Ronald Smith, Senior Executive Chef for Oceania Cruises, emphasizes the importance of interaction and encouragement for new crew members, especially those starting in lower positions. One of the main challenges he faces onboard is sourcing quality ingredients within limited storage and logistics, particularly when at distant ports like Antarctica. Despite these challenges, he finds joy in waking up to new horizons every day, exploring amazing locations. He also appreciates the culinary experiences unique to ports like Kobe and Mykonos, which add flavor to the journey.
Interacting with people is key. I enjoy sharing knowledge with crew members and fostering their self-esteem, particularly new assistants, to inspire greatness.
Sourcing products for meals is challenging. In Antarctica for weeks, storage limits make logistics tough, risking shortages while maintaining high culinary standards.
Waking up in a new country daily is amazing. Sharing beautiful port views with friends makes the experience unforgettable, always with new sights and marine life.
I love Kobe for its incredible meat and Mykonos for the best roasted octopus; local cuisine enhances the journey at sea.
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