Today's breakfast situation 🍴
Everything's so nicely in place thanks to Jon aka flat lay king 😂
It's our final day here before we reach the shores of Singapore tomorrow which means...
BACK TO REALITY 😭😱
We'll be cruising the whole day and having an interview with the chefs later on 😎
But before that, let's explore the ship a little more!
Managed to find our way to the Helipad ✌🏼
Feels like a circus in here 😜
Caught a stunning ice skating performance by the cast of ICE Under the Big Top! It was highly entertaining & really got us engaged. Don't miss this if you're onboard!
Here at the sports deck! We're all geared up and ready to rock...climb! 💪🏼
Watch Vera in action!
There's also a gym, jogging track, basketball court, mini golf course, inline skating and more! Great for the sporty & adventurous 😉
And now...time for the long-awaited...
✨Interview with Sam & Forest Leong✨
At the Viking Lounge at Deck 14, let's get started!
️✒️ "How has the trip been so far?"
— While it was a work trip for us, it was merely 10% work and 90% leisure - though a lot of efforts were spent prepping for the Formal Gala Dinner for about 5000 to 6000 guests. We also conducted a cooking class earlier in the morning.
However, because we are considered public figures (especially to fellow Singaporeans) and special guests, we have to maintain our image! Instead of jumping into the pool, we must enter the pool discreetly.
✒️ "Why did you decide to collaborate with Royal Caribbean Cruise as a guest chef?"
— Chef Forest was also a guest on the Royal Caribbean cruise that traveled to Phuket last year, and she raved about how good the cruise was. Hence when approached again this year, I agreed to be the guest chef for the cruise.
✒️ "How was your experience in preparing the food for the guests on the cruise?"
— The both of us (Chef Sam and Forest Leong) created one dish each, and since we have to cater food for about 5000 to 6000 people, we have to compromise in terms of ingredients since there are only limited resources onboard the cruise. The menu required planning, and we incorporated the Thai and Western fusion style to cater to the diverse crowd onboard the cruise.
✒️ "How do you deal with negative comments about your food?"
— Generally, the public respects us. But at the same time, we also do not send lousy food to their tables. For this cruise, since it's a big group of about 6000 people, it is very hard for us to maintain the quality of the food. We usually send the recipe to the group of chefs to prepare.
✒️ "What is it like working with your family members?"
— Forest and I have been in the culinary trade for many years, but we didn't expect our son to go into culinary as well. With this, we worked with Mediacorp for a 13-ep Chinese variety show where our three generations (my mother, ourselves and our son) cooked for civil servants like taxi drivers etc.
In light of the fame, we had to teach and guide our son how to position himself carefully in front of the media. For example, whether someone give bad or good comments, we have to be appreciative and courteous.
✨Interview with Chef Garry, Executive Chef of Royal Caribbean's Mariner of the Seas✨
✒️ "How much food is consumed each day onboard the cruise?"
— Since there are about 5000 guests and 1000 crew members, we have to produce an average of 15,000 to 18,000 meals a day.
✒️ "Is it difficult to prepare food for so many people?"
— Actually, it is much easier to mass produce since we can produce big quantities of food each time.
✒️ "What do you do with the food waste?"
— We actually grind the food waste and combine it with water, then go through a few rounds of filtering and purifying. The product of the process actually leaves us with just water which goes back into the sea, and the remaining bits are fed to the fishes in the ocean.
✒️ "How is it like working with Chef Sam and Forest Leong?"
— It's actually my second time working together with Forest and it's been great thus far!
* interview was paraphrased
Chef Sam & Forest Leong were really down-to-earth and in high spirits throughout the session! It was wonderful getting to know the chefs onboard & to see how passionately they spoke about what they do on a daily basis.
Spending our final hours onboard chilling & just soaking up the atmosphere.
We'll be seeing you soon, Singapore! 👋🏼👋🏼👋🏼
Thursday, 21 Jan 2016
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