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Cruise Ships - Criuse Ship Chef

 
A recent press release from the Cruise Line International Association (CLIA) reports that among their 24 member lines, 12.6 million passengers were carried in 2007. Growth in the cruise industry is expected to continue, and CLIA member cruise lines plan to add 35 new ships to their fleets in the next 4 years.

These figures represent good news for chefs who hope to take their culinary careers to the open ocean. Each new ship that embarks carries hundreds or even thousands of hungry mouths and requires a large team of skilled cooks to feed them.

If life at sea appeals to you, check out the many culinary job opportunities on cruise lines. Several websites have detailed information about how to find employment on a cruise ship, usually through a recruitment agency. While you may not qualify for the highest-paying positions of executive chef or chef de partie, a job as sous chef or first cook could set you up for a promotion after a few successful contracts.

While not everyone is cut out for the long hours and close quarters of life on a cruise ship, the opportunity to travel, meet scads of new people, and earn a salary that can mostly be saved (room, board, and medical costs are covered by employers), is hard to pass up. Do your research and by this time next year you may be mastering the art of cooking to the rhythm of the ocean waves

When it comes to getting ahead in competitive world of culinary arts, a little elbow grease can go a long way. Just ask Chef Abby Harmon, owner of Caiola�s Restaurant in Portland, Maine. Although Harmon has always been interested in cooking, she studied recreation management and education in college, and didn�t find her way into a restaurant kitchen until later in life.

Despite her lack of formal training, Harmon decided to take a job as a line cook in 1990 at Street & Co., a small seafood restaurant. Although she was new to the business, Harmon threw herself into her new career, putting in 80-hour weeks. In three years� time she took over as head chef, and the increasingly successful restaurant doubled in size.

While hard work and experience have been the keys to Harmon�s success, she encourages aspiring chefs to pursue career training. �If you know what you want to do early in life, you should pursue your passion, � she advised in a recent interview. She suggests that young chefs combine formal training with experience in a restaurant where they can hone their skills under the tutelage of a talented supervisor. �Look for a restaurant with a healthy work environment,� she added. �In the right kitchen you can learn a lot.�

This advice has clearly worked in Harmon�s own life. Caiola�s, which has been open for several years, was an instant hit. After 15 years preparing seafood, Harmon is happy to cook �every farm animal available�. Currently her favorite menu offering is grilled cabbage, stuffed with seasonal vegetables and served on hot borscht with fried goat cheese. Not bad for a recreation management major!

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+ChefsWorld Tim Capper  
Tags: Catering Jobs , Criuse Ship Chef Jobs , Cruise Liner Chefs Recruitment Agency
 


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