The only thing I spotted during our tour that came as a pre-made item was cookie dough from Jimmy’s in New Jersey. They make everything from scratch and do not buy in pre-prepared or part cooked foodstuffs like sauces.However, during the three month world cruise they work on a longer rotation cycle to avoid any repetition during the three months. For example there is a menu that is rotated for the Mediterranean and another for the Caribbean. Usually the kitchens work through a rotation of menus and dishes based on a cruising season and area.The most recent major program being the creation of the “Modern Cuisine” range using the latest in cooking technology that was created in partnership with influential chefs using this art. The recipes and dishes are the same on both Crystal ships and are developed by the teams who work together developing them.This team produce over 1,600 meals every breakfast, lunch and dinner for both passengers and crew.There are 105 kitchen staff (75 preparing or cooking and 30 cleaners).Something I observed at various ports we called on. Werner told us that glass, cans and plastic waste from the kitchens and around the ship are compressed and offloaded to recycling companies in various ports.
It is then compacted and burnt in incinerators which create energy that drive equipment back in the kitchens. The only sign of mess was in the dish washing area where the last few plates were having remnants of food removed before going into the dishwashers.įood waste is sent into a compressor and then down to a lower deck where centrifugal force is used to remove all the water. His idea of untidy is different to mine, as all around us were shiny stainless steel work stations and gleaming floors. As it was ten o’clock he apologised that the kitchens would still be messy as the cleaning process from breakfast that had just ended was underway. Werner Brenner, the Chef De Cuisine Crystal Cruisesįirst he introduced us to Werner Brenner, the Chef De Cuisine. He guided us through the vast complex of kitchens, preparation areas and storage rooms that stretched across sections of three decks. We met outside the man dining room and were ushered through it to the entrance to the kitchens by Tayfun Aybar, the cheerful and enthusiastic Food and Beverage Manager who comes from Turkey. Whilst on board Crystal Serenity on a 12-night Mediterranean cruise such a tour was arranged for a small group of travel journalists. I am fascinated by what goes on behind-the-scenes and when I get the chance to be shown around, I leap at it. Usually nameless and faceless, the role they play is essential and crucial to success. But few think of the backstage team that has made it all possible. Occasionally guests acknowledge the chefs that create them, like they would the director of a show that they enjoyed. They are the headline act to be savoured, discussed and enjoyed – as would the lead actor or actress in a stage or film be. The dishes served at every meal on board Crystal Serenity are the undisputed stars of the show. We will definitely think about doing a cruise with Crystal again.Crystal Cruise Dish: Grilled Tuna, Tuna Poke, Japanese Rice & Apple Cider, Baby Bok Choy My husband never needed a tie and I dressed as I would for going out to dinner at home in Houston.
CRYSTAL SERENITY PH CABIN CODE
Everything felt very easy and the dress code was very manageable. It made it so much easier not to have to figure gratuities and pay for drinks, etc. The sail into Glacier Bay was a highlight with rangers on board to answer questions and plenty of time in the Bay.įood was very good, as were the normal wines served with dinner. Cabin was great and we used our balcony a lot. My husband has celiac disease and the gluten-free requirement was no problem. When we came on the ship, some of the first on, cabin was ready for us, although we decided to have lunch first. Extremely good about embarking and disembarking - very painless. Despite that number of passengers, it never felt crowded. We booked a penthouse with verandah and all our concerns were assuaged. Went on this cruise because friends were gong and we always wanted to do an Alaska cruise. We have never sailed on a cruise ship but do a lot of sailing on 10-12 passenger catamarans in Europe and Caribbean.
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