My wife and I just spent the last week on Carnival's Elation cruise ship in the Mexican Riviera. The appetizers and entrees for the lunches and dinners were fantastic, but the desserts pretty much sucked.

Even something as simple as a hazelnut creme brulee came out with a broiled brown sugar top and the custard was both airy and very eggy -- nothing like any creme brulee I've either made or eaten. I think this would be an easy dessert to pump out 500-600 servings.

Has anybody worked on a cruise ship? Is the problem simply that the savory side of the kitchen eats up too much of the budget with their tenderloins and seafood? Or is it a reflection of trying to do so many servings?

Cheers,
Mike

By d. on Monday, October 09, 2000 - 04:25 pm: Edit

Mikeh, my husband and I took that same trip week before Labor Day. We had a blast and fell in love with Cabo(too damn short!!!). I completely agree, our sit-down dinners were fantastic, but desserts did suck. What's up with not using real whipped cream? Even the chocolate mousse was horrible.
We did enjoy the high tea at the Musical Cafe. But I do think what a waste of space and product with what they have on display.