b'FOOD & BEVERAGEFOOD & BEVERAGE FOOD & FOOD & BEVERAGEAZAMARAFOOD IS BETTERT he food here is betterIf I were a guest, I would eat than most cruise lines Iin the specialty restaurants every have worked for. Thatnight, said Pennings. For a is why people are so friendly, alsosurcharge of $30 you can have below decks where we live to- prime cuts of meat,shsea gether. The crew here is treat- bass, dover soleor lob-ed right with shorter contractsster every day. (There is no than most companies, very strictsurcharge for suite guests.) rules about working hours, andBut the food is good every-goodfood,saidExecutivewhere, he added.Chef Iwan Pennings aboard the Azamara Journey. Buying LocallyThe Journey has a main diningFood costs are determined room, two alternative restaurants andby shoreside, and in the U.S. and a casual self-serve dining option.Europe it is relatively easy for us The specialty restaurants on Deck 10,ExecutiveChe nnings to meet our budgets, but more dicult Prime C and Aqualina, are served by onefIwanPe when we go to Australia and Asia, Pen-galley stretching across the ship, which isnings explained.divided into two, each side dedicated toWhen we have money left, we can do one restaurant, while sharing a cold pantryspecial things for our guests, like going and pastry, Pennings explained. Whenwehavemoneyashore and buying locally. In France, we Discoveries Restaurant is the mainleft,wecandospecialwill go to the markets and buy cheese, dining venue on Deck 5, with the mainthings for our guests, likeand in Italy, fresh mozzarella, burrata, galley on Deck 4, and a separate coldolives and sausages.pantry and pastry on Deck 5. going ashore and buyingGoing ashore in France, Italy or The Windows Caf on Deck 9 haslocally. In France, we willSpain, for a chef it is like being a kid a mini galley preparing breakfast andgo to the markets and buygoing to Disneyland.lunch bu ets. For dinner, chicken,shcheese, and in Italy, freshWe will also feature chefs specials and steaks are cooked to order here asand do cheese tasting, for example. Last well, while roasts and stews are preparedmozzarella, burrata, olivesSeptember we had more than 100 cheeses in the main galley. and sausages. onboard.40 Cruise Industry News: MHA 35 thAnniversary'