Glorious food- Chef Michael Shaji's Culinary Journey

Whether you consider yourself a gourmand or not, it is often our experiences in childhood that shape our relationship with one of life’s greatest pleasures: food. And so it is with Ambassador Cruise Line’s corporate executive chef Michael Shaji, who oversees and creates the delectable menus on board Ambience and Ambition.

“It all started in my grandmother’s kitchen,” said Michael, who hails from Kerala in India. “I used to help her cook when I was younger and it left a lasting impression on me. Since then, I fell in love with cooking.”

He added: “I love the challenge of creating new dishes and the satisfaction of seeing people enjoy them. That’s why cooking is such an essential part of my life.”

Michael’s passion would lead him to attending culinary school, then rising through the ranks with various cruise companies.

“I have seen the industry evolve over my decades of experience. I have been exposed to many cultures all over the world. I estimate I’ve circumnavigated the globe more than 100 times – these experiences are priceless to me,” he said.

On board both Ambience and Ambition, Michael leads and manages culinary teams offering proper guidance and training by upholding high standards of dining, food, traditional cooking, presentation and, of course, the taste.

So what makes a truly exceptional dish?

“It should have four elements – salt, heat, fat and acid – as well as good ingredients that are carefully prepared, so that each dish has agreat, impressive flavour.”

And what cuisine do you enjoy cooking the most?

“I would say Mediterranean, which is very healthy and popular around the world due to its unique combination of flavours and ingredients. You can experience a taste of the Mediterranean in Lupino’s on board Ambition.”

Speaking of on board dining, Michael says that some of the most popular dishes enjoyed by guests include the Welcome Gala beef wellington, tomato soup and lamb shank.

While guests can make the most of carefully crafted menus blending traditional fare with locally inspired dishes in Buckingham, Holyrood (Ambition) and Borough Market, there is the option to expand taste buds at one of the speciality dining restaurants for a supplementary charge.

Saffron offers a journey into Indian gastronomy (Ambience and Ambition); Sea & Grass features seven delightful handcrafted acts (Ambience); Lupino’s is dedicated to our late colleague, Michelle Lupino, whose Italian heritage we celebrate with a variety of dishes inspired by the wondrous cuisine of the Mediterranean (Ambition); and Chef’s Table is the ultimate on board culinary experience, a VIP multi-course dining experience specially created and hosted by the executive chef, including a tour to the Galley (Ambience and Ambition).

For a taste of Ambassador at home, try out Michael’s top recipes that are bound to impress.

Red mullet and seafood with a creamy red pepper sauce, garnished with fried leeks and fried spinach leaves.

TIP
The secret is not to overcook the fish. Remove from the heat as soon as it reaches an internal temperature of 63°C.

• INGREDIENTS:
  120g of red mullet (2 fillet 60g each)
  30g of lobster tail
  6 pcs mussels
  1 pc tiger prawns
  Tsp salt
  2 no lemon
  40ml olive oil
  10g garlic flakes

• INGREDIENTS
  BELL PEPPER CREAM
  100g bell pepper to roast
  20ml cream
  Salt to taste
  0.05g xanthan gum

• INGREDIENTS
  WHITE WINE FOAM
  150ml white wine  
  40g lecithin

METHOD

1.      Marinate the red mullet, lobster tail, mussels and tiger prawns all together in lemon juice, salt, garlic and a drizzle of olive oil. Place a frying pan over the hob. Once hot, shallow fry the red mullet and the rest of the seafood at the same time for about three minutes. Don’t overcook it, as that’s the secret of cooking.

2.      For the roasted bell pepper cream, drizzle a bit of olive oil on the bell peppers then roast in the oven for 20 minutes at 220˚C. Once cooked, peel the skin. Finely blend it with some cooking cream, add salt and pepper and xanthan gum for the right consistency. Garnish with fried leeks and spinach leaves.

For more articles, make sure you check out the Ambassador cruise blog.