Epicure
B
aguettes, cinnamon rolls and
filled pastries impeccably
arranged for breakfast while
passengers eagerly awaited
their selections to be served.
Having a passion for bread and all
that it evokes, I laid eyes on a
tapered baguette, pulled it toward
me and pressed down on the lightly
browned crust to hear it crackle.
Tearing an end off, I took one bite
of its delicate inside texture,
intoxicating aroma and chewy crust
and gladly proclaimed it was freshly
made. Now the pastries piqued my
taste buds; they proved to be layers
of flaky and buttery perfection and
so delightful with a cup of hot
coffee.
I had to ask: Who is the pastry chef
on this cruise ship?
Making my way to the concierge, she
arranged for me to meet the pastry
chef the next day between breakfast
and lunch. Knowing the volumes of
meals ship’s restaurants prepare
and serve with exact timing and
scheduling, I made sure to be on
time to the main dining room.
I took a seat at one of the tables
dressed with crisp white table linens
and was careful not to disturb the
place setting. Soon, I was introduced
to Executive Pastry Chef Rafael De
Freitas, who was wearing a tall and
folded chef’s toque hat. He seemed
calm for a chef who churns out
hundreds of baked goods a day. Chef
told me his baking career began in
his home country of South Africa
and he knew from a young age that
baking was his calling. In the early
years, Chef De Freitas spent many
hours learning to bake varieties of
breads in a Portuguese bakery and
then taught himself to make cakes.
He loved the artistry of creating
each item so much so that he eagerly
taught others the secrets to baking
while living in Mozambique. Baking
ha
nit y
om hi a ion
The more experience he gained in
kitchens, the more he realized he
needed to be well rounded in his
professional vocation. He moved to
Cape Town and attended City and
Guilds culinary school, concentrating
on even more precise pastry
knowledge. As his culinary journey
ro r
h hon hi
i in n
dining establishments and upscale
hotels, preparing assortments of
breads and elegant desserts.
His notable desserts were even
requested for prominent diplomats.
Longing to see the world, he joined
the cruise ship industry and
a r iat hi taff an o ition
with Regent Seven Seas Cruise line.
The draw for him was that the
bakery items are not outsourced
and he is able to order the best
ingredients. His eyes lit up as he
expressed how he is able to use
his creativity for baking every
day and ensure the quality is not
compromised. Being a curious bread
baker myself, I inquired which type
o o ri
or th a
tt
h
ai it i th n t o r rom
France because it makes the perfect
loaf. He also explained that the
kitchen is used seven days a week,
round the clock, and that timing is
imperative in making the breads.
Using his hands to demonstrate, he
explained how the dough is made
ith o r a t at r an y a t
A commercial-size mixer with a
dough hook kneads the huge amount
of dough; the next step is the
ro
o
o
roo n
i a a y
the dough must rest. The heap of
dough is formed in baguette pans
and placed in steam ovens until
the lightly browned crust appears.
Nearly 60 baguettes a day are made
each day for the 490 passengers.
The wheat bread and salted
twisted rolls then use the
coveted oven space.
Chef invited me into the ship’s galley
and what I noticed in addition to the
irresistible aromas of fresh baking,
was how orderly and clean the work
areas were. Also impressive were all
the equipment and tools, ready to
turn out hundreds of desserts and
breads throughout day.
Like a well-oiled machine, the
bustling crew in their assigned
positions rolled out dough, blended
chocolate with cream to the right
on i t n y an
t ni hin
touches on elegant cakes and tarts.
In just a few short hours, tonight’s
dining guests would have a splendid
array of desserts.
Because Chef is the ultimate taste
tester for all the products, he
a h r to a ri oro
tn
schedule to compensate for all
the goodies. He is determined his
trained palate will not get the
best of his waistline.
When Chef De Freitas is not baking
on the ship, he’s back home with his
wife and two daughters, cooking
for them. He also devotes time to
writing his recipe book, Modern
African Desserts and dreaming
of sweet creations.
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