b'FOOD & BEVERAGEFOOD & BEVERAGE FOOD & FOOD & BEVERAGECMI LEISURE ADAPTING TO CLIENTS You have to like what you do in order to be good in something.also include special requirements and promotions marketed by the brand or shipowner.The focus on regional dishes includes locally-sourced ingredients andwhich means a portion of the menu needs to con- ionstinually adapt. This includes attemptingNic eratto meet passenger requests. k Burger,dire hotel opWhen I started in the expeditionctorofcruise business, I went to visit our vessels in Iceland and some guest asked me if we would have some grilled pun breast Peter Ho er,and smoked minke whale for dinner, director of culinary operations, CMIHo er said.Leisure ManagementTrendsT he secret behind an interestingKong 15 years earlier was working forWhen available, CMI tries to source organic and biodynamic farmed goods. career, an excellent product, andNorwegian and o ered me a job, heIts become a point of emphasis and pas-happy customers is, like the an- said. After that, I joined The World bysenger demand.swer to all riddles, no secret at all. Its joy.ResidenSea for seven years.Our clients have become more as-Peter Ho er, director of culinary op- He joined CMI Leisure in Spring 2014. sertive about it. And being expedition erations for CMI Leisure Management,cruising, it just makes a lot of sense to be has a long career in the culinary industryLocal Menus more aware of the products and servicesincluding ave-year stretch without aCMI manages ships for several brands,we o er, he said. Sustainability is de -day owhile running his own French/ and thus menus need to re ect the com- nitely a very big trend for us. We manage Asian fusion restaurant. pany ethos, as well as that of the speci cexpedition ships and our customers and You have to like what you do in ordership and itinerary.clients want to see that we walk the walk to be good in something. Hard work andWe have a coreeet menu in placein this aspect, as it is also with the global dedication come to mindrst, Ho er said. but we have very di erent requirementsgreen movement. That ideology took Ho er to premierfrom one client to another which changesThis includes reducing food waste on posts cooking, managing, and consult- the program on each ship, he said.all frontspassenger and crew.ing in New York, Las Vegas, Chicago,With the expansion and diversi cationIt all comes back to making clients Memphis, The Maldives, Hong Kong,of the expedition market, those programshappy.and elsewhere before eventually sign- are even more specialized. Passengers,For us it is extremely important, ing up with the cruise industry. Hisrsttoo, want to go beyond standard cruisehe said. Feedback is the breakfast of assignment was as executive chef formeals on these voyages.champions. We need to keep the ear on Norwegian Cruise Line.Ho er is asked to plan menus that arethe ground to see what we are doing well I had just sold my restaurant. A gen- as authentic as possible to the sailingand the things we have to tweak a little tlemen I had met while working in Hongregion. These destination-driven menusfor certain guest demographics.32 Cruise Industry News: MHA 35 thAnniversary'