7 Inspiring Sessions Not to Miss at Marine Catering Forum
The first-ever Marine Catering Forum is packed with sessions designed to offer fresh inspiration, illuminate new best practices, and leave you with more knowledge than you arrived with.
Find out more about what the Marine Catering Forum will offer from June 19-20, as speakers from world-leading cruise lines and marine catering brands take to the stage for a series of unmissable conference sessions.
Day 1 – Wednesday, June 19, 2019
Designing Marine Catering with Guest Experience in Mind
Kicking off the first marine catering session of the day, attendees will hear from international director at RATIONAL, Mikael Eliasson, and director of food systems & equipment at Royal Caribbean Cruises, Paul Fortin.
Moderated by director of marine projects at AD Associates David McCarthy, the session will cover key challenges for delivering a great guest experience, design compromises, meeting customer expectations, and understanding guest feedback.
As the first session of the day, this is one not to be missed!
Produce & Menus
The next session of the day will provide useful insights to those involved with the creation and production of menus onboard cruise ships. Marine catering experts on the panel include VP of F&B services at Sea Chefs, Rupert Kien; corporate chef USA & Caribbean at MSC Cruises, Enrique Villardefrancos; and VP of global logistics at Cruise & Marine Solutions, John Paul Brigneti. Moderating the session will be vice president of cruise, marine & hospitality at DSV Air & Sea, Maxine Krajniak.
This session will give attendees insight into recent dietary and wellness trends, as well as exploring the impact these have had on the marine catering industry. In addition, the panel will explore regional preferences, developing menus with local produce in mind, and developing a global supply chain.
Designing the Perfect Galley
Moderated by senior vice president of hotel operations at Virgin Voyages, Frank Weber, ‘Designing the Perfect Galley’ will delve into imperatives for the design and functioning of a perfect galley. Speakers from global brands include vice president of US hotel operations at MSC Cruises, Mark Zeller, vice president of sales at SeaKing, Pasi Suvanto, and project development of catering at HJ F&B Solutions, Helga Jungwirth.
If you’re looking to maximize space in the galley, create a purposeful galley in support of your restaurant space, and reduce your carbon footprint through the use of technology, this a must-attend session!
Sustainability at Sea – Part I
A topic on everyone’s minds recently has without a doubt been sustainability. Moderated by Helga Jungwirth, this panel will delve into sustainability and the environmental impact of marine catering operations, as well as offering solutions to reduce food waste, digitalize the galley, and eliminate plastic.
Exploring the key issues surrounding sustainability will be hotel newbuildings director at Costa Cruises, Luca Zuccolo, founder & CEO of Winnow, Marc Zornes, and vice president of speciality at WaterLogic USA, Harry Ostwald.
Day 2 – Thursday, June 20, 2019
Sustainability at Sea – Part II
Elaborating on day one’s sustainability session, ‘Sustainability at Sea – Part II’ aims to offer an additional perspective. Led by moderator Jared Herrick, manager of catering at Carnival Cruise Line, the panel will explore two further case studies which highlight the issues around energy efficiency. Panellists will also look into the importance of sustainable seafood.
Speakers for the day two kick-off session include vice president of modernization & newbuilding support at ALMACO Group, Erik Schobesberger; senior commercial manager at Marine Stewardship Council, Nicole Condon; and manager of sourcing and commodity market analytics at Royal Caribbean Cruises, Mario Fuentes.
Legislation, Regulations & the Health Aspects of Public Spaces
Focusing on the health aspect of marine catering and cruise dining, this session will explore in-depth the main health considerations in public spaces, choice of materials, principles of outbreak and response, and preventative methods in relation to self-service buffets.
Sharing their insights and experience on this key topic will be managing director and owner of Hygiene Concept Services, Markus Dietl and US public health service assistant deputy chief at the CDC, Luis O Rodriguez. Moderating the session will be global manager, passenger ship support centre at Lloyd’s Register, Joep Bollerman.
AI for Process Automation in Marine Catering
Stick around for the last session of the day whereby data scientist at Lufthansa Industry Solutions, Dr Stan Schmal, will explore how to use AI to enhance the guest experience, managing food waste and adjusting meal plans with the help of AI, and using AI for predictive analytics.
Sea Chefs’ Rupert Kien will moderate the session, created to leave attendees with new inspiration for their next galley project.