With 250 chefs turning more than 100 tonnes of raw ingredients into 250,000 meals every week, culinary operations Royal Caribbean's Oasis of the Seas are akin to a military exercise.
In our research to chefs that catch our interest, we sometimes come along publications that we would like to share with you. As The Creative Chef Collection we don't want to be only a collection of books we try to sell. Our philosophy is all about sharing knowledge so the hospitality industrie can grow in his quality and becomes a more sustainable industry and an example of how we can more consciously choose our products for our food at home.
Welcome aboard on one of the biggest cruise ships in the world. This is a documentary we came along about what it takes to run multiple kitchens on a ship that carries around 5500 guests and a crew of 2165. It is a tremendous amount of work as you can aspect. As the executive chef you hardly cook yourself on board of a ship like this. But when it comes to clean the lobster, before lobster night, he is there too. And he has another thing in common with the Creative Chefs in our Collection. In the end it is all about making the guests happy. And that is why he likes his job!
Our #1 chef Jeroen Achtien tells in the book that one of his tasks at the Librije was, to train the chefs how to prepare the meals that where specially designed by the Librije for the culinary restaurants on the Holland America Line cruise ships. And how that finally brought him to Switzerland.
De Goede en De stoute is a proud partner of the Creative Chef Collection.