What’s It Like to Be a Chef on a Cruise Ship?

Wolfgang Maier, Executive Culinary Director of Regent Seven Seas Cruises, talks to Mark and Kate about what it's like to work with more than 400 other chefs, making 6000 meals a day; the difference between cooking for staff and cooking for guests (and the best thing about cooking for that many people); the most commonly ordered food; and how alcohol consumption has changed.Interested in finding out more about Regent Seven Seas Cruises' Black Friday bonus offer? Head to https://www.rssc.com/specials. Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments? Email [email protected]. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey Hosted on Acast. See acast.com/privacy for more information.