Steel told me that he has been a chef for 24 years and did his apprenticeship at the world famous Sharrow Bay Country House Hotel in Lake Ullswater, England in their Michelin star restaurant.  His passion for cooking and developing fine dining brought him to Holland America Cruise Lines where he oversees 90 cooks in the galley of the MS Zuiderdam.  Chef Steel told me that in order to be a fine chef it takes constant learning.  Last year he spent two weeks in Thailand learning to create and mix all of his own spices.  The importance of creating and producing exciting and interesting flavors to please the diner’s palate is no easy task and is taken very seriously by this amazing chef. He points out that his greatest challenge is satisfying the palates of the many different nationalities that cruise with him each week.  As you might have guessed no two weeks are the same for Steel and each and every week these challenges are handled efficiently and expediently to the passengers delight.

When we think of a chef most of us imagine him in his kitchen cooking but according to Chef Steel that is only a part of his job.  Reviewing recipes, ordering supplies, dealing with certain passenger’s dietary needs and restrictions, managing a staff of 90, overseeing all food events (midnight buffets, formal tea, and ice carvings) makes for a very busy day in the life of Chef Steel.  He said “The most satisfying part of my job is to make sure all meals are prepared to the highest quality and then receiving wonderful comments on the food when I walk around the Dining Room tables.” 

Yes, this chef lives to see smiling faces on all the passengers on the Zuiderdam and is willing to take the extra step to make sure a passenger’s special requests are met to his satisfaction.  Chef Steel had to smile when he told me that one passenger requested sevruga caviar eggs from a tuna fish…oops, the chef tactfully explained that they come from a sturgeon.  Of course, tact and diplomacy are only part of the important qualities that make this chef excel in his profession.

After our talk Chef Steel took me on a tour of his pride and joy, the kitchen. It’s best to let these pictures speak for themselves.

   
          Culinary Art                                  Shrimp Cocktail for 3000?

    
             Spice Room                                         Fish Room

  
                      Steaks                                       Here's the Beef!
      
Happy Hour kept under Lock and key            One week's supply!

      
              Ice Cream                                         Future Ice Sculptures
      
My tour of the kitchen and provision area with Chef Steel and the Provisions Officer, Yonko Yordanov Ivanov was absolutely amazing.  It’s just mind boggling to try to comprehend the ordering and storage of foods and perishables that are purchased on a weekly basis. 

Our cruises are only more pleasurable due to the hard work of the men and women on the Zuiderdam.   Our vacations are leisurely and carefree while all the hustle and bustle is occurring behind the scenes.  I think the highest compliment that I can pay Chef Steel is to say that whether he's preparing Italian, French, German or American cuisine his meals are always to perfection and a delight to everyones palate.  Thank you Chef Steel for meeting the challenge with all your wonderful meals and adding to a delightful cruising experience. 

Below are two of Chef Steel’s recipes.

BREAD PUDDING

I.  BREAD FILLING:                                             2.  PUDDING FOR FILLING

White toast or Sandwich Bread      1.5 lb                   Milk                          1.3 qrt.
Melted butter                              3 oz.                    Eggs                          6
Raisins                                       8 oz.                    Egg yolks                   3
Zest of 1 Lemon                                                     Vanilla bean               1 pc
Sugar                                         11 oz.                  Cinnamon powder to taste

3. VANILLA SAUCE
Milk                                            1 qrt.
Egg Yolks                                    10 pcs.
Sugar                                          12 oz.
Vanilla Bean                                 1 pc.

PREPARATION:

1. Cut bread in about 1 inch cubes, sprinkle with melted butter and slightly toast in the oven.
2. Boil milk with half the amount of sugar, add vanilla bean and lemon zests.
3. Whip eggs with the other half of sugar slowly add hot milk, while whisking and combine with the rest of the ingredients. 
4. Place filling in a buttered mold, sprinkled with cinnamon sugar. Set mold in a “water bath” in the oven at 330 degrees F for 40 minutes.
VANILLA SAUCE:
1. Bring   milk and sugar to boil, add cut vanilla bean and let cool down for a minute.
2. Beat egg yolks and slowly add hot milk while whipping the egg yolks.
3. Put in a hot water bath and constantly whip sauce until it gets thick.  Do not bring to a boil!
4. Arrange the cut bread pudding on a mirror of vanilla sauce.
5. Can also be served with hot cherries or vanilla ice cream

LOBSTER BISQUE

Lobster heads                                          20
Chopped onions/shallots                           ½ cup
Carrots                                                   1 cup
Fennel                                                    ¼ cup
Olive Oil                                                 ¼ cup
Garlic                                                      1 tbsp
Tomato Paste                                          ½ cup
Tomatoes                                                3 pieces
Flour                                                       ½ cup
Bay Leaf                                                  1
White Wine                                              1 cup
Cognac                                                    30 ml
Seafood Stock                                           1.5 lts
Salt                                                         to taste
Heavy Cream                                            ¼ cup
Beurre manie                                            to thicken
Pernod                                                    1 tbsp
Lobster meat, chopped                              1 cup

Wash and clean the lobster heads and roast them in an oven till red in color approx 15-20 minutes at 200 C.

Heat the olive oil and sauté the lobster heads, add the wine and reduce.  Add the tomato paste and roast in a pan.  Add the bay leaf, onion, garlic, carrots and fennel. 

Add the chopped tomatoes and mix well.

Sprinkle flour in the pan and mix well till all the flour is absorbed. Add the stock slowly stirring continuously. Bring to a simmer for 30 minutes. Do not boil. Rest for a further 20 minutes and puree in a blender till very fine, then strain through a fine sieve into another pot. For a smoother consistency strain it again through a muslin cloth.

If it is too thin add a little Beurre manie to thicken it. Correct the seasoning and finish off with cream. Add the Cognac. Pernod and season to taste.
Garnish with chopped pieces of lobster and spoonful of whipped cream.
(Beurre Manie: Equal parts of flour and butter kneaded together lightly to form a dough.)

                                   
       
                                                          HUGS,
                                              THE SAVVY OLD LADY