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 safety.The Queen ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?


Already registered? here.