Lift that ladle to an extraordinary Chef, Mark.
Chef Mark, and here's hoping he can take my little joke-the Marky-Mark thing, keeps hot things hot and cold things cold as the Queen Victoria trolled along from Fort Lauderdale to Panama.
Being a huge foodie, I was enraptured by this head chef, and if you don't believe he's the top-banana, just take another look at his hat.
Yep, rank and hat size go hand-in-hand. In other words, the taller the hat, the higher the rank. Hold on, I think we should start something like that in regular life.
Kids, I'm telling you a ranking system such as this would work like a diamond-encrusted fedora in my neck of the peninsula.
I can picture it now, all over the Palm Beaches, hats of all sizes. Wow, it would make things so easy, socially speaking. Think I will run this by the new mayor.
But, let us get back to our tour of all things caviar and pudding in the shimmering stainless steel world of cooking for thousands. It was thrilling to see the innermost workings of the food prep. Overwhelming, actually. But, not to this efficient staff. Nope, it was just another day at the fantastic smelling office.
Things in the enormous galley areas were running as smoothly as Chief Engineer Ronnie's, engine room and that is saying a lot.
Oh, don't forget to twirl the whisk at Chef Sarah. A female, one, is among their ranks and working her way up, hat-wise. Most excellent to hear!
Think I previously mentioned how I had extended an invitation to Chef Mark to come visit us in West Palm.
Hey, he lives in Florida, so why not?
I think Cheez-Whiz and Ritz would be a nice change for this guy. I mean how much caviar can one ingest?
We are coming up on the Panama Canal, so stay with me.
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