FROM THE EDITOR

I never thought I’d go on a cruise, but several years ago, some like-minded friends and I decided to go on a comedy cruise, hosted by the four men who star in the popular reality TV show

“Impractical Jokers ” It wasn’t so much the lure of being on a cruise ship (and reassurances from my sea-worthy friends that I wouldn’t get seasick) or the destination (a private island, Great Stirrup Cay in the Bahamas) that convinced me, but the array of comedy shows, including a show from the Jokers themselves However, I soon learned one of the greatest features of going on a cruise: the food! The buffet was a great way to start the day with a chef cooking my omelet Lunch and dinner were often spent at one of the many restaurants (or the buffet, which had a great salad bar) I went on the same comedy cruise a year later (right before the pandemic) and this time, I was ready to take advantage of all of the food offerings Plus, that cruise went to Nassau and one of my target destinations was a trip to the Tortuga Rum Cake Factory Yum!

Recently, a good friend of mine, Robert, took an 18-day cruise to Hawaii One of the first things he said after he landed was that he was going to miss the food He looked forward to having his breakfast delivered to his cabin by a steward he got to know by name He was disappointed by a dinner in a French restaurant on the ship – not that it wasn’t tasty, but he thought it was overpriced (it wasn’t one of the “free” restaurants) and he wished he had or- dered something else

Other wise, he’s been heard mumbling how much he enjoyed other people cooking his every meal (even though he’s a great cook himself and loves to cook)

In this issue of Gourmet News, we look at trends in cruise food and beverage, courtesy of a report from Seatrade Cruise Global As you will see, supply chain issues still challenge the industry, but cruise lines are exploring using technology to upgrade foodservice, including contactless menus, self-ser ve ordering kiosks and QR codes Robert will still expect a steward to bring him breakfast, but he might appreciate a quick bite thanks to technology

Another article we feature this month looks at employment issues at restaurants This also hit home to me, as my nephew, Andrew, was part of the Great Resignation He had been a line cook for years and ran several kitchens But the stress of working during the pandemic with reduced staff (he had to open and close the kitchen many days), plus the uncertainty of the industr y contributed to his decision to quit and work in retail He’s much happier now and he’s on a path that could lead to a management position All of these situations were covered in my talk with Eric Holwell, senior vice president of strategy at Bayard Advertising

We also have a fun feature on the upcoming Bake Fest and many other treats in this issue of Gourmet News Enjoy! GN

AJ Flick • Senior Editor aj f@oser.com

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