If Food Depends on Exec/Sous Chef Among Other Things

Tweet

On the last breakfast onboard Royal Caribbean's Majesty of the Seas on her 20th year of service, Muetti struck a conversation on the quality of the food. She conversed about not being impressed with it (the worst cruise in terms of food was on Celebrity Century, and that one was second-worst). She figured out why there's such a huge difference in quality, not just wondering whether the food was frozen or not. She backed up with stories on that French (yes, French) sous chef who served the fodder for us Carnival Tropicale guests. (Sadly, that vessel doesn't sail with Carnival.) Because of his formal training (Country doesn't matter about the food quality - just the training, knowledge of food, safety, and other things that make high-caliber chefs.), the food tasted very good. The second Disney cruise on the Disney Wonder was better than that on the Disney Magic because the executive and sous chefs were trained thoroughly to become top-quality. So, does it matter if the food quality on a cruise depends on the sous and/or executive chefs? Please provide stories on which cruises have the best or worst food.