b'FOOD & BEVERAGEFOOD & BEVERAGE FOOD & FOOD & BEVERAGETHE WORLDDINING AT SEA FOR RESIDENT GUESTS ayurry MreGeoChefExecutiveP lanning and preparing phenom- Planning ahead is key so that we are sure to always enal meals at sea is a job unlike any other. Its fair to say what Geo rey Murray does for The World ishave a residents favorite ice cream or their preferred truly unique even in that rari edeld. Asfl avor of yogurt.executive chef for The World, the resi-dence ship, Murrays patrons are both on vacation and at home; theyre at aIts our job to know their likes and dis- some of thenest restaurants on the planet restaurant and their own dining room.likes and based on that our servers willand have very sophisticated palates. This As owners of their suites, passengers areoften make recommendations which ourchallenges Murrays team to raise their called residents, not guests. residents appreciate. game and always strive to improve. The World has six meal venues asThey are extremely supportive of our well as in-residence dining. They allKeeping Fresh culinary program and encourage us to need to know intuitively what the res- Unlike every other ship in the industry,take risks and push the bar to try new ident wants. most of The Worlds passengers spendingredients, new preparations and new We have quite a detailed system ofmonths aboard. styles of cooking. We are lucky that they keeping track of each residents prefer- Rarely do you have a resident on- are adventurous when it comes to food, encesnot only food relatedthat isboard for just one week, Murray said.he said. Once we were in the Middle continuously updated. Its a big part of aWe have to be careful that the menusEast and a resident heard about a specialty daily training tool in all of our operationsremain balanced and that they includeof whole roasted baby camel. Unfortu-departments, Murray said. Residentstheir favorite items, the comfort foodnately, or fortunately, we were unable to will often take a seat in one of our restau- choices they enjoy on a regular basis, ll his request.rants and, without having to ask, theirwhile continually adding new items toThe menu for every outlet is reviewed preferred beverage is servedalong withalso keep them excited about the regionand updated every eight weeks, with a their preferred sweetener if warranted.where the ship is traveling. minimum of at least eight items changed We know whether to omit salt on theirThe feedback from the residents is vital,per menu. Changes are based on itiner- sh, or add extra onions on their burger,he said. The culinary team needs to be inaries and are often destination inspired. their food allergies, or whether they liketouch with what they want as much asResearch is continuous on the regions their steak rare, medium or well-done.possible. These passengers have eaten inwe will be visiting in advance to under-30 Cruise Industry News: MHA 35 thAnniversary'