Bonnie Carroll's Life Bites - Chef & Hotel Profile

The Viking Jupiter Executive Chef Martin Kusin has been with Viking for some time, hails from Austria. I so enjoyed sitting quietly in Manfredi’s Ristorante early one morning during the fifteen-day Viking Homelands cruise to discuss Chef Martin’s cooking history and learn details on the food, cooking staff, and training methods incorporated into the food and beverage agenda on a Viking ocean going vessel like the Jupiter or Star that hosts 900-1000 guests and includes a huge additional number of staff to be fed throughout the voyage.

The Jupiter Viking Homelands Cruise was origially one that went to St. Peterburg, Russia, however, the war in Ukraine required a rerouting of this cruise for guest safety. Many people had waited years to visit the treasures in the Kremlin, but at end of trip seemed very happy with the alternate ports, interesting programs presented, and fun activities the crew created for guest enjoyment and were really delighted to be cruising with Viking once again.

The Jupiter was traveling from Stockholm, Sweden, a cultural capital extending over 14 Islands linked by 15 bridges, and ending in Bergen, Norway, a vibrant and beautiful harbor city. A voyage with 900-1000

guests to be fed throughout the trip, as well as a huge staff, includes a bevy of dining venues on board including The World Café, Mamsen’s, the Pool Grill, Wintergarden, Manfredi’s, The Chef’s Table, as well as a charming Asian restaurat, several bars including Aquavit Bar, Viking Bar, Torshavn, The Viking, The Restaurant, Livingroom, and Explorer Lounge. We enjoyed the World Cafe and

sitting outside with and ocean view.

The dining venues throughout the ship all offer a different experience and appeal to an individual guests’ personal preference . From formal dining experiences, Asian dining, Italian dining, Formal dining, poolside casual lunches, Danish delights from the recipe book of the Hagen family at Mamsen’s, high tea at the Wintergarden or in suite room service they have it all and Chef Martin is at the culinary helm of this magnificent food show!

The chef’s background includes years’ working in renowned restaurants and five-star hotels, along with working with Michelin star chefs throughout Europe. During our cruise he stated there were 101 chefs and 80 cooks on board keeping all the ship food venues filled with changing menus throughout the day. One of the highlights for guests was to participate in a cooking class with the chef that included a shopping trip to a local market, food preparation, and a sit-down dinner. Due to the exceptional destinations that feature some of the best fish on earth, seafood menus are often a favorite for this special experience.

Every day we seemed to bump into Chef Martin overseeing the food preparation and presentation. Some areas are set up cafeteria orself-

serve style, while others are formal and sit-down. According to the

chef food purchasing is arranged by corporate for all Viking cruises, but they do sometimes reach out and include some items from local purveyors during the cruise. I also noticed they now have Viking Sparkling Wine and their own signature Vodka for cocktails. It’s impressive that every food & beverage detail is carefully attended to, including fresh and cool cucumber water in the spa for guest enjoyment. There meatless burger at the pool is sensational,and guests were all commenting on how delicious it was.

The truly astounding part of the food service on this ship is the special detail to guest’s menu request or dietary needs. Prior to your cruise a form is sent requesting any special needs you may have and the staff make every possible effort to provide you deliciously prepared meals that conform to your individual requirements.

These specific menu requirements are also applied to their Italian and Asian restaurant, where by the way the food and ambiance are outstanding, as well as the service. Dinner at Manfredi’s was quite outstanding despite my temporary strange food restrictions. Very Italian feeling room, complete with ‘Old Blue Eyes” music in the background and desserts to die for!

Chef Martin said he loves his job, but explained working on cruise ships is difficult due to time away from his family. As a frequent Viking cruiser, I am aware of the hardships these staff members endure. Ship employees work for long periods of time and are home for short periods. The chef said he misses his wife and three kids and was looking forward to returning home for a few months.

I find it amazing that anyone can stay on top of this food and beverage bonanza, but this chef does, and seemingly with ease. I so appreciate the entire culinary team on the Viking Jupiter for making my trip delightful, and highly recommend you sail the Baltic Sea with them in the very near future! For information on the Viking Homelands Cruise visit: www.vikingcruises.com. Bon Voyage!