The Cunard queens have long been associated in the public imagination with style and elegance and so passengers coming on board Cunard’s Queen Mary 2 expect a luxury cruise experience. Dining is, of course, a key element of this experience and the cooking is a crucial part of the dining experience. Yet, how do you provide such food for some 2,600 guests who are eating throughout the day in ten different dining venues that range from an English pub to a five-star restaurant.
The man in charge of performing this task is Klaus Kremer, Executive Chef of the Queen Mary 2. Klaus has been with Cunard for 20 years and is thus familiar with the line’s traditional approach to cruising. However, he is also aware that there has been an evolution in cooking and the tastes of today’s passengers are not those of earlier generations.
Recently, I had the opportunity to talk with the chef about some of the challenges he faces and about how his massive operation works. It is posted along with several photos of the ship’s galleys at http://www.beyondships.com/QM2-Kremer-1.html
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