b'FOOD & BEVERAGEFOOD & BEVERAGE FOOD & FOOD & BEVERAGEHURTIGRUTENEXPEDITION DININGEnes Strkonjic, food and beverage managerLindstrm restaurantS urrounded by inspirational quo- Strkonjic is responsible for makingalso preparing the menu for an upcoming tations on the walls of his oce,sure the 500-plus guests and 150 crewcorporate meeting.Enes Strkonjic, food and beverageonboard are well fed. Around 100 of theHurtigruten has banned single-use manager for Hurtigrutens Roald Amund- crew are also his employees, workingplastics, so Strkonjic works with local sen, exudes positivity as henalizes thein the restaurants, galley, provisioning,suppliers tond alternatives to plastic days menus.behind the bar and in other outlets.containers and packaging, and to select Restaurant Aune, the main dining ven- On this voyage, he was also planning areusable or recyclable options. ue, will serve crab cake chili ailoi for anmenu for an event Hurtigruten was host- They want to be aware and change appetizer, followed by prosciutto con- ing for local residents of Puerto Eden,the world, to save it for the next gener-somme soup and then a choice of threeChile. The plan was to bring local chil- ation, he said. They want to push it mains: duck leg con t with its own jus,dren and elders onboard for a meet-and- and make it so that we have zero or less poached halibut, or cauli ower biryanigreet and tour of the new ship. Strkon- impact on the environment.rice, with a choice ofve dessert options.jic worked to make sure hot chocolate,With a busy job and an endless to-do Lindstrm (one of the ships restau- cookies and snacks were available. Aslist, Strkonjics favorite part of the job is rants) o ersne dining options, whileheelded questions from his staabouthelping people enjoy their voyage.Fredheim o ers street-food creations. what was needed for the event, he wasThe details matter to Strkonjic, and 38 Cruise Industry News: MHA 35 thAnniversary'