QE2 Story Forum
Introductions and Our own QE2 Stories => Officers, Crew & Worker memories => Topic started by: Pat Curry on Sep 30, 2009, 02:14 PM
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This is my first blog. If you 'Twitter' it's a 'Tweet'.
Since this is the QE2 blog, should I call it a Queet?
I founded The Curry Club in 1982, and I still work full time on it, with my wife Dominique. The photo on my website homepage http://www.patchapman.co.uk shows us doing a demo on the QE2 on the 2006 World Cruise, so you know what we look like.
As I said in my hello intro, we worked on the QE2 between 1997 and 2008.
In my business you never know what the next phone call will bring.
Sometime in 1996 I got a call from someone who had a stutter, particularly over the letter 'C'. Finally he spluttered the word cccccc cunard out and qqqqq QE2. It was slow going and I thought he was trying to sell me a cruise. But no, he told me he was a freelancer, employed by Cunard to find 'celebrity' lecturers. I finally realised he was offering me work on the ship to demonstrate curries for the passengers. It was March 1996, I think. He had signed up Garry Rhodes to do a July? 1996 Trannie (Trans Atlantic) crossing. He said Cunard management (then at Mountbatten House, S'ton) felt there was a demand on the ship for ‘celebrity’ chefs (I’m just a minor one). I truly thought the call might be a hoax, so I asked for Cunard's number, and I rang it to find it genuine and him working at the office. I asked him to send a brochure
We were already booked up with other commitments for the dates Cunard suggested in 1996, so couldn’t do it. But in the brochure, I noticed that one cruise in the 1997 schedule included NY, Grenada, Miami, NY and I volunteered our services for that cruise, because of Grenada’s nutmeg connections.
Mopnths later, I got a phone call. I vaguely recognised the stuttering man. Then I remembered ... Cunard.
He asked me
"Do you want the good news or the bad news?"
I said bad first.
He said
"Cunard say no to your suggestion of the NY - Grenada -Miami -NY cruise."
"Oh well", I said "I never did expect to cruise on the world's most famous liner. Thanks for trying."
"Don't you want the good news?"
he asked. "Cunard are offering you their first ever S'ton - Caribbean - S'ton cruise" (they haad till then been US originated) "And bring the family" Garry brought his wife and two sons"
More next time
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Pat! This is wonderful. I can already feel some of the thrill you felt :D
And I am looking forward to quite a few further instalments!
Expect questions too, as we shall all be dying to know more.
Welcome once more -- and congratulations on your fast start-up!
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You're most kind, Isabelle
I will happily write Queet #02 in due course. It's so exciting!
And yes I welcome questions, and will do my best to answer them if I can.
I have frequently been all over the ship from top to bottom, from the Bridge to waste disposal, deep down in the lowest deck, and from bow to stern on all decks.
Best wishes to all readers on this great QE2 website.
Pat
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I have frequently been all over the ship from top to bottom, from the Bridge to waste disposal, deep down in the lowest deck, and from bow to stern on all decks.
In which case, the question has to come...
I believe that I am right in saying that so far no one here has answered "yes" :
Did you ever get the chance to look through that underwater porthole from where one can see the propeller spinning?
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Good afternoon Isabelle
Sounds like fun. But no I have never heard of it.
My work was galley rather than engineering. I do know the chief engineer and other engineers used to go scuba diving in pairs or more, to inspect the underside of the ship, very frequently, whatever the weather when she was in port. Actually I only visited the engine room once on my 2nd or 3rd cruise. They got stricter about visitors as time went by, and it if there is/was a porthole, it was probably in the engine room, don't you think?
Best wishes
Pat
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The discussion about the QE2 portholes continues here :
https://www.theqe2story.com/forum/index.php/topic,1091.0.html
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I will happily write Queet #02 in due course. It's so exciting!
And yes I welcome questions, and will do my best to answer them if I can.
Pat
Well, the first question led us off into exciting territory in the QE2's hull -- to the low-down and underwater portholes.
Here comes the second question : When will you send us your Queet Two?
I am feeling ever so slightly hungry... ;)
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Evening Isabel
There is a lot to write. We had passenger status with wonderful cabins in lieu of pay (we'd have paid to do it if we could have afforded it - but don't tell Cunard). But being cookery demonstrators and guest chefs we got to know the crew really well over our 12 cruises and 263 days on board.
I am having a break for the dreaded self assessment tax return deadline Sunday, then will tell more.
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Isabel can you cnage the title of this strand from Queet#01 to something intelligible like Guest Chef or something? :)
I was new to the forum and just thought one put in a codename.
Thanks
Pat
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How's that, Pat? If it's ok, just proceed under the new heading. 8)
Have fun! ;D
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That's great thanks Isabel. ;D
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Part 2 ~ The Offer
December 1996
"cccccCunard are offering you their first ever Southampton - ccccCaribbean - Southampton ccccCruise. It will be our first ever ccccCaribbean cruise starting from Southampton rather than Miami. The man with the stutter man turned out to be a free lancer who ran an agency which put lecturers on ships.
“Gary Rhodes is doing his transatlantic crossing to New York in July. He’ s bringing his wife and two sons and they plan to fly back on ccccConcorde, at his expense , of course. We’ll need you to do four exotic ccccCooking Demonstrations. You’ll get no fee, but you’ll get two free Princess Grill ccccClass ccccCabins. You’ll pay you own bar bills”, he added “and you’ll not get a bar discount. Are you interested?”.
As someone who never says ‘no’ to interesting offers, and boy, was this interesting, I said “yes”
“That’s great,” he said “I’ll get Sarah Phelps to deal with the details. Jilly Goolden’ will be on board doing the wines, so let her know what you’re ccccccooking. Did I tell you, she’s bringing her family.”
And before I could ask questions, he hung up.
That was the offer. It was meaningless to me. Dominique and I had never been on a cruise, let alone on the QE2, which I called the QE11. I called ships ‘boats’ and the only sea crossings we’d done were on Dover-Calais ferries; and we’d thrown up each time we’d been on them. I thanked the Lord for the Chunnel, and then here I was committing us to 16 days on the high seas. I’d no idea what the Princess Grill was ... I thought it might be a burger joint. I already knew about no fee, but was miffed at the no discount policy, and it was the first I’d heard that Jilly would be on board and I didn’t know why she needed to know what I was cooking for my demos. What's all this 'bring the family stuff?' In any case, why do Cunard want me?
I was soon to find out.
A few days later the phone rang and the afore said Sarah Phelps introduced herself to me as ‘Sales Administration Co-ordinator Cunard Line Ltd, South Western House, Canute Road, Southampton.’
“I understand you’re on our ‘Caribbean Masterpiece Cruise’”, she said. “Yes” I said.
“Good; Management are thrilled. We’ve never had a Guest Chef doing curries.”
“Guest Chef?" said I “I was expecting to do cooking demos.”
“Oh yes you are but you can’t expect the passengers to watch you cook and not eat your food . They’ll expect it on the menus. Guest Chef menus are very popular. Is that OK?”
As I’ve already said, being a person who never says no I said “Yes”.
“Great ... I’ll send you a contract. Talk to you in the New Year. Happy Christmas.”
Being called Guest Chef was flattering, and true Dominique and I had cooked in some prestigious places like Hilton Australia , Taj Hotels India and Selfridges Restaurants, but the QE2??? I could really only lay claim to being a Guest on the ship not Guest Chef. I rang Sarah back to explain, but she assured me all would be OK. So I signed the contract.
May 1997
The phone rang and it was Sarah. “Remember me?”, she chirruped, “it’s time to get things moving. Your cruise is in October, but we need to get things planned well in advance. As Guest Chef, you must decide what you want to put on the menu and when and you’ll need to book your food requirement through the ship’s chandler three months before she sails on your cruise, so that’s July latest. We’ll need your recipes and demo programme now. Exec Chef wants to meet you pronto. He’ll guide you as to quantities and procedures. So I’ll fix for you visit the ship when she’s in Southampton. And you’ll need to meet Cruise. Is that OK?”
“Yes”.
“By the way, Jilly wants to meet to match her wine to your food and cook her some samples. Is that OK?”
“Er, Yes, I guess so.”
“I need your passport details. I’m sending you an embarkation form to fill up. Brian says you’re bringing your family. Jilly’s bringing her three kids and husband. Let me know how many you’re bringing so I can allocate two adjacent cabins. And get the forms back pronto. Is that OK?”
“Er yes”.
She rang off.
What I want on the menu? Chandler? Cruise? Matching wines? Family???? Visiting the ship? Had I missed something? I had really no idea what she was on about.
For this first timer, dealing with Cunard was confusing. I felt they were useless at communicating with people like me. After all it wasn’t me chasing them; it was them cold-calling and booking me. I got used to their rather curt management style. They offer you a take-it-or-leave-it deal. If you say yes, (and who doesn’t), you tell them what you will do on board, sign up then nothing happens, sometimes for months. Then the boarding passes arrive, and flight tickets paid for by Cunard, to / from destinations all over the world (BA economy at Mariners’ rates inc 40k baggage limit) wherever you had to embark / disembark.
But I’m jumping ahead.
By mutual consent we settled for an August visit to the ship in Southampton.
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This is going to be a great story, Pat! What a wonderful beginning, and I'm glad you're giving all these details.
Really excited to see the build-up. I guess this is going to be the first draft of a book by the time it's finished. Don't spare us the details ;D !
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You're most kind Isabelle.
A book, eh???
Would forum members buy one if it had enough crew experiences and 'back stage' facts and pics in it?
Pat
x
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A book, eh???
Would forum members buy one if it had enough crew experiences and 'back stage' facts and pics in it?
Pat
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You bet we would !!! There has been a recent publication for sale on the online auction site, hardback book with the tales from the Executive chef and two other staff members (warts and all!!!) about the £25 figure. I bought a copy.
There is l do think in general perhaps a distinct lack of behind the scenes photos or stories showing tales from crew country.
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Great idea!
And with a unique slant -
there'd be no competition with any other QE2 Cook Book!
It could have been a really difficult telephone call,
the initial one that you made, Pat!
I would guess tricky to listen to
and all credit to the other guy as well!
Hard to do that telephone answering job with
such a disability with his speech. :)
PS -and Pat - can't wait to know how you managed in really difficult conditions - both with little space to work in, as well as rough seas!
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You bet we would !!! There has been a recent publication for sale on the online auction site, hardback book with the tales from the Executive chef and two other staff members (warts and all!!!) about the £25 figure. I bought a copy.
There is l do think in general perhaps a distinct lack of behind the scenes photos or stories showing tales from crew country.
The book in question....
http://cgi.ebay.co.uk/CUNARD-QUEEN-ELIZABETH-2-THE-CREW-OF-THE-QE2_W0QQitemZ320471897396QQcmdZViewItemQQptZUK_Collectables_Nautical?hash=item4a9d9d1534 (http://cgi.ebay.co.uk/CUNARD-QUEEN-ELIZABETH-2-THE-CREW-OF-THE-QE2_W0QQitemZ320471897396QQcmdZViewItemQQptZUK_Collectables_Nautical?hash=item4a9d9d1534)
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PS -and Pat - can't wait to know how you managed in really difficult conditions - both with little space to work in, as well as rough seas!
We did work in the galleys in various rough seas. Some amazing facts to tell about that. Work space was tight but the chefs are very disciplined and helpful. All this will be told in due course.
Pat
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Please, we need more Queets!!! The serfs are hungry...Rowing is such hard work you know.
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Is that rowing as in boats or rowing as in arguing???
I'm delighted you'd like more. I will get another chapter written and on the forum soon.
Meanwhile, I'm considering placing this ad in the MOD News:
"Troop ship available for immediate possession. Has had previous experience. Add-on hellideck available. Capacity 6,000 or more. Recent dry dock completed. Ready to sail, engines running, most things in working order (kind of). Supply your own crew for all departments. Falklands charts on board. Contact Rob Lightbody for favourable terms and volunteer social hosts/hostesses"
;D
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Part 2 ~ The Preamble
June / July 1997
We’d spent the next couple of months writing details of our proposed cooking demos and submitting them to Cunard. I decide to call them “Journey Into Spice”, and to do curry, of course but other cuisines as well.
Quite why I was required to submit this information, I never found out. Cunard shore side didn’t care what we did as long as we did it. On board, Cruise didn’t care either so long as we started on time, didn’t overrun , entertained the passengers and refrained from swearing.
It wasn’t quite that simple; we usually got about 150 in the live audience, but this was considerably boosted by the ships TV channel 17 or 18. (also viewed by the crew in the cabins in their brief rest times. Cooking demos were one of their favourites, we learned)
We later also learned we were rated by the passengers (via their questionaires) and the CD as well. Your rating determined whether you were to return. I’m jumping ahead.
When management changed to Fort Lauderdale a few years later, Cunard suddenly felt the need to send out a contract for entertainers to sign, which incidentally made good reading. I paraphrase here (because I need to dig one out from the loads of boxes I have full of QE2 paperwork and souvenirs.) As an entertainer, it said, you will be recognised by the passengers and you should expect to associate with them and behave in a respectable manner, avoid arguments and excessive alcohol. Give up your seat in bars, lounges, the cinema or theatre or other such places.
Again, I’m jumping ahead.
Back in mid 1997, as required, I prepared lists of food stores we would require and sent them to the chandler’s office. A while later they replied saying that the ship had never heard of half the spices we wanted to use so we’d better bring them on board ourselves. Since this would cost us a fair bit, I decided to call their bluff and said “no way will we pay to supply the ship while we were getting no fee”. I gave them two reputable spice supplier’s names.
Silence.
I expected to be told we were now no longer required on the QE2 ... asking us to come had all been a mistake.
More silence. Oh darn it. I should have just said OK.
Oh well ... easy come, easy go.
And then a couple of weeks later ....
... I got an apologetic phone call from the chandler himself saying that they fully understood, and the full list of spices and herbs I required would be in the stores on board when we needed them. Was there anything else I needed? ... don’t hesitate to ask.
Hmm! Cunard were not set in stone! I resisted asking for a case of Dom Perignon. Never the less, I decided to take a full set of demo equipment and spices on board. This later turned out to be a very wise decision.
It was just a few days before our meeting on the ship.
The phone rang. It was Sarah.
“Be at the transit office at 11am prompt and I’ll be there with passes for you.”.
We were getting excited.
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Wow, i'm getting excited too now, what an unusual thread, thanks so much for sharing, looking forward to more!
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Thanks Andy.
It makes writing it worthwhile to know you and other readers are enjoying it.
Anyone is welcome to ask me questions.
Pat
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Greetings!
As I’ve excitedly told my mentors on this site, I flew over Dubai enroute from Goa to LGW on Monarch yesterday (19 May). Once the captain announced the route, I was on tenterhooks. From Muscat to Dubai the view from 37.000 feet was absolutely clear with the yellow sands of the desert dominating. Then we got there. And sadly I was on the WRONG side of the aircraft. If you Google a map of Dubai, you can see that the aircraft must have flown along the line of the runway at DBX airport. I was seated in 14K (starboard window seat ) just ahead of the engine on the AB330. I could clearly see Khalid Port and the Al Mazmar lagoons, and although it was on the port side, I could see Palm Jumeirah reflected in the engine cowling. Had I been on the port side I reckon I would have just have been able to see Port Rashid and the old lady. Curses that I missed her, but as Rosie wittily said, “QE2 must have seen you”, and yes Rosie, that does make me feel better! One thought ... with such dry air surely any worries about damp and leaks must be unlikely at present as there was no sign of humidity in the really clear air.
Anyway to get over my chagrin, I reckon it’s time for another Queet ...
Part 4 ~ The visit: Boarding the Queen
August 1997
Our appointed Ship’s visit day arrived. We presented ourselves at the transit office on time and so did Sarah.
“We’re going to see Cruise first”. she announced.
I’d done my homework by then and I knew that Cruise was the name for entertainments staff on board ships, and CD was Cruise Director, the boss. Cruise’s role was to supply an endless programme of activities, music and dance and sports on board ship to keep the passengers amused. Much was done by the Cruise staff themselves, but this was considerably boosted by specialist lecturers and artistes, who were engaged by the shipping line’s shore staff. Cooking Demos were often performed by the QE2’s own cooks, but not always. My specialisation (of curry demos) put me in the category of part ‘entertainer’ or lecturer, on the other hand a cook. Of all those engaged by a ship, the cooking demonstrator is one of the most complex from the point of view of fitting in with the ships’ personnel. I’m not denegrating it, (because I added on board slide show lectures to my QE2 repertiore in 2006) but a lecturer simply walks into a theatre and plugs up the computer and talks through a slide show; a musician / dancer/ comedian etc simply does her/his act and job done. A cooking demonstrator has to organise the procurement of food, its placement in the right place, the delivery of said demo in the allotted time, and the enablement of all passengers, should they so wish it to taste said cooking demonstrator’s food. Such an enterprise requires the co-operation of a number of ship’s departments, and not inconsiderable tact from the demonstrator to achieve said co-operation. Add to that the fact that on board ship, the floor literally moves, which as we were to find later on becomes a fairly huge challenge.
Sarah walked and talked fast, and we were hard pressed to take in the sights and facts. We entered the QE2 Terminal building. Sarah flashed her pass and security opened a pass door, with “allo Sarah”. We took a staff lift up to the first floor to the departure lounge, by-passing the normal passenger entry route.
“There are big crew change overs today”, said Sarah brightly. “The Captains, Engineering, the Hotel and most of the Cruise staff including the Cruise Directors are all changing over. “
The ship was getting closer through the lounge windows.
Excitement more than tingled ... it was almost explosive.
Wow ... she’s HUGE.
Now all we could see was the navy blue hull.
We were at the boarding gangway. More security checks and more “allo Sarah” from landside security.
“Your’s mate, please”.
I was frozen with anticipation. I was about to board the most famous ship in the world.
“Sir. your pass please”.
Sarah was halfway across the gangway, but turned back to see why I was not behind her.
“Are you OK” , she asked.
“Sir”? , said security.
“Oh yes! Sorry ... I was just .. well ... here’s my pass”.
“OK mate, thought you’d changed your mind.”
Across the gangway, we were met by the ship’s own security, in this a man in a smart uniform whose fit appearance screamed frequent workouts.
“Allo Sarah”, he said. I wondered if ‘allo Sarah’ would be the limit of ship’s conversation.
“He’s the master at arms”, she confided, and seeing my blank looks, she said “Head of security. Awesome man ... he used to be a marine. And this is the Midships Lobby.”. Without time to admire this cathedral of naval architecture, we were in an elevator.
“We’re meeting Elaine. She’s the number 3 in Cruise. She’s the Social Hostess.” Sarah emphasises S-o-c-i-a-l H-o-s-t-e-s-s, her voice showing a touch of awe as she name-dropped the most powerful woman on the ship. “She’s meeting us in the Queen’s Room.”
And there she was.
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Hello forum
???
Shall I go on with my story??? ;D
It takes a lot of time to write ???
But if forum readers like it ... :P
Then I'll write it ::)
Taaalk to meeeeeeeeeeee :-*
Pat
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Yes please continue.....just what did Elaine McKay say to you?
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Hello forum
???
Shall I go on with my story??? ;D
It takes a lot of time to write ???
But if forum readers like it ... :P
Then I'll write it ::)
Taaalk to meeeeeeeeeeee :-*
Pat
I'm sitting here with bated breath... waiting for the next instalment...
But in any case, you would not want these your fabulous memories to be lost to your contemporaries (i.e. us) and to posterity!
Quite happy to sit here a while longer and hold my breath, if that gives you the chance to find the time to write some more... but please do so!
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Hey Pat
You sound a bit fed up...
Getting a bit hungry here!
"Must be the sea air" - I wish!! ;)
On a more serious note - it will be good, when you get the time to write, to read more about your 'life' in the galleys, with little space, rocking and rolling...etc
"No Pressure" though :)
Rosie
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Thanks for the encouragement.
Here's Part 5:
Part 5 ~ The visit: Meeting the Queen
“We’re meeting Elaine. She’s the number 3 in Cruise. She’s the Social Hostess.” Sarah emphasises S-o-c-i-a-l H-o-s-t-e-s-s, her voice showing a touch of awe as she name-dropped the most powerful woman on the ship. “She’s meeting us in the Queen’s Room.”
And there she was.
She was sitting at a side table. Sarah made the introductions.
“You’ll do your demos in here,” said Elaine in a soft American accent “We do them on at-sea days. 11am is the best time for cooking demos. It works up the passengers’ appetites, as if they need it. You’ll do 45 minutes and if you overrun, remember the Bridge announcement comes at 12 and it will override your mic. Your cooking demos come under Cruise because we arrange the entertainment programmes. And we need your room layout requirements. You will cook on gas powered flambé trolleys.” She raised her hand and a junior officer glided up right on cue. “This is David”, said Elaine. “He does rooms. Guessing that I didn’t have a clue what ‘doing rooms’ meant, she said slowly, with one eyebrow raised, as if talking to a child. His - team - sets up - the - auditorium - chairs - and - tables - and - everything - you - need.”
We shook hands. “When you’re on board, said David just tell me what you need on the stage and in the room, and you’ll have it. I’ll fix the printing of your recipe sheets. Just bring them on disk and we’ll make copies for handing out,”.
“Er yes” I said, making a note, and he was off.
“When it comes to cooking demos,” said Elaine, “we have no jurisdiction over the Galleys. It’s up to you to liaise with them. You need to prepare your food in the galley, and you must make your own arrangements to get your demo food delivered to the Queens Room on time. It’s not up to us.” I sensed there might be more than a little needle between Cruise and Galley. She looked at her watch. “I have duties” she proclaimed, and rose to her feet signifying the audience was over. “Sarah will escort you round the ship.”
With that she swept off. I resisted the temptation to bow. Elaine was a very regal, well turned out woman in her late fifties. She’d been on the ship for ever, and was much loved by passengers. At her New York home, she had an apartment overlooking the Hudson River where she could watch the ship come and go when she was on leave. I got to know her well in the years to come, and every time I met her I had a ridiculous urge to call her ‘ma’am’, for if ever there was a Queen on board the Queen it was Elaine.
Sarah did us proud on our guided tour. “As an author, you’ll need the Bookshop to get your books on board. So first we’ll visit the Library.” It was closed but Jayne the Librarian, Carol, Asst Librarian and Rebecca from Ocean Books, who supply Cunard’s bookshops and libraries, were busy restocking the shop from piles of boxes which had just arrived from shoreside. We got a really friendly welcome and agreed which books she would order from the publishers. “Leave it to us”, said Rebecca.
In the next hour, Sarah took us to nearly every public room and to cabins on every deck. From the Queen Elizabeth Suite on Signal Deck to 5 deck cabins and everything in the middle. Everywhere we went we were greeted by smiling room stewards. “This is 3 deck starboard, she said outside the launderette (or was it the synagogue?, somewhere mid tour “We’re in the stern. Look how long the corridor is. It’s the only deck where you can see almost the entire length of the ship.” She was right ... it stretched for ever. Onwards ... “This is the E staircase elevator. No elevators on this ship go to every deck. But ‘E’ nearly does, so we call it E for everything.” Upwards ... “This is the sun deck. It was once for first class passengers only. Many passengers believe you have to pay to use it. You don’t. Helicopters have landed here.”
Down a zillion decks ... ”This is the hospital and dentists. Hi Doc.”
“Hi Sarah”.
“Let me introduce Pat & Dominique. They’re coming on to cook curries.” “Good”, said Dr Martin Carroll, ship’s physician “We love ‘em”. Up a trillion decks ... “Where are we?” said I, totally bemused. Would we ever learn all this? “Quarter Deck again” chirped Sarah.
“You both look exhausted after your tour”, she correctly observed, “it’s a huge ship”. I couldn’t disagree. “Let’s have a drink”, she said. I couldn’t disagree.
We had arrived at the gorgeous Chart Room bar
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This is great - Pat
and Thank You.
Now I can't wait....
The thought of the clash between The Galley crew, The Cruise lot, and you and Dominique trying to get food just to the right stage, and flambe-ing in the Queens Room mid-Atlantic is something else!
Were the trolleys on the wooden floor?!
(The demonstrations more recently took place in the Grand Lounge - not sure why the change of 'venue'?
It was a great experience watching them from above!)
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Slowly returning to the real world... you had me right back on QE2 again, Pat! What a story you tell!!
Looking forward to the next instalment :D .
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"if ever there was a Queen on board the Queen it was Elaine."
What a great line!! And soooo very true she was great....i think she remembered EVERY passenger and every crew member by name....she ran that ship with a rod of iron....thats WHY its was always so special....she was a real nice lady. VERY much missed on board after she retired.....the youngsters that came along after her didn't have a clue......sadly the beginning of the end for traditional cruising as we knew it for so long.
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"if ever there was a Queen on board the Queen it was Elaine."
While its wrong to slate any of the staff, l do whole heartedly agree with cruiseprincess about the cruise staff in recent years. Elaine always had a presence about her. Peter Longley l always thought was very good as well along with the late Bob Docherty.
Some of the new younger ones and one in particular l didnt care for and they do love the sound of their own voice !
The link below gives added info on Mr Longley. I know some people didnt care for his very smooth ways, but he was always so professional
http://www.peterlongleybooks.com/index.php?page_id=275 (http://www.peterlongleybooks.com/index.php?page_id=275)
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Pat look forward to hearing more of your onboard tales !!!
"if ever there was a Queen on board the Queen it was Elaine."
Who hasnt heard the one "QE2, she was launched by the Queen, Named by the Queen and run by..* many many happy people"
* words subsituted on the grounds of decency :-X :-X :-X
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"if ever there was a Queen on board the Queen it was Elaine."
VERY much missed on board after she retired.
We had it on very good authority that Elaine was invited to retire after she brought her aged mother on board for a cruise. Or to put it another way, her contract was not renewed. It seems she spent more time attending to her (she had dementure, it seems) to the detriment of her job. This might be a gossip / rumour but the source was plausible and senior. And yet it is so out of character for Elaine. Mind you (according to my source) she was past retirement age.
Can any one verify any of that?
Sounds a bit like our beloved QE2, doesn't it? (forced into retirement because management thought she was past it!)
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Who hasnt heard the one "QE2, she was launched by the Queen, Named by the Queen and run by..* many many happy people"
* words subsituted on the grounds of decency :-X :-X :-X
Nothing wrong with that.
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Were the trolleys on the wooden floor?!
(The demonstrations more recently took place in the Grand Lounge - not sure why the change of 'venue'?
Yes they were and it was most unsatisfactory for sight lines. It moved to Grand Lounge for that and a number of other reasons. I'll tell why later.
OK?
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Some of the new younger ones and one in particular l didnt care for and they do love the sound of their own voice !
The link below gives added info on Mr Longley. I know some people didnt care for his very smooth ways, but he was always so professional
Oh Myles I so agree.....
My first impressions of Peter Longley.....he was sooooooooooooo smooth...any smoother and would slide off the dance floor....but what a presence,,,VERY QE2..very polished. they broke the mould when they made him!.He used to walk around the decks whether north atlantic in winter storms with passengers wrapped up in blankets being served hot bouillon or on a summer voyage to Bermuda.. in his white slacks and blue blazer, he was always there stopping chatting to passengers asking if they are enjoying their voyage,,,he was sorely missed when he left...as far as I know he went to HAL....I wonder if he is still on the go?
They just don't make' em like that any more do they?
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l remember Peter Longley giving a talk in the midships lobby one day, l was passing through and just stopped, and before l knew it l was engrossed and didnt want to leave, lm sure it was to speak about his paintings. I know absolutely nothing about paintings, but the way he commanded everything. He was a truly a master in action. And a joy to listen to. One of those voices that just has to be listened to.
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They just don't make' em like that any more do they?
I certainly agree. Don't you think this is because of the rapid expansion in the cruise market?
There surely isn't a pool of experienced cruise staff. In the golden days they worked their way up and eventually got the goal of CD. Now it's fast track, even on Cunard.
The galley has the same problem. I remember on one cruise, we ordered up 50 kg of aubergines from the veg store for one menu (as just one example). That's about 50 - 60 aubergines. My recipe required strips with the skin on and the seed scooped out. They then needed a light spice marinade and a light fry in one of the production galley's brat pans to be served as close to finish as possible on that day's dinner menu on all grills/restaurants plus the ward room. The 'chef' assigned to this task in the production galley was new on board. One would expect this task to take about 30 minutes. He was taking about 3 - 4 minutes per aubergine. So he would have taken 3 - 4 hours to do it. He would have finished after the meal was being served, and we yet had to cook them. The 'chef' in question was middle aged and had been in a former job (teacher I think) and had just retrained in cheffing at a catering school. He had just gained his QVC, lowest level. Dominique, I and exec chef Karl Wrinkler all joined in and we finished in 10 minutes flat.
But Karl was outraged. He didn't explode in the galley, but when dinner service was finished he invited both of us into his office ( a remarkable privilege) and broke out a 'scoop' from his fridge. (Becks for him and me and wine for Dom). We relished in the relaxation of job done. He told us his biggest problem was that Cunard hire his galley staff by mostly looking at paper qualifications. How can office staff know how competent a chef is, groaned Karl. Being at sea all the time, I can't interview them myself. So I get stuck with dummies for a four month contract. It means those who can have to work harder to cover for those who can't. I asked how many he had. Several, he replied.
I learned then that not all ship's chefs are good chefs, even on the QE2.
We meet Karl on my next Queet ...
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Part 6 ~ The Visit: An Empty Vessel
“Let’s have a drink”, said Sarah.
We had arrived at the gorgeous Chart Room bar. A barman was at work polishing glasses, but immediately took our order with a big smile and produced it in a trice.
“What do you think of the ship?” asked Sarah.
“Amazing”, I replied. “I’ll never learn my way around.”
“You will.” she said. I couldn’t tell her that maybe Dominique and I didn’t want to. We both worried that we’d hate the 16 day cruise to come. The ship’s tour had given me a feeling that it was just an enlarged ferry on which we’d be for ever seasick. Up to now I hadn’t seen any passengers and this made it worse. An empty ship is very dull indeed. I assumed the ship was empty and awaiting its new passengers. Queried about this, Sarah replied “well there are several hundred new passengers waiting to board in the lounge, but there are about 100 transits on board on their way to New York (from the Med). Apart from refit, the ship never shuts down and there are always passengers and working crew on board.”
It was about 1.15pm. Sarah picked up a house phone and dialled four numbers. After a brief exchange she said “In fact they’re just serving all the on-board passengers lunch in the Caronia. It’s well underway so Chef is on his way here to see you now.“
A moment of anticipation tingled down my spine. I had done my homework. Exec Chef Karl Wrinkler had been on the ship since 1971 and has risen to the top. He was now Cunard’s senior Exec Chef. If ever there’s a department which makes or breaks a venue, it’s cooking. Wrinkler oversees a staff of nearly 200 (20% of the crew total). Catch him in his uniform rather than chef’s whites and he has an impressive three-ring hotel rank, placing him one rank below Hotel Manager, and allocates an annual food-and-beverage budget of more than $18 million.
The average QE 2 cruise serves 9,000 meals a day to more than 2,700 guests and crew and is the world's only food service establishment that serves daily regimens of Russian caviar, New Zealand lamb, Kansas beef and Maine lobster. And here is the man who is responsible for the cuisine of the most famous, most elite ship in the world coming to greet me as his ‘Guest Chef’.
And there he was, shaking my hand.
Smiling, friendly, helpful, well frankly wonderful. “I’m Austrian”, he announced and my wife’s English. We’ve lived near Southampton for years. I know nothing about curries. We’ve got over one hundred cooks on the ship, including forty Indians, but none of them specialise in curries. I’ve read your books. The passengers will love what you do.”
What a welcome! No ego, no resentment, no problems. That’s Karl. We spent half an hour going over the details of our work to come on board. “I can’t take you to the galleys right now ... we’ve got a Southampton public health inspector looking into every drain, cupboard, shelf and space there, and you’re not properly dressed. As soon as your cruise in October sails, put on your whites, ring this number (the chef’s office) and they’ll send someone to bring you there. Just one thing, I’ll be on leave then, but the No 2 Exec Chef will be expecting you. If you want lunch in the Caronia today I’ll fix it; you’ve still got time.
Who could say no? Remember, I never say no, and on this occasion, me and Dominique certainly didn’t and even ‘allo Sarah’ admitted lunch on board was a rare privilege for her. We enjoyed a perfectly served, superb three course complimentary luncheon, enhanced with a good bottle of wine, courtesy chef’s office. I later learned that the Caronia had the most comfortable seating of all the restaurants.
We said good bye to Sarah back in the lounge.
We weighed up the pros and cos:
Cons: No pay and an big extras bar bill. Big ship. Would we find it boring? Was she just a big ferry? Was it Butlins at sea? Was she just an empty vessel? What if we were wretchedly seasick? How embarrassing that would be? She certainly wasn’t the brash new boy (or is that girl) on the block, she was if anything ‘shabby chic’ ...
Pros: ... but that gave her style and that suited us just fine. We love dressing up. Rue the day the necktie and DJ go the way of white tie and tails. What fun, lot's of pretty new frocks to buy (said Dominique - maybe that should go in the cons section(!). Besides, what an experience to sail on her; no other ship has, and maybe never will have the kudos of the QE2. And even more remarkable to work on her. Besides, we’d not been to the Caribbean.
If there had ever been any doubt about our decision, above all, it was the attitude of all the crew we’d met which impressed us most. We knew we could do the job Cunard asked of us, but not if the crew were against us. Everyone one had a welcoming can-do-smile, and seemed only too willing to help us. Would this be the case on the cruise? As for seasickness, we’d just have to cope whatever the weather? Would we?
We'd find out soon enough ...
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:) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :)
Pat - These would all be huge as well, if I could make them bigger!
THANK YOU!
This and your other posts, including the one on Lecturing, describe exactly how the spirit of QE2 was when she was in Service, and thankfully still lives on today - right here!
https://www.theqe2story.com/forum/index.php/topic,1925.msg21248.html#msg21248
Rosie.
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:) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :) :)
Pat - These would all be huge as well, if I could make them bigger!
Wow Rosie. I'm overwhelmed and delighted I've pleased you. I'd return them :) with a hug sign (dozens of them) but there isn't one.
I must say writing and remembering it all brings a lump to my throat and a tear to my eyes. I've had some amazing experiences in my life, with plenty of travel as part of the job. And so has Dominique since she has been working with me since 1986. One year we were 122 days away from home working, inc 42 days on the ship. Makes you appreciate home, and hate some hotels, but we never said that about the ship.
Both us us agree the QE2 was an unsurpassable experience.
l feel it is a duty to try to recall it as it was, and pass it on to others like you who enjoy and appreciate it. I have never written a detailed diary, nor did I take many photos on board, more's the pity. But I have a really good memory, and coupled with Dom's I can spout on for many more episodes.
Wait till you hear what the galley had to say about Gary Rhodes! :o
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Thank you again, Pat! Your story takes me right back on board, even the smell is there, and I can hear you talking, as well as hearing some of the background sounds :D .
It is a good thing perhaps that you write it up slowly, so that we have plenty to look forward to!
I never got a photo of Karl Winkler, but here is one of his successors, Bernhard Stumpfel, another Austrian :
https://www.flickr.com/photos/prondis_in_kenya/3414311904/
(http://farm4.static.flickr.com/3303/3414311904_d2588ef533.jpg)
I believe the galleys had quite a high proportion of Austrians and valued their skills and commitment.
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I've just been catching up with my reading of this topic - absolutely brilliant stuff and please, please keep it coming! Some of the best-written memories we've seen on the forum so far. You could write a book!
How did you keep your memories - did you have a daily diary? Or do you just have an exceptional memory!?
On our Aug-2008 Med cruise, the chef demo in the GL was done by a chef from the QG... I was delighted when she started speaking, because she was very definitely from the West of Scotland, like both myself and QE2!
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Many thanks for your kind remarks, Rob
No I didn't write it as a diary but I do have my daily activities / meetings etc logged in my year-long business diaries, and it certainly helps major recall. In any case, I doubt anyone could forget the experiences Dom and I enjoyed on the only ship we have ever sailed on (apart from ferries).
The thing I am saddest about is that I didn't spend those 12 years taking photos, photos, photos. I guess if you're Chris, it's an extension of yourself, but for me it was few and far between.
As to a book, I have mooted it with Louis. I believe a book about 'backstage' QE2 would be great. It would contain many crew members' experiences/ stories, backed up with many 'back stage' photos. Seeing what pics Louis has and details on this forum like the recently shown SCR pictures, this forum must be teaming with them.
Having touted the idea around the publishing world a bit, I don't think such a book it would be a great earner, but it would be a most satisfying record of the areas of the ship passengers never see (and indeed some crew - very few are all owed to go into all areas like Louis did).
Louis is keen to be involved. Can any forum members rally round with memories, pics etc.
If yes I'd see what I could do with it.
PS: The pic isn't of Bernard (aka Benny) and I don't recognise who it is.
PPS The QG Chef de Cuisine's name is Alana Morison. She was the most modest person, but such a great cook. She reluctantly did chef's demos. Benny loved doing chef demos, Karl didn't. But it sure did take up a lot of their time which is why they used people like me. Alana's facebook says she is working is on Celebrity Eclipse now. (!!!) Rather a step down from QG. Wonder if she likes it. Shame how that wonderful crew just got dispersed with the demise of QE2.
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Re: photos - i took 2500 photos during my mere 12 nights on board in 2007 & 2008... but i was always obsessed with the ship, and also by that point knew that time was well and truly running out, so I was trying to preserve the memory of her while possible. Some of my favourites are here - https://www.flickr.com/photos/lightbody/collections/72157603483670968/
I think there is scope for quite a few more books about QE2, coming from different angles, but each would definitely have a fairly limited audience i think. There are ways to do books online now... which might be the best way to go with this sort of thing? We have variious people on the forum who had "access all areas" (or indeed still do! ;) ) including "Flagship" who posted the excellent SCR photos (and lots of others on the forum).
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Some of the crew did write a book about 'backstage' in 2008: 'The Crew of the QE2'. Some very non-company views and photos of crew life aboard. They were selling it to other crew and passengers 'in the know' during the last few months. Some copies come up every now and then on ebay! Well worth it!
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Yes it was called 'The Crew of the QE2' and was the very personal reminiscences of three crew friends of mine, Lukie Kerns, chief galley sanitation Officer, John Hancock, chief Baker and Bernard Stumfeld, Exec Chef. All three had been on the QE2 for decades and are now dispersed into three different cruise lines since the demise of the QE2. See
https://www.theqe2story.com/forum/index.php/topic,74.0.html
replies 55 to 59.
It is not the concept I have, which is much wider in scope. Though Rob's idea of going on line with it would be fine. But being an author myself, I love books and I feel a book is a permanent record and is GOOD to hold and read.
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Im with Rob on the books idea, there are still a great many books to be written about QE2. I do feel we need more written from a crew point of view, Or behind the scenes etc. The book you see on ebay for £24.99 The crew of the QE2 is an interesting perspective if not politically correct. The Thatcher book a voyage of Discovery was a great read but had lots of small photos which didnt do it justice. The prices maybe didnt help either.
The recent boxed collection at some £350 failed to be a sell out, personally its nice to have, but hasnt seen the light of day since a week after it arrived.
Now if Flagship could be persuaded to put pen to paper, he must have a few volumes already and with his collection of photos l would be first in the line up to buy the boxed set. ( yes boxed set!! ;D)
Commodore Warwick has the perfect chance to update his book with his time spent as caretaker Captain.
A book about her trip to Dubai? with passengers perspective and view points?
I think we have enough books about her history, its just the rest of her we havent got enough of..
Pat l think has the right idea, and his memories make for very interesting reading, such things as even joining the ship may not sound much, but to the QE2 diehards its all fasinating stuff, lm waiting to hear more of his back stage stuff to do with the actual preparation of the meals, ie what prep time they have for the meals, how it all comes together. Even QE2 from a hotel point of view.
Working in the hotel trade l never fail to be amazed at the inner workings, imagine not knowing how many would have room service or early lido breakfast, then those in the restaurants how many? or how many to cater for in the Lido and then you have those that might even skip breakfast. consider the staffing arrangements then consider that all the stock is in one place and that place is moving at a constant pace, and when its finished there isnt long before the lunch time trade, it something l always marvelled at was just how perfect everything seemed to be. Even a thing like the midnight buffet, they never ran out did they ! and yet how many people did they know would appear. And as for the famous afternoon teas. consider the fact that each table had to be laid, they couldnt do too early, the place was packed for teas and never in all my afternoon teas did l hear sorry we have none left and yet by 5pm it was all away .
Then again whatever book was published l would buy it anyway.
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Though Rob's idea of going on line with it would be fine. But being an author myself, I love books and I feel a book is a permanent record and is GOOD to hold and read.
When I say doing it online - this refers to the process of putting it together. You can still get it made into an actual book. Have a look at this, for example - https://www.lulu.com/s1/paperbackuk/l/wiz?&cid=~sggl~kcreate%20a%20book~gcreate_book_pub_uk_exact~clulu_publishing_uk~a4789157661~p&gclid=CIjwkOSYz6ECFc6X2AodSVm1IA - its "self publishing" or this - http://landing.blurb.com/gbmUK/book-making-41C3-6821H.html?ce=google_eu_gen_createbook&gclid=CP-UjuWYz6ECFZqX2Aod3SOxIg#
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Oh Rob what have you started !!!!
Then again if we all wrote a book and bought each others book, might we become very rich lol
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No - because we'd all be spending all our proceeds on each others' books! ;D
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Yes but it would be fun ;D
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"if ever there was a Queen on board the Queen it was Elaine."
I think I have found a photo of her! Taken in August 2000, is this her with a placard for Walking Tour 3 in Trondheim?
https://www.flickr.com/photos/prondis_in_kenya/5018513028/
(http://farm5.static.flickr.com/4087/5018513028_b241697a54.jpg)
And by the way, I am looking forward to the next Queet! The wait will have been worth it though :D !
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I think I have found a photo of her! Taken in August 2000, is this her with a placard for Walking Tour 3 in Trondheim?
And by the way, I am looking forward to the next Queet! The wait will have been worth it though :D !
Yes that's her, third from the right. And if I'm correct, could that be Thomas on the left and the 6'2" Helga on the right?
I know I have been quiet on the site for ages, but I do keep coming in an reading as much as I can. The fact is I am really busy right now, but I hope to write the next 'queet' soon. As they say "watch this space".
Oh and thank you for your kind remarks. ;D
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I should have written, third from the LEFT!!! ::)
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Is the guy in the red not Thomas Quinones partner?
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Is the guy in the red not Thomas Quinones partner?
Yes of course he is!!! ::)
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Pat, you have been spoiling us! Your queets are such fun to read, and bring back such vivid memories, that it is hard not to clamour for more...
Do you think you might give the Forum a Christmas present in the shape of the next queet? I for one shall write that on my wish list and leave the rest to St Nicolas and your kind self :D .
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Well well well!
A few days ago, I read some special reviews in a National newspaper written by a very famous chef!
Guess who? None other than QE2's very own special Guest Chef, 'methinks'!
So Isabelle - it looks as if he's been pretty busy :)
Queet-two - Congratulations!
And after considering, and possibly fulfilling Isabelle's wish,
do you think it might be possible for us to learn something about
'How to stay sane in the Galleys when there's a Force 9 gathering speed outside'?!
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Hi adorable Isabel
How kind your remarks are.
As you know my wife and I are self employed working full time.
Who would be self employed?
This is a snapshot of our last 48 hours.
Suddenly we are hit by a hefty snow storm and for the second time this year we are imobilised. We are unable to fulfill certain jobs this week (catering for a 2 day party in Oxted , Surrey this weekend and a one-to-one curry cookery course here at our Haslemere base today.) Result, to paraphrase Mr McAwber – income --- nil. Expenditure including heating bill ... massive. Ah me!!!
So I have been ploughing through my backlog of work, really boring stuff, inc a VAT return, (which means I am working for the government for 2 days, after which I will have to PAY HM revenue for my efforts).
The boiler failed last night. How come they work perfectly in warm weather but fail when cold? British Gas coming tomorrow --- Oh Gawd … I am expecting the usual worst from his condemnations. It will start with that pursing of the lips and that hissing intake of breath, which leads you to expect the worst. There must be a school where builders, gas fitters and taxi drivers etc learn to do it. Tomorrow, following his inward hiss, he will condemn "a) the boiler, b) the pipework, c) the radiator and advise d) that it needs a power flush, cost £800. e) better still a new boiler, cost 2K" but he won’t say that he will condemn that same pipework and rads, wthe cost of which to replace will be £10K.
So today we remain shivering.
What else?
My computer diary failed last night (it ‘exploded’ on screen).
So I missed a dentist appointment for this afternoon .. I just forgot ... fine £70.
My favourite blackbird's dead body lies outside in the snow.
My father-in-law came over in the snow and was truly irritating,
The delivery of oil filled electric radiators (ordered to take the place of the failed boiler) failed to arrive because of the snow.
and I burnt my paella supper tonight.
These are just some of my events of the last few hours!
My next major project is I have to write my new edition of The Cobra Good Curry Guide here I It’s a really heavy duty chore to write. But it can wait until January.
Isabel, thank you for your prompt. Writing my next Queet will be pure fun. It will be like playing truant from school. I bet you never did, but, yes I did, now and again. It was thrilling!
I’m not sure how long the next episode will take, but like all authors, I know exactly what I want to write.
And I will try to do it in time for Christmas.
Pat
xx
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Well well well!
A few days ago, I read some special reviews in a National newspaper written by a very famous chef!
Guess who? None other than QE2's very own special Guest Chef, 'methinks'!
So Isabelle - it looks as if he's been pretty busy :)
Well well well!
A few days ago, I read some special reviews in a National newspaper written by a very famous chef!
Guess who? None other than QE2's very own special Guest Chef, 'methinks'!
So Isabelle - it looks as if he's been pretty busy :)
Queet-two - Congratulations!
Thanks adorable Rosie.
Well spotted, it was the Independent, that you read 'methinks'.
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Woops Rosie
Meant to add ...
Pat
xx
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I’m not sure how long the next episode will take, but like all authors, I know exactly what I want to write.
And I will try to do it in time for Christmas.
I'll be watching out for it :D !
In fact, I could do with one of your curries right now...
The other day, organising a family party and trying to decide on a menu suitable for both vegetarians and non vegetarians, I thought that the dish I would most want to have for myself, was the vegetable curry specially prepared for us by the Indian chefs several times in the Britannia Grill. Among the best dishes I have ever eaten, and so more-ish too!
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I'll be watching out for it :D !
In fact, I could do with one of your curries right now...
I'll be watching out for it too - expect to be pretty hungry by then!!
On a more serious note - Pat
Did you do the Special Diets as well?
Or was there a designated Special Chef?
(Although fiercely resisting Special Diets, I needed to 'be careful' for clinical reasons - no sugar, spice or fruit :'( on board QM2,
and lost 2 stone in nearly 4 mths and felt great!! :) )
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Greetings Pat!
There are couple of things that I've been meaning to ask you about, for ages!
(hope you won't mind another question or two?)
Firstly - did you get the weather forecast before you began preparing food?
In other words - were you aware of high winds and deteriorating seas, and if so, then how long in advance did you get warning that one or two customers might be missing mealtimes?
And, secondly - if QE2 was rocking 'n rolling a bit, were any changes made to your practical arrangements in the Galley?
And btw - did you cook on board at Christmas or for that matter, any other festival time?
Please forgive this if you've covered it already...it's just that I might have missed it!
Thanks so much - and hoping this finds you well
Rosie
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Sorry Rosie. I missed your queries of 7 Aug. I guess I was not able to visit the forum for a while and topics vanish.
I must find time to resume my Queet stories.
First. No special Diet chefs, but all chefs are well trained in the effects of allergies etc, so special meals can be and are prepared by arrangement. Nuts are an especial worry. Anaphylactic reaction to nuts and other ingredients can literally kill. Ensuring dishes are free of such items for the sufferer requires special vigilance.
Weather. Crew are aware of weather. Even on calm days, there is always movement in the galleys, eg gentle rolling and pitching. At first it is disconcerting, but soon you ignore it. Mostly there is a build up to bad weather and the Exec Chefs order less food from stores in the day(s) before.
I can say that most work places on board become unpleasant in bad weather. Some could be shut down or put into limited operations. But not the galley. There are always pax who can eat anything in all weathers, and of course there are crew to feed too.
Yes cooking is really difficult. Things crash to the floor despite preventative measures, crockery and glassware in the washup, and pans and containers in the galleys. Huge sauce pans full of hot food can go. The already slippery floor becomes a heaving grease rink. An example: Guest Chef can do hands on if he wishes (or just issue a recipe – and some do) abut I liked hands on. From time to time I would cook curry for all restaurants in one of the two 120 litre Brat Pans in the Production Galley. A Brat pan looks like the drawer from a chest of drawers and on QE2 they measured something like 5' x 2'6" x 1' deep. They are powered by electricity (as is all shipboard cooking eqp) and made from stainless steel. The volume is enormous, eg my curry was intended to feed 600. Cooking takes a couple of hours and you stir with a paddle from time to time. Once the cooking is done, the 'drawer' is tilted electrically or as on QE2, manually and the cooked curry is transferred to suitable vessels, and then distributed to the various galleys (Queen's Galley, Princess & Britannia, Caronia, Mauri and wardroom. (Each chef de cuisine has already given his/or her portion requirement).
Anyway on one particular day the ship was at its worst ... it was literally a quiver, with massive pitch, yaw, roll and bang. Somehow I managed not to feel sick myself. I was cooking a Goan chicken curry. (70kg of chicken). Most of my curry was literally slopping out of the brat and onto the floor. The Philippino cleaners couldn't keep up. We ended up with about enough yeild to feed 100. "Don't worry", said Exec Cef Karl Wrinkler". There won't be that many takers today. They're all throwing up in their cabins." he winked.
Seasickness also affects crew. Some never get used to it. Even galley crew. And for hygiene reasons they have to confine themselves to their cabins. You can't have them vomiting on the galley. So it all works well; the worse the weather, the less pax to feed; less food gets produced (wastage as described and by design) but less cooks are well enough to cook.
I have numerous memories of bad weather. I will try to tell them in full in due course.
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There are always pax who can eat anything in all weathers
Er that would be me then :-[
I recall being on a cross channel ferry many years ago and feeling hungry, wandered along to the cafeteria (all formica and plastic chairs in them days) to get some lunch. It was packed, with the queue stretching way down the ship and even if you were lucky to be served then there with no chance of finding anywhere to sit so I gave up and went off to do something else.
A short while later, we headed into a severe storm and before long were pitching and rolling like a good 'un. Having tried and failed to keep the hunger at bay, I headed back to the cafeteria only to find it deserted. Even after all these years, I vividly remember ordering steak & kidney pudding, chips, beans and a mug of tea (haute cuisine eh?), took my seat of choice and promptly tucked in. The only problem was that everytime the ship rolled, my plate lurched along the shiny formica surface of the table and I'd be poised there, cutlery in hand, ready for it to roll back towards me before stabbing the fork in and hoping for the best! Ah happy days...
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The storms which lashed the UK last night (12 Dec 2011) particularly in the north and Scotland would have had the ship doing virtual aerobatics, 90% pax confined to their cabins, ditto crew and entertainers all throwing up as if death was at hand, but the 10% hard core including you Andy would carry on regardless.
Funny old world. What makes a few people immune to ships' movements? :-X
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Admittedly the conditions last evening would certainly have been 'interesting' to say the least and one cannot say for certain how one would cope with such conditions but (and touching wood here), I've not had a problem thus far at least and have sailed in F10s without the slightest problem.
That's not to say it won't happen of course but then again, bouncing around the channel on an aircraft carrier mid winter ain't no bed of roses either it must be said! That was the only time I experienced a culinary related problem when on sitting down to breakfast, I was presented with the full English, surmounted by the biggest kipper I've ever seen, draped somewhat artistically across the top! On noticing my surprise, the steward asked if I would prefer it sans kipper and with a discrete nod in the affirmative, promptly brought me another, which I polished off without problem.
The biggest dinner related problem I've experienced so far in heavy seas is navigating my way to/from the restaurant, which is always a moment of great amusement as I bounce from one wall across to the other and with head down and a good run up, launch myself forward up the stairs ;D
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Admittedly the conditions last evening would certainly have been 'interesting' to say the least and one cannot say for certain how one would cope with such conditions but (and touching wood here), I've not had a problem thus far at least and have sailed in F10s without the slightest problem.
That's not to say it won't happen of course but then again, bouncing around the channel on an aircraft carrier mid winter ain't no bed of roses either it must be said! That was the only time I experienced a culinary related problem when on sitting down to breakfast, I was presented with the full English, surmounted by the biggest kipper I've ever seen, draped somewhat artistically across the top! On noticing my surprise, the steward asked if I would prefer it sans kipper and with a discrete nod in the affirmative, promptly brought me another, which I polished off without problem.
The biggest dinner related problem I've experienced so far in heavy seas is navigating my way to/from the restaurant, which is always a moment of great amusement as I bounce from one wall across to the other and with head down and a good run up, launch myself forward up the stairs ;D
As a matter of interest Andy - it sounds from what you write, as if HM aircraft carriers aren't stabilised - do they (and for that matter, subs too), have fins?
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... bouncing around the channel on an aircraft carrier mid winter ain't no bed of roses either it must be said! That was the only time I experienced a culinary related problem when on sitting down to breakfast, I was presented with the full English, surmounted by the biggest kipper I've ever seen, draped somewhat artistically across the top! On noticing my surprise, the steward asked if I would prefer it sans kipper and with a discrete nod in the affirmative, promptly brought me another, which I polished off without problem. ...
A carrier eh? Which one I wonder? Please do tell.
In my RAF days (early 1960s) I spent a few days on HMS Centaur. We were helicoptered out from Lee on Solent to the ship off western IOW. (The RN were trying to recruit RAF pilots at the time. But my fear of seasickness made my time on board Centaur unpleasant and I stayed with the RAF. I only learned to master seasickness on the QE2 years later.)
Centaur then sailed out 100 miles west and stooged about. I did a couple of deck landings (as an observer) in a Sea Vixen trainer. Most exciting.
It was relatively calm most of the time, but on one of the days things did move rather forcefully.
Never tried kippers to quell the rising stomach. The CPO chef in the ward room insisted we ate greasy sausages for breakfast if we were flying. ???
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As a matter of interest Andy - it sounds from what you write, as if HM aircraft carriers aren't stabilised - do they (and for that matter, subs too), have fins?
Carriers do have stabilisers Rosie but what I was alluding to was the fact that while they certainly fulfil the function intended (i.e. a floating airfield), and very effective they are too, comfort is not exactly in the forefront of the designer's mind :(
Subs tend to have hydroplanes rather than stabilisers
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A carrier eh? Which one I wonder? Please do tell.
It was the much lamented Invincible - another British built first whose illustrious career was also brought to an end earlier than expected sadly.
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Ah yes.
One of my rants ... the destruction of the current British navy's air power.
Harriers scrapped. >:(
Lusty (HMS Illustrious) now just carrying choppers and due for withdrawal in 2014. >:(
Two new carriers reduced to one and not too be commissioned until when? 2020? >:(
JC 35 Aircraft on board reduced from 36 to 12.
Invincible scrapped in Turkey this year. >:(
Ark Royal decommissioned prematurely (planned for 2016 and rotting in Pompey with her fate being sinking off Torbay to become a diving wreck. >:(
It's great that Rossyth dockyard and Pompey are actually building the two ships. It's more than can be said for Cunard. British jobs, British pride.
Carrier deck operations are the most complex operations. And premature scrapping of the current ships and above all the skills learned over 90 years for a decade is preposterous.
By 2020 there will be different politicians, with equally barmy ideas and no service experience. Who knows what they will do?
I no more believe that HMS Queen Elizabeth will actually become operational than I believe that QE2 will sail again. :(
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Christmas always brings to mind memories of my visit to Israel, courtesy QE2.
Cunard invited Dominique and I to join QE2 on a leg of her 1999 World Cruise.
It was our fourth QE2 cruise, as Guest Chefs, specifically as curry specialists. It was our first WC and our contract was for us to perform four passenger demos and two Guest Chef days, always done when at sea, of course. We embarked in Mumbai in March 1999 and disembarked 15 days later in Haifa, Israel. Flights were paid by Cunard inc 80kg of equipment, flown out and back. The port days were amazing for the memorable tours of Dubai (huh), Ababa and Cairo, (we paid full price for tours; they were expensive but worth it.) In addition there was the wonderful on board experience of a Suez transit.
On arrival day in Haifa (since we were not due to disembark until the next day) we took the tour of Jerusalem and Bethlehem. Apart from the incredible sights, tours nearly always produced a secondary enrichment, that of people watching. Our Israeli tour didn’t disappoint, as much with the antics of fellow passengers ashore as with the visible tensions and differences between Jews, Arabs and Christians.
The tour began with the usual dockside gaggle of coaches and no shortage of red-umbrellas, held up by Cunard tour leaders, each trying to board their clutch of passengers in the right buses. One local guide was provided for each tour bus. Ours was a portly middle aged man whose attitude said "don't want to be here", confirmed by an almost total absense of commentary on the eight hour tour.
One of the few things he did tell us was that he was an Israeli Jew.. He seemed angry from the start. When asked questions from passengers on the coach eager for explanations, for example about Palestine or Christianity, he virtually denied the existence of both.
Though he took us to see Jerusalem’s Wailing Wall, walked us up the Via Dolorosa, showed us the Church of the Sepulchre, and took us to the Mount of Olives he had little to say about anything so we got no explanations about these sights.
After lunch the coaches set off for Bethlehem, a few miles away, to visit the Church of the Nativity which stands over Jesus' birthplace. Bethlehem had only four years before (1995) been handed over by Israel to full Palestinian administration. Our Guide failed to explain why the coaches were being stopped for checks at heavily armed border check points. He failed to warn us that we were crossing into Palestine. When a few bolder souls asked him to verify this he, brushed off the checks as routine Israeli security activity.
On arrival at the Church he vanished, leaving us tourists to try to understand it all by ourselves. Amongst fellow Cunard tourists was a young Australian female. Despite all the shipboard pre tour warnings about dress code, she had turned out in the briefest of mini skirt, skimpy top,, and the tallest platform shoes ever seen. It could not have been less appropriate.
As she tottered over the cobbles, another Cunard tourist got off the coach. He was a smartly be-suited German of about 65. Blue eyes, once blonde hair now silver no excess weight, upright and clearly very fit. We could hear him muttering remarks to his wife. Then our attention was averted to an Arab hawker squatting near the temple and selling keffiya, the Arab black & white check head scarf, made famous by the then alive Yasser Arafat. The trader hissed and croaked at the girl and pointed to her legs. It was obvious what he was saying, obvious enough for her to say "what’s up mate?”.
The Arab spluttered out a few more croaks, and this was enough for the German Cunarder. “You stupid girl” he barked and marched towards the Church, his wife fussing behind.
Not surprisingly the girl’s confidence collapsed as she looked uncertainly at the pointing Arab, at the German who flashed her a further disapproving glare as he stalked into the Church, and at me and Dominique, who said “why don’t you buy his scarf to wear as a skirt.” The Arab got the drift. It was clearly not the first time he’d been called upon to ‘save the day’. “One dollar” he rasped, holding out the keffiya. After rummaging in her purse the girl produced a five dollar bill. “All I’ve got” she stammered”.
“No change” lied the Arab, with a back-of-the-throat rasp, and a take it or leave it look.
With a little more hesitation, she took it. Her five dollar bill disappeared into the folds of his robe. Indeed the Arab himself had disappeared when we emerged from the Church some time later. In his place, our guide had reappeared to accompany us in silence on the 80 mile journey back to Haifa and a welcome final evening in the real world of the QE2..
We disembarked next morning and never saw the Ausi or the Germans again.
Departure from Israel's Tel Aviv airport lived up to its reputation with the most stringent interrogation carried out over the course of an hour and a half by two heavily armed Israeli policewomen, who repeatedly asked me why I had visas recently stamped in my passport from Egypt, Jordan and Dubai. They claimed not to understand what the QE2 was, nor my explanation that I was on a cruise, nor that I had entered Israel in Haifa.
But that’s another story.
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Love the stories Queet!
Re: Karl Winkler, I knew him when he was a cook! He truly and deservedly worked his way up. I do not wish to upset anyone but Cunard needed to move with the times regarding culinary arts and Karl was the way to go. I believe that his wifes name is Jaquie and she used to work in the shops on board when they were Ocean Trading. Karl IMHO was the main reason for QE2's transformation into the 20th century as far as the kitchens went...yes they became kitchens not galleys.
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I learned then that not all ship's chefs are good chefs, even on the QE2.
Where l work, l remember a chef when he was looking for chefs he asked them in for an interview and a hands on experience. the first test was if they bought their chefs whites, and the last test was to cook a boiled, scrambled fried and poached egg and have them ready at the same time. As for CVs generally not worth the paper they were typed upon.