Cleanliness

I do enjoy watching a professional at work whether he/she is a brick layer, carpenter, jet pilot or chef.
Having been interested in food since a child I like professional cooking shows on the TV, such as Nigella Lawson, Luke Nguyen, Rick Stein etc and find them to be entertaining and informative, so when Maureen and I heard that the Dawn Princess’ Executive chef and the head Maitre ‘D would be giving a demonstration and talk about cooking during our recent cruise, we made sure that we had a seat.

The talk was fun and the chat between the two men entertaining. The head chef created a three-course meal in less than half an hour while chatting about his life at sea and how he became to go to sea. The Maitre ‘D ‘fed’ (excuse the pun) the Chef various lines that created backchat between the two men.

I took the above photograph during the creation of the pudding, and must admit he was very generous with the brandy!

Each dish for each course was carried around by one of the stewards so that people could see the finished product. We were in the center of the audience so I was unable to take any photographs.

We were not near the front, but they had overhead cameras and the large screen behind allowed us to follow the chef’s moves.

At the end of the show other chefs arrived – pastry chef, sous chef, chef de partie, baker, and other staff from the kitchen (galley).

They all received a very large round of applause because the food on the ship was very good.

I know I’ve posted the above before, but the dish illustrates the high standard of food very well.

As the various kitchen staff left we were offered a short tour of one of the ship’s galleys.

Everywhere stainless steel for cleanliness.

Even the deckhead (ceiling) was stainless steel, and spotless.

Cleanliness was the order of the day – everyday.

The baker bakes bread three times a day, so that the result for the passenger is always fresh bread. The above is just an example of some of the bread available.

As we moved through the galley the creative art of some of the staff came to light. All made from fruit and vegetables.

Where ever I looked I saw stainless steel.

Maureen with some of the galley crew, and a sugar model of the ship.

As we left the galley we had the chance of buying a signed copy of the cook book that the chef had produced. It was quite popular, but as Maureen has more cook books than our local library she declined spending the $42.