Ex-chef recalls rigours of serving top-class food

Bidding farewell to the Queen Elizabeth 2 in Grand Harbour yesterday was a "sentimental" affair for Brian O'Connor.

Between 1994 and 1995, he was chef de partie in its kitchen, serving up meals in the top restaurants of the ship that retained a strict dress code and had unlimited caviar, available round the clock.

Its "connoisseur collection" was secured in stainless steel padlocks in vaults and included precious vintages while champagne was stored in bulk and amounted to $1 million worth, Mr O'Connor reveals from information obtained through the grapevine during his time on board.

But, apart from experiencing the military-like kitchen of the Queen's and Princess Grill - linked to the upper echelons of the prestigious ship, where access to restaurants was connected to cabin class - Mr O'Connor also got to travel the world.

His experience also coincided with the QE2's 1,000th voyage - "already a milestone in maritime history". And yesterday, he went to the Grand Harbour to bid it farewell and catch up with the head chef, who was also on board 13 years ago.

Mr O'Connor has been in Malta since, currently working as the food and beverage manager of the Ramla Bay Resort.

His love for the sea and ships stems from the fact that he was born in the seafaring island of Cobh in Cork Harbour. He first sighted the QE2 at 16 during its maiden voyage there and joined it seven years later.

While its distinguished guests savoured long-drawn-out, seven-course, à la carte meals, the atmosphere among the chef brigade in the kitchens was stressful, Mr O'Connor recalls of the tight schedules. And that was for four months in a row, without a day off.

They were run like military camps. Suffice it to say that nine types of soup were prepared every day in eight 250-litre pots and each oven could accommodate 60 prime ribs of beef, which could be served to any degree of cooking.

But apart from luxuries, the QE2 even has a jail. Mr O'Connor never got sent to prison during his stay but two bakers almost did when they got drunk ashore and missed the boat in Manhattan.

Normally, it would never turn back but the guests could not remain without their bread. The QE2 slowed down, costing it thousands of dollars, and the bakers paid the price.

There were scary moments too. Apart from culinary delights, Mr O'Connor also tasted a 95-foot wave that was like "looking at the cliffs of Dover", according to the captain of the time.

The QE2 was fast enough to turn into the wave, avoiding capsizing, Mr O'Connor remembers, although he was asleep at the time and only fell off his bunk bed.

Although the QE2 will soon be taking up its position as a luxury hotel in Dubai, its only challenge now is to remain afloat.

Mr O'Connor finds solace in the fact that, although her time is up, she will end her life intact - not run aground on a beach in India or as a cheap cruise liner, struggling to satisfy unappreciative guests.