How much input do you feel an owner or guest should have in menu planning?
Upon availability in the area for fresh local ingredients
Responding to any guest's request for a special dish or flavor
and being able to produce it with a different products.
will be the grand finale because there is always a way to please .
A strong point for me
How do you organize yourself so that you have all the provisions you need, for any meal, at any given time?
Having certain provisions for the next two meals (3 together)
if on land as well as extra products for changes in case of special guest requirement.
This will save time to purchase the proteins daily , principally for fish .
What do you feel is the most important
quality for a successful Chef or Cook to have?
of course knowledgeable and passionate
But the most
important of all when at work is :
, calm but prompt , extremely clean , generous .
How do you handle constructive criticism towards your food?
I have to much pride to refuse criticism and not being able to fix any misunderstanding
towards the guest requirement or taste
How do you feel about preparing
special meals for crew with certain dietary restrictions?
in a life time we all feel following certain dietary restrictions for health.
- saturated fats - lack of freshness - carbohydrate -
Certain restrictions are more severe and we have to feel concerned about them ,
like allergies and intolerences that could become vital if not followed
- nut - lactose - gluten - sugar - seafood -
How often is it okay to prepare the same meal for guests?
None in a week period unless the guest requires
How do you feel
about preparing only crew meals?
much as the job's description requires it
How much input do you feel you should have regarding provisioning
and organizing the galley?
, according to budget
How do you feel about cooking according to different crew members' special requests?
Upon previous consultation in order to keep focus on the guest.
As said above earlier , there is
no question if allergies or health reasons become an issue