On board, cooking belongs to the life of the vessel. The itinerary, time in port, storage space and guests’ plans all play a part in designing the menu.
Provisioning calls for a methodical approach. The length of the assignment and opportunities to restock are considered alongside the galley’s facilities. Quality also depends on order, storage and making thoughtful use of available space.
Coordination with the captain, crew or designated representative brings timings and operational needs into focus. Cooking must remain adaptable while retaining precision and pleasure. That balance begins before departure and continues each day: leaving guests free to enjoy the sea while service follows its rhythm.