Newspaper article The Morning Bulletin (Rockhampton, Australia)

Life for Troy Is Sailing along Nicely; Wastell Is an Executive Chef for Holland America Line

Newspaper article The Morning Bulletin (Rockhampton, Australia)

Life for Troy Is Sailing along Nicely; Wastell Is an Executive Chef for Holland America Line

Article excerpt

Byline: Paula Heelan

IT'S Saturday night on the MS Volendam.

Executive chef Troy Wastell has joined our table in the signature restaurant, the Pinnacle Grill.

Nearing the end of a 14-day Holland America Line (HAL) cruise and after travelling along New Zealand's east coast, we're crossing the Tasman back to Sydney.

For more than eight years, Troy, 37, has been travelling the world on any one of HAL's 15 ships. Overseeing production of more than 11,000 meals a day, training staff and ensuring standards are kept, his unflurried, good-fun manner doesn't seem to match the enormity of his job. His easy-going, amicable nature must stem from his Rockhampton upbringing.

Troy was lured into the culinary world when his passion for the industry and food was recognised at Pacinos restaurant in Rockhampton where he trained. After working as a chef for five years, at 23, he took his first head chef's job in Brisbane, developed his own style and flair and won a best in formal dining award.

With a desire to travel, Troy left Australia to work in exclusive restaurants in London but found he didn't enjoy England.

aI moved to Italy and worked in Genoa for two years, which I really loved,a he said.

aNot wanting to come home when my visa expired, I decided to take a job on a cruise ship and found the lifestyle really suited me.a

Further shaping his style and depth of knowledge over the years, his promotion to the corporate role of executive chef has been a natural progression. aFor me, it's bringing joy to other people a I love cooking for others.a

He conducted a kitchen tour (where food for 1400 guests and more than 600 crew members is prepared) and in a culinary class, he showed guests how to cook Le Cirque lobster salad.

Tonight we are experiencing an aEvening at Le Cirquea, created by HAL's master chef Rudi Sodamin and executive chef Craig Hopson of New York's famous Le Cirque restaurant. …

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