![]() When he has free time, he can be found relaxing in the sun. "We must provide our guests with prime rib, the finest steaks and chops, smoked salmon, lobster and only the freshest of fish." Peter is a very busy man. "Our guests determine the choice of menu items," Peter says. Guests aboard a typical Crystal cruise consume over 50 pounds of caviar, 4,000 pounds of fresh fish, 30,000 eggs, 300 pounds of fresh strawberries and well over four tons of bananas, oranges, mango, papayas and melons. Crystal Symphony is equipped with the most advanced "fresh air" systems for the storage of meat, fresh fish, produce and dairy products in high-humidity, constant-temperature rooms. If you get a chance to tour the Galley, you will see the large state-of-the-art food lockers which keep all this food fresh. Peter is also responsible for The Sushi Bar, Silk Road and Prego restaurants, the Trident Grill and Ice Cream Bar, Room Service and enough food for Crystal Symphony's 550+ officers, staff and crew. Over a cruise of 14 days, Peter must stock food for about 10,000 dinners and almost as many lunches and breakfasts including over 150 different main courses, four lavish luncheon buffets, late night gourmet snacks and Viennese dessert buffet. Each lunch and dinner menu, for example, has four main courses, all different each day. The galley provisions for a typical cruise include enough supplies for as many as 1,400 breakfasts, lunches and dinners each day. In addition to his regular full day as Executive Chef establishing the daily menus and overseeing a galley staff of over 90 personnel, Peter works very closely with the Hotel Stores Manager to keep the pantry well stocked. In 2012, Peter sold the restaurant and returned to Crystal Cruises as Executive Chef. Four years later, he was promoted to Chef de Cuisine on Crystal Symphony, but then in 2010, returned to land to open his own restaurant in Valparaiso, Chile. In 2001, he moved his family to the island of Trinidad and began working as Executive Sous Chef at the Hilton Hotel in Port of Spain.Ģ003 marked Peter's return to Crystal Cruises, specifically the launch of Crystal Serenity. After two contracts, he pursued an offer to be part of the inauguration team for another cruise line. Two years later, Peter began to work for Crystal Cruises as a Junior Sous Chef. In June, 1997, Peter accepted the offer to work as Sous Chef for another cruise line. He obtained his degree as a chef at age 21, and after serving his mandatory social service, continued working in a number of small fine restaurants in Germany. Due to a lucky circumstance, he started an apprenticeship in a small five-star hotel near the Dutch border in Ahaus, Germany, at the age of 18 after finishing high school. Originally, he planned to pursue a career in sports, and later study medicine to become a doctor, but he stopped due to injury. Peter Degner never thought of becoming a chef. With cruise operations currently paused due to the Covid-19 pandemic, Crystal Cruises recently announced its Crystal Clean+ programme, which will see the cruise line introduce a new set of health measures once sailings resumes.KCBS radio "Foodie Chap" and KPIX 5 television "Eye On The Bay" host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area. The book includes more than 260 pages of recipes for classic and modern dishes. The cruise line is also now making available the Taste: Crystal’s 30th Anniversary Cookbook, which was released onboard earlier this year. It has also launched a guest-curated playlist on Spotify, called ‘Crystal: Sailing through 30 years’, comprising of traditional sail-away songs such as Louis Armstrong’s ‘What a Wonderful World’ alongside guest’s choices such as Bobby Darin’s ‘Beyond the Sea’. “ I want to thank all the members of the Crystal Family over the years who had the passion and dedication to create this company, and the vision for all the possibilities it represented, and our parent company, who has continued to empower this vision and steadfastly supports us every day.”Ĭrystal Cruises observed the occasion by hosting a 30th anniversary edition of ‘Friday Nights at the Galaxy’ as part of its series of digital programming. “I am immensely grateful for the officers and crew, Crystal Society Members and travel partners who have made this 30th anniversary milestone possible,” said Tom Wolber, Crystal Cruises’ president and CEO. The launch of Crystal River Cruises followed in 2016. Genting Hong Kong purchased the company in 2015 and launched Crystal Yacht Cruises in December that year with first ship, Crystal Espirit. The cruise line has since welcomed Crystal Symphony and Crystal Serenity to its fleet, with Crystal Harmony departing in 2005. Crystal Cruises has marked the 30th anniversary of its first sailing, when Crystal Harmony sailed from San Francisco, California, to Alaska.
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