Running a tight (and safe) floating eatery for 3,850


Jean-Marie Zimmermann runs a tight ship. As executive chef of the Queen Mary 2, the world’s largest ocean liner and one of its highest-volume floating foodservice operations, he has to.

The French-born chef is in charge of an elaborate culinary operation that turns out more than 10,000 meals a day in 15 restaurants, to a captive audience of 2,600 guests and 1,250 officers and crew. He has to keep the food interesting, and constantly maintain a laser focus on food

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