Salvatore Palumbo, who was born in Naples, left home twenty five years ago to work for Costa Cruises. Today, he is Executive Chef on the Atlantica. In the ship's floating kitchen, Chef Palumbo cooks his way around the Caribbean in the winter and Europe during the summer, along with a multicultural staff of well over 200 which he proudly introduces as "my family." This hard-working and dedicated man rarely leaves the ship, even when it's docked at its most exotic ports of call.

It's not unusual for Chef Palumbo to put in 16 or 17 hours per day to oversee the production of 10,000 meals and supervision of 165 waiters. Three of his galley stations work around the clock: the dishwashers, the pastry chefs, and the bakery. Yet his manner is calm, his energy is high, and his smile never falters.

As Executive Chef, he works closely with the Provisions Officer to be sure the correct amount of food and provisions are ordered before the ship sets sail on a cruise. Although they are able to restock certain items in some ports, it is important that they carry enough food for passengers and crew for the duration of the trip. Their order is based on past history and is usually right on the mark. On occasion, they either miscalculate or a product is depleted more quickly than anticipated, and Chef Palumbo must do some creative thinking to fill the gap with another item.

Constantly in motion, he moves quickly through his immaculate galley, calling out greetings and words of encouragement to his crew. He passes a soup cooker that holds 150 liters, a huge refrigerated room stacked high with fresh produce at just the "right" temperature, and a closet in which a dozen works of art sculpted in ice are stored. He is at home here.

To savor the expressions on his passengers' faces as they sample his wares, Chef Palumbo will, when time permits, venture out of his galley to serve at the pasta station at Atlantica's Botticelli Buffet. He loves to see people enjoying good food. It was in this spirit that he shared some of his favorite recipes with us.