Pastry Chef Xavier’s VIP service…

Pastry Chef Xavier and Jess.  We shared “foodie” tidbits! He’s determined to make me a special dessert. 

We aren’t the type of passengers or customers to complain. If our steak is too well done, we may politely ask for a new one if the restaurant is not too busy.  But more often than not, we eat it anyway, content to be together having a meal, even if it isn’t perfect.

Since beginning this strict way of eating 18 months ago, I have been sensitive to avoid making a spectacle when ordering food,
seeking out  appropriate options by carefully perusing the menu and by asking the waiters to question the chef if necessary.

Aboard ship for almost 18 nights with approximately 36 meals eaten thus far (we only eat two times a day) we’ve had plenty of opportunity to discover which foods fit the guidelines of my strict diet (Tom’s less strict than I, especially on these cruises). 

For me, it’s a matter of feeling well or feeling
sick.  No will power needed for that! For Tom, lately he feels well no matter what
he eats and although he’s gained back a few pounds, once we get to Belize with our home cooking, he’ll return to my way of eating losing the extra poundage in a few weeks. 

The only part of the meals aboard ship that has been a little hard to resist, has been watching the fabulous desserts come out to our shared table each night, taste tempting plates of elegant fruit or chocolate sauces, drizzled or slathered over varying types of cheesecakes, mousses, cakes and pies, all of which, in my old life, I would have enjoyed immensely.

Each night, the thoughtful waiters have attempted to lure me into ordering a “gluten free” desserts of which there are two
options. Try to explain the restrictions
of my low carb, sugar free, grain free, starch free, no processed food diet to a broken English speaking overworked waiter is impossible.

As a result, when they’ve graciously tried to
accommodate me, I’ve gently refused instead asking for the imported cheese plate (minus crackers and fruit) even if I had nary a bit of room in my stuffed belly after an otherwise satisfactory meal of a protein, salad and steamed vegetables.  Doing so seems to pacify the waiter that he’s done his job leaving me content with the offering.

Invariably, the cheese plate arrives with a smattering of dried and fresh fruits which I discretely put aside without comment,
consuming the tidbits of cheese in a mere minute, thoroughly enjoying the tangy flavors.

When booking all of our cruises, we’ve chosen “Select Dining,” an option whereby we can eat at anytime from 5:00 pm
to 9:00 pm in the main dining room Celebrity Equinox’s Silhouette dining room is an elegant massive two level white linen dining room with waiters scurrying about in tuxedoes and a white towel neatly draped across their arm.

With this choice, we can eat alone at a table for two or eat at varying configurations, round for six or eight or rectangle for up to
10, sitting across from one another.  This
shared dining has been delightful, each night meeting new table mates, when lively conversation ensues in most cases.

On a few occasions, we observed our newly found dining companions to prefer to remain quietly to themselves which we respect, instead talking and enjoying the time among ourselves or with people on our other side. Most often, passengers choosing to sit with others, do so to enjoy meeting new people.

The other dining option is a fixed dining time of either 6:00 pm and 8:30 pm at  the same table each night of the cruise, sitting
next to the same people, night after night.
Risky.  Plus, we’re attempting to live a life of doing exactly what we want to do, when we want to do it.  Selfish, perhaps. Nonetheless, immensely fun.  If we miss out, so be it.  We’ll figure out an alternate plan. 

Anyway, back to last night.  We were seated in the elegant lower level of the dining room as opposed to the main level when we didn’t have a reservation. The maître’d has taken a liking to us.  As a result we’ve only had to wait on one occasion for more than a few minutes for a table. 

If there was a long waiting line we waited in
the “ice bar”  enjoying a beverage until the maître’d informed us that our table was ready. 

Upon being seated at a rectangle table for eight, closest to the wall (not ideal), our penguin dressed waiter rushed up to me and
for some unknown reason,  was aware of my dietary restrictions. Had the word spread
that the tall, dark haired, older woman with the adorable grey haired guy was gluten-free along with other goofy restrictions? 

He ran circles around me. Tom, preferring not to draw attention to himself, more than that which he accrues being endlessly chatty and humorous, slithered down a little in his chair.  I chuckled. 

This was proving to be VIP service, none of which we requested or expected.

Ordering a Caesar salad minus croutons, a giant rare rib steak, buttered al dente asparagus and a platter of steamed non-starchy vegetables, I was content. Oh, no.  I wasn’t getting away that easy!

When I refused dessert, shocking our attentive waiter and not wanting to “hurt his feelings” I explained that I was on a
strict diet for health reasons. I gently explained that there was nothing I
could eat other than the ol’ standby cheese plate and that I was quite content (although I was actually tired of it already).  The waiter dashed off before I could say another word.

In moments, Chef Xavier, pastry chef extraordinaire, white tower hat atop his head of curly brown and grey hair, crisp white uniform spotless and neatly pressed appeared at our table, insistent in a delightful accent I couldn’t quite decipher, that I give him a list of every item I couldn’t eat. 

Paper and pen in hand, he was determined to prepare a special dessert for me to enjoy each of our five remaining nights aboard the Celebrity Equinox, until we disembark early for our extended stay in Belize. A little embarrassed by all the attention I quietly spewed the list of items I must avoid
commonly used in baking. He asked many
questions on the items I could have.

It was obvious, when I tried to refuse his generous offer, that he loved the challenge when his usual days and nights consisted of
creating the same “cookie cutter” desserts for the 11,000 meals served each day. 

Tom took the above photo of Chef Xavier and I table side. The favorite maître’d,
observing this scenario insisted that he’d find us tonight and each upcoming night taking down our names and cabin number.
I suspected that their sophisticated computer system could easily locate us
after we check in for dining.

So, I look forward to a new dessert concoction tonight and nights to come. I told Tom that even if doesn’t taste fabulous, I’ll eat it anyway and enjoy it knowing that the thoughtful consideration in itself whet my appetite. 

Thanks Chef Xavier. Your kindness adds yet another memorable event to our year’s long
journey, so rich in its content and already becoming so rich in the experience of the meeting new and interesting people along the way.