Subscribe via RSSFriday, October 30th, 2009
Left to right: Chef de Cuisine Wilson Angel, Executive Chef Edward Valles and Sous Chef Ruben Guzman
On behalf of the kitchen team here at FantaSea Yachts, we take great pride in making everything from scratch. From our salad dressings to every spring roll and canapé. My staff and I have spent years perfecting our menu. Together we have over 50 years experience in kitchen work. We accept every challenge and meet every expectation.
It is very easy to buy products from our purveyor that are “ready made”. Perhaps in some cases it can be even more cost effective, but there is something about making good food from the heart and by hand. The integrity of the food we serve is more important to us than the price. We want our guests to taste all the ingredients in the food. Ready made food is not bad, but we feel homemade is just much better and makes us proud of our craft.
I think you all do such a wonderful job in the kitchen! I can’t even tell you how much I miss eating FantaSea food after eating in the dining halls at university!
March 18, 2010 at 6:26 pm