Training and menu development

Marine culinary training

Richard Mathis, Corporate Chef from our culinary training team, gives us a snapshot of his work supporting Marine customers throughout the globe.

“In general, there are 2 types of culinary work/training that take place on marine vessels; in-port training and sailing with the vessel. In-port training takes place when the ship is in port to disembark and embark guests for a new cruise. The training agenda is agreed beforehand.

Sailing with the vessel training is typically conducted with new customers or for launching a new product on-board. Training will be scheduled in small groups throughout the visit including overnight shifts to train the cleaning crew. Thorough observance of their processes and flow throughout the trip is analyzed, ultimately resulting in a customized cookbook for each platform to meet individual needs. The cookbook will be further vetted at the cruise line headquarters where I will be in constant contact with the customer’s Corporate Chefs with the end goal of pushing a complete cookbook out to the entire fleet of vessels.

Training outline can include an overview of the equipment, a demonstration of how to use the controller, discussing the appropriate use of the accessories, and deployment of cookbooks to multiple ovens, for example.

The intensive training enables the chefs on board to get the most out of their new equipment in their own environment, rather than a mock-up galley on land, and allows the team to trial use of the equipment and ask any questions specific to their processes.

Chef Pierre-Marie joins our team of experts

In March 2021 Welbilt announced an exclusive partnership with renowned chef and marine culinary specialist, Pierre-Marie Leprince.

Chef Pierre-Marie will bring significant expertise and sector knowledge after over eight years with Princess Cruises, where he was Fleet Director, Guest Culinary Experience.

Chef Pierre-Marie is one of just four cruise line affiliated chefs to be admitted to the Maitres Cuisiniers de France (Master Chefs of France).

Working alongside the internal teams, Leprince will act as a specialist advisor on the needs of the marine sector, whilst collaborating on specific projects aimed at the ferry and cruise operators. Leprince will also hold an advisory role with regards to menu development, providing guidance for both Welbilt and their customers.

Chef Pierre-Marie is delighted to be teaming up with Welbilt: “Welbilt equipment has been by my side throughout my career and therefore I am delighted to be working closer with them to build on their offering to cruise operators throughout the world. Marine catering is a specialist area and one which Welbilt products already have a lot to offer – I look forward to working with both them and their customers, to provide a full range of solutions.”

Jean-Paul Roudier, Vice President Sales & Marketing Europe, Middle East, Africa and Russia believes that the addition of Chef Pierre-Marie Leprince will add significant clout to the Welbilt offering:

“We have worked with Chef Pierre-Marie at numerous points throughout his career and specifically during his time at Princess Cruises. His knowledge and passion for the marine sector, alongside his natural culinary skills, makes him the perfect partner for Welbilt. We look forward to working closely with him throughout 2021.”

Marine technical training

Welbilt Marine’s technical team support our customers in-house technical teams with training programs, kits of recommended spares to keep on board and a network of trained service partners dedicated to marine.

For further information on any of Welbilt’s Marine catering equipment, please get in contact with:

Dave J F Weightman CFSP Global Key Accounts Manager Marine & Hospitality Welbilt M: +44(0) 7894 620 815 E:

Alexis Bourgault Sales & Specification Manager Marine & Hospitality Welbilt M: +33(0) 649 227 381 E: