Running a high-end restaurant on a cruise ship isn’t easy. Just ask Molly Brandt, chef de cuisine at 150 Central Park, the top eatery on Royal Caribbean’s new Allure of the Seas.
The 30-year-old Culinary Institute of America graduate has to worry about everything from whether she’s got enough provisions to last through sea days to meeting unique-to-cruise-ship safety regulations.
“It’s very different than at a restaurant on land,” says Brandt, who won her position during an eight-week contest held this summer at the Culinary Institute of America. “Obviously if you run out of something (at sea) you can’t just jump in the car and run to the grocery store.”
Still, Brandt is excited about the prospect of presiding over one of the most elegant restaurants at sea.