The kitchen of the cruise ship requires Finnish language skills.
Chefs working in cruise ships kitchens change their workstations a few times a year. Illustration. Karoliina Vuorenmäki
A restaurant chef working on a cruise ship must know Finnish.
Kitchen Manager of Tallink Silja Baltic Princess, which operates from Turku to Stockholm Riku Alho says that it is only about safety.
– Finland is the safety language of the ship. Similarly, the working language of the kitchen.
The ship’s staff has many nationalities, but everyone knows Finland. Alho states that the language requirement has not brought problems to the availability of staff.
According to Alho, the job application may be in English, and the Finnish language does not have to be perfect, as long as Finland’s everyday life is done in Finland.
For example, the Baltic Princess has five food restaurants, of which the buffet is the largest. The kitchens have 25-40 people depending on the time. The situation lives according to the seasons and the number of passengers.
Whether there are many or few passengers on the ship, one chef always has hands full of work and in a hurry in the kitchen. He is a chef at Messi, a staff restaurant. At the fair, the crew of about 200 people eat breakfast, lunch, dinner and evening snack.
Baltic Princess operates from Turku to Stockholm. Its kitchen manager Riku Alho knows what Finns want to eat on their boat trip. Eve Paljakka
Alho laughs that Messi’s chef will certainly have the most demanding – or at least the loudest – customers on the ship.
As a rule, home -cooked food is available. In the menu raw materials, minced meat, chicken, sausage and fish are flabbergasted. The most popular are ordinary foods such as cabbage box, pea soup, meat carcar box and sausage sauce.
– Self -made home -cooked food is the thing. The steak days are not much of interest.
There is also an effort to avoid food, which contributes to the restrictions of dishes. One chef’s time is not enough to run meatballs for 200, even though the ship is 10 hours.
The kitchen staff is recycled every six months to different points.
– All chefs are capable of everything.
If the staff has their own favorite food, the same can be said about customers.
– There must always be shrimp and gravy salmon, says Alho.
However, the taste of the customers has changed, as in the past, the absolute favorite meatballs have lost their position a bit.
– Sometimes we try to dare to touch something. Changes are made one product at a time, Alho says.
He reminds us that there must be a chance to reverse and sound the opinions of customers with a sensitive ear.
Shrimps are the eternal favorites of the ship’s buffet. Tuukka Ervasti
Sometimes there are huts. A few years ago, a chocolate mousse was removed and was replaced by a chocolate mousse cake. There was no ambiguity about the clients’ opinion, so after that, the mousse has not been removed from the dessert table.
Alho is not going to interfere with the rotten. It is a product that fewer and fewer people buy home because of its tremendously rising price.
There are also shrimp on the integrity list.
– They have never been taken away. I wouldn’t even dare.
Alho states that customers are on vacation and leave. The ship must have a sense of celebration, it is their job to create it.