Author Topic: Guest Chef and his "Queets"  (Read 34606 times)

0 Members and 3 Guests are viewing this topic.

Offline Twynkle

Re: Guest Chef and his "Queets"
« Reply #15 on: Feb 01, 2010, 09:30 PM »
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!
« Last Edit: Feb 01, 2010, 09:49 PM by Twynkle »

Online cunardqueen

Re: Guest Chef and his "Queets"
« Reply #16 on: Feb 03, 2010, 02:02 AM »
Quote
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
From the moment you first glimpsed the Queen,
 you just knew you were in for a very special time ahead.!

Pat Curry

  • Guest
Re: Guest Chef and his "Queets"
« Reply #17 on: Feb 04, 2010, 08:38 PM »
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

Jakester

  • Guest
Re: Guest Chef and his "Queets"
« Reply #18 on: Feb 17, 2010, 11:45 PM »
Please, we need more Queets!!! The serfs are hungry...Rowing is such hard work you know.

Pat Curry

  • Guest
Re: Guest Chef and his "Queets"
« Reply #19 on: Feb 18, 2010, 08:41 AM »
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

Pat Curry

  • Guest
Re: Guest Chef and his "Queets"
« Reply #20 on: Feb 19, 2010, 07:50 PM »
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.
___________________________________________________

Offline Andrew Collier

Re: Guest Chef and his "Queets"
« Reply #21 on: Feb 23, 2010, 09:41 PM »
Wow, i'm getting excited too now, what an unusual thread, thanks so much for sharing, looking forward to more!
The Virtual Staff Captain

Pat Curry

  • Guest
Re: Guest Chef and his "Queets"
« Reply #22 on: Feb 25, 2010, 06:58 PM »
Thanks Andy. 
It makes writing it worthwhile to know you and other readers are enjoying it. 
Anyone is welcome to ask me questions.
Pat

Pat Curry

  • Guest
Re: Guest Chef and his "Queets"
« Reply #23 on: Mar 20, 2010, 06:34 PM »
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.

Pat Curry

  • Guest
Re: Guest Chef and his "Queets"
« Reply #24 on: Apr 07, 2010, 06:58 PM »
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

Cruise_Princess

  • Guest
Re: Guest Chef and his "Queets"
« Reply #25 on: Apr 07, 2010, 07:17 PM »
Yes please continue.....just what did Elaine McKay say to you?

Online Isabelle Prondzynski

Re: Guest Chef and his "Queets"
« Reply #26 on: Apr 07, 2010, 07:58 PM »
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!

Offline Twynkle

Re: Guest Chef and his "Queets"
« Reply #27 on: Apr 08, 2010, 12:07 AM »
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

Pat Curry

  • Guest
Re: Guest Chef and his "Queets"
« Reply #28 on: Apr 11, 2010, 07:54 PM »
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

Offline Twynkle

Re: Guest Chef and his "Queets"
« Reply #29 on: Apr 11, 2010, 09:46 PM »
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!)
 
« Last Edit: Apr 11, 2010, 09:53 PM by Twynkle »