GREAT BIG KITCHEN SHOW — Chef Tobias Schreiber
Marty Martindale

Note:  Radisson Seven Seas Cruises now Regent Seven Seas Cruises

Chef Tobias Schreiber, ever imaginative with delicious streams of consciousness – his intricate soufflé approaches, new veloute variations and incredible coulisse. What’s most important, he’s happy and loves what he’s great at. His eyes, one blue, one brown, glisten with intent.

Schreiber’s current three years with Radisson Seven Seas Cruises have been as Executive Chef aboard their m/s Song of Flower, m/s Paul Gauguin, ssc Radisson Diamond and currently aboard their m/s Seven Seas Navigator overseeing culinary standards set by Bernhard Klotz, Radisson’s Seven Seas Cruises’ Fleet Executive Chef.

From time to time, Chef T makes a typical day at sea into a galley gala when he stages his Galley Buffet. His colorful celebration with foods from all nations, is accented with intricate food and ice carvings, stacked backdrops, draped flags and nautical images. Elaborate sugar lattices crown several dessert creations. Passengers serve themselves inside the galley on these occasions. Schreiber’s also the ship’s energy behind wine tastings, al fresco demonstrations, on-board recipe workshops, special teatimes and any other food teaching events.

Discussing his pride in his kitchen on the Navigator, Schreiber volunteers, “We have a total of 60 galley members, including 16 cleaners and 35 cooks. You can run a galley for 490 passengers with half this number of cooks and limited menus, but then you wouldn’t have a luxury cruise ship, would you?”

Every evening the Navigator features certain complimentary red and white wines. These choices are expanded by a list of more “no extra charge.” wines. Daily, Baker Emil prepares special breads. The Compass Rose’s evening menu breaks down into five parts: Traditional Dinner Selections, the room’s Menu of Degustation and a Health Menu catering to maximum taste, minimum fat and calories. The Vegetarian Menu is geared to lacto and ovo-vegetarians, while the Simplicity menu is the best of basic foods, toned-down selections for moderate appetites. Abundant sweet desserts are countered with worldwide blue cheeses served with recommended Port wines of the world.

The ship’s specialty room, the Portofino Restaurant, changes its Italian venue to Asian every so often. “It’s a mix from all over Asia,” Schreiber explains. He seems comfortable with foods from everywhere.

Chef Schreiber was born in Bad Lauterberg, Germany. An early meal aboard a European ferry made him realize he wanted to pursue the art of food and do it at sea. His first job after schooling was assistant to the Chef at a 600-room, five-star hotel in Germany. Celebrity Cruises made it possible for Schrieber to get into his food-at-sea work. This meant his first flight to New York and introduction to Celebrity’s m/v Horizon. First an Assistant Saucier, he soon became First Cook Saucier. Next, the Cunard Line wanted him, and he worked aboard their Sea Goddess I & II, then on a world cruise as Sous Chef aboard the Sagerfjord in 1955. By 1999, after positions on six cruise ships, Schreiber took his second land job, as Corporate Executive Chef and Food & Beverage Manager in the Swiss head office of the Grand Circle Line offering five-star Riverboat Cruises throughout Europe.

In a recent interview aboard the Radisson Seven Seas Navigator, Chef T. spoke of food in his life. “Serving food and eating are two different things. I like to serve everything our guests like – fresh fish, top meats. For myself,” he confides, “When I go on vacation I eat the basics. I don’t want to see foods I serve … I prefer plain foods like my mother serves in Germany.” He smiles winking his blue eye…

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Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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