{"id":2018,"date":"2021-01-15T15:07:18","date_gmt":"2021-01-15T14:07:18","guid":{"rendered":"https:\/\/escales.ponant.com\/itw-philippe-tremel\/"},"modified":"2024-06-26T10:53:34","modified_gmt":"2024-06-26T08:53:34","slug":"itw-philippe-tremel-2","status":"publish","type":"post","link":"https:\/\/escales.ponant.com\/en\/itw-philippe-tremel-2\/","title":{"rendered":"Philippe Tremel, a taste for travel"},"content":{"rendered":"

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An encounter with PONANT\u2019s corporate executive chef<\/h2>\n
\n

He has travelled the world by land and sea time and time again: during his 36-year career, head chef Philippe Tremel has not stopped discovering, tasting and sharing his cooking. He is precise and generous, committed and adventurous, and is now the driving force behind all the kitchens in the\u00a0<\/span>PONANT fleet<\/strong>. Interview\u2026<\/span><\/p>\n<\/blockquote>\n

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After spending years in kitchens worldwide, in 2009 you took to the seas aboard a PONANT ship. Is there a different approach to being a head chef when at sea?<\/h3>\n

Philippe Tremel :\u00a0<\/span><\/strong>There\u2019s nothing like it, and this is even more the case with PONANT, where we sail from country to country. We start in\u00a0<\/span>Australia<\/a>, and the following month we are in\u00a0<\/span>Japan<\/a>: the dishes are different of course and the chef has to carefully select\u00a0<\/span>local produce<\/strong>\u00a0to showcase it to the customers. Sometimes, the chef may have to negotiate on the boat. That\u2019s the case in Greenland, where the fisherman comes directly to the marina.<\/span><\/p>\n

Is there a routine on board when you\u2019re the head chef?<\/h3>\n

Philippe Tremel :\u00a0<\/span><\/strong>Greeting the teams in the kitchen, managing the supplies in the fridges, setting up buffets at lunchtime, managing the service and preparing the next one: one day pretty much blurs into the next. The\u00a0<\/span>work on board<\/a>\u00a0is demanding and intensive and all our chefs pitch in. At lunchtime and in the evening, they man the outdoor stations by the swimming pool, preparing freshly made risotto or paella on the plancha grill. Personally, I particularly like working outdoors: it is a golden opportunity to\u00a0<\/span>interact with the customers<\/strong>.<\/span><\/p>\n

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What are relationships like with your team during a cruise?<\/h3>\n

Philippe Tremel :\u00a0<\/span><\/strong>En cuisine, je fais en sorte de me montrer compr\u00e9hensif et tol\u00e9rant. Lorsqu\u2019on partage dix mois de service avec une m\u00eame \u00e9quipe, il est n\u00e9cessaire de trouver le juste milieu entre sympathie et fermet\u00e9. L\u2019\u00e9quipe est cosmopolite alors tout le monde communique en anglais. Sur la flotte PONANT actuelle, chaque navire compte\u00a0<\/span>vingt-deux \u00e9quipiers en cuisine<\/strong>\u00a0<\/span>: il est primordial de maintenir une\u00a0<\/span>bonne coh\u00e9sion<\/strong>\u00a0<\/span>sur l\u2019ensemble des croisi\u00e8res.<\/p>\n

Philippe Tremel\u2019s 3 favourite destinations<\/h3>\n

Philippe Tremel :\u00a0<\/span><\/strong>British Columbia (Canada) \u201cfor the beauty of the landscapes\u201d, the Amazon rainforest \u201cfor the population\u2019s warm welcome\u201d and Sri Lanka.<\/p>\n

<\/span><\/p>\n

What kind of traveller are you when you\u2019re not working on board?<\/span><\/p>\n

Philippe Tremel :\u00a0<\/span><\/strong>A few years ago, I often went to Asia, to Thailand or Vietnam for example. Now, I like to go back to Aveyron to recharge my batteries. But when I go abroad, I\u2019m always a risk taker. If you\u2019re advised against going somewhere, I like to explore it. And also, I love trying all the surprises that the\u00a0<\/span>local cuisine<\/strong>\u00a0<\/span>has in store !<\/p>\n

Which dish from abroad takes you places and inspires you in the kitchen?<\/h3>\n

Philippe Tremel :\u00a0<\/span><\/strong>While I\u2019m not a curry enthusiast, I would say Thai green curry without hesitation. It is delicious with chicken and is perfect with coconut milk, ginger, vegetables and prawns for example.<\/p>\n

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Philippe Tremel, a few key dates\u2026 and a few key tables<\/h2>\n

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1983:\u00a0<\/strong><\/strong>
Philippe Tremel finishes catering college in Brittany.<\/span><\/p>\n

De 1984 \u00e0 1987:\u00a0<\/strong><\/strong>
he earns his stripes in major Parisian restaurants (including La Tour d\u2019Argent, Ledoyen and Le Vaudeville)<\/span><\/p>\n

1987:\u00a0<\/strong><\/strong>
the young chef heads to the United States before a stopover in Greece as a pastry chef. He then spends 14 years in Montr\u00e9al (at hotels including the InterContinental and the Radisson). He then heads for the sun in the Cayman Islands and becomes an executive chef in St Martin. After some other travels, he joins PONANT cruises in 2009.<\/span>
Now, Philippe Tremel holds the position of Corporate Chef with PONANT: in partnership with Ducasse Conseil, he works from Marseille to manage the ships from a culinary perspective and ensure the menus are consistent.<\/span><\/p>\n

<\/span><\/p>\n

<\/span><\/p>\n

<\/span><\/p>\n

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Enjoy the flavours of PONANT<\/span><\/p>\n

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PONANT distils the French art of living through refined French food, served on board the ships<\/p>\n

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An encounter with PONANT\u2019s corporate executive chef<\/p>\n","protected":false},"author":25,"featured_media":1977,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","footnotes":""},"categories":[22],"tags":[],"thematique":[1429],"class_list":["post-2018","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-encounter","thematique-culinary-delights"],"acf":[],"yoast_head":"\nInterview with Philippe Tremel, Corporate Executive Chef | PONANT Magazine<\/title>\n<meta name=\"description\" content=\"Take a look behind the scenes of the company with Philippe Tremel, Corporate Executive Chef. 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