Menus, Menus, Menus

On board a ship of this nature, the word "no" is rarely uttered. "It is our utmost duty to provide a 5 star experience for all our guests".... or so you can just imagine me saying, chest upthrust and proud.

HAH! ::shakes his head:: Man, that's cheesy....

Unfortunately, never saying "no" pretty much guarantees a logistical aneurism for the crew. To focus on my particular area, we (the three members of the Pastry Team) have the task of meeting the demands of 6 set menus, and the ever-changing catering/function menus. Here's the breakdown:

4 Restaurant Menus
In Room Dining (IRD) Menu
Kids Menu
+ Functions / Catering Custom Menus
=============================
Josh in Therapy

Yep, it's simple math. Regardless, the work gets done. We all go home eventually to rest, rise, and fight the fires of tomorrow. Diving into the restaurants, each has its own theme:

East - Sushi Bar, and food from all across the continent of Asia (located on Deck 11, Poolside)
Tides - Mediterranean Cuisine with an Italian flair (Located on Deck 11, at the aft, or tail end of the ship)
Marina - American Cuisine (Deck 5, Aft, featuring a small indoor pool, and direct access to the gigantic sea-level fold out deck)
Portraits - Upscale Cuisine, typically featuring more daring/challenging dishes (Deck 5)

and the remaining responsibilites:

In Room Dining - All residents and guests have the opportunity to enjoy the full restaurant experience right in their own homes. As such, the Galley prepares the food while the waitstaff readies the recipient's cabin with tablecloths, settings, glassware, and any other special serving dishes the order should require. The food is then delivered, and, upon completion, the area is bussed and cleaned to its original state.

Functions / Catering - As a resident (or guest) on the ship, opportunities to be social with the other members of the resident community are few and far between. (Basically, this is a home, not a summer camp) As such, hosting personal events with small clusters of residents becomes a welcome change, and a regular affair. Unfortunately, each and every resident taking advantage of this service wants something unique, and (lets face it) a hell of a lot nicer than the last one they saw at ol' whats-her-face's place. Demands range from favorites they've had onboard, to obscure treats found in their respective towns and cities. Menus can be as simple as a buffet spread, or as complicated as a nouveau 8 course degustation menu. Now, we even go so far as to offer catering for larger functions such as weddings, shore parties, and other 100+ people events. This week for example, we're currently producing a wedding cake, dessert buffet, AND plated desserts for a 145 person wedding... oy

and last but not least, the sometimes utilized Kids Menu - Entertaining kids onboard is a rare occasion. Items for this menu are the stereotypical kiddy desserts (read: "fudge brownie," Banana Split.. etc). They don't require much thought, but do force us to maintain a supply of items we ONLY use for this menu.... stupid eh?

Together, it's well... a lot. I've been here a full month now, and I can say that the full picture is finally coming into focus. It's not quite there yet, but I'm starting to compile a list of improvements I'd like to make in July when, oh yeah, did i mention, I'm supposed to take over. Yeah, funny how that works. Apparently my boss is starting his two month vacation in July and is now making me the head Pastry Chef onboard. I'm a little stressed about it, but I suppose that's a good thing. After-all, it's a hell of a motivator.

Anywho, as always, i'm chuggin along but thinkin' about you guys. I may be a little bogged down in the next few days, but i promise i'll keep the updates flowing.

Current Postion: Ensenada Mexico
On Route to: San Diego, CA

I promised pics, so here's a few of the plates we've been doing:



ENJOY!!!