It all begins at dawn on the docks of the Port of Miami! Hundreds of shipping containers get unloaded from ships, then load onto trucks and finally taken to a huge warehouse for inspection only to be unloaded and loaded to be trucked back to the docks to be loaded onto and into over sized refrigerators and freezers aboard the Oceania Cruise ship.
Who's waiting for the foods to be delivered and itemized is this team of amazing chefs that included Master Chef Eric Barale Culinary Director, Chef De Cuisine Jean Marc Tetu at Jacques, Executive Chef Christophe Belin, Chef Pastry Jose Da Costa Silva, Chef Sompong Sae Jew Chef De Cuisine at Red Ginger.
From all the work of all the persons involved here are some of the results:
Chefs thank you... Thank all of you aboard, on the dock, in the kitchens, in the restaurants thank you for making this shoot one of the best ever!
The Apolla Group Miami; The Apollo Group; www.theapollogroup.com; Oceania Cruises; Luxury Cruise Line; www.oceaniacruises.com; Chef De Cuisine Jean Marc Tetu at Jacques; Chef Christophe Belin; Oceania Cruises; Executive Chef Christophe Belin Oceania Cruises; Chef Chef Jose Da Costa Silva Pastry; Chef Jose Da Costa Silva Pastry Chef; Oceania Cruises; Chef Sompong Sae Jew Chef De Cuisine at Red Ginger Oceania Cruises; Chef Jacques Pépin; Jacques; Red Ginger; Toscana; Maitres Cuisiniers de France; Master Chef Eric Barale Culinary Director; Chef Eric Barale; Culinary Director at Apollo Ship Chandlers; Gourmet Foods; Gourmet Desserts; Gourmet foods on Cruise Lines; Cruising; Caviar; Sushi
