Food in focus

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.