Andreas Rabenseifner, Senior Application 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 Rabenseifner 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.of the equipment and ask any questions specific to their processes.