sample menus

Chefs are often asked for sample menus when being interviewed for a position.  Chefs have their preferences and styles but ultimately it is the guests' preferences that is the most important factor when planning a menu.  Other factors to take into consideration are dietary needs and also important...budget  :(

When designing a menu it is also important to consider the timing of the meals.  In the Mediterranean the culture is to eat very late at night and then have a light breakfast the next morning.  Breakfast, because it is so late and already hot (in summer) consist of fruit and light meals such as ham, proscuito , etc
In the tropics however, I had to cater for early risers as the guests have an early morning dive - so a light meal that wont regurgitate will do...and then a heavier, bigger meal after the morning excursions.

Lunch in the tropics will usually be a light meal as dinner is eaten relatively early - we make use of the stunning sunsets for the stewardess's  sundowner concoctions  ;)

Dinner is a splash..the crew dress up for evenings and the table settings are even more spectacular....

and I have yet to meet guests who don't indulge in desserts... so often on the preference sheets I read - no dessert preferences or no desserts....

but have it on the menu - and the plates come back empty to the galley !


these are just a few of my sample menus....
I tend to make and plan menus for every charter and the menus only take the guest preferences into consideration....
another topic for another day are menus for crew meals !!



Chef Mariska
floating chef - around the world