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Contenuto fornito da Sweetness and Light and Mark Bittman. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da Sweetness and Light and Mark Bittman o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.
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What’s It Like to Be a Chef on a Cruise Ship?

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Manage episode 451098210 series 2928087
Contenuto fornito da Sweetness and Light and Mark Bittman. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da Sweetness and Light and Mark Bittman o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.

Wolfgang Maier, Executive Culinary Director of Regent Seven Seas Cruises, talks to Mark and Kate about what it's like to work with more than 400 other chefs, making 6000 meals a day; the difference between cooking for staff and cooking for guests (and the best thing about cooking for that many people); the most commonly ordered food; and how alcohol consumption has changed.


Interested in finding out more about Regent Seven Seas Cruises' Black Friday bonus offer? Head to https://www.rssc.com/specials.


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey



Hosted on Acast. See acast.com/privacy for more information.

  continue reading

175 episodi

Artwork
iconCondividi
 
Manage episode 451098210 series 2928087
Contenuto fornito da Sweetness and Light and Mark Bittman. Tutti i contenuti dei podcast, inclusi episodi, grafica e descrizioni dei podcast, vengono caricati e forniti direttamente da Sweetness and Light and Mark Bittman o dal partner della piattaforma podcast. Se ritieni che qualcuno stia utilizzando la tua opera protetta da copyright senza la tua autorizzazione, puoi seguire la procedura descritta qui https://it.player.fm/legal.

Wolfgang Maier, Executive Culinary Director of Regent Seven Seas Cruises, talks to Mark and Kate about what it's like to work with more than 400 other chefs, making 6000 meals a day; the difference between cooking for staff and cooking for guests (and the best thing about cooking for that many people); the most commonly ordered food; and how alcohol consumption has changed.


Interested in finding out more about Regent Seven Seas Cruises' Black Friday bonus offer? Head to https://www.rssc.com/specials.


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey



Hosted on Acast. See acast.com/privacy for more information.

  continue reading

175 episodi

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