INTERNATIONAL CHEFS DAY: Food is a key element people remember about their trips

Team L&M

On the occasion of the International Chefs Day (October 20) today, Life And More brings to you an insight into exquisite culinary delights available on the Norwegian Cruise Line (NCL). Wesley Cort, Vice President, Food and Beverage Operations, NCL tells us about its expansive offerings. Read on:

Tell us what makes the food served on NCL ships so special?
As a brand, we have been breaking boundaries cruise and that extends to the food experience on board our vessels. We set the standard with freestyle dining, giving guests the freedom and flexibility to choose when and where to dine – whether or not to dress up for a three-course meal and a bottle of wine with friends or to keep it casual and have a quick burger hot off the grill. This approach has allowed us to broaden the variety of outlets we have on board in a way that is still un-rivalled in our industry.
One day you could be watching a chef prepare authentic Japanese food in front of you at Teppanyaki or be served Brazilian-style slow-roasted meats at the table at Moderno Churrascaria. We offer French cuisine at Le Bistro, an American-Style steakhouse via Cagney’s and a taste of the sea at Ocean Blue, to showcase just a few of the restaurants we have onboard. Norwegian Encore, which launched last year, provides guests with 20 dining venues!! This variety in the cuisines we offer really does draw foodies to cruise with us, which I think is very special.

How do you maintain the standard and consistency on NCL?
As we don’t have just one big dining room, but a few specialty dining outlets, we can offer a more intimate dining experience for our guests. Although there is a wide variety of cuisines onboard our ships, each restaurant offers a small, specialised menu which keeps the standard consistent and high. We constantly monitor our operations via multiple sources; we have an internal audit program which each ship goes through by an external auditor, and we analyse our guest satisfaction surveys with the assistance of our market research team to see what guests’ preferences are and where we need to improve. Needless to say, my team is always travelling and visiting our ships to ensure we are exceeding the standards we set in place.

What all do you consider while creating a menu?
We closely follow the food trends in the top restaurants around the world to take inspiration for our menus and new dining outlets on board. We are also inspired by the destinations we sail to such as South America and Asia, ensuring a truly global offering in our food selection onboard. Our team of well-trained culinarians and restaurateurs come from countries like France, Germany, Spain, United Kingdom, China among others. We start with our research and life experiences, collaborate with our market research team and finally test in market to be sure we provide creative and authentic menus.

Which is your favourite dish on NCL’s menu?
That’s a tough question! In general, I opt for the healthier choice, so I would select items from Ocean Blue …items like the Hamachi Ceviche and the Roasted Tri-Colored Beets – to start with. This would be followed by the Hong Kong Style Snapper with a great bottle of Sauvignon Blanc from one of our great wine partners!”

What makes a good menu/food operation on board a large cruise ship?
It starts with the basics for us – fantastic ingredients, menus that are authentic as well as modern, and above all, the best chefs. What might be surprising to some is that we prepare nearly everything “from scratch”, meaning that all sauces, soups, breads, pastry items are made from the basic ingredients. All meats and seafood are freshly prepared onboard. How much fresher and authentic could it get?! I’m very proud of our team.

What role does food play in how people travel?
Food is one of the elements many will remember vividly about a holiday and one of the many reasons they travel. I believe this is because every culture has its own unique way of cooking and serving food, right down to the ingredients they use, so the memory of eating a dish can place you somewhere instantly. You can discover a destination through food in this way. I’m sure everyone can remember stumbling upon a hidden gem on holiday which you then recommended after a trip! It’s why I’m so passionate about bringing world-class food from around the world on board NCL ships so our guests can have an experience to remember with every meal.”

Which is your favourite food destination?
My travels through Europe, and in particular, Italy, were some of my favorite food and beverage journeys. That’s why I was so excited when we announced the launch of Onda by Scarpetta. I loved the idea of bringing the Italian food I love onto a NCL ship in a bold and modern way. The Fritto Misto and Tagliatelle Bolognese we serve in Onda is as good as I have had anywhere in Italy!