Bay Area Bites: Intricate ice sculptures, elaborate bread houses, dynamic brunch buffet displays: all part of the dining experience aboard Celebrity Cruise. What sort of planning and details go into that?
van der Merwe: The Executive Chef will plan themed brunches reflecting the time of year. A Christmas brunch features Santa Claus with his reindeer carved in ice. Gingerbread houses are customized, too. Ports-of-call influence the offerings and if a ship is docked in the Mediterranean, we source the best quality, fresh mozzarella cheese and olive oil. At the various ports, guests can indulge in a taste of the local culture.
Bay Area Bites: What size ice blocks are used for ice sculptures?
van der Merwe: The ice blocks come in 350-pound slabs. Carving an ice block can take up to 90 minutes. The most time-consuming part is allowing the ice block to "soften" a little for around two hours in a temp-controlled environment.
Bay Area Bites: What was it like to move up the ranks?
van der Merwe: Challenging. I had a lot of cooks in the galley around the same young age as me. Competition was tough. However, we all met for beer and talked about the evening's service after work.
It always was a little daunting being moved to a new section. On ships, there is very little time for training, so you would be told ahead of time that you would be moving sections and you had to balance your section, while learning and training for the next one. We all find ourselves “in the weeds" sometimes.
Bay Area Bites: What are the daily food numbers like?
van der Merwe: If we have a hot day at sea, our fresh salads and fruit consumption spike. If it's cold and rainy, guests gravitate to heavier, hot meals.
On a seven-night cruise Celebrity Millennium will use:
- 2,200 dozen eggs
- 500 gallons of whole milk
- 3,200 individual whole milks
- 60,000 pounds of fresh fruit
- 2,200 pounds of assorted cheeses
- 14,000 pounds of potatoes
- 10,000 pounds of whole chicken
Bay Area Bites: How does the 24-hour bakery production unfold?
van der Merwe: We produce all our own pastries and bread. There are seven bakers; four bakers work the day shift and three at night. There are an additional 16 cooks in the pastry section as well, and two cooks for the night shift. The pastry team produces a lot of the cake sponges and other items needed for the next day. There is one cook solely dedicated to making ice cream and one who makes gelato on board.