Constantly, we have guests telling us how talented our chefs are. We are currently crossing back to the US from Europe on a 17 day cruise, so we host a few things out of the ordinary. This event was what we called a “Galley Lunch Buffet” where the guests came into the galley and enjoyed a buffet lunch. They also experienced what our dining room stewards experience and pick up their entrees from the appropriate food line. Just to show off my friends/colleagues a bit…
The desserts set up by our pastry department in the Dining Room (after the guests had picked up their lunch)
My personal favorite of the day: Penguins on Icebergs! The penguins were made from hard boiled eggs, carrots and olives and the icebergs were loaves of ciabatta bread covered in powdered sugar and blue food coloring.
Two honeydews – one with a bug made from lemons, watermelon rinds, carrots and blueberries and the other is a bird coming out of a whole made from a yellow zucchini!
A couple of the MANY watermelons that my friend Joey has created…
And a few of the guys that make it happen on the left and the right is myself with the 2nd Patisserie, Renato.
Just wanted to share a small inkling of the talent that I work with!
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