My views do not necessarily reflect the views of my employer.
One day we were sitting down for dinner in the Officer’s Mess when Elke (our Austrian Customer Services Director at the time, she later became the very first Guest Services Director) said she liked to cook and she was going to cook for us in St. Thomas. We weren’t really sure what to expect, but it sounded fun.
This food was incredible. Cheesy, oniony, garlic. It was an experience. You couldn’t do anything besides slow down and feel the flavors roll around in your mouth.
Family dinner is one of my favorite things on the ship. Everyone is welcome at the family table, and I’m happiest when we have about 10 people squeezed around this little round table that was originally set for 5 people. I’m also convinced that food from someone else’s plate tastes much better than food from your own plate, even if it all came from the same place. Family dinner just seemed to get a little boost with Elke’s cooking.
Fortunately, every few months or so, this happened again. I was so excited I would announce that it was coming from the moment it was planned. Those who hadn’t experienced it didn’t know what they were in for, those who had were lined up with plates when she arrived.
When Elke said she would cook during wet dock, boy was I excited. I asked if she would like some help. Sure! I was honored. I actually ended up spending more time taking pictures of the process than I did actually cooking. When we were in service, she cooked in the Crew Galley, but during Wet Dock, we were sent to the regular galley! When you’re as important as Elke, you just email the Executive Chef, tell him what ingredients you need and what kitchen things you need and when you plan on cooking. Our Executive Chef is Guido from Germany (among many other places. I introduce him for the Baked Alaska Parade) and he is, in my opinion, one of the most delightful people on the ship. So we went to find Guido, and he was doing his rounds. He handed us little plastic spoons and we went around the galley tasting everything that would be served that night. Then we went to go get started on the Kaese Spaetzle. It took me a year to figure out how to pronounce it, and I had to ask Elke how to spell it. Kaese is cheese and Spaetzle is like a word you may have heard of. It’s tiny, dumpling-like kind of pasta-ish.
The galley made me feel like we had climbed the beanstalk to the giant’s house.
Elke told me what she was putting in there, but I was so dazzled by the experience, I don’t think I could replicate the recipe.
Oh my gosh, I think this might have been my favorite part. You see this sink that’s as big as a bathtub?
This is what the galley uses to make SOUP! The whole thing heats up and then tips over to pour the liquid into smaller containers. But Elke spread the dough through the strainer to make the Spaetzle.
Elke and Guido would go back and forth between English and German. But they mostly spoke German.
Oh, and she made cake too!
I barely remembered to take a picture of it.
Elke’s family dinner is one of my favorite things that has happened on the ship and I feel so blessed that I got to see it up close. I think that it’s so interesting when people figure out how to bring things from home to this strange environment, and I also love watching people I love work together doing things they love.