b'BEVERAGE FOOD & BEVERAGEFOOD & BEVERAGEFOOD & BEVERAGEDishwasher to ChefMurray started as a 13-year-old dishwasher. Working his way up, he hasprepared intrigu-ing dishes from Paris to Los Angeles, to a private island in the Seychelles. He was a chef/partner in New York and Miami restaurants, and has consulted for and opened restaurantsfrom Mexico City to Cape Town. The World at SouthAll these miles and meals inevitability led to his unique and Georgia Island demanding role on The World.According to my mom Ive always been fascinated with cooking. When I was very young, I apparently insisted on sitting on the counter in the kitchen when she or anyone else was cook-Once we were in the Middle East and aing. My mom is always reminding me how at the age of three resident heard about a specialty of wholeI asked for a set of pots and pans and a stove for Christmas, Murray said. Im one of the fortunate people who found their roasted baby camel. Unfortunately, orpassion at a very young age and have been able to turn my love fortunately, we were unable to fi ll hisof food and travel into my lifes work and journey.request.stand what will be in season, what are the special or unique ingredients to the region, where wend the best local markets to have access to these ingredients and how we can incorporate as much as possible from the regions into the menus while we are there, Murray said. We are always doing research for new products, ideas, something unique, anything that can take the experience to the next level.NimbleIts hard enough packing in a wow-factor for a weeklong cruise. Murray needs to wow for months at a time. A big part of that meanslling residents requests omenu. Special events and private dinners in a dining venue or their homes onboard can account for 150 additional bespoke menus a month, he said.Options need to include old favorites, new delicacies and everything in betweennot an easy job in Antarctica or the Northwest Passage.One of the most challenging aspects of the job is logistics. Advance planning is vital to ensuring that we have all the pro-visions we need. The World is continually circumnavigating the globe and calls at larger cosmopolitan cities where we can purchase just about anything to very small remote islands where there isnt a market around for hundreds of miles. It could be weeks until we restock, he said. Planning ahead is key so that we are sure to always have a residents favorite ice cream or their preferredavor of yogurt.Cruise Industry News: MHA 35 thAnniversary 31'