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Cruise Ship Cheffing

miamicruise.jpgEater Miami has an interview with Maureen "Molly" Brandt, Chef de Cuisine for 150 Central Park on RCCI's Allure and Oasis of the Seas. Quote: "The biggest challenge of cooking on a cruise ship isn't the cooking at all, it's the inventory. On land you can just call up your favorite purveyors... Here you have to plan a month to a month and a half ahead to get different products onboard." Also, advice: "Wear your track shoes... Sometimes it's quite a distance between point A & B on the world's largest cruise ship." [Eater Miami]

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