Times they are changing, and no more so than on cruise ships where huge buffets were once the order of the day, and night. The midnight buffet was as much a sculpture gallery as a food source with its magnificent array of ice carvings, some life-size.

Today’s cruise passengers tastes have changed. Some are vegan, or vegetarian, or gluten- free, or fishetarian, or whatever.  They prefer a menu that tells them exactly what is included in a dish. Cruise lines have latched on quickly to offer all manner of menus to suit those different tastes.

Recently, executive chefs from Oceania Cruises and Regent Seven Seas fleets, spent a week in Thailand to learn more about plant-based food from Christophe Berg at Blue Lotus culinary school in Hua Hin.  And right now, plant-based dishes are being introduced to menus across both cruise fleets.

Here is my interview with Chef Christophe Berg, a world expert on plant-based food.