personal Considerations

Experience in a restaurant -- preferably a high-volume facility -- is required for chef positions. This requirement varies depending on the job, although three to five years of experience is generally preferred. In addition to cooking experience, the position may require previous experience supervising staff or computer skills. Chefs must be in good physical condition and must pass a physical examination and drug test before being hired. If you have trouble maintaining your balance, have a health condition that requires constant monitoring or are prone to seasickness, working on a moving cruise ship might not be a good idea.

How to Find a Job

You can apply for restaurant positions on each cruise line's website. Check websites frequently, as needs can change quickly. Although cruise lines recruit directly, Franco Lania notes that you might have better luck if you work with an agency that recruits chefs for cruise lines; they also advise that reputable agencies never charge applicants for recruiting services. During an interview, explain how your education and experience qualify you for a job on a cruise ship. For example, if you’ve worked in the kitchen of a hotel that hosted banquets or conferences, mention that you have experience creating menus and cooking for large groups.

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• Franco Lania: Cooking at Sea! – Employment of Cruise Line Chefs
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• Cruise Ship Jobs: Culinary Jobs on Cruise Ships

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Culinary Arts Kitchen Classes

From our kitchen, to yours.

Executive Chef and Director of Culinary Enrichment, Kathryn Kelly, has traveled throughout the world, tasting and exploring the many different cuisines and the cultures that create them. Her experience and expertise make her a natural fit to develop the curriculum for the Culinary Arts Kitchen. Exclusively aboard Seven Seas Grandeur ™ , Seven Seas Splendor ® , and Seven Seas Explorer ® .

Browse our full list of optional gourmet cooking classes below. Courses vary by voyage and are priced at $89 per person.

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Culinary classes details.

1493: THE FOODIES’S NEW WORLD

Delight in learning about the evolution of the Mediterranean cuisine when new ingredients were introduced after the Portuguese and Spanish returned from exploring “The New World.” Discover theway tomatoes, potatoes, corn, peppers, chocolate, blueberries, and zucchini (to name a few) found their way into the Mediterranean diet and changed their traditional dishes for the better.

A FRENCH LOVE AFFAIR

Fall in love with France and its celebrated cuisine as you explore the country through time-honored dishes. Prepare French classics - the kinds of dishes that chefs like to make at home - and get to know the different regions of France through the unique flavors of each. You will also learn traditional French culinary techniques and gain a better understanding of how to pair French food and wine.

A Taste of Spain

For centuries, beginning with the migration of the Moors followed by the explorers returning to Spain from the New World, Spain has held court as the epicenter of the culinary universe. Modern Spanish chefs have transformed traditional dishes through molecular gastronomy while maintaining a reverence for traditional tapas and dishes like Valencian paella. Learn to enlighten your home kitchen with some of Spain’s signature dishes, wines and of course - the festive Sangria.

ANYTIME BRUNCH FAVORITES

Whether celebrating the weekend with a group of friends, spending Sunday watching your favorite sports team or gathering the family for the holidays, brunch is always a great meal for casual, comforting and delicious dishes. Brunch is also a meal we want to host effortlessly, so our chefs have assembled their favorite crowd-pleasing recipes that make brunch a breeze to host. Not a meal to be served without spectacular drinks, this culinary class also features favorite mid-day libations.

Based on the travels of Executive Chef Kelly in Morocco and Turkey, this cruise ship cooking class explores the trending culinary traditions and recipes of two ancient and revered cuisines. Learn the basics of tagine cookery and gain an appreciation for how the foods of these two great countries have influenced modern world gastronomy. Learn how to make nut milks and preserved lemons –prized in the Arabesque region and around the world. These cuisines are a favorite amongst our chefs, and the recipes are beyond delicious.

After learning about batter-based recipes ranging from French crêpes and Tuscan flatbread to Santorini tomato fritters and Turkish zucchini fritters, you will see - and taste - that the simple things in life are often the best. Sweet and savory, crunchy and fluffy, memorable and delicious … you'll savor it all as you explore the world, one batter at a time.

BEYOND PATAGONIAN DELICIOUSNESS

The culinary world has its eyes on the cuisine of the Patagonia region. Regarded as the hot new cuisine, chefs have traveled to these remote parts to learn the secrets of Argentine grilling, as well as Chilean roasting and baking. Attend this cook-out class that features delicious and hearty dishes that you will definitely want to make at home to impress your friends. No meal in Patagonia is complete without wine, so a special focus will be made on sampling and pairing the region’s varietals.

BOUNTY OF THE SEA

Fish is something we often order when dining out, but rarely feel comfortable making at home. In this class technique-driven class, master the basics of fish cookery: sauté and grill, deep poach, shallow poach, curing, baking, and healthy pan fry. Your Chef Instructor shares personal tips for purchasing fish from your local fish monger and adding more variety to your favorite fish choices.

DOWN UNDER FARMER AND FISHERMAN

When our chefs travel to New Zealand and Australia, they marvel at the abundance of ingredients here. The seafood is diverse and the meats are prized all over the world. Working with our 'down under' chef colleagues, we've created a class that celebrates the sea and the mountains - and the vineyards - of this special region of the world.

EPICUREAN EXPLORERS & NOMADS

This class was designed for the guest who's passion is discovering food and wine through travel. Over the centuries, explorers and nomadic peoples have played a critical role in shaping the global culinary landscape. Join us for a 'immersive deep dive' into the history of the cuisines of the explorers of Morocco, Andalucía, Israel, Turkey, Greece, Sweden and Portugal. The recipes that for each class are selected to enrich your understanding of the foods and traditions of where you are cruising. This is one of our chefs' favorite classes to teach. There is no more enthusiastic group of 'culinary nomads and explorers' than our Culinary Arts Kitchen faculty - so join us for an unforgettable wine and food excursion.

EPICURIAN SAFARI

Embark on a culinary safari around the diverse countries of Africa. Enjoy mastering dishes from Morocco, such as tagine and b’stilla. Then head south and learn the secrets of mouth-watering grilled meats from South Africa and Namibia. Like all great safaris, this adventure begins with a delicious and artisan-created gin and tonic.

FAMILIA CUBANA

Regent Seven Seas Cruises has a special connection to Cuba, as top executive Frank Del Rio is Cuban, and we were one of the first cruise lines to sail there in recent history. This class honors cherished family recipes passed down for generations as well as modern interpretations of Cuban classics. Sip a perfectly prepared mojito as you embark on a journey into the kitchens, culture and history of Cuba.

FARMSTAND FABULOUS

This class focuses on how to shop and cook like a chef, inspired by what you discover at the farmer's market or in the produce aisle. Learn to approach your shopping trip like a blank canvas that takes shape based on what fresh ingredients you find in season. Recipes will change depending on the region and time of year, but the techniques for preparing seasonal masterpieces remain tried and true.

FEAST FOR THE ITALIAN SOUL

Regardless of where you travel in Italy... ask a local 'where is your favorite restaurant?' and the answer will most likely be 'home'! Italian cuisine varies by region, so while the recipes for this class are family-centric, they are also chosen to help you learn more about the styles of cooking from north to south and across the 17 regions of Italy. Our sommeliers have chosen some great wines to pair with your dishes to illustrate the diversity of the varietals of this enchanting country. You'll master dishes for a festive gathering around your family table!

FIESTA ON THE HIGH SEAS

If you love Mexican food, but are reluctant to cook it at home, then this class is for you! Taking inspiration from Spanish tapas, this class provides a robust menu for a tasty Mexican snacking party, including a lesson on how to make the perfect Mexican cocktails.

FLIP-FLOP FLORIBBEAN

Nowhere is the influence of Caribbean cuisine embraced more authentically than in Florida - especially in Miami. Flip-flop cuisine celebrates the casual, comforting food and drink that is inspired by the islands, adopted by Florida, and sure to please friends and family at your next gathering. Fun is inevitable, appetite is required, and the rum will be flowing.

FRESH HEALTHY COMFORT KITCHEN

This class was designed in collaboration with Canyon Ranch ® with a focus on healthy eating. Discover the secrets and methods for preparing foods that are flavorful, comforting, plentiful...and good for you. From ingredients to cooking methods, learn the many ways you can maintain a healthy kitchen — while serving fabulous food — at home.

ISLAND FUSION

Each with a unique culinary footprint, the Caribbean islands are the perfect place to learn about where you are traveling through the regional cuisine. Local traditions and native ingredients illuminate the indigenous culture and natural resources of each island, while the influences of France, Spain, Africa, India and China reveal how the culinary heritage of the Caribbean was shaped by colonialism.

ISLE HOPPER

Farm-to-table, seasonally-inspired recipes form the foundation of the cuisines and traditions of the Emerald Isles of England, Scotland and Ireland. In more recent times, this region has embraced the myriad cuisines of the melting pot of peoples who inhabit the isles. In this class, hop from island to island enjoying dishes that you can easily make at home.

LA TECHNIQUE FRANCAISE

As the cuisine against which all others are compared, this class is designed around the pillars of classic French culinary technique. Learn the difference between French bistro and haute cuisine as you explore the various regional cuisines of France. Steeped in the fundamentals this class focuses on classic techniques designed to elevate your kitchen skills at home. Sample two French wines and learn the art of pairing French food and wine.

MASTER OF FIRE, HEAT & GRILL

Mastering the skill of cooking with high heat — whether on a grill or in a sauté pan — is at the core of this popular cruise ship cooking class. From achieving the perfect sear marks on a rib eye to bringing forth the flavor-enhancing char of a grilled flatbread, your Chef Instructor teaches techniques for perfect high heat cooking every time. Also learn how to use a digital thermometer, achieving internal cooking temperatures and the pillars of perfect protein cookery.

MASTERING KNIFE SKILLS

Regent Seven Seas Cruises ® partnered with Zwilling Company, the makers of the chef-favorite J.A. Henckels knives, to develop one of our top guest-requested classes: Mastering Knife Skills. You’ll get a chef’s look at a complete pantry of knives and enjoy the chance to try out a few chef knives to discover the best option for you. You’ll also learn how to sharpen and maintain this essential kitchen tool, practice various knife cuts and discover how to safely use the mandolin slicer. At the conclusion of your class, you’ll receive a special Knife Skills certificate along with a savings voucher for your favorite Zwilling Company knives.

MEDITERRANEAN MASTERPIECES

Tailored to your specific itinerary, this exploration of culinary masterpieces will take you to the heart of Mediterranean destinations such as Italy, Greece, Israel, Spain, France and Morocco. Iconic dishes passed down for generations illuminate each country's culinary heritage and unique ingredients, and you will master time-honored techniques while preparing authentic regional dishes.

MEDITERRANEAN MELODY

The Mediterranean is revered for its cuisine and this culinary class allows you to take a virtual trip around region, celebrating signature dishes of Greece, Israel, France, Spain, Italy, Turkey, and Morocco. Each class is a reflection of your Chef Instructor’s personal favorites from their years of tasting and travelling across the Mediterranean. Expand your food and wine repertoire as part of this enrichment program.

NEW WORLD MEDITERRANEAN

Before there was the Mediterranean cuisine that you know today, there was Mediterranean cuisine without ingredients like tomatoes, potatoes, corn, melons, chocolate, nutmeg and more. On this fascinating journey back in time, you will learn about, prepare and sample dishes that existed before and after the Colombian Exchange - when ingredients brought from the Americas were incorporated into Old World cuisine.

NORTHERN LIGHTS

Our chefs have collected their favorite recipes from Finland, Iceland and Norway to create this class that matches culinary delights to the extraordinary sight of the Northern Lights. In recent years, the culinary world has followed these trending cuisines as many of the world’s most revered chefs fuse traditional recipes with innovative ingredients and cooking methods. A highlight of the class is our signature sparkling cocktail celebrating the auroras.

ON A PLATE & IN A GLASS

Pairing food and wine is for some a passion, for others a hobby, and for many a mystery. Regardless of your wine acumen, you'll learn something new in this class that explores food and wine pairing from the unique perspective of the chef. While a sommelier chooses a wine to complement a dish, you will discover recipes inspired by the chef's question, "What can I create that will showcase this wine?"

PAELLA INSPIRATION

Without a doubt, paella is one of our guest 'most requested' classes! Our Executive Chef Kelly is a paella enthusiast, so she has assembled several paella inspirations from around the world. First you will master the 'original' Spanish version from Valencia; focusing on the 'pillars of paella' - rice, soffrito, stock, soccaret. Then, depending on where you are cruising, the chef will demonstrate variations with a regional inspiration - such as the award-winning Caribbean paella made by Jackie Kennedy's favorite chef. Wash this all down with Chef Kelly's 'patio pounder' Sangria Blanc - and it's a class for the memory books (and don't forget your camera!).

PARIS IS NEVER A BAD IDEA

These words of Audrey Hepburn 'Paris is Never a Bad Idea' are the inspiration for this technique-steeped class. Paris is a place with a unique regional cuisine, but it's also a city where the standards for all regional French food is high. During this class, begin your voyage in Paris mastering recipes from famed bistros in Paris. Then travel to Provence, where it's said there are more Parisians in August than in Paris! The class includes a short tutorial on French regional wines and pairing techniques.

PASTA PASTA PASTA

This class is a celebration of the mouthwatering mainstay dish of Italian cuisine — pasta. Pasta is traditionally served for lunch or at dinner as the second course, or secondi, in most Italian homes. Learn the fundamentals of making this dish in a traditional way, from dry and fresh pasta to pasta cookery and favorite sauces, and impress your friends and family with this new skill when you return home.

PERFECTLY SAUCED & TOSSED

Most chefs will confess that the secret to finishing most dishes is the sauce — sometimes taking years to achieve. A perfectly executed sauce is as elemental to French cuisine as a great dressing is to a composed salad. This class focuses on the nuisances of sauces and emulsions, all while mastering some delicious dishes. If you have ever wanted to learn the secrets of the classic French pan sauce or understanding the magic of vinegars and extra virgin olive oil, then this is the class for you.

RUSTIC MEETS ELEGANT IN THE BALTIC

As Regent Seven Seas Cruises explores the Baltic, we've created a class with our favorite recipes from Latvia, Estonia, Russia, Copenhagen and Amsterdam. This class celebrates both the rich culinary heritage of the Baltic region and the 'rock star' celebrity chefs who are merging tradition and innovation to create a noteworthy and emerging food scene. Begin the class with an Elderflower cocktail and a mixology tutorial on this trendy Baltic liquor.

SENSUOUS SPAIN

The rich tradition and culinary integrity of Spain are evident in its tapas - small plates best described as little bites with big flavor. As you sip sangria blanca and prepare classic tapas recipes, you will begin to understand why many believe that tapas are more than food - they are a lifestyle. You'll be ready to share this delectable lifestyle with friends at your next Spanish-themed dinner party.

SERIOUSLY SEAFOOD

If you stand at the fish counter - ordering the same fish every time... then this class is for you! Our chefs have brought together recipes that will expand not only your knowledge of different fish and seafood you can try - but up to seven methods to prepare them. This technique-rich class focuses on high and moist heat methods and you'll learn how to make gravlax at home. We have 'refreshed' this guest-favorite class for 2020 - so while cruising on the high seas, why not learn more about its bountiful harvest!

SIMPLE & ELEGANT DINNER PARTY

Our Chef Instructors are frequently asked about their personal favorite dishes that they enjoy making at home. In response, they assembled some of those simple yet elegant recipes to transform the Culinary Arts Kitchen into an elegant dinner party. Take what you learn to your home kitchen and impress your friends when you return by hosting your own dinner party, complete with exquisite wine pairings.

SWEET, SALTY, SOUR, BITTER, UMAMI

While there are many flavors, there are only five tastes: sweet, salty, sour, bitter and umami. Unpacking the complexity of these tastes will elevate your knowledge of how to bring out the best in your home cooking. Learn how to prepare food with intention, discover how master chefs use these tastes to create unforgettable flavors, and explore pairing techniques that complement your favorite wine.

TASTE THE NORTH ATLANTIC

The North Atlantic hosts regional cuisines built around both seasonality and tradition. Join us for a class of delicious favorites, from Nova Scotia to New York, while listening to Frank Sinatra sing "New York, New York." Perhaps you'll master the perfect Northeastern lobster salad, then move on to a Delmonico steak while sipping on a 21 Club Manhattan. Each chef delivers their inspiration from a region rich with tradition, great food and stunning cocktails. Come join the party!

TASTE THE NORTHWEST

One of the most trendy regions in the culinary world today is the Pacific Northwest. Truly a celebration of the farmer and the fisherman - this class is inspired by the innovative chefs from Seattle to Anchorage. The Pacific Northwest food scene embraces seasonality and is often revered as the farm-and-sea-to-table bedrock of modern American cuisine. This class also includes some of our guest favorite fish and seafood fundamentals. And the 'deep dish' signature desserts are bound to be the some of the first recipes you will want to make when you return home!

TASTE THE WORLD

If you are someone who learns about the places you travel through the food you eat - then this class is a must. Ingredients have travelled the world and influenced the cuisine in fascinating ways. Every dish in this class tells a story of exploration and tradition - and they are likewise delicious and worthy of repeating at home to wow your family and friends.

THE ART OF PASTA

We're passionate about pasta in our Culinary Arts Kitchens, and this season we've provisioned each individual station with an authentic, Italian pasta machine. We'll cover all the basics of pasta - dry, fresh, sauces and cookery. Each of our Chef Instructors has a favorite pasta they'll demonstrate, so prepare to watch a master-level demonstration of either gnocchi, gnudi, crespelle or whatever pasta recipe is their passion today! The class will also cover the myriad dry pasta alternatives on the market and secrets to pairing pasta with sauces.

THE CONTENTED VIKING

Culinary historians have seen a renewed interested in the Viking diet in recent years with the emergence in popularity of lower carbohydrate diets, such as the Paleo Diet. The diet of modern Nordic countries continues to feature clean, sustainable and seasonal food. In this class learn about recipes that are famously celebrated at the top restaurants across Denmark, Norway and Sweden. Indulging in the Swedish Glogg is reason enough to join the class!

THE NOURISHED KITCHEN: PLANT-BASED COMFORTS

Whether you follow a plant-based diet or simply wish to introduce more plant-based dishes into your culinary repertoire, learn the hottest new trends that embrace the flavors of nature's bounty and enhance longevity. Prepare healthy, innovative and delicious plant-based recipes developed through our work with the Teaching Kitchen Collaborative of Harvard University and The Culinary Institute of America.

THE PERFECT PAIR

As luxury travelers, we indulge in fine wines paired with delicious food, which is the main focus of this class. Whether you are interested in learning how to properly select the right wine for your preferred dish or are searching for the right meal to pair with your absolute favorite wine, this class will expand your horizons. Your curriculum includes cooking several recipes and then pairing them with wines to explore how different varietals complement the dishes.

TREASURES OF THE AEGEAN

If you're familiar with the joy of finding a buttery waffle at a street stand in Belgium or a delicious falafel at a family-run stall in Haifa, this globetrotting exploration of street food is for you. Learn about secret ingredients, special techniques and family recipes that our chefs have discovered as they've traveled the world in search of great street food and conversed with the locals who create it.

TURN UP THE HEAT

Regardless of the technique - grilling, sautéing, pan frying, roasting, baking, broiling or braising - the fundamentals of high-heat cooking are essential for any home cook, whether a master or novice. In addition to preparing meat and understanding how to use quick-read thermometers for perfect results every time, you will find out what high-heat techniques can do for vegetables, breads and fruit.

UP YOUR BRUNCH GAME

If brunch isn't already your favorite meal, it will be after this flavorful look at the favorite brunch recipes of the chefs of Regent Seven Seas Cruises. The essential techniques that you learn in this class will not only make your brunches unforgettable but also enhance any dish. Discover delicious new recipes that will transcend brunch and impress your friends and family at any meal.

WOK N' ROLL

High heat wok cooking is not only healthy - it's FUN! Almost as much fun as rolling a few tasty spring rolls. Learn the secrets of wok cookery - and master some quick and easy recipe variations that will expand your home kitchen repertoire. This class uses our popular 'cooking without a book' fundamentals that help you turn 'what's in the frig?' into a delicious masterpiece. The food is delicious... so save some room in your cruise itinerary for fun - wok n' roll style!

WORLD OF FLAVOR: STREET FOOD

YAYA'S GREEK FEAST

Greeks are famous for their home-cooked, savory and generously portioned meals with family gathered — singing, dancing and eating! Greek recipes are passed down from Yaya (grandmother) by showing rather than writing down recipes. So, we recreated those hands-on recipes from our favorite yayas from Santorini, Crete, Rhodes, Corfu, and Athens for this popular cooking class. Learn to make healthy, comforting Greek-inspired dishes, imbibe in our favorite Cretan Rose cocktail and plan your next party around the recipes you master.

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What is it like to Work as a Chef on a Cruise Ship?

Professional chefs enjoy a wide range of choices when it comes to work sites. These can include restaurants, institutional kitchens, private households, casinos, and hotels. If you're thinking of parlaying your love of cooking into a life as a chef , you might choose one of these settings. If you're dreaming of a somewhat more adventurous life, you might think of working on a cruise ship.

Why Work on a Cruise Ship?

Do you love to travel? Do you enjoy visiting different countries and meeting people from all over the world? Chances are, a life as a cruise ship chef can provide those opportunities. But most important, a cruise ship chef may have an opportunity to develop professional skills in a rigorous environment that will serve them well in any culinary setting.

Cruise ships typically feature several restaurants, with staff preparing many different types of food during a cruise. Yes, there are breakfast, lunch, and dinner, but also a wide variety of culinary offerings for special parties, buffets, poolside snacks, and other occasions.

Being a cruise ship chef can be demanding. Cruise ships aim for a high standard of culinary preparation, as food is one of the main focuses for the hundreds of guests on board for each cruise. Days can be long, with vast arrays and quantities of dishes to prepare. It's not unusual for a cruise ship to call on its staff to work every day during a three-month contract.

However, most cruise ships do provide ample opportunities for rest and recreation at the end of a shift, and then ship's employees look forward to lengthy time off – typically six weeks to two months – after completing their contract employment.

Job Opportunities on a Cruise Ship

Some of the typical job opportunities on a cruise ship might include the following:

• Executive Chef:  Oversees culinary operations and team, as well as presentations and preparation
• Baker:  Responsible for baking multiple daily bread presentations
• Cook:  All-purpose culinary work
• Pastry chef:  Preparation of a wide variety of pastries
• Sushi chef:  Preparation of sushi or other Asian-inspired cuisine
• Party chef:  Preparation of food for parties and special events
• Pantry cook:  In charge of food forecast and requisitions, budgeting, supervising staff, setting up cold displays at buffet stations
• Sous chef:  Second in command to the executive chef
• Culinary administrator:  Supervising staff, coordinating with the executive chef and other managers, overseeing budget, presentation, quality of food, and sanitation

Living on the High Seas

One of the perks that come with working on a cruise ship are living accommodations. However, as you might guess, accommodations on board a cruise ship are limited for staff, so expect to share space or live in tight quarters. Generally, as staff rise in rank and enter management, living accommodations become more generous.

Staff may also expect to partake in crew mess (cafeterias) for eating, laundry facilities, crew stores, and a pay system so you can manage your finances while at sea. In addition, most cruise ships are likely to provide crew with recreational facilities such as video games, a lounge area, WiFi, a crew bar, and a crew gym.

One great benefit of working on a ship is the opportunity to save money. Many cruise ship staffers report that while taking advantage of the free accommodations and food service, they are focused on their work, and don't spend much of their salary while fulfilling the terms of their contracts.

How to Become a Cruise Ship Chef

If working as a cruise ship chef appeals to you, the next step will be getting the experience and education you need.

Often, chefs get their start by enrolling in a culinary arts program at a college. Depending on the direction you want to focus on, you will learn basic culinary skills, as well as more specialized skills. Some of the coursework is likely to include the following: kitchen organization, cooking methods and principles, baking, pastry fundamentals, preparation of meat, seafood and poultry, nutrition and healthy cooking. Advanced studies will provide instruction on culinary artistry, baking and pastry arts, recipe and menu development, international culinary preparation, and plating and preparation techniques.

If you intend to become a manager, you will need to study kitchen sanitation and safety, purchasing and storeroom management, food service supervision, dining room and service management and supervision for food service.

The Culinary Institute of Virginia is joining us again at the Expo. We are so glad they are returning. #ECPI pic.twitter.com/3lE9PuxPFk — HR Transpo Expo (@hrtranspoexpo) May 24, 2016

All Aboard!

Are you ready to sail the high seas, cooking up a storm for waves of hungry cruise ship guests? With accelerated learning and a year-round schedule, you could graduate with a diploma in as little as 15 months. Contact an admissions counselor to see if an Associate of Applied Science in Culinary Arts degree at ECPI University is right for you. It could be The Best Decision You Ever Make!

DISCLAIMER – ECPI University makes no claim, warranty, or guarantee as to actual employability or earning potential to current, past or future students or graduates of any educational program we offer. The ECPI University website is published for informational purposes only. Every effort is made to ensure the accuracy of information contained on the ECPI.edu domain; however, no warranty of accuracy is made. No contractual rights, either expressed or implied, are created by its content.

For more information about ECPI University or any of our programs click here: http://www.ecpi.edu/ or http://ow.ly/Ca1ya .

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How You Can Get a Job on a Cruise Ship

Curious about how to get a job on a cruise ship? Explore the education, training, and skills you may need to start a hospitality job on the sea!

Take the Culinary Career Survey

We’ve compiled a checklist of all of the essential questions into one handy tool: career options, culinary interest surveys, educational opportunities, and more.

Clicking the "Get the Survey Now" button constitutes your express request, and your express written consent, to be contacted by and to receive automated or pre-recorded call, texts, messages and/or emails from via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. You understand that these calls , texts, messages and/or emails may be generated using an automated or pre-recorded technology. You are not required to agree to receive automated or pre-recorded calls, texts, messages or emails as a condition of enrolling at Escoffier. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website .

Listen to This Article:

If you have a natural talent for delivering excellent customer service, paired with a “nomadic” spirit, have you ever considered a tourism job? More specifically…on a cruise ship? Not only can you embark on thrilling travel adventures, but you could join a thriving industry.

According to a cruise industry study conducted by Cyrus Shipping News , the cruise ship industry currently supports over one million jobs and is expected to hit $25.1 billion in revenue by the end of 2023. Needless to say, if you’re at all curious about joining a “floating hotel on the sea,” now could be the opportune time to start. Keep reading to discover how to get a job on a cruise ship.

Determine Whether a Cruise Ship Environment Is Right for You

Before we dive into which types of cruise ship occupations may speak to you, it might be beneficial to see if it’s the type of lifestyle you want to lead.

Consider asking yourself the following self-reflection questions:

• Do you consider yourself a people person?
• Are you naturally independent?
• Do you genuinely enjoy helping others?
• Do you relish a teamwork environment?
• Are you okay with not working the typical 9-5 job?
• Are you okay with being away from family and friends for long periods of time?
• Are you comfortable being out at sea for extended time, without immediate access to land?

If you answered yes to all, then that’s a step in the right direction!

Eligibility Requirements for Cruise Ship Jobs

According to Indeed , cruise ship candidates must:

• Be at least 18 years old
• Hold a valid passport and/or appropriate visa
• Pass a criminal background check
• Undergo a medical exam or submit medical records

A Cruise Career Success Story: Victor Mancilla

For Escoffier graduate, Victor Mancilla, living near the bustling Panama Canal 15 years ago and watching majestic cruise ships float by sparked his dream to eventually work on one. “At the time, I went to architectural school, but my passion was always about food.”* Victor says.

He seized the first entry-level opportunity he could get with Celebrity Cruises but really had his sights set on an executive chef position—even though he was told it was a “highly competitive” position. But with his unwavering focus and willingness to take on new responsibilities, he managed to secure this high-ranking position in just four years. He became the official Executive Chef for a few ships in the Galapagos.

“Imagine 16 kitchens, more than 12 restaurants, a 24-hour operation, 22 bars, and 375 crew members,” Victor says. “I remember saying, I don’t know how I’m going to make it for the next two years, but it ended up being the best culinary team in the fleet. And that team was the best ship of the year for two consecutive years.”*

Meanwhile, Victor pursued an online Culinary Arts diploma at Escoffier, while working full-time as an executive chef, simply to refine his skill set and “get better” at the culinary fundamentals.

“[Attending Escoffier] was such a rich experience—so helpful for my ego. It brought me back to reality since I was living a dream…I was living in a paradise,” Victor says. “I don’t regret a single cent that I paid…Because it gave me a vision.”*

“I’ve visited more than 250 cities and that’s the beauty of the cruise ship industry. I lived in Turkey for more than five years. I spent years in New Zealand. I had the privilege to be in the Galapagos, which is one of the most luxurious destinations in the world, for months.”* Victor Mancilla, Escoffier Culinary Arts Graduate

From there, Victor continued to expand his career and jumped to managing 900 crew members in Asia, with his promotion to Food & Beverage Director , requiring him to know the ins and outs of every restaurant on the cruise ship. Even though it was a challenging position to take on, especially during the pandemic, he wouldn’t change it for the world.

Although he’s not out at sea anymore, Victor is still overseeing cruise ship operations as the Corporate Executive Chef at COLUMBIA signature, located in Germany. He lives there with his wife (who he serendipitously met on a cruise ship) and two children. He also runs a Chef Academy for Spanish-speaking children and has authored a collection of ten cookbooks for children.

Explore Various Cruise Ship Job Positions

Now that you know which “archetype” is best suited for cruise ship life, let’s take a peek at some of the most common hospitality and food & beverage positions on cruise ships.

Food and Beverage Managers

Wearing multiple hats, food and beverage managers usually oversee all aspects of the operations side. This may include monitoring food budgets, inventory, quality control, and even guest satisfaction.

Food and beverage managers are typically highly-analytical—spending most of their time evaluating numbers in spreadsheets.

Dining Room Managers

If you think of an orchestra, dining room managers can be viewed as the “conductors” of a cruise ship restaurant. They usually address the flow of traffic, wait times, and any guest concerns, while taking immediate care of any staff needs.

Executive Chef

Along with conceptualizing cruise ship menus, an executive chef usually manages all aspects of food service on a cruise ship. This may include hiring and overseeing all kitchen staff, as well as maintaining food quality control.

Bar Managers

What’s a cruise experience without the endless flow of cocktails ? Bar managers can expect to stay relatively busy on cruise ships, with the responsibility of crafting compelling cocktail menus. On top of educating staff on how to create specialty spirits, bar managers usually oversee alcohol costs and revenue.

Working closely with the dining room managers, the maître d’ interacts with guests and also closely monitors overall dining satisfaction—ensuring that it’s up to par with specified standards. On top of being the “face of the restaurant,” they typically work behind the scenes as well—accommodating any restaurant staff requests.

Hotel Managers

Dedicated to creating a seamless guest experience, hotel managers on cruise ships work to ensure that the entire staff is leading with class and professionalism. Along with directly interacting with passengers on a daily basis, a hotel manager may oversee all fiscal operations, communicating closely with the captain of the cruise ship. They’re also typically responsible for training and hiring skilled staff members who are committed to “wowing” guests.

Chief Cabin Stewards

Housekeeping is one of the largest departments on cruise ships and the chief cabin steward is responsible for managing this sector. With demands to maintain a level of cleanliness 24/7, the chief cabin steward usually must be meticulous and set high standards for the housekeeping staff.

Event Managers

In addition to lounging and enjoying indulging in various cuisines, cruise ship guests will often engage in daily events, such as movie nights, salsa dancing, speakeasy parties, corporate events, and even weddings! Event managers strive to plan these types of events that keep guests entertained, which may require great attention to detail and organization.

Consider a Hospitality or Culinary Education

As you can see, there’s a vast range of hospitality and foodservice jobs you can explore on cruise ships! Although there’s no set educational path for these occupations, obtaining a culinary arts or hospitality degree may help you: a) stand out on your resume b) garner the applicable skill set to prosper c) rise in the ranks and get promoted more quickly.

Escoffier’s Hospitality & Restaurant Operations Management online degree program can help you prepare for several hospitality-focused positions on a cruise ship—with a curriculum focused on hospitality from a business perspective. Students also explore how to cultivate world-class guest experiences, train and manage hospitality employees, utilize technology to enhance business operations, craft menus, prepare for events, and more.

“Our program is meant to get a student prepared for an entry-level position in the hospitality industry, that could lead to a management position.”* Jason Goldman, Escoffier Lead Chef Instructor

Now, if a culinary-centric job on a cruise ship sounds more appealing, such as an executive chef position, you may want to consider a Culinary Arts program, such as the degree and diploma options that Escoffier offers. With more of an emphasis on contemporary culinary techniques, students can explore a variety of topics, such as cooking methods, bake shop staples, commercial food service operations, world cuisines, farm-to-table philosophy, and more.

At the end of the day, which program you choose will likely depend on the cruise ship occupation that interests you the most and if it’s more geared toward hospitality or culinary arts.

Refine Your Skill Set To Work On A Cruise Ship

As we mentioned before, if you exude great communication and customer service skills, stepping into a hospitality job on a cruise ship could be in your wheelhouse.

But if you don’t have any experience in hospitality, how can you begin to foster the necessary skills it might take to start? This is where education and work experience comes in! At Escoffier, students can begin to develop soft and hard skills from day one, just by immersing themselves in the curriculum. On top of this, students must complete one to two externships in order to graduate. These placements can help provide real-world experience and training you can list on your resume.

For example, you might secure an externship on a cruise ship or in a hotel to “get a taste” of what to expect. An externship is also an invaluable opportunity to forge industry connections, which can plant seeds for your future career.

“The externship class allows students–even those with no prior experience–to get their foot in the door. Once they gain that valuable experience, it is easier for them to determine which path they want to take with their careers.”* Maria Davenport, Hospitality & Restaurant Operations Management Instructor

How to Apply for Cruise Ship Jobs

Unlike other jobs where you can apply directly, cruise ships usually partner with agencies that do the hiring for them. So finding a recruiting agency that works with cruise ships can be a great first step. In tandem with this, Escoffier students can also work with Career Services to prepare for the job search, by utilizing one-on-one career coaching and a slew of readiness tools to bolster confidence!

While you begin this stage in the process, you’ll also want to consider exactly how long you’ll want to work on a cruise ship, as placements will vary—meaning you could work on a cruise ship for a week (short-term contract) or several months (long-term contract). Depending on your preferences, look into cruise ships that offer your desired duration, then look into agencies that specifically represent those cruise lines.

Before accepting a job position, you’ll probably also want to consider the type of employment and pay structure that suits you the most. For example, permanent employees might be able to access “contract perks” like longer stints at home, time off preferences, and ongoing healthcare, versus non-permanent employees.

It’s also important to note that some cruise ship positions are salaried, while others are not paid, but you may receive complimentary room and board, plus the occasional gratuity. These are just a few aspects of the job to consider before signing a cruise ship contract.

“The power of working on a cruise ship is that it gives you that confidence. If you put me in a competition right now, I’m not afraid of that. I have to create 18,000 meals a day and design 6,000 recipes in six months.”* Victor Mancilla, Online Culinary Arts Graduate, Corporate Executive Chef

Start Your Cruise Ship Career

If you’re craving more of a non-conventional tourism career on the sea, then securing a cruise ship job could be the best move for you! But before you say bon voyage, you may want to consider starting with an education first, which could help you gain the necessary skills to flourish in this industry.

To take the next step, contact our admissions department to get more information on Escoffier’s Hospitality & Restaurant Operations Management or Culinary Arts programs that could help you achieve your dream career.

Enjoyed this article on hospitality? Read these next:

• What is Hospitality & Restaurant Operations Management?
• Is Hospitality Management a Good Career Choice for You?
• What Can You Lean in a Hospitality Degree Program?

*Information may not reflect every student’s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.

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The Ultimate Guide to Working as a Chef on Ships

Have you ever wondered what it’s like to work as a professional chef on a cruise ship? If the answers is yes then this is your article. Below you will learn about all of the food-related positions on the ship. What are their duties and what it takes to become one?

All cooks on the ship belong to what is called the Galley department. Work in the galley is, usually, separated in two shifts. The night shift is tasked with making the pre-preparation of the food. This ensures that the day shift can focus solely on cooking the food. The day shift starts with the preparation of the breakfast and usually ends with dinner service. Work in the ships’ kitchen can be quite hectic but that is something you should expect. Every ship has a hierarchy or a chain of command and everyone on the ship has its place there. This is also true for everyone working in the kitchen. 

WHAT DISHES ARE SERVER ON CRUISE SHIPS

Before we dive into the positions let’s look at a few examples of what kind of dishes are being served on the ship. 

The Black Truffle Pasta Purseittes served on Disney Cruise Line

The Lollipop sushi on Celebrity Cruises

An overview of a restaurant on the Norwegian Escape

Now that you know about some of the most exciting dishes cooks prepare here are all of the positions on the ship.

Executive Chef

So what does the executive chef do? 

The executive chef is the captain of the kitchen. He is responsible for the work of the entire kitchen staff. He leads his team motivates and trains them. The executive chef is also the person who must evaluate the work of everyone in the kitchen and ensure high standards.

As the executive chef, you will also need to make sure that your kitchen is properly organized and maintained. Space on a ship is tight so storage should be utilized in the best way possible. You will also need to properly stock your kitchen. Unlike a usual restaurant located in a city if something runs out you can’t just place an order and have it delivered. Ships only resupply when they stop at a harbor. So you have to predict stocks in advance. 

The executive chef also ensures hygiene in the ship kitchen which must be in accordance with Hazard Analysis and Critical Control Points (HACCP) regulations.  These are a set of practices designed to prevent the contamination of food in every step from storage to preparation and serving.

As an executive chef, you will also be the face of the kitchen. Sometimes you will be participating in events and interact with guests. This creates a connection between the staff and the passengers and elevates the dining experience. 

What it takes to become an executive chef

You will need a culinary school diploma and some experience in the desired positions. It’s not a requirement to have previous experience on a ship but it’s definitely a plus. However, it is required that you’ve had at least two years of experience in 4 or 5-star hotels or restaurants on the position. 

Good command of English is also mandatory. Ship crews are often multinational but the language of communication on a ship is almost always English so you will need to ensure trouble-free communication.

Do keep in mind that becoming an executive chef is no easy task. You will need many years of experience. On top of that all of the organizational responsibilities and budgeting will fall on you. It’s not enough to be the best cook. You need to a great leader and a manager on top of being an excellent chef.

The executive chef answers to the Hotel Manager, Executive Travelling chef or Corporate Chef. 

Next down the line is the - 

Executive Sous Chef / Sous Chef / Jr. Sous Chef

The executive sous chef is the second in command in the ship kitchen.  When it comes to duties the executive sous chef has pretty much the same duties as the executive chef. You will be his right hand and must assist him at all times. Executive sous chefs also have the responsibility of relieving the executive chef when he is absent. This is important since work on the ship can be quite challenging, work hours can be long and rest is important. That is when the executive sous chef should be ready to step in and take charge. 

What it takes to become an Executive Sous Chef

The requirements for becoming an executive sous chef are pretty much the same as becoming an executive chef. 

Usually. you start as a Junior Sous Chef if you have less experience. From there you can work your way up the hierarchy and eventually get promoted. 

If you become an executive sous chef you will be answering to the executive chef.

Next up is the Cook. 

Cook / Jr. Cook 

The cook is the core of the kitchen. He is the one who is in charge of preparing all the tasty meals for the customers. Most ships will have their own menu cycle. As a cook, you will be preparing daily meals in accordance to that cycle. Aside from that, you will also have the responsibility of keeping your workplace nice and tidy. This is crucial since all personnel working in the kitchen must adhere to the HACCP regulations for hygiene on board.

Cooks on ships usually work in teams so be prepared to assist other members of the culinary and restaurant team. Be prepared to learn new skills on the job and from your colleagues. The fact that you have made it into the cruise company's kitchen does not mean there is no room to grow your skillset.

What it takes to become a cook

You will need a diploma from a culinary school to prove your experience as a cook. Other than that you will need to be fluent in English since you will need to be working in a fast-paced environment where proper communication is key. Most companies will require you to have at least two years of previous experience in 4 or 5-star restaurants.

The cook answers to the executive chef. 

Finally, you have two positions that bring a sweet side to the rough seas. 

Pastry chef

They say the tougher the job the sweeter the reward. And here is one position that brings all kinds of sweets to the ship. As the pastry chef, you are in charge of crafting beautiful desserts that your guests will dream of long after they have left the cruise ship. Just like the cook, you will be following a menu cycle. You also have the usual jobs of keeping your workspace organized and up to hygiene standards. 

The baker is the job that brings the sweet smell of freshly baked bread to the ship. When you are a baker you will be in charge of baked goods. This job is closely related to the pastry chef since a lot of desserts require baking. The difference is that you are also in charge of any baked breads that may serve as a side dish to the guests. When you gather enough experience and perform your duties well you can get promoted to Chief Baker. 

Both Pastry Chefs and Bakers can become Executive chefs, but they will need to start from the Junior Cook position and work their way up. During that time you will learn to prepare main dishes.

What if you don’t have previous experience in restaurants or hotels?

If you want to get on the ship and start working in the Galley immediately after graduating culinary school you can become a Kitchen Steward. This position is perfect for anyone who wants to get a feel of the ship’s kitchen. 

Also if you perform well in any junior position some companies may offer you further education and training so that you can rise up the hierarchy in the kitchen.

Valid documents you will need

Just like any job galley personnel need to have certain documents permitting them to work. Unlike a regular cook, chefs who work on ships travel constantly. If you want to work on river cruise ships that go round rivers within the EU you will need an EU passport. If you are not an EU citizen you will need to have a German work Visa. For people from Russia and the former Soviet republics, a Schengen visa is a requirement. So if you think the Galley is your place in on the ship feel free to check out all the free positions for galley personnel on our website

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Career prospects on board

Grow beyond yourself.

“From salad washer to sous chef” - 3-star chef Kevin Fehling worked his way up to the top of the Galley team on board the EUROPA in just two years. He has been running his own restaurant “The Globe” here since 2019 and is regularly onboard himself. This shows just one career path – and how about your future? Are you committed and passionate about your work? Take the chance to develop yourself further and set a course for your career ! On board a cruise ship, you will gather a lot of impressions and experiences – in a much shorter time than is possible on land. We do everything to support you and help you to pick up speed!

Own promotion pool

If there are superior positions to be filled on board, we prefer to promote our own crew members. As an existing part of our team, you are already familiar with everyday life onboard, you know the processes and the ship. We would like to offer this perspective to all crew members. With a lot of commitment you have the best chances of reaching the next career level.

Further training onboard

We want to be at your side at all times of your career. That is why we offer a variety of further education, training and development opportunities . We would like to help you to develop your career, but also so that you can develop personally. In addition to professional training on board, you have the chance to work with the best in the sector . Let yourself be inspired by star chefs like Tim Raue, Kevin Fehling or our Culinary Director Fritz Pichler . As part of our World. Class. Team. you will definitely think outside the box!

Get to know new areas

Would you like to change your perspective? With so-called cross training you have the opportunity to get a taste of other areas during your time on board. For example, if you as a cook want to lend a hand in the Entertainment team, our stage technician team will certainly let you look over their shoulder. Would you like to accompany one or the other shore excursion? Some ships and trips even allow you to get a Zodiac driver’s license in Antarctica or to accompany guests through the Amazon. Inquire in advance at the Crew Office and ask the responsible department head.

Language courses

We offer language courses for our international crew members on some ships. Non-German speaking crew members receive German courses at different language levels. In this way they can further improve their qualifications and career opportunities.

apprenticeship as a Cook

Your training. Seven seas - One career ladder. Start your training as a Trainee Galley on board the Mein Schiff  Fleet. In cooperation with the WIFI Tirol we offer an apprenticeship as a Cook - the only program onboard a cruise ship at sea! Within the two year program, you will acquire high-quality culinary skills and complete your final apprenticeship examination in Tyrol. Within two more years, you can qualify as a Sous Chef in various specialised modules - and discover the world along the way! Particularly committed graduates can look forward to the position as a Chef after a further four modules. PS: Lateral entrants are also very welcome!

Career ashore

Did you know that sea chefs is not only your employer on board, but also offers a wide range of job opportunities on land ? If at some point you have travelled all over the world and feel like settling down, as an expert on processes on board you are the perfect candidate for a position in our offices on land. Here you will get to know what is going on “behind the scenes on land” and you will surely meet one or two former colleagues from on board again.

The corporate divisions include food purchasing, logistics and the recruiting of new crew members. Are you curious? You can find all areas in which sea chefs is active here .

Behind the scenes

The possibilities and conditions on board may vary depending on the shipping company or ship. Inquire in advance from the recruiters or on board in the Crew Office about the possibilities on your ship.

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Cruise Ship Careers & School

Imagine waking up every morning on the open sea, sailing around beautiful tropical islands or the wild wonder of the Alaskan coast. Cruise professionals live this reality every day. After graduating from The Travel Academy, you will be prepared to start careers with leading cruise companies. The cruise line industry has grown tremendously, increasing the number of cruise ships and cruise ship employment opportunities.

In addition to the great experience and knowledge of our instructors.  Our hands-on curriculum is constantly evolving, and this up-to-date training gives our students a competitive edge over competition!

Cruise Positions

Graduates of The Travel Academy’s cruise ship school have started careers in positions from cruise director to deckhand. ACL hires people with college degrees as cruise directors- even if they have no cruise experience! Other positions such as server and youth counselor may require prior experience.

• Cruise Director
• Assistant cruise director
• Cruise staff (works under the cruise director)
• Purser (works at the front desk in the hotel department)
• Assistant purser
• Cruise consultant (book people on future cruises)
• Photographer and/or videographer
• Shore excursion staff (help sell land tours for guests)
• Disc Jockeys
• Casino staff
• Youth counselors
• Restaurant stewards/assistant waiters/waiters
• Gift shop personnel
• Program coordinator
• Coffee Bar staff
• Dining room waiter/assistant waiter/restaurant steward/galley worker

Cruise lines also need shore side staff to work at their headquarters or reservation locations. Some positions include:

• Airline operations
• Administrative/clerical workers
• Marketing and public relations
• Accounting ​
• Documents/ticketing
• Quality control agent

Seasonal Alaska workers are needed from May through the end of September to fill a variety of positions shore side in various cities in Alaska. Some of these positions include:

• Hotel and Lodge guest services
• Transportation Services
• Port operations

“The Travel Academy really prepares you to be ready and be confident in yourself. I feel like I can do it all!”

Natalie D. – Cruise Steward

“…We visited the Na Pali coast where this amazing picture was taken. Absolutely beautiful and makes for the greatest office window in the entire world. I am so blessed. The best news was yet to come. This past week there was a certain family that was so fun to talk to…It turns out they nominated me for Norwegian’s “vacation hero” award. Basically this means they tell our company that their vacation would not have been the same if they hadn’t met me. I made an impact on someone’s vacation. This is why I’m here…I love my job. I love my time off. I love my friends. I miss my home, but I love this state. I’m loving my dream.

Shoutout to The Travel Academy for giving me the tools and skills needed to survive this industry!”

* Please note- Generally speaking, among other criteria, cruise ship employees must be able to meet the hearing requirements issued by the United States Coast Guard:

– Must be able to hear and react to all ambient, audible sounds – Must be able to attend training without any additional assistance, other than hearing aids, and participate at full capacity

Apply For Free

29 Cruise Ship Chef Interview Questions (And Savory Answers)

Ahoy, culinary enthusiasts! 🚢🍴

Getting a job as a cruise ship chef can be a dream come true for many.

And why not? Glistening waters, a world tour, and an opportunity to serve delicacies to people from around the globe.

But progressing beyond the dreaming stage brings with it a tension-filled interview room where you will find yourself under the scrutiny of seasoned experts.

That’s exactly why we’ve put together this guide. 📖✨

Inside, you’ll discover the most common cruise ship chef interview questions, and—more importantly—smart, actionable answers to them.

Think of it as your compass, guiding you through the murky waters of your big interview day.

Because, let’s face it: stepping into that interview is a lot like venturing into the open sea. Unpredictable, intimidating, but oh-so rewarding once you navigate through.

Ready to turn that dream into a reality? Let’s dive in. 🚀🌊

Cruise Ship Chef Interview Questions

How did your culinary education shape your readiness for a career as a cruise ship chef.

At first glance, this might seem an easy question to answer, but it’s deeper than it appears.

The interviewer is trying to slice through the intersection of your theoretical knowledge and practical skills acquired during your culinary education.

They’re curious how adaptable you are for a cruise ship environment. And finally, discern your passion for the career.

Lining Up the Ingredients

Before responding, recall your culinary education journey.

Start by explaining your acquired knowledge in different cuisines, specialty practices, food presentation, and food hygiene protocols, illustrating how this strengthens your ability as a cruise ship chef.

Discuss the practical exposure these courses provided, emphasizing your skills in working under pressure, managing diverse menus, or handling large volumes – all critical components of a cruise ship’s chef role.

And finally, link your education to personal growth, revealing how it advanced your passion for culinary arts and underlines your engagement with the profession.

Example Answer:

“During my culinary education, I was exposed to a variety of cuisines from various cultures, equipping me to cater to the diverse food preferences aboard a cruise ship. The intense practical training taught me to handle pressure and manage multiple orders simultaneously, crucial for crowded cruise ship kitchens. Moreover, courses in food safety and hygiene compliance ensured I’m adept in maintaining immaculate kitchen standards, essential for the health and satisfaction of passengers. More importantly, my educational journey deepened my love for culinary arts. I believe passion drives perfection, and my love for food would help me deliver an unforgettable dining experience for the guests onboard. In essence, my culinary education didn’t just teach me to cook; it prepared me to be a cruise ship chef. It stirred a blend of culinary knowledge, practical acumen, and an enduring passion within me, making me ready for a career at sea.”

How has your prior work experience prepared you for the unique challenges of working as a chef on a cruise ship?

The interviewer is diving deep into your past work experiences to see if you’ve got what it takes: adaptability, teamwork, and kitchen skills that can take the heat.

They want to uncover how you relate those past experiences to the specific conditions you will encounter onboard their cruise ship.

Got the Guts? Here’s How To Respond

First, paint a clear image of the real-life challenges when you’re a cruise ship chef.

• Cooking for crowds as vast as the ocean
• Mastering meals despite limited ingredients
• Fulfilling diverse dietary needs
• Navigating tight kitchen spaces
• Steering a changing team

Been there, done that? Great!

Now, link these challenges to experiences from your past roles where you’ve tackled similar situations.

Use this opportunity to show not just WHAT you did, but HOW and WHY.

Let’s cook up an answer:

“When working at X restaurant in a high-volume environment, I was often responsible for preparing dishes for large groups under tight time constraints. This experience has greatly enhanced my ability to efficiently manage my time and multitask, a key skill for a chef on a cruise ship. Furthermore, having worked at a high-end bistro, I have firsthand experience creating diverse and special diet menu items while working with a changing roster of colleagues. This familiarity with flexible team working will be beneficial when catering to passengers’ varied tastes and dietary needs in a rotational team environment aboard a cruise ship. I’m also used to working in an efficiently organized, confined kitchen space, which is a common feature on cruise ships. My experiences managing large orders, meeting diverse dietary needs, and adapting to squad changes have all instilled in me the adaptability, teamwork, and culinary creativity integral to a successful cruise ship chef.”

What specifically motivates you to work as a cruise ship chef with us?

Here’s the deal: this question isn’t about the glitz and glam of a cooking job on the high seas.

They’re assessing if you’re compatible with their company culture, your drive, and whether your career goals align with their vision

Interested in a temporary gig? Better think again!

Master the Answer: Do Your Homework!

To smash this question out of the ballpark, you should:

• Research: Dive deep into the company. Understand their philosophy, cuisine diversity, and approach to customer service.
• Show passion: Demonstrate your love for the craft in a unique environment like a cruise ship. Talk about your ability to cook different cuisines and manage varied dining preferences.
• Highlight adventure: Underline the excitement of working in a cosmopolitan setting. Show how this helps broaden your cooking horizons.

Convincing Reply: Serve Up Some Style

Now, let’s set the sails for the final destination: a top-notch answer to that tricky question.

“Throughout my culinary journey, the one constant has been my zeal to craft mouthwatering experiences for diners. Your cruise line’s reputation for world-class hospitality and diverse cuisine puts it at the forefront of my ambitions. What specifically motivates me is your company’s reputation for using locally sourced ingredients at various destinations, letting the menu tell a story of the regions you visit. I believe that working as a cruise ship chef with you will allow me to evolve as a culinary artist, blending styles from different regions while constantly adapting to a diverse palette of passengers. There’s an adrenaline rush in creating unique dining experiences in the middle of an ocean, and that’s a career adventure I am excited to embark upon!”

If you were to evaluate yourself in a cruise ship chef role, what strengths and weaknesses would you identify?

Seems like a trick question, right? Not so.

Keep this in mind: it’s a legitimate question and not a trap to make you talk about your failings.

The interviewer is genuinely interested in how well you understand yourself, both your strengths and weaknesses.

More importantly, they want to see how ready you are to build on these areas.

But How Do You Tackle This Question?

Deep dive into your past experiences. This tactic lets you answer confidently and honestly.

Reflect on your culinary journey. Consider areas like creative expression , leadership qualities , and stress management . All these are pivotal aspects in a cruise ship kitchen.

The key here is to be honest. Honesty isn’t a weakness. Rather, it exhibits readiness to learn and grow, traits every employer will appreciate.

Just make sure you present it as a developmental aim, rather than a barrier.

“Reflecting on my experiences, the strength I’m proudest of as a chef is my commitment to culinary creativity. I have consistently been able to surprise and delight diners with innovative flavor combinations and presentation styles, crucial on a cruise ship where passengers expect an exceptional dining experience. But, no one’s perfect. An area I’m keen to develop further is my knowledge of global cuisine. While I have a solid base, I know that a cruise ship’s diverse clientele requires an even deeper understanding. I’m taking steps to address this. I’ve enrolled in a specialized course to broaden my repertoire, turning a potential weakness into an opportunity for growth.”

Are you prepared for working extended durations at sea and how do you foresee managing long stints onboard?

This question tests your adaptability and your coping mechanisms for long stretches away from home.

These are key factors every cruise ship employer watches out for as they want to ensure you can handle the demanding schedule that comes with living and working on a cruise ship.

Ready? Set. Reply!

Start by affirming your ready-to-sail commitment.

Mention the unique sea-life challenges, like that dodgy internet connection and missing special family occasions to demonstrate your understanding and preparedness

Lay out your game plan for long days onboard. Be it through socializing with fellow staff, engaging in onboard hobbies, or committing to personal development or fitness activities.

Show them that you’ve got a proactive plan to remain physically and mentally healthy.

Time to switch gears and analyze an answer guaranteed to catch the interviewer’s attention.

Your Winning Answer

“Absolutely, I understand that working on a cruise ship requires commitment and resilience. I’ve factored in the extended stretches at sea and am prepared for them. I’m conscious that I might miss some important occasions back home or have limited internet access but I believe that the unique experiences I’ll gain onboard will be worth it. I am a social person by nature and look forward to building relationships with the crew and guests. During my free time, I have plans to engage in fitness activities available on the ship and take part in language learning clubs to upskill and destress. Also, I’m quite adaptable by nature and foresee these long stints as opportunities for personal growth and to explore various culinary cultures, broadening my culinary skills to a greater extent.”

Describe a dish you created that was particularly well-received in a previous role. What inspired it?

Let’s talk about the secret sauce of an unforgettable cruise dining experience. What is it? Culinary creativity.

Smell what’s cooking here? They’re after your innovative abilities. Your passion for cuisine. Your knack for crafting an enchanting food narrative.

They want to know that you’re more than just a cook but a legit culinary artist.

Your Showstopper Dish

First things first. Highlight that one recipe that you called into existence and patrons simply couldn’t resist.

Not just for its excellent flavor but also its presentation , creativity , and the unique story behind it .

The most effective approach is to choose a dish that you can connect with the cruise industry . Like a seafood dish paying tribute to the Mediterranean. Or a tropical dessert that screams Caribbean vibes.

And the recipe’s backstory? Spin it well. Was it a travel adventure? A childhood memory? Or that cherished cultural tradition?

The Dish That Did it All

“To be in tune with the fluidity of cruise lifestyle, I once created a dish called ‘Ocean Symphony’, which was a major hit in my previous role at a Five-Star Hotel. It was a delicate fusion of scallops and prawns, glazed with a citrus marinade and served on a bed of seaweed-infused risotto, reflecting the flavors of the sea. The inspiration, you ask? I am fascinated by the sea’s tranquility and bounty, and I wanted to encapsulate that harmony in a dish. Patrons were transported to a serene seascape with every bite, expressing their delight in heartfelt reviews. ‘Ocean Symphony’ wasn’t just a meal; it was a voyage that built lasting connections between the diners and marine life, which is exactly what I aspire to create for our cruise guests.”

Can you detail the vegetable cuts you’re proficient in and how they can be used?

No doubt this question is a double-edged sword, extra-sharp on both ends.

It’s a sneaky test of not just your veggie-dicing prowess, but also your precision, versatility, and in-depth understanding of how different cuts contribute to a dish’s flavor and presentation.

Let’s not forget: a top-notch chef is as good as his presentation and precision.

Supplying a Savory Reply

Ready to serve them an impressive answer? Awesome!

What you need is a tasty mix of knowledge and storytelling. Serve them an aha moment by pairing each vegetable cut type with an appropriate dish.

Julienne, Brunoise, Chiffonade – Discussing these tends to be a good starting point, as they’re commonly used aboard cruise ships to add a touch of elegance

• Julienne – An absolute winner for a stir-fry, adding a twist of visual appeal for guests.
• Brunoise – It’s a knock-out when added to a medley of sautéed veggies, enhancing flavor and texture.

Delve into your personal experiences, highlighting your finesse and adaptability in making these cuts, enriching each dish you prepare.

Your Silver Platter Performance

“Absolutely! Over the years, I’ve mastered several vegetable cuts. Let’s talk about julienning first. It’s a technique I frequently use, especially when I’m preparing a vibrant stir-fry for the dinner buffet. The thin, uniform strips of bell peppers and carrots not only cook evenly but also add an elegant touch to the dish. Equally essential is the brunoise cut which is perfect when I’m working on a finely diced salsa or garnishing a gourmet plate. The tiny, precise cubes enhance the overall sophistication of the presentation and packs the dish with flavor, leaving our guests impressed. Then there’s the chiffonade cut, my go-to for adding a hint of fresh basil to a caprese salad or minestrone soup. It demonstrates the detail-orientated approach I’ve developed over my culinary career. Every cut I make is not just about technique, but about enhancing the overall dining experience for every guest aboard the ship.”

Walk us through your process for preparing a beef broth. How do you ensure consistency when made in large quantities for cruise passengers?

This question will reveal two things – your technical know-how and your system to maintain high standards while cooking in bulk.

Consistency is key in the hospitality industry. More so when you’re on a cruise ship with limited resources.

The key to answering this interview question is blending your culinary knowledge with a systematic approach.

Let’s dive in.

Your Beef Broth Masterplan

Begin by explaining each step of your process in making a beef broth from scratch. Highlight your understanding of how different ingredients and their proportions contribute to the broth’s taste profile.

Display your grasp on the intricacies of cooking times and temperatures and how they affect the end product.

Be upfront about conducting regular taste tests, monitoring temperatures, and adhering to the standard recipe. Show that you can command consistency and you value it.

Your Broth Showcase

“When creating a beef broth, my process is carefully calibrated for precision. I start by simmering beef bones with a proper blend of vegetables and aromatic herbs, careful to adjust my ingredient ratios depending on the volume I’m preparing. This builds a deep, rich base. I meticulously consider the simmering time as this extracts flavors not just from the bones but also from the marrow, which I believe is pivotal in crafting a flavorful broth. Consistency in taste and quality, particularly when working in large quantities, requires a regimented system. I adhere strictly to my recipe, weighing each ingredient, monitoring the cooking duration, and adjusting as necessary for any variability. Regular taste tests are a must, and I make minor adjustments as needed while the broth develops. For me, consistency stems from control, attention to details and adapting to the demands of each preparation.”

How would you go about planning a diverse menu for a multi-day cruise, ensuring variety and appeal?

This question is more than about cooking. It’s about catering to a diverse crowd, being flexible, and your ability to plan .

They want to ensure you can set sail with an intriguing gastronomic symphony that tantalizes a variety of palates across the journey’s span.

Let’s dive in…

Characteristics of an Ideal Cruise Menu

• Diversity: Showcase your ability to incorporate various types of cuisines, flavors, and dietary needs.
• Understand your audience: Explain how you research guest demographics and use the insights to create a menu appealing to multiple cultures and ages.
• Rotating Dishes: Touch upon your strategy for keeping things interesting by shuffling the menu items.
• Fresh, Quality Ingredients: Highlight the importance you give to using fresh and quality ingredients, despite the logistical challenges a cruise ship can present.
• Cost Consideration: Finally, mention your knack for balancing food costs with ensuring the finest dining experience.

Your Perfect Answer

Now, like a good roux thickening a sauce, let’s stir all these elements to make a well-seasoned answer…

“Planning a diverse menu for a multi-day cruise is like orchestrating a culinary journey, an integral part of the overall cruise experience. I start by understanding the guest demographics and their dietary requirements. ‘For instance, I once planned a menu for an Alaskan cruise, which had a significant number of middle-aged guests. I was mindful to include healthful options while still offering indulgent choices for those wanting a vacation treat. Not forgetting kids, I included some fun, kid-friendly meals too. I made sure to rotate the dishes, balancing comfort foods with exotic, new dishes, keeping the guests excited each day. Quality ingredients are my top priority, even on a cruise, where food logistics are challenging. So, I always strive for menus with ingredients readily available or can be stored without compromising freshness. Lastly, I keep an eye on food cost, ensuring an exquisite menu that’s both top-notch and affordable. It’s all about striking the right balance, much like cooking.”

How do you incorporate local cuisines and ingredients based on the cruise destinations into the menu?

This question, as it naturally unfolds in a cruise ship chef interview, is perhaps as significant as it can get.

Your answer is a peek into your culinary versatility, knowledge of regional cuisine, and skill in adding that local flavor into an assorted mix of international tastes.

After all, shipping lines strive to offer an immersive experience that goes beyond sightseeing, extending right up to guests’ plates!

Bridging the Gap: Marrying Local Flavors with Guests’ Pallets

So, here’s a secret sauce to answer this question.

Mention your adaptability and curious nature as a chef, as well as your respect and appreciation for different culinary traditions

But words aren’t enough. Sauce them up with a sprinkle of past instances where you successfully experienced and incorporated regional ingredients into a cruise ship menu.

One more thing: Don’t hold back on your passion for exploring local markets at various ports of call and learning directly from the source.

Your knack for keeping it real (read: authentic) while also keeping the guests’ familiar tastes in mind? Totally worth mentioning.

Storytelling: The Art of Cooking an Impressive Answer

Here’s an example of how to stir up an answer that can win you the day:

“I firmly believe in offering an authentic taste of every destination we travel to. For instance, while cruising through the Caribbean, I like to infuse the menu with fresh local seafood and exotic fruits available at each port. I love exploring local markets, learning from local vendors and chefs about their regional specialties. This not only allows me to maintain authenticity, but also helps me tweak the dishes to cater to the familiar tastes of our diverse guests. I remember once we were anchored off Morocco, and I incorporated the traditional Moroccan spice blend, Ras El Hanout, into a lamb dish. Guests loved this fusion, expressing that it gave them a delightful ‘taste’ of Morocco. I strive to offer such immersive experiences that are not only authentic but align with our guests’ gastronomical comfort.”

How do you manage inventory on a long voyage to minimize waste while ensuring fresh ingredients are available?

Sounds complicated, right? It is, and it also serves a dual purpose.

• Firstly, it’s a sneak peek into your resource management skills, critical when supplies are limited during a sea voyage.
• Secondly, it’s a test of your commitment to serving passengers fresh, quality meals, no matter how long the trip.

Answering the Million Dollar Question

So how should you ace this?

Begin with a confident display of your inventory management prowess.

Explore your understanding of rotational inventory systems, focusing on how the first-in, first-out ( FIFO ) principle ensures ingredients stay fresh for longer.

Can’t stop now.

Talk about your experience in guessing food usage – impress them with your knack for altering menus based on what’s left, smartly reducing waste.

And don’t forget, your answer should emphasize your commitment to quality. Describe how you mix fresh meals with high-quality canned or frozen items.

Planning ahead and firm ordering routines can also ensure re-supply at ports – a neat little trick to maintain freshness throughout the voyage.

Remember, you’re sailing into the middle of the ocean here, don’t lose your thoughts overboard.

Your Winning Response

If all this sounds a bit tricky, here’s a sample response that fits the bill:

“When managing inventory for a long voyage, my first approach is always using a rotational system of ‘first-in, first-out,’ ensuring that we’re using the oldest stock first before opening the new products. This way, the freshness of our ingredients is maintained for as long as possible. I’ve also found it beneficial to maintain a firm ordering routine and plan menus ahead of the voyage, so we always have the necessary ingredients, minimizing both wastage and the need for emergency substitutions. Additionally, I believe in predicting food usage and altering the menu based on remaining ingredients to ensure minimal wastage. Lastly, a blend of fresh and high-quality canned or frozen items, along with meticulous planning for re-supplying at ports, can ensure we always serve fresh meals throughout the journey.”

Describe a situation when you had to improvise due to an ingredient shortage. How did you handle it?

Seems out of the blue, right? But here’s the kicker: they’re not asking this just for fun. Nope.

The interviewer is eyeing your resourcefulness in unplanned circumstances . Crucial in any kitchen scenario, never mind the one on a waving, swaying ship.

So, how do we tackle this curveball?

• Hit them with a specific example . Get into the nitty-gritty: Event? Menu? Missing ingredient? They need to hear it all.
• Guide them through your train of thought. Alternatives you pondered, decisions made, and your grand save of the day – don’t skimp on the details.
• Score bonus points with any positive feedback you received.
• Back it all up with enthusiasm and sincerity, demonstrating your passion for the culinary craft even under pressure.

Now, you’re thinking that’s a LOT to remember. Fear not. Let’s see what an actual answer may look like.

“I still vividly recall that evening of a gala dinner on my previous ship. We were about to serve the main course, a classic coq au vin, when I realized we were short on red wine. I had two options – panic or pivot. I chose the latter. I instantly remembered a similar dish using white wine – coq au vin blanc and decided to go along that path. I took the liberty of informing the head waiter and suggested they mention the interesting story behind our speedy menu change to add an element of extra flair. Everyone received it well, and the guests appreciated our transparency and culinary innovation, making it an unforgettable evening. This experience enhanced my belief in my decision-making skills and the importance of flexibility and resourcefulness in my profession.”

How do you maintain quality standards in a high-volume, fast-paced kitchen environment?

Don’t let this question cook your goose.

The interviewer is looking for insight into your ability to juggle multiple responsibilities all while maintaining the highest standards of culinary excellence…even on the high seas.

A true test of your commitment to excellence despite the chaos in the kitchen.

How to Answer the Quality Standards Question?

First, demonstrate your professional attitude towards maintaining quality in high-pressure environments. But how?

• Express the importance of maintaining quality no matter the volume or pace.
• Share specific techniques – Like your perfect practice of mise-en-place or your commitment to continuous staff training.

But that’s not enough!

Show them your practical approach to ensuring consistency in food preparation and presentation.

• Talk about your quality checks throughout the prep and cooking process.

But wait, there’s more. Bon appétit to your safety and hygiene protocols, integral to maintaining a clean and safe working environment.

Let’s breathe life into these tips.

“In maintaining quality standards in a high-volume, fast-paced kitchen, I’ve found discipline to be the absolute starting point, followed by strong process execution and precautionary measures. I’m a strong proponent of ‘mise-en-place,’ where everything is in its place before we start cooking. This practice allows our team to keep pace with the volume of orders without compromising precision or safety. As for checking the quality of meals, I’ve established a standard system of quality checks, from prep to plate, to ensure consistency in our food. And, of course, strict adherence to safety protocols is non-negotiable in my kitchen. Regular cleaning schedules, health checks, and maintenance of equipment not only help create a hygienic work environment but also enhance the overall quality of food. Ultimately, overseeing professionalism in my kitchen instills a sense of accountability among staff and sustains our uncompromising dedication to quality.”

Describe a situation where you identified and rectified a potential quality concern before it reached the guests.

It seems a bit daunting, doesn’t it?

At this point, the interviewer wants to evaluate your attention to detail, problem-solving skills, and how proactive you can be in preventing issues that could compromise the guest experience.

And remember, on a cruise ship, you’re not just serving up meals – you’re shaping the entire dining experience!

Why The “STAR” Method Is Your Tricky Question Lifesaver

Before we jump in, meet your new best friend – the “STAR” approach (Situation, Task, Action, Result).

Think of it as a recipe for impressing the interviewer with a well-structured story.

• Situation: Set the scene, highlight where a potential quality concern was stirring up. Maybe during a seething busy service or with a group of fresh-off-the-boat staff.
• Task: Next, unravel your role in the scenario – where you stood and the responsibilities you bore.
• Action: Ah, the meat of your tale! Disclose the steps you took to identify and correct the quality concern. This should scream your problem-solving abilities and proactive character.
• Result: Finally, wrap up your tale of triumph with positive outcomes, thanks to your veteran move.

Your “Model” Answer

Drumroll, please!

“In my previous role as a chef at a prestigious hotel, we had a grand banquet planned. I was supervising the preparation when I noticed that the salmon being used for the main course had a slightly off color. I realized that it could potentially compromise the dish’s quality and in the worst-case scenario, cause food poisoning. I immediately brought this issue to the attention of our head chef and suggested that we use the fresh tuna in our stock as a replacement. He agreed, and we swiftly replaced the salmon with tuna in our main course while maintaining the same flavor profile. The result was more than satisfying. The guests praised the tuna main course as exquisite, and we received zero complaints about the food that evening. I am proud that my keen observance and swift action averted potential disaster.”

How do you ensure junior kitchen staff adhere to standard recipes and procedures?

This loaded question probes not only your managerial skills but also your ability to uphold standards in the bustling environment of a cruise ship kitchen.

The interviewer is keen to understand how you foster a culture of quality, consistency, and safety in chaotic scenarios.

Hit this ‘ball out of the park’ with a well-prepared response.

We’d advise starting by showcasing your deep understanding of operations in a cruise ship kitchen . Speak about how protocols maintain meal quality and ensure food safety.

Next, explain how you’d train your team to understand the ‘why’ behind each step, not only the ‘how’.

Talk about using regular check-ins, demonstration cooking, and constructive feedback. These tools help your team become consistent.

Don’t forget the impact of leading by example . Illustrate how you’d model the correct procedures and shape an environment where standards are the default, not the imposition.

As they say in the culinary world, “the proof of the pudding is in the eating”. So, let’s dish up an example.

“Ensuring junior kitchen staff adhere to standard recipes and procedures is a constant exercise in training, monitoring, and modeling standard practices. I understand that consistency is the key to a great guest experience aboard a cruise ship, and that starts with uniformity in food preparation and handling. I would begin by conducting a detailed briefing on the recipes and procedures, emphasizing not only the steps but also the reasons behind them as this fosters a deeper understanding. I’d also hold regular check-ins to identify any challenges and provide constructive feedback. Additionally, I believe in the adage, ‘practice what you preach’. Working alongside my kitchen crew, following guidelines meticulously, I aim to model the high standards expected. This continual loop of teaching, reviewing, and reinforcing operational practices ensures that our culinary offerings remain consistent and of top quality.”

Describe a time you mentored a junior chef. What was the outcome?

In the culinary world of cruise ships, this question is often brought up in interviews.

They want to know if you can keep pace with the cruise ship kitchen while upskilling the next wave of kitchen magicians.

It’s the groundwork for demonstrating your nurturing talent, leadership skills, and ability to foster growth, all hallmarks of a truly professional chef.

Are you ready to knock their chef hats off with your response? Good, let’s get cooking.

First off, set the scene with a little context. With who, what and why did your mentoring journey take form?

Dive into the nitty-gritty details of the skills, be it spicing techniques, menu designing, or soft skills you helped your mentee hone.

Narrate a bit about your interaction style and how you transcend beyond just work delegation.

Remember, the spotlight should be on the mentoring journey and the transformation it drew out in your mentee. Recount the journey, challenges faced, and how you overcame them.

Wrap it up by sharing the end result, ideally the progress of your junior and your experience as a mentor.

Stir up a Story

Have the basic ingredients up your sleeve… Now whip it into a mouthwatering dish they just can’t resist.

“Several years ago, in a busy galley, I noticed that one of our junior chefs, Jenny, seemed to struggle with multitasking and time management. I took her under my wing, helping her prioritize tasks and develop a sense of timing. This wasn’t a one-off a-ha moment; it was more about consistent guidance and setting regular goals for improvement. We would review her performance at the end of each week, addressing areas she found difficult. Over time, Jenny became more confident and efficient, and she developed into a leading figure in the galley, contributing significantly to our food quality and guest satisfaction. That experience was deeply satisfying to me, knowing that I’d played a part in her development and watching her grow as a chef.”

What procedures do you follow to maintain hygiene standards in the kitchen?

The interviewer is checking your attention to detail when it comes to maintaining a clean and sanitary workspace.

This is not just about cleanliness; it’s a matter of safety, performance, and ensuring customer satisfaction.

And let’s face it, meeting health and safety standards, especially in the confined environments of a cruise ship, can be a whole new ball game.

Detailing Your Kitchen Hygiene Practices

Your answer needs to cover all the bases: what you do and how the whole kitchen plays its part.

• Start by mentioning those personal habits like hand washing , keeping your chef whites spotless , and always wearing a hat or hairnet
• Then, you talk kitchen tactics. Things like promoting strong sanitation habits, regularly cleaning surfaces and utensils , and following those vital food storage guidelines.
• Remember to talk about the importance of regular pest control and waste management.

Let them know you understand that maintaining a hygienic work environment doesn’t come from a single person’s effort. It’s about teamwork.

Your Perfect Response

With this knowledge, you’re well-equipped to cook up the perfect response.

“I firmly believe in leading by example, which begins with my own personal hygiene. Starting from my uniform, to frequent hand-washing, I ensure it mirrors the cleanliness standards I expect from the team. Kitchen hygiene isn’t just about a clean working surface, it’s a comprehensive procedure. My team and I maintain cleanliness by regular cleaning, thorough sanitizing, and establishing proper waste management procedures. We adhere to the ‘first in, first out’ principle for food storage to prevent cross-contamination or food spoilage. Additionally, pest control is a part of our routine inspections. Above all, maintaining hygiene is a team effort, and I always prioritize open communication, rigorously training my staff to understand, perform, and respect top-notch sanitation practices to maintain an impeccably clean kitchen.”

How do you handle a situation where a team member repeatedly fails to adhere to hygiene practices?

Why This Question?

Because working in the hospitality industry, particularly on a cruise ship, demands stringent hygiene standards.

It’s your problem-solving skills, leadership mettle, and communication skills that are on the trial run. Plus, your understanding of the gravity of hygiene issues in this line of work.

Time to Set the Course

Start charting your course to success right away, beginning with a clear acknowledgment of the gravity of the situation.

Hygiene cannot, and should not, be taken lightly – especially in food service.

Showing Empathy and Open Communication

Demonstrate empathy and understanding towards the team member, highlighting the importance of open communication.

Your Strategic Approach

1. Start With a Tête-à-tête

First stop: a one-on-one discussion. Respectfully voice your concerns. Hygiene – non-negotiable in a kitchen. On a cruise ship, it rides on the supreme importance of everyone’s health and safety.

2. Formal Warning If Necessary

Next step: official written warning. If several gentle reminders don’t do the trick, amp up the firmness, but also maintain that of respect. Describe just how serious this is.

3. Get the Top Brass Involved

Next stop: higher management or HR. If the issue is ironclad, escalate appropriately.

Always keep in mind – the goal isn’t to worsen the work environment. The aim is to ensure health standards are more than just words on a company’s policies document.

Smooth Sailing Ahead

Levering a turbulent situation into plain sailing makes you a real captain.

“Well, in a situation where a team member repeatedly fails to adhere to hygiene practices, I would first approach that person privately. I believe it’s essential to communicate concern while maintaining respect and empathy towards my colleague. Hygiene is crucial in the kitchen, more so on a cruise ship, where it’s paramount to ensuring the health and safety of both the crew and guests. If the non-compliance continues, despite several reminders, I would give them a formal written warning outlining the severity of the situation. If it still doesn’t resolve, I wouldn’t hesitate to involve higher management or the HR department. Throughout this process, my objective would remain to maintain a positive and respectful work environment whilst also safeguarding the health standards that our work is governed by.”

How do you cater to special dietary requests or allergies without compromising on taste and presentation?

Nobody said catering to a sea of unique tastes and dietary needs was going to be easy.

When you’re posed with this question, the interviewer is putting your adaptability, creativity, and customer satisfaction commitment under the microscope.

They want to see how you make that menu sing while ensuring a mouth-watering experience for everyone, regardless of their unique dietary needs.

Turn Your Challenge into a Creative Opportunity

Firstly, don’t view the question as a challenge, instead see it as an opportunity to demonstrate the scope of your culinary talent.

Talk about how you research and experiment with alternative flavors and textures.

Speak from your heart about your experience in maneuvering around common allergens and procedures for allergen-free preparation.

A key point: Don’t forget to mention the importance of clear communication among you, your team, and your guests. This is crucial to prevent any cross-contamination or misunderstanding.

Now, Let’s Cook An Exemplary Response

We know you’re eager to learn from the best. So, let’s dish out an answer to this kind of question:

“In my experience, catering to special dietary requests or allergies, without compromising on taste and presentation, is a creative challenge that I relish. I constantly explore and experiment with alternative ingredients, such as various flours for gluten intolerance or plant-based proteins for vegan guests. I keep a keen eye out for refining my repertoire of allergen-free dishes while maintaining the integrity of traditional flavours. Communication is key in my approach. I ensure my team is well-informed about the dietary specifications of our guests and double-check every dish before it leaves the kitchen. For me, the joy on a guest’s face when they know they can enjoy their meal without worry is truly the ultimate reward of my job.”

Describe a challenging dietary request you’ve encountered and how you fulfilled it.

This question is a potential game-changer in your cruise ship chef interview.

Why this question, you wonder? Well, it serves a dual purpose .

• First, it’s all about evaluating your understanding of diverse dietary needs and restrictions.
• Second, they want to get a handle on your problem-solving skills and flexibility.

In other words, how capable are you of taking charge in the fast-paced, multicultural setting of a cruise ship.

While you answer, keep an eye on the ball. Your goal? Showcase both your professional knowledge and problem-solving skills.

Start by setting the stage – what was the dietary request that really pushed your buttons?

Maybe it had to do with a guest’s medical restrictions or religious obligations, or perhaps they requested a fusion dish that could stump even Gordon Ramsay.

Then, dive into how you tackled this challenge. Scope in on what you were thinking, the strategies you used, and the customized solution you whipped up.

Just remember to turn the spotlight on your creativity, adaptability, and burning passion for creating happy plates.

Case Study: A Real-Life Scenario

“I was once tasked with preparing a meal for a guest who had Celiac disease, which rendered them unable to consume gluten. This type of condition wasn’t common among the guests I previously catered for, so it necessitated a deeper understanding and careful preparation. I visited the guest personally, ensuring I understood not just their dietary restrictions, but also their expectations and preferences. Subsequently, I put together a menu for the following days, featuring gluten-free versions of our dishes, including a specially created dessert. I coordinated with my team and ensured that cross-contamination was avoided at all stages. The guest was delighted with the personalized service and variety of flavorful dishes we presented. I believe the key is to view these dietary challenges not as restrictions but as opportunities to enhance our culinary skills and offer a satisfying experience to guests, further elevating the reputation of our cruise.”

How do you ensure the kitchen operations remain cost-effective without compromising on food quality?

The interviewer wants to see if you can find the perfect balance between money management and maintaining the signature dining experience cruise-goers love.

How to Answer

Tackling this question, focus on demonstrating knowledge about cost control strategies without sacrificing food quality.

• Waste reduction is a fantastic starting point. From implementing precise food measurements to setting up a food waste tracking system that finds where waste and inefficiency happen.
• Ever thought about local and seasonal sourcing? It not only cuts costs but takes your menu to the next level.
• Mention the importance of supplier relationship management, which allows you to source quality ingredients without breaking the bank.
• Last but not least, explain how optimizing labor costs (like cross-training kitchen staff) can contribute to cost-effectiveness – without sacrificing a lick of food quality.

Putting Theory to Taste

Now, let’s turn theory into a delectable reality!

“Frugality and quality are two sides of the same coin in a cruise ship kitchen. I believe in optimizing cost-efficiency through stringent waste management, monitoring every stage from sourcing to serving. Employing precise portion control and utilizing a food waste tracking system can drastically cut wastage costs. As a chef, I understand that high-quality ingredients are the heart of every dish, so I prioritize relationships with suppliers that deliver premium products at fair prices. But it doesn’t end there, seasonal and local sourcing are also integral to my cost-control strategy; fresh local produce not only reduces expense but elevates the culinary experience. Finally, cross-training kitchen staff optimizes labor costs and backs up an efficient kitchen operation without compromising food’s impeccable quality.”

Describe a situation where there was a conflict within your team. How did you resolve it?

Hold onto your chef’s hat because the interviewer is trying to gauge how you handle disputes and problem-solve in a high-pressure, intensely-paced kitchen environment.

They’re scouting for signs of your leadership, communication skills, teamwork ability, and resilience.

Tackling the Question

Before you dive into an answer, take a moment. Reflect. Scan your career history and look for those golden moments when you handled a conflict and spun out a positive down the line.

Your answer needs to shine a spotlight on how you played a key role in ironing out the issue, and improving the team dynamics in the process.

Use the ‘STAR’ method! Talk about the Situation , detail your Task , describe the Action you took, and don’t forget the Result of your actions.

Doing this will make your response cogent, believable, and impactful.

A Voyage to an Impressive Answer

Ready? Let’s set sail to your impressive response.

“When I was working as a sous chef on a previous cruise, we had a conflict over mismanaged supplies which led to tensions within the kitchen staff – the Situation. As the second in command, it was my Task to ensure smooth kitchen operations and team harmony. Recalling this, I initiated a team meeting, openly acknowledging the problem and encouraging everyone to express their concerns – this was the Action. We discovered that the main issue was poor communication between the purchasing and kitchen staff departments. To resolve this, I worked closely with the purchasing manager, developed a transparent communication process and established a shared online inventory for real-time tracking. The Result – over the next few weeks, misunderstandings reduced considerably, the chilling environment warmed up and our operations became more efficient. This instance taught me the importance of open communication in maintaining a cohesive team environment, especially in a dynamic setting like a cruise ship kitchen.”

How do you motivate your team during peak times, especially when working long hours at sea?

Don’t let this question soak up your nerves.

The interviewer intends to gauge your leadership and management skills, not just when it’s smooth sailing but also when you’re facing squalls and high tides.

Essentially, they’re interested in understanding your ability to rally your team through those all-important peak service hours.

Serving Up the Perfect Response

To prepare for this, you need to dish out examples from your past revealing a mix of inspirational, instructional, and organizational methods you have utilized.

• Start by explaining how you inspire your team through your own work ethic, enthusiasm, and commitment to quality.
• Illustrate how you’ve gone from boss to leader by giving clear instructions and communicating expectations to ensure everyone is aware of their role and responsibilities.
• Sweeten the deal by showcasing your endeavor in fostering an environment that promotes teamwork with a sprinkle of conflict resolution.
• Finish off by describing how you boost morale post-shift – be it through recognition, rewards, or gestures of appreciation.

Note: This isn’t about using fancy culinary jargon but showcasing that you have the sauce to lead a team, even when times are tough.

Whisking Theory & Application

Like the perfect wine pairing with a gourmet meal, let’s match the theory with a practical application.

“In my previous role, when the energy levels started sagging during the peak hustle, I would take the lead and remind my team of our shared goals and high standards using positive affirmations and communicating the importance of their role. I advocated open communication, often asking for their inputs and acknowledging their hard work. To maintain a high morale I integrated small rewards like ‘Chef of the Week’ or treated them to a favorite dessert after a long shift. Moreover, weekly briefings helped keep everyone on the same page, promote unity, and foster an environment where everyone felt valued and heard. I believe a motivated team is key to delivering outstanding service, and I strive to uphold this belief by enabling a positive culture and cohesive team spirit.”

How do you stay updated with the latest culinary trends and integrate them into your dishes?

This question tests your commitment to continuous learning and innovation: your key to surviving and thriving aboard a bustling cruise ship.

Answering this question well can put you on the fast track to landing that cruise ship chef gig.

Answer Effectively: Show Your Passion for Culinary Growth

Keep your answer focused and clear-cut, showcasing your enthusiasm and dedication to growing within your profession.

Paint a picture of how keenly you track the cutting-edge of cuisine.

• Do you subscribe to culinary magazines?
• How often do you attend gastronomic seminars?
• Are you following any renowned chefs or food bloggers on social media?

Don’t stop at naming these resources, highlight how they feed your continuous education and foster an eye for identifying new culinary techniques, ingredients, or diet trends.

What’s the point if you can’t implement, right? Emphasize how you amalgamate these trends into your own style while catering to the sea travelers’ diverse tastes and dietary needs.

Bringing it to Life: A Real-World Example

Now, let’s anchor this to reality with a sample answer:

“I believe in staying on top of the culinary game. I subscribe to key food journals like ‘Bon Appétit’ and ‘Saveur’, and regularly participate in culinary webinars. I also find platforms like ‘Chef’s Feed’ and ‘Food52′ invaluable. They’re great spaces to follow trendsetters in the field. I creatively incorporate new trends and techniques into my dishes. Like when the plant-based dining trend surfaced, I innovated and added a wide array of vegan and vegetarian options to my menu, utilizing vegetables in novel and delicious ways. Furthermore, I pay careful attention to guests’ feedback aboard the cruise ship. Each reaction gives me valuable insight, helping me adapt to their tastes whilst still ensuring I’m presenting them with fresh culinary experiences.”

Can you recall a time when you received feedback on a dish and made changes based on it?

It ain’t just a simple question, matey. It’s a treasure map revealing your abilities to learn, adapt, and sail beyond the horizon!

They seek an understanding of your responsive nature concerning feedback and how well you handle constructive criticism.

Your Response, Crafted with Finesse

Your answer to this question will show you’re someone who appreciates changes brought by the continuous tides of feedback.

So, let’s aim for the North Star and leave no stone unturned.

• Start by briefly detailing the situation, specifying the dish that was criticized.
• Next, dive into the feedback details. It’s key to echo your openness towards criticism in your tone.
• Where to now? To the island of changes you made! Stress your thought process to show off your nifty culinary tricks.
• Lastly, unveil the treasure – the outcome! Ideally, this should include guests singing your praises or the improved quality of your dish.

Paint a Picture with Your Answer

Now, allow us to tantalize your tastebuds with a hint of how a perfect answer sounds.

“Absolutely! I remember early in my career, on my first cruise line as a junior chef, I was in charge of preparing the Coq Au Vin. A seasoned guest noted that my version was a bit more wine-heavy than usual. I was grateful for the insight, and decided to tweak my recipe slightly, balancing the flavors. The next time he dined with us, I presented the dish again – this time, with a more harmonious blend of chicken, bacon, mushrooms and wine. The look on his face when he tasted the improved version was priceless. He called it ‘the best Coq Au Vin he’s ever tasted’ – a compliment that remains dear to me. It was an invaluable experience that taught me the importance of accepting and implementing feedback constructively.”

How do you collaborate with other departments, like the dining room team, to ensure seamless service?

To the unprepared, this might seem like a vague query; but it’s a golden opportunity to shine a light on your teamwork skills and smooth operation handling.

Totally crucial aspects of life in the high-energy world of a cruise ship’s kitchen.

So, what’s the game plan?

We suggest you’d better start with real-life examples.

When you talk about actual situations where you successfully coordinated with other departments and made sure things ran smoothly, you’ll get their attention. No joke.

Also, mention how you used your culinary expertise to assist other teams, taking the conversation back to your forte.

Time to witness the strategy in action

Imagine this. The stage is set. They pop the question. You draw a deep breath. And then…

“In my previous role at XYZ Cruises, I regularly interacted with the dining room team to ensure guests had a seamless dining experience. I know that on a cruise ship every team relies on each other for success, so I made sure I was always approachable and open to ideas coming from all quarters. For instance, when we were introducing a new menu, I coordinated with the dining room manager to train their team on how to present and explain dishes to our guests. We even worked together to efficiently manage food allergies and dietary restrictions of our guests. With the kitchen and dining room team in perfect sync, we significantly enhanced our service time and guest satisfaction.”

Describe a situation where there was a breakdown in communication between departments. How did you handle it?

The interviewer is probing your chops for problem-solving, effective communication skills, and finesse in restoring team harmony.

Plus, they want a peek into your experience handling interdepartmental dynamics – an absolute must-have on a cruise ship.

No Panic! Here’s The Game Plan

Let us walk you through the strategy to ace this question.

• First up, bring to mind a real event where you tackled a communication breakdown between members of different departments. True stories make for the best answers.
• Next, take time to detail the problem and your role in it. Being specific about your participation in the scenario lends an air of authenticity to your response.
• Now, onto action: illustrate the steps you took to mediate the issue. Examples could be setting up a meeting, openly discussing the problem, or initiating a recurring interaction to avoid a repeat incident.
• Finally, underline the outcome. Show off the success of your intervention, highlighting improved communication and team cohesion.

Sounds good? Now, let’s move on to the actual answer.

Your Gold-Star Response, Revealed!

“During a peak holiday cruise stint, I noticed increasing complaints about delayed meal service. That came down to a communication gap between my culinary team and the scheduling staff. I could’ve let it slide and blamed the other department, but instead, I made it my mission to bridge that gap. I set up a meeting between the two departments to openly discuss the issues at hand. During the meeting, it became clear the scheduling department didn’t fully understand our preparation timelines. In response, we drafted a detailed meal preparation timeline chart and shared it with them. It instantly cleared up confusion, ensuring that dining schedules were cohesive with our kitchen timelines. In the end, not only did we drastically reduce meal service delays but we were also able to strengthen the bond between the departments.”

How do you ensure that kitchen equipment is always in optimal working condition?

Now that’s an interesting one!

Through this question, the interviewer is assessing your commitment to upholding the highest level of food safety and extending the life of pricy kitchenware .

And not to forget, they’re testing how well you can keep unexpected kitchen disasters at arm’s length.

Mastering Your Response

With this 3-part strategy, you can steer your answer just right.

• Step 1: Underscore that regular inspection and proper maintenance are at the heart of your routine. Impress them with your knack for catching signs of wear and tear.
• Step 2: Show them your passion for keeping kitchenware squeaky clean and sanitized on the regular. After all, what’s more appealing than a nicely cooked dish from a hygienic kitchen?
• Step 3: Dive into your future-proof planning. Talk about how you train your team on the right use of equipment and basic troubleshooting. This keeps operations smooth and a disaster-free kitchen.

Spicing It Up With An Example

Let’s bake this strategy into a delicious response. Ready?

“Recognizing the key role kitchen equipment plays in quality, efficiency, and safety, I approach its upkeep in a three-pronged way. Firstly, I conduct daily inspections of each piece of equipment. Any immediate concerns like loose screws or unusual noises are addressed promptly to prevent major breakdowns. Regular maintenance, as well as adhering to the manufacturer’s suggested care routine, is also a priority. Second, cleanliness and sanitation form an integral part of my shift’s closing rituals. Every night, my team and I ensure that every piece of equipment is sparkling clean and thoroughly sanitized. This not only elongates the life of the equipment but also complies with the highest health and hygiene standards. Lastly, I ensure my team is trained to use the equipment in the right manner and do basic troubleshooting. Through this, I intend to foster a proactive team that can identify potential concerns before they boil over into bigger issues. This multi-pronged approach, I believe, helps keep our kitchen ship-shape and ready for any culinary adventure.”

Describe a time when a critical piece of kitchen equipment malfunctioned during service. How did you manage?

Here’s a familiar scenario: You’re at the height of a rush dinner service onboard a cruise ship, serving tantalizing dishes to eager guests.

Out of the blue, a crucial kitchen gadget fails. Yikes, right?

Well, your interviewer wants to hear about it!

This question is designed to gauge your ability to handle pressure, problem-solving, and resourcefulness in chaotic situations.

But how do you handle this question?

Winning Approach to Answer

Don’t fret! There isn’t a cookie-cutter answer. But, there is a winning strategy.

• Clarify the situation, define the problem, and how you stayed level-headed.
• Describe the action steps you implemented to tackle the issue.
• Evidence your critical thinking, failsafe plans, and ability to uphold top-notch service despite unpredicted obstacles.

The interviewer will appreciate hearing how you put the guests’ satisfaction and safety first.

Remember, their focus is your response , not the problem itself!

Example Response

Here’s an example answer to this question:

“There was this one time on a particularly busy night when our deck oven — a vital piece of equipment for our menu — suddenly malfunctioned. I immediately informed the kitchen manager and then, maintaining composure, creatively reworked the menu to bypass the need for the oven. We served stove-top and fried dishes, used sous-vide machines to slow cook meats, and fashioned a makeshift pizza oven on a stovetop with a cast-iron skillet. We kept the service running smoothly without any drop in quality or customer satisfaction. It was a real test of adaptability, but it proved that even under pressure, we can deliver an exceptional dining experience.” Now, with this answer, you’re not just detailing a problem and its solution, but you’re presenting yourself as an inventive, cool-headed professional, ready to rise above any adversity in the name of customer satisfaction.

Cruise Ship Chef Interview Tips

Understanding the role (what’s expected of a cruise ship chef).

On solid ground, you might be the king of your kitchen. On the high seas, the dynamics change.

Versatility: Cruise chefs must be adept at various cuisines. One day you’re serving sushi, the next, a full-blown Italian feast.

Stamina: Picture back-to-back shifts, endless prep, and countless guests. Stamina and passion are your best allies.

Communication: You’ll be collaborating with diverse teams. Clear communication ensures harmony in the kitchen.

Inventory Management : Ensuring freshness of ingredients, reducing waste, and improvising when certain items are unavailable.

Team Management : Leading a diverse team and ensuring seamless operations, especially during peak dining times.

Safety & Hygiene : Prioritizing safety protocols, maintaining cleanliness, and ensuring the crew adheres to hygiene standards.

Commitment: Long contracts, away from home, and confined to the ship. It’s a commitment not just to cooking, but to the unique lifestyle of the seas.

What To Wear To Cruise Ship Chef Interview (Cruise Ship Chef Interview Outfit)

First impressions matter, and while your skills are paramount, appearing polished can give you an edge.

Professional Chef Attire: Opt for a clean chef’s jacket. It screams professionalism and showcases pride in your craft.

Neat Trousers: Pair your jacket with black or dark blue trousers. Ensure they’re ironed and fit well.

Closed-Toe Shoes: Safety first! Closed, non-slip shoes are a must. They not only look professional but also underline your understanding of kitchen safety.

Minimal Accessories: A watch can be handy, but avoid flashy jewelry. You want the interviewer focusing on your words, not your bling.

Personal Hygiene: Neatly trimmed nails, tied-back hair, and a fresh appearance emphasize your commitment to cleanliness.

Sailing the seas, rustling up gourmet meals, and living the dream – it’s within reach.

But remember, it’s not just about the tantalizing dishes you can create, but the mindset you bring to the table (or should we say, the galley?).

Think of your interview as a recipe. The right ingredients, mixed with passion and presented with care, can be the ticket to your dream job.

The Interview is Just the Start

Your journey doesn’t end with a successful interview. It’s just the beginning.

• Embrace the constant learning that comes with being a cruise ship chef.
• Adapt to diverse guest preferences.
• Stay enthusiastic in your continuous voyage of learning.

The Ocean of Opportunities:

As you set sail on this exciting chapter:

• Let the vastness of the ocean symbolize endless learning possibilities.
• See the ship’s constant motion as a representation of your unceasing quest for growth.
• Be fearless and curious.

Being a top-notch cruise ship chef isn’t just about cooking; it’s about innovation and a never-ending thirst for knowledge.

The key ingredients to success are learning and innovation. Keep stirring them into your career, and you’ll surely taste success.

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The Editorial Team at InterviewGuy.com is composed of certified interview coaches, seasoned HR professionals, and industry insiders. With decades of collective expertise and access to an unparalleled database of interview questions, we are dedicated to empowering job seekers. Our content meets real-time industry demands, ensuring readers receive timely, accurate, and actionable advice. We value our readers' insights and encourage feedback, corrections, and questions to maintain the highest level of accuracy and relevance.

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Shosholoza Ocean Academy

Take this significant step towards a rewarding career with MSC Cruises and join us in shaping unforgettable cruise experiences. Start your journey to an onboard career with MSC by completing a free 12-day hospitality training in Housekeeping, Dining or Bar departments with Shosholoza Ocean Academy.

HOW IT WORKS

Kindly complete the form provided below, ensuring that you meet the minimum requirements as specified. Successful candidates will undergo a comprehensive 12-day training course, specialising in either dining, bar, or housekeeping at our state-of-the-art training facilities located in Durban.

On completion of the training course, you will possess the required skills to secure a position onboard. Exceptional candidates may qualify for a position onboard MSC Cruises.

Please anticipate a minimum waiting period of six weeks for communication and confirmation.

REQUIREMENTS

Successful enrolment in to the Shosholoza Ocean Academy requires the below:

Minimum of 1 year hospitality experience working in a 3 or 4-star establishment.

Proficiency in English, both written and verbal.

Well presented, reflecting the professionalism expected in the hospitality industry.

Matric certificate with relevant hospitality qualification – advantageous.

Available for 12 consecutive days to attend the training, located in Durban at the candidates' expense.

Must be a South African Citizen

Shosholoza Ocean Academy ensures that our training programs uphold the highest standards and deliver a transformative learning experience.

BAR Training

DINING Training

The Best New Cruise Ships of 2023

• The Best New City Hotels of 2023
• The Most Luxurious New Hotels of 2023
• Hotels + Resorts
• It List 2024 The 100 Best New Hotels of the Year The Best New U.S. Resorts of 2023 The Best New Affordable Luxury Hotels of 2023 The Best New International Resorts of 2023 The Best New Cruise Ships of 2023 The Best New City Hotels of 2023 The Most Luxurious New Hotels of 2023 CLOSE Part of It List 2024

Travel + Leisure’s 2024 It List.

Since 1971, Travel + Leisure editors have followed one mission: to inform, inspire, and guide travelers to have deeper, more meaningful experiences. T+L's editors have traveled to countries all over the world, having flown, sailed, road tripped, and taken the train countless miles. They've visited small towns and big cities, hidden gems and popular destinations, beaches and mountains, and everything in between. With a breadth of knowledge about destinations around the globe, air travel, cruises, hotels, food and drinks, outdoor adventure, and more, they are able to take their real-world experience and provide readers with tried-and-tested trip ideas, in-depth intel, and inspiration at every point of a journey.

Elizabeth Rhodes/Travel + Leisure

For the first time, we’re spotlighting new cruise ships on Travel + Leisure ’s It List, as these exceptional vessels become more and more like floating resorts — celebrity chefs, crystal chandeliers, and Rolex boutiques included.

Explora Journeys’ Explora I

Paul Brady/Travel + Leisure

It’s not every day a new cruise line arrives. The debut of the remarkable Explora I was a moment years in the making for Explora Journeys , the upstart luxury operator that aims to bring a European sensibility to the world of vacations at sea. So far, the project is a smashing success, thanks to the ship’s low-key vibe, standout food and beverage, and intriguing itineraries that visit in-demand ports in Northern Europe, the Mediterranean, and the Caribbean. My own August 2023 trip on Explora I , from Copenhagen to Hamburg, Germany, included fulfilling visits to places such as Oslo and the town of Stavanger, Norway, a gateway to adventurous hiking with a postcard-perfect Old Town. The ship itself was also a destination, with its abundance of outdoor space — including an alfresco fitness center — and pools at seemingly every turn. The 461 suites, all of them with balconies, are filled with luxurious touches such as Frette linens and robes, heated marble floors, and Dyson hair dryers. But Explora I truly shines when it comes to food: During the week I was aboard, it was impossible to find a bad meal — and I was often astonished at the quality of, in particular, the pasta served in the Emporium Marketplace and the sushi on offer at Sakura, two of the nine restaurants aboard. The most ambitious of them all is Anthology, a rotating-chef concept that has seen a residency from seafood whiz Mario Ulaissi, known for his Michelin three-starred restaurant on Italy's Adriatic coast, and that recently welcomed Emma Bengtsson, from Aquavit , in New York City. Much has been made of Explora I ’s Rolex boutique — the first on any cruise ship — but for my money, the other shops on board were more interesting: The company has tapped family-owned businesses around the world to create capsule collections of resort wear, handbags, fragrances, sunglasses, and beautiful gifts that can’t be found elsewhere. From $2,050 per person for a six-day sailing. Accessible ship. — Paul Brady

Oceania Cruises’ Vista

Nick Tortajada/Courtesy of Oceania Cruises

The new Oceania Vista is in a class of its own; no really, it’s the first in Oceania Cruises ’ new Allura class. Of its 11 bars and restaurants, three are entirely new to the Norwegian Cruise Line Holdings–owned brand — including a high-end cocktail spot called Founders’ Bar, serving 26 intricate drinks that use house-made syrups and top-shelf booze like Whistle Pig and parsley-infused Grey Goose. As Oceania levels up, the cruise line has produced a ship that feels more like a floating resort than the vessels that came before. There’s pickleball; a health-conscious restaurant, Aquamar, serving made-to-order salads and pressed juices; and a coffee shop that looks like one in walking distance of my home in L.A. (marble counters, gold accents, leather bar stools) and pulls an espresso shot of similar quality. Vista has more suites than others in the Oceania fleet, too: There are 14 Oceania Suites (up to 1,200 square feet); eight Vista Suites (up to 1,850 square feet); and three Owner’s Suites with Ralph Lauren Home decor and two massive terraces (2,400 square feet). But the most hotel-like touch? A celebrity chef–driven restaurant, Toscana, where Giada De Laurentiis — the ship’s godmother — supplied two recipes for the menu. As someone who watched a lot of Everyday Italian in the early aughts, I was particularly excited to try her signature, Capri-inspired lemon spaghetti, and lemon-cream sauce with grilled shrimp and capers didn’t disappoint. From $2,499 per person for a seven-night sailing. Accessible ship. — Maya Kachroo-Levine

Regent Seven Seas Cruises’ Seven Seas Grandeur

Courtesy of Regent Seven Seas Cruises

Regent Seven Seas Cruises’ sixth ship, the Seven Seas Grandeur , sailed its inaugural season in December, joining sibling ships Seven Seas Explorer and Seven Seas Splendor as the newest member of the luxury fleet. The cruise line is a favorite among T+L readers for its gorgeous ships and all-inclusive pricing that covers unlimited shore excursions, dining at specialty restaurants, and even round-trip airfare. Grandeur lives up to its name thanks to stunning, art-filled spaces designed by cruise ship interior experts Studio Dado: signature restaurant Compass Rose is enchanting with interiors inspired by a fairy-tale forest; the Observation Lounge sparkles with an undulating chandelier and swanky bar; and the $11,000-per-night Regent Suite has a private en suite spa and custom Treesse mini pool. As I boarded Grandeur for the ship’s inaugural sailing, I was mesmerized by the grand staircase and glittering chandelier. And with a maximum capacity of 744 guests, I found it easy to take time to myself in the myriad of quiet spots tucked throughout the ship, whether in the Serene Spa and Wellness area, in the Library, or on the Sports Deck overlooking the ocean. Seven restaurants include specialty steakhouse Prime 7, pan-Asian restaurant Pacific Rim, and breakfast and lunch buffet La Veranda, which refines the cruise buffet experience with daily specials like paella and sushi. Several bars and lounges, a pool and hot tubs, a casino, Broadway-style productions, and cooking classes at the Culinary Arts Kitchen make the ship a destination in itself, though guests will want to take advantage of those included excursions on Caribbean, Central American, North American, and European itineraries, ranging from seven to 16 nights, during the ship’s 2024 season. From $4,669 per person for a seven-night sailing. Accessible ship. — Elizabeth Rhodes

Silversea’s Silver Nova

Courtesy of Silversea Cruises

Carrying 728 passengers, Silver Nova is big for the luxury sector, but boasts a hugely important metric: a capacious passenger space ratio — that is, the number of guests relative to the size of the ship. Simply put, this ship offers more elbow room per passenger than almost any other cruise vessel. Silver Nova is wrapped in glass, with an asymmetrical layout; the funnel is positioned off-center, so is the pool, offering an expansive, uncluttered pool deck. Many features of the brand-new ship recall previous Silversea successes, my favorite of which is the S.A.L.T. (Sea And Land Taste) program, expanded for Silver Nova . S.A.L.T. perks include a gorgeous, sea-facing lab for hands-on culinary lessons (at no additional cost), plus a new concept, the Chef’s Table, where an 11-course menu is prepared for just 24 diners. All facets of the S.A.L.T. ecosystem, including ingredients, a bar, lectures, and shore excursions, are keyed to the region Nova is sailing. While food is a drawing card for Silver Nova , accommodations also received a revamp. Tied to the theme of bringing the outside in, there are brilliant new suites found in the aft starboard corner of the ship, with wraparound balconies revealing a 270-degree view.  This is where you can tuck me in when I win the lottery and head off on a world cruise. But until then, Silver Nova will summer in Alaska and spend northern hemisphere winters in Australia and New Zealand, places where top-deck views should prove ceaselessly rewarding. From $3,250 per person for a seven-night sailing. Accessible ship. — David Swanson

It List 2024

9 Cruise Lines With the Best Food

T aking a cruise vacation transports you to coveted destinations in places around the world. For many people, though, it's all about the culinary experience, especially for those who return time and again to dine at their favorite onboard venues – many of which rival the best restaurants you'll find on land. While most cruise lines still offer all-you-can-eat buffet-style venues, some also feature next-level culinary experiences with world-renowned chefs at the helm, menus curated by Michelin-starred chefs, and immersive food and beverage programs.

If you're a foodie looking for the cruise lines with the best food, U.S. News has compiled this list of cruise lines focused on delivering an extraordinary dining experience, based on expert opinion and reviews. We've also highlighted two of the venues on each line that receive accolades for outstanding food and service.

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Luxury cruise lines

Oceania cruises.

Oceania Cruises' culinary program has long been regarded as one of the best of any cruise line – and the company has even trademarked the term "The Finest Cuisine at Sea." Jacques Pépin, the renowned French master chef, has been the executive culinary director since 2003; he has inspired the menus and cuisine on board the line's seven small luxury ships since that time, including the newest vessel, Vista . Oceania is also committed to sourcing the best ingredients from destinations around the world. In addition, the line has a high ratio of culinary staff to guests, and the ship's galleys are outfitted with equipment you'd typically see in Michelin-starred restaurants.

Guests can book exclusive Culinary Discovery Tours on two of the ships, Marina and Riviera . Hone your culinary skills or learn to prepare new types of cuisine at The Culinary Center, found on Marina, Riviera and Vista. You'll also find special wine-tasting and Champagne events in partnership with La Reserve by Wine Spectator. In addition, the line has just announced its first Culinary Masters' Cruise featuring Oceania's two French master chefs aboard Marina in October 2024.

Most of the dining venues are complimentary on Oceania Cruises (except for Privée and La Reserve), and options run the gamut from French and Asian cuisine to Italian fare and steakhouse specialties. There are also new culinary concepts on board Vista – including Ember, which features American classics, as well as Aquamar Kitchen, a venue focused on healthy Mediterranean-inspired cuisine.

Here are two of Oceania's best restaurants:

• Red Ginger: Red Ginger's colorful red and gold interiors, designed with feng shui in mind, draw guests in when they enter the restaurant, but it's the bold Asian flavors that keep them coming back for more. With Vietnamese, Thai and Japanese specialties to choose from, diners will enjoy selections such as caramelized tiger prawns, crispy ginger calamari, red and green curries, and bulgogi rib-eye steak. Red Ginger is available on Marina, Riviera, Sirena and Vista.
• Toscana: The hearty cuisine inspired by Tuscan and northern Italian flavors at Toscana is served on Versace china that's custom designed for the restaurant. Diners should come with an appetite to enjoy several courses before the main event, including a hot or cold antipasti or soup, a selection of pastas, and a classic version of Caesar salad prepared tableside. Traditional main dish favorites include osso buco alla Milanese, veal scaloppini, lobster fra diavolo and Dover sole. Toscana is available on Regatta, Insignia, Nautica, Marina, Riviera and Vista.

Book an  Oceania Cruises  itinerary on GoToSea, a service of U.S. News.

Silversea Cruises

Silversea is another cruise line known for its culinary excellence. Guests will find a selection of international venues featuring Italian, Asian and French cuisine on board the line's fleet of 12 ships.

S.A.L.T., an immersive dining experience that stands for "Sea and Land Taste," is available on Silver Nova , Silver Moon and Silver Dawn . The S.A.L.T. program was created by Adam Sachs, former editor-in-chief of Saveur magazine and three-time James Beard journalism award winner. The innovative program invites guests to experience the destination and local food culture through on-board hands-on activities, including making local recipes in the S.A.L.T. Lab. You can also attend cooking demonstrations and lectures, or book in-depth culinary excursions to working organic farms, Sicilian pasticcerias (where you'll learn how to make pastries) and vineyards in destinations around the world.

The all-inclusive luxury line's restaurant venues are complimentary with the following exceptions: French fine dining restaurant La Dame; the S.A.L.T. Chef's Table experience available on Silver Nova; Seishin Restaurant, which serves Asian fusion dishes on Silver Spirit; and Kaiseki, the Japanese, sushi and teppanyaki venue available on five Silversea ships.

These are two standout dining venues on Silversea:

• S.A.L.T. Kitchen: S.A.L.T. Kitchen's menu changes daily inspired by the destination, but diners will also find a "Voyage" menu that reflects the influences from the overall region of the itinerary. The daily "Terrain" menu in Italy might include dishes likes prawns cooked in a cherry tomato sauce with garlic, white wine and parsley or a classic risotto with clams topped with a pan-fried filet of sole. The "Voyage" menu on an Eastern Mediterranean sailing would feature dishes from Greece, Croatia and Italy. The immersive dining experience is available on Silver Ray, Moon, Dawn and Nova.
• La Dame: The curated menu at La Dame was created by Silversea's top chefs and is served in an elegant contemporary space with white-glove table service. The cuisine pays homage to classic French gastronomy along with modern techniques and flair. Guests can expect to dine on traditional French dishes such as seared duck foie gras, French onion soup, lobster bisque, Dover sole and souffles for dessert. La Dame is available on all the line's ships, except for Silver Origin.

Find a  Silversea Cruise  on GoToSea.

Explora Journeys

MSC Group's new luxury brand, Explora Journeys, features a top-notch culinary program with a team of international chefs at the helm. Acclaimed chef Franck Garanger, the line's head of culinary, has been recognized as a French master chef since 2008; he has also overseen the culinary programs for both Silversea and Oceania cruises before joining Explora.

According to Garanger, Explora Journeys has one of the highest chef-to-guest ratios and food costs of any cruise line, which is why you'll see offerings like freshly shucked oysters on the half shell, ceviche, free range and organic chicken, made-to-order grilled fish, and other freshly prepared items in Emporium Marketplace, Explora's globally inspired all-day dining venue. There's also a large focus on plant-based dishes, wellness and healthy menu selections in venues across the ship.

The first of six 922-guest superyacht-style vessels, Explora I, offers guests a choice of six restaurant venues, including the French-inspired Fil Rouge; Marble & Co. Grill, an elegant European steakhouse; and Med Yacht Club, which features delightful Mediterranean cuisine. Guests will also enjoy boutique international and regional wines; try a glass of Moët & Chandon, Explora's "house" Champagne.

During your "journey," you can also attend cooking classes at the Chef's Kitchen, a private dining and culinary school with lead enrichment chef Jean-Louis Dumonet at the helm. Another world-class chef, Dumonet received the distinction of becoming a French master chef in 1994 and has had a very successful culinary career, including achieving his first Michelin star at age 28.

Explore these standouts in Explora's culinary program:

• Sakura: This beautiful Pan-Asian restaurant is open for lunch and dinner. The bright and airy design features cherry blossoms suspended from the ceilings and Asian-inspired decor. The authentic dining experience also boasts an open kitchen and a sushi bar with many ingredients sourced from Japan, and the venue has outdoor seating and indoor tables with floor-to-ceiling ocean views. Begin your evening with an Asian-inspired cocktail and a starter of crispy duck leg confit, wagyu beef tataki or soft-shell crab tempura. Main dish highlights include a miso black cod fillet, 72-hour slow-cooked short rib beef panang and an addictive lobster pad Thai.
• Anthology: The innovative concept at Anthology "is imagined as a unique culinary stage showcasing global cooking talents and cuisines, provenance and rare ingredients along with wines by highly coveted winemakers." The tasting menus are curated by a rotation of top chefs that changes throughout the year. The first chef who opened the new ship, Mauro Uliassi, has a three-Michelin-starred restaurant in the coastal town of Senigallia, Italy. The second chef (through April 2024) is Swedish-born Emma Bengtsson, executive chef at the two-Michelin-starred Aquavit in New York. Anthology is the only dining venue on Explora I that comes at an additional cost. There's also an optional wine pairing.

Compare  Explora Journeys  cruises on GoToSea.

Regent Seven Seas

Regent Seven Seas' culinary program, "Epicurean Indulgence," features top-notch dining experiences on board the luxury line's six ships. Guests will also find educational hands-on cooking classes in the Culinary Arts Kitchen and Epicurean Explorer tours focused on the wines, spirits and regional foods in destinations around the world. Regents' all-inclusive cruise fares include as many as seven dining venues (depending on the ship), that feature French, Italian, Pan-Asian and steakhouse restaurants as well as 24-hour in-suite room service. You can also enjoy fine wines and spirits in all the restaurants, bar and lounges.

Regent Seven Seas boasts a variety of excellent restaurants, but here are two top options:

• Pacific Rim: The entrance to Pacific Rim is just as impressive as its food with the floor-to-ceiling bronze Tibetan Buddhist prayer wheel that sits just outside the venue. Inside, your evening experience in this beautiful zen-like space begins with a signature cocktail and a difficult decision of which Thai, Japanese, Korean, Chinese or Vietnamese dishes to order for dinner. Begin your meal with a selection of sushi and sashimi, then sample pork and shrimp siu mai or thom kha gai soup. For a main dish, don't miss elevated dishes like miso black cod, Canadian lobster tempura or aromatic duck.
• Compass Rose: Compass Rose is the largest specialty restaurant on Regent's ships, and you'll find the elegant venue across the fleet. The menu features classic favorites and dishes that are always available, including foie gras, escargot, Alaskan crab salad, black Angus cuts of beef, New Zealand lamb chops and a daily choice of pasta. The additional chef's gourmet menu changes daily. If you prefer lighter fare, choose one of the healthy Serene Spa & Wellness selections. Guests can also customize their dining preferences and order from any of the menus.

Explore  Regent Seven Seas  deals on GoToSea.

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Viking's nine 930-guest and adults-only ocean-going ships offer destination-focused dining highlighting regional cuisine and local specialties. In addition, cruisers will find their favorite classic dishes (some with a twist), such as a Norwegian baby shrimp cocktail, beef tenderloin and linguine with clams in The Restaurant, Viking's main dining venue.

Other dining options include an open kitchen and international fare at World Café, which also has a large alfresco dining area called Aquavit Terrace. For more casual fare, head to Mamsen's, a favorite spot for Norwegian specialties, or stop by the Pool Grill, where you'll find made-to-order burgers and light bites. All of these venues – plus two specialty restaurants, Manfredi's and The Chef's Table – are included in the cruise fare.

Guests on board Viking's ships are also treated to a daily afternoon tea in the Wintergarden, a Scandinavian-inspired, light-filled space located next to the main pool. If you're interested in learning more about destination-focused cuisine, reserve a spot in one of the hands-on cooking classes at The Kitchen Table to learn how to prepare some of the local dishes. These special excursions and culinary classes begin with a visit to a local market and end with an evening of cooking (or watching the dinner preparation) – plus multiple courses of food and wine pairings. There is a fee for the class.

The two specialty restaurants provide an exceptional experience with Viking :

• Manfredi's: Plan to make a reservation at Manfredi's, Viking's Italian restaurant. It features an impressive menu of Italian specialties, including dishes with influence from Tuscany and Rome. Start the evening with a selection of antipasti for two and pasta e fagioli or crème of porcini soup. Then, choose between traditional offerings like osso bucco alla Milanese, rosemary parmesan-crusted lamb or the Tuscan favorite dish bistecca Fiorentina (Florentine-style steak). There are also wonderful fresh pasta dishes and several types of risotto.
• The Chef's Table: The Chef's Table menu changes several times throughout the cruise, allowing guests to sample a variety of multicourse tasting menus that highlight international and regional specialties. The beautiful venue is perfect for a special evening and a "food journey" where you'll savor a selection of Asian, Norwegian, French or other cuisines paired with wines by the ship's master sommelier.

Book a  Viking Ocean Cruises  itinerary on GoToSea.

Mainstream cruise lines

Holland america line.

Holland America's master chef and creative culinary artist, Rudi Sodamin, has been with the line for around 20 years. He also heads up the Culinary Council, a group of well-known chefs who will be on board for culinary cruises scheduled throughout the year. During these special voyages, guests can attend cooking demonstrations and coffee chats and make reservations for exclusive chef-hosted dinners and events throughout the cruise.

Holland America also has a new initiative with Fresh Fish Ambassador, chef and TV personality Masaharu Morimoto (you'll recognize him from "Iron Chef"). The Global Fresh Fish program affords the line the ability to source more than 80 varieties of fresh fish in destinations around the world. In addition, you'll find certified sustainable Alaskan seafood on the menu during Alaska cruises .

Wine aficionados can look for wine tastings and wine blending sessions on board the ship and excursions to wine regions ashore, some in partnership with Food & Wine magazine. Rudi's Sel De Mer is an excellent choice for a fine dining evening, but the French brasserie-inspired venue is only available on three ships.

Here are two of Holland America's top specialty restaurants:

• Pinnacle Grill: Pinnacle Grill, an upscale steakhouse, is a specialty restaurant (with an additional fee) that's available on all of the line's 11 ships. It's a favorite spot for couples to enjoy a romantic evening and features classic dishes like shrimp cocktail, jumbo lump crab cakes, lobster bisque, filet mignon, surf and turf, and grilled lamb chops. Seafood lovers will also find Alaskan king salmon and halibut. Be sure to save room for a twist on a timeless dessert – the not-so-classic baked Alaska with Ben & Jerry's Cherry Garcia ice cream.
• Tamarind: Tamarind's elegant atmosphere and flavorful Pan-Asian cuisine make this another top pick for Holland American cruisers. The specialty restaurant is available on four ships (for an additional fee) and features dishes from Thailand, Japan, Indonesia and other Asian countries. Appetizers include specialties like crispy duck with a steamed bao bun, shrimp tempura and Chinese five-spice baby back ribs. For the main course, choose from several types of curries, sample Mongolian barbecue lamb chops, or feast on wok-seared shrimp and lobster. Plan to come early to Tamarind Bar to enjoy a cocktail such as a saketini while watching the sunset over the ocean.

Find a  Holland America  cruise on GoToSea.

Disney Cruise Line

Disney Cruise Line offers excellent family-friendly dining options with over-the-top Disney- and movie-themed venues with live character performances and shows. The ships also have upscale adults-only lounges, bars and restaurants that are perfect for a romantic date night. Disney Cruise Line 's unique rotational family dining concept allows guests to experience three different restaurants while having the same dedicated servers every one of those evenings, so the service is personalized throughout your voyage.

Guests on board Disney Wish can dine in the fictional kingdom of Arendelle at Arendelle: A Frozen Dining Adventure. The "Frozen"-themed evening includes Nordic-inspired dishes, musical performances by the characters and even singalongs for the audience. On Disney Wonder , guests are treated to a night filled with New Orleans-style jazz and street parties plus Southern-influenced fare at Tiana's Place. You can also meet Princess Tiana from Disney's animated feature "The Princess and the Frog."

Other top dining venues on Disney Cruise Line include:

Palo: This adults-only Venetian-inspired venue is an upscale spot ideal for a quiet evening without the kids (who will be very happy to spend time at the onboard kids club). The fine dining experience features northern Italian cuisine and floor-to-ceiling windows offering views from nearly every perspective. The specialty restaurant also serves brunch on longer cruises. The prix fixe (or "prezzo fisso") menu includes four courses, or you can opt to choose from the regular menu with a selection of appetizers, salads, pizza, pasta and main dishes that are individually priced. Guests will find Palo on Disney Magic, Wonder, Dream and Fantasy.

On Disney Wish, there's an updated version of the dining concept, Palo Steakhouse. The modern steakhouse and Italian restaurant – inspired by Cogsworth, the enchanted clock from "Beauty and the Beast" – offers cuts of Australian wagyu, Japanese Kobe and Miyazaki beef as well as delightful Italian cuisine and spectacular ocean views. Be sure to splurge on a cocktail at The Rose before dinner if you're dining at Palo Steakhouse. Note that meals at Palo and Palo Steakhouse come with an additional charge.

Remy: The exquisite dining experience at Remy is a collaboration between French chef Arnaud Lallement from l'Assiette Champenoise (a three-Michelin-starred restaurant in France) and Walt Disney World Resort 's chef Scott Hunnel from the renowned restaurant Victoria & Albert's. Your leisurely evening of fine wines and a tasting menu of French fare begins with a signature Taittinger Champagne cocktail prepared tableside.

Special touches in the "Ratatouille"-inspired venue include Frette linens, Christofle silverware, exclusive Bernadaud china made for Remy, Riedel glassware, tableside international cheese service and decanting stations for wines. A Champagne brunch is served on sea days and select port days. There is an additional charge to dine at the restaurant, which is available on Disney Dream and Fantasy.

Explore  Disney Cruise Line  deals on GoToSea.

Virgin Voyages

Virgin Voyages' creative approach to cruising can be found in nearly every aspect of the line's three ships, including its adults-only vibe and fresh approach to dining. Virgin Voyages does not have a traditional main dining room – and there's no onboard buffet or large dining halls. What you will find is more than 20 eateries with menus created by Michelin-starred chefs that are included in the cruise fare. These smaller and more intimate venues include The Galley, a food court-style spot for casual and grab-and-go fare like bento boxes, tacos, salads, sushi, burgers, noodle bowls and desserts.

Meat lovers and vegetarians will love the veggie-forward dishes and indulgent pork or chicken specialties at boldly designed Razzle Dazzle. At Extra Virgin, sample trattoria-style Italian fare like crispy artichokes, seafood pasta, grilled Mediterranean sea bass and a special tableside preparation of affogato for dessert. For a Korean barbecue experience, head over to Gunbae, a fun spot where your evening begins with a shot of soju – Korea's national drink and the best-selling liquor in the world. The Wake is the largest venue on board and the closest restaurant to a main dining room; it sits at the back of the ship and features a raw bar in addition to a selection of steaks and seafood (some offerings come with an upcharge).

There are many excellent options for dinner, but these are two cruiser-favorite venues:

• The Test Kitchen: Inspired by Auguste Escoffier's "Ma Cuisine," The Test Kitchen is a favorite spot for its laboratory-like eatery and cooking school. The interior decor features metal furniture, beakers and test tubes to get diners in the mood for the exploratory culinary evening. Menus at this innovative venue are presented as a list of ingredients, and guests get to watch the chef combine the selected ingredients of the day for the six-course tasting menu. The upscale experience takes about 2.5 hours. Wine, beer or cocktail pairings come at an additional fee.
• Pink Agave: Virgin's stylish Mexican dining venue, Pink Agave, was inspired by the vibrant streets of Mexico City – and the restaurant features what the line calls the most extensive selection of mezcal and tequila at sea. The menu offerings include small, medium and large plates plus desserts. To begin the evening, order a few small bites to share, including esquites (a grilled corn dish) and aguachile, which is a ceviche made with raw tuna, avocado and jicama. Then, for the main course, choose between options like roasted duck or chicken, achiote marinated pork, or a vegetarian stuffed poblano pepper.

Compare  Virgin Voyages  cruises on GoToSea.

Celebrity Cruises

Celebrity's selection and quality of restaurant venues – and attentive service – have made the line a favorite for food-focused cruisers for many years. If you're sailing on one of the Celebrity Edge-class ships ( Ascent , Beyond , Apex or Edge ), you'll have up to 32 restaurants to choose from with globally inspired menus created by Michelin-starred chef Cornelius Gallagher.

You can also look for special culinary cruises and onboard events designed in partnership with renowned Michelin-star French chef Daniel Boulud, the line's global culinary brand ambassador. Some of the onboard programs include wine-blending classes, whiskey and scotch tastings, mixology classes, and food and wine pairing workshops.

With so many complimentary dining and specialty options on Celebrity ships (making it hard to choose where to dine), here are two of the unique experiences not to be missed:

• Le Voyage by Daniel Boulud: Daniel Boulud's first signature restaurant at sea is inspired by the chef's global travels. The interior of the specialty restaurant, designed by the Parisian architect-design team of Jouin Manku, is as much of an experience as the meal with its intimate decor and banquette seating. Guests can choose between a standard dinner menu, a regular five-course tasting menu or a plant-based tasting menu. Le Voyage is available on the new Celebrity Ascent and Celebrity Beyond and costs an additional fee.
• Le Petit Chef: The innovative and fantastical 3D dining experience at Le Petit Chef is one of the most unique ways to spend an evening at sea. The immersive meal, which is either served in the quirky Qsine restaurant or Le Grand Bistro, depending on the ship, will delight cruisers of all ages, especially younger children. The tiny, animated chef (think about the size of your hand) entertains guests while preparing each dish. You may see him firing up a grill to sear a steak, picking fresh vegetables from a garden or even going on a fishing adventure in search of lobster. After each dish is prepared by "the chef," waiters will arrive with the actual dish. The 1.5-hour-long experience is an additional cost.

Explore  Celebrity Cruises  deals on GoToSea.

Why Trust U.S. News Travel

Gwen Pratesi has been an avid cruiser since her early 20s. She has sailed on nearly every type of cruise ship built, including the newest megaships, paddle-wheelers on the Mississippi River, and an 18-stateroom river ship on the Mekong River in Vietnam and Cambodia. She has also cruised on a traditional masted sailing ship and on a small luxury expedition vessel in Antarctica crossing the notorious Drake Passage twice. She covers the travel and culinary industries for major publications including U.S. News & World Report.

You might also be interested in:

• Cruise Drink Packages: Your Options by Cruise Line
• All-Inclusive Resorts With the Best Food
• The Best Food Cities in the U.S.
• Cruise Packing List Essentials
• The Best Cruise Insurance Plans

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Subscriber only, travel | regent seven seas grandeur builds on luxury of 2 sister cruise ships.

Regent Seven Seas Grandeur is the third of three sister ships for the luxury cruise line. It debuted in late 2023 with several sailing dates in the Caribbean out of PortMiami, seen here during a cruise from Jan. 24-26, 2024. (Richard Tribou/Orlando Sentinel)

A Fabergé egg titled "Journey in Jewels" sits in the atrium on board Regent Seven Seas Grandeur. (Richard Tribou/Orlando Sentinel)

This bronze-and-glass bonsai cherry blossom tree sculpture welcomes diners into the Pacific Rim restaurant on board Regent Seven Seas Grandeur, the third of three sister ships for the luxury cruise line Regent Seven Seas Cruises that debuted in late 2023. (Richard Tribou/Orlando Sentinel)

The Compass Rose restaurant on board Regent Seven Seas Grandeur was designed by Miami-based Studio DADO. (Richard Tribou/Orlando Sentinel)

Chef John Stephano leads a class in the Culinary Arts Kitchen on board Regent Seven Seas Grandeur on Jan. 25, 2024. The ship is the third of three sister ships for the luxury cruise line that debuted in late 2023. (Richard Tribou/Orlando Sentinel)

The luxury pedigree that Regent Seven Seas welcomed with Seven Seas Explorer in 2016 continued with sister ship Seven Seas Splendor in 2020, but the third and final sister Seven Seas Grandeur offers up the best of class.

The ship’s features include the first Fabergé egg with a permanent home at sea. The blue-pearl-and-diamond sculpture titled “Journey in Jewels” is a small but commanding centerpiece rotating within its display case in the atrium for travelers to enjoy as soon as they step on board.

The egg is revealed as seven branches break away like waves that represent the Seven Seas. The ship’s godmother is Sarah Fabergé, the great-granddaughter of Peter Carl Fabergé.

It’s part of a 1,600-piece art collection that includes classic black-and-white photos from global destinations adorning the hallways between cabins to the steakhouse’s original Picassos. Travelers could spend a good afternoon wandering hallways and public spaces, akin to visiting a museum. A new app for the line also offers a digital art tour, like a personal guide.

“With each new ship, our team works tirelessly to identify and source the most impressive array of art pieces, building a collection that would be enviable by most modern-day museums, to ensure our guests’ time onboard is as enriching and thought-provoking as their time on land,” said Regent Seven Seas Cruises President Andrea DeMarco.

All three ships in the Explorer class are about 55,500 gross tons, with Grandeur sporting a 744-guest capacity among its all-suite offerings. The line has three older ships and just had two larger vessels ordered by parent company Norwegian Cruise Line Holdings, but they are not due until 2026 and 2029.

Until then, the three sister ships continue the line’s most refined take on their global, all-inclusive itineraries, with both Splendor and Grandeur set to return to Miami for the 2024-25 winter Caribbean season.

The line has given all three Explorer-class ships a succession of superlative monikers. Seven Seas Grandeur was dubbed with “A Heritage of Perfection,” following Seven Seas Explorer’s “the most luxurious cruise ship ever” and Seven Seas Splendor’s “the ship that perfects luxury.”

With 548 crew, Grandeur boasts a 1:1.36 crew-to-passenger ratio similar to its two sisters, so needs among travelers are attended to promptly.

The ship’s interior spaces are crafted by Miami-based Studio DADO, which has put its mark on sister lines Oceania Cruises and Norwegian Cruise Line.

That includes new takes on main dining venue Compass Rose, which DADO founding partner Yohandel Ruiz called “a feast for the eyes.”

It’s filled with fantastical tree-like arches right out of Alice in Wonderland with a cascading waterfall sculpture. At night, thousands of individually placed crystal-faceted leaves encrusted on pillars and branches illuminate the space.

The ship has five signature restaurants on board, including steakhouse Prime 7, Italian option Sette Mari at La Veranda, French offering Chartreuse and the latest version of Asian restaurant Pacific Rim, this time bringing a delicate bronze-and-glass bonsai cherry blossom tree sculpture as the centerpiece at the entrance. It’s a welcome and fitting addition to the dragon and prayer wheel sculptures on its two sister ships.

The ship has 15 suite categories, all with their own balconies. The pinnacle of sailing options is the 4,443-square-foot Regent Suite at $11,000 a night. It features a $200,000 Hästens Vividus custom handmade mattress, an in-suite spa retreat with a personal sauna and steam room and 270-degree views from the ship’s bow from a 1,292-square-foot wraparound veranda. Those passengers get their own butler and personal car and driver in every port.

Some seven-night Miami-based sailings go for as low as $3,700 per person based on double occupancy.

For everyone on board is the spa with an infinity pool that looks out over the stern, fitness center, jogging track, casino, several lounges, card room, library and main pool. Top-deck fun includes pickleball, shuffleboard, mini golf and ping-pong.

A big draw to Regent is the mostly inclusive offerings, including free and unlimited shore excursions, round-trip flights, unlimited internet, prepaid gratuities, ground transfers and other amenities.

One of the best offerings on board, though, isn’t free. Back again is the Culinary Arts Kitchen, a staple borrowed from sister line Oceania Cruises, but a massively popular offering that lets 18 students create memorable dishes under the guidance of a chef team.

During a preview cruise for media in January out of PortMiami, the class was led by the amiable Chef John Stephano talking students through a pair of sample dishes – pasta al limone, which is lemon pasta, and French crêpes with an allspice berry ice cream, offered during what are normally two-hour-long classes twice per day on sailings.

“I promise you’re going to make delicious and delightful food,” he said but joked that “anybody that struggles with their culinary skills today, we’ll be sending you down to the galley to help us out.”

Stephano deftly demonstrates and drops bits of history and detail during the demonstration with students gathered around, who then go one of the 18 individual stations equipped with induction cooktops, stainless steel sinks and a collection of tools, tongs, pots and pans, while he and assistant chefs make the rounds to ensure everyone is figuring out the steps.

The course options vary per cruise pulling from nearly 50 curated thematic class titles such as “1493: The Foodies’ New World,” “Familia Cubana” and “Flip-Flop Floribbean.” Classes are an extra $89, which is about the only extra-cost feature on a Regent sailing. They are often themed to the location where the ships sail.

The culinary team also has a hand in creating some of the unique excursions, which then pair up with some of the classes.

Grandeur just finished out its first run about the Caribbean during mostly sold-out itineraries from PortMiami and is now amid a set of Mediterranean voyages for summer 2024. It will then make its way to New York for fall color itineraries of Canada and New England in September and October and then return to Miami to begin the winter Caribbean sailing season into 2025.

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Rudi's Seagrill menu: What you can order from Carnival Cruise Line's upscale seafood restaurant

"What's cooking, good looking?" No, I'm not being flirty. If you're familiar with chef and pop artist Rudi Sodamin, you'll know that's his catchphrase. (If you're not familiar with him, you're about to be.)

Sodamin's larger-than-life personality and whimsical "food faces" — funny visages made from plated food — have led him to partnerships with several brands in the Carnival Corporation portfolio . Such partners include Princess Cruises and Holland America Line, whose ships boast seafood eatery Rudi's Sel de Mer.

However, Sodamin truly shines with his latest venture, Rudi's Seagrill on Carnival Cruise Line 's Excel Class ships, which are the newest in the fleet.

Here, I'll go over what you need to know — from menu items and pricing to the ships on which you'll find Rudi's Seagrill — so you can decide if dinner at this upscale seafood restaurant is right for you.

For more cruise news, guides and tips, sign up for TPG's cruise newsletter .

What is Rudi's Seagrill on Carnival cruise ships?

Rudi's Seagrill, Carnival Cruise Line's high-end seafood restaurant, offers a menu of delicious and beautifully prepared dishes, served in a dining room that's light and airy. Glass fish accents and pops of blue color enhance the nautical vibe.

Although Carnival has had onboard seafood options for years, this is a far cry from the pool deck's Seafood Shack (which recently sold me a mediocre crabcake). Instead, at Rudi's, you'll find a don't-miss lobster mac and cheese, plenty of meat and seafood selections, and crabcakes that are actually worth the price of admission.

Related: Carnival cruise food: The ultimate guide to restaurants and dining on board

Although the official dress code is "cruise casual," you might want to dress up a bit for dinner at Rudi's, given the atmosphere.

Reservations are highly recommended.

Rudi's Seagrill menu

The Rudi's menu includes five sections from which you can choose your meal's three courses: starters, soups and salads, entrees, grill items and desserts. For your first course, you can choose an item from starters, soups or salads. For your second course, select from entrees or the grill. Follow it up with a dessert for course number three.

Starters include blue mussels, seared shrimp, oysters and the aforementioned lobster mac and cheese. Soup and salad choices include seafood bisque, fisherman's stew, house tossed salad or baby romaine with cauliflower and honey nut squash.

If you want to stick to seafood, go with one of the entrees like roasted halibut, red snapper, Dover sole, broiled lobster tail or the crabcake about which I was raving earlier. If meat is more to your liking, pick something from the grill — free-range chicken, a pork chop or prime New York strip steak — instead.

To top it off, enjoy dishes such as apple cheesecake with limoncello whipped cream, chocolate truffle cake, white chocolate bread pudding or key lime pie for dessert.

Wines and cocktails are also available for sale. Choose from sparkling, white, red and rose wines or unique-to-Rudi's cocktails, such as Seagrill Sangria and the Santorini Martini.

For cruisers 11 and younger, a special menu offers smaller portions and kid-friendly fare. They can choose macaroni and cheese or shrimp cocktail as a starter. For mains, children can order beef sliders with Parmesan fries; a 4-ounce filet mignon with vegetables; fish and chips; or chicken fingers. Tasty dessert options are either a banana split or a chocolate and Nutella pizza.

Note: Menu items were accurate at the time of publication, but they're subject to change without notice.

Rudi's Seagrill price

How much does it cost to eat at Rudi's Seagrill? Adults can dine there for $49 per person, which includes a starter, main and dessert. Kids 11 and younger can order from the children's menu for $15.

Gratuity is included in the cover charge. Alcoholic beverages are charged a la carte unless you have a drink package that covers the price.

Which Carnival ships have Rudi's Seagrill?

Rudi's Seagrill is on all ships in Carnival's Excel Class :

• Carnival Celebration
• Carnival Jubilee

Planning a cruise? Start with these stories:

• The ultimate guide to Carnival Cruise Line ships and itineraries
• 43 Carnival Cruise Line tips, tricks and hacks to enhance your vacation at sea
• Best Carnival cruise ships: Here's which ship you should sail, based on your travel style
• Carnival cruise packing list: What to pack for a cruise, Fun Ship style
• The 5 most desirable cabin locations on any cruise ship
• The 8 worst cabin locations on any cruise ship
• A quick guide to the most popular cruise lines
• 21 tips and tricks that will make your cruise go smoothly

Royal Caribbean's newest ship is also its priciest. Here's what it's like spending as little as possible, with no lobster or other upgrades.

• Royal Caribbean's Icon of the Seas could be an expensive vacation compared to other cruise ships.
• Sailing on the mega-ship without paying for any of its upcharged amenities is possible.
• But it would mean spending at least $265 a day, staying sober, and repeating meals.

A budget vacation on Royal Caribbean's new wildly popular Icon of the Seas is possible. Just be prepared to stay sober, repeat meals, and pay at least $265 a day.

Right now, there's likely no better example of the mass-market cruise industry's shift toward the budget airline strategy — charge a cheap base fare and offer irresistible up-charged amenities — than Royal Caribbean's new world's largest cruise liner.

After all, what other ship comes with a $100,000-a-week cabin and a $200-per-person restaurant?

But it is possible to vacation on the mega-ship without giving into any of its upcharged restaurants and activities. If you're strong enough to do so, here's what your seven nights on Icon of the Seas could look like.

Be warned: It won't include lobsters or private lounges .

Less than half of Icon’s 28 eateries are complimentary, so you’ll likely repeat meals.

Picky eaters are sure to find at least one satisfactory option at the ship's three buffets, one of which is Mexican-themed.

If not, the complimentary pizza shop or sandwiches from the two on-board cafés might suffice.

In search of variety, grab a Mediterranean-style wrap or crepe at the five-stall food hall instead.

For a more formal dinner, budget cruisers can grub on a three-course meal at the complimentary dining room.

The three-floor restaurant has a rotating menu with classics like crab cakes, New York strip steak, and cheesecake.

Just don't expect lobster or filet mignon. Both cost extra.

For better or worse, guests snubbing upcharged options would also be snubbing booze.

Like most mass-market cruise ships, Icon of the Seas' 18 bars aren't free. If you want alcohol and sodas, be prepared to pay for a beverage package.

Thankfully, the ship’s complimentary amenities could distract you from your sobriety.

Icon's surf simulator and impressive six-slide waterpark won't run you a tab.

The same goes for its seven pools and nine hot tubs — save for one of each exclusive to guests who've booked a suite.

For drier activities, families could spend their afternoons scaling the rock climbing wall or testing their putt at the nine-hole mini-golf course.

Or they could work off their lunch buffet by sweating it out at the sports court — basketball and ping pong included — for no extra charges.

Fortunately, Icon of the Seas' nighttime entertainment is also a great equalizer. Its ice skating performance, rendition of the Broadway hit "Wizard of Oz," and multi-disciplinary dance, swim, and dive show are complimentary to all guests.

But if you want to test your fear of heights at the part-walking, part-agility, part-ziplining Crown's Edge , you'll have to cough up $49.

The arcade games aren't free, either.

Guests staying in suites have access to a shared outdoor lounge.

There's also the option to pay up to $700 for one day with a private cabana-like "casita."

But if you're on a budget, you'll have to fight "pool chair hogs" for the best poolside seating instead. (Consider bringing a sheet mask with you — a 25-minute facial at the ship's spa is almost $150.)

And hold off on your Instagram photo dumps until after your vacation.

Otherwise, you'll have to cough up $31 per day and device for streaming-enabled WiFi, totaling $217 for the duration of the cruise. (Icon of the Seas is exclusively operating seven-night sailings.)

But let’s face it: The base fare alone isn’t ultra-affordable compared to other cruise ships.

Patrick Scholes, a lodging and leisure research analyst at Truist Securities, told Business Insider in late 2023, three months before Icon's launch , that the vessel was priced at a premium of "at least 50%, if not more."

Steep, compared to the typical 20% to 50% new-ship premiums.

The cheapest interior stateroom for 2024 currently costs $265 per person per day.

But even the windowless cabin comes with its own list of upgrades.

Travelers who want to pick their own stateroom must pay an additional $128 per person. If they opt for one of the larger (by at least one square foot) interior cabins, it'll be an extra $100.

Which is to say, good luck avoiding any of the upcharged amenities on your Icon of the Seas vacation .

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