The QE2

 The worlds Largest Floating Kitchens

QE2, the Cunard flagship. I worked on this magnificent, majestic vessel twice. This was 1982 when i first joined her at the same time the government requisitioned her to go south to the Falklands. Here she has been converted to a troop carrier, with the swimming pools covered and used as Helicopter landing pads... It took her 10 days to get to the Ascension Islands. The picture shows her in the famous Cunard colours, as she slips into the solent carrying the Gurkhas to war.

Cruising

Bands, Bunting, Helicopters, Boats and people cheering. A great turn out to see the QE2 back from the falklands, revamped, painted in cruising colours and ready to set sail for New York USA. This was the official start to the world cruise. Look closely and you will be able to spot the chefs standing on deck. I am one of them.

The QE2 has the largest Kitchens afloat. All cruise ships built nowadays have their kitchens in sections to service different areas and while the QE2 has 6 restaurants each with it's own kitchen to feed 2,000 passengers and 1,000 crew, the main commissary kitchen serviced and supplied all kitchens and took up a quarter of the ships length in one area.

I am the one leaning over the side next to the chef waving.

Happy On Board 

The Queens Grill Chefs, a Motley looking crew. Left to Right: Terry Greenhouse, Robert Wooller, Howard ?, Chris Risden and yours truly..

Some Hot Spots Visited on the World Cruise

A Stop off in the Caribbean, Chilling on The beach at Megans Bay St Thomas

Cruising the 52 miles of the Panama Canal, an amazing feat of engineering that joins the Atlantic ocean to the Pacific ocean.

This was right in the Centre of the Canal, passing the memorial  all those that died working on the Canal.

 Squeezing through one of the Three locks, with just inches to spare either side. We were pulled through these locks by mechanical mules. Everybody on deck to watch this precision manoeuvre. Chefs were at the front end.. It took 8 hours to get through the Canal.

The beautiful Island of Tahiti, French Polynesian. We had a great time ashore on this South Pacific Isle.

The stunning Island of Moorea, just off Tahiti. I very nearly jumped ship here..

 Hong Kong Harbour. We were moored on the Kowloon mainland and spent 4 nights here.

Who's the good looking dude at the Tiger Balm gardens in Singapore.

 Tied up in Sydney Australia, against a stunning backdrop of the Sydney Harbour Bridge.

The Royal Chefs cruise. The chefs at the front left wearing ribbons are the Head Chefs of the QE2's kitchens. The chefs at the front right are All chefs that cook for Royalty and heads of state around the world. i.e The chef of Buckingham Palace, chef of the Whitehouse etc. They each took turns as guest chef to run the kitchens of the QE2 and produce a gourmet banquet from their respective countries. It was great to have been part of that cruise..I'm at the back somewhere?

This is the official world cruise photo of the chefs on board in Sydney. Bearing in mind that a third of the crew are on leave, and a lot are still working...I am in centre...ish

1.2.3    Hats Off.......

Next stop Bali..Indonesia a magical island. The kids followed us all day. I was also invited into one of the huts to see the families pig. amazing!

From Hong Kong and the floating Jumbo restaurant, we took a trip through Kowloon to the Chinese border, where we were only allowed to go as far as the observation post. thats me top right picture

Acapulco, Mexico, went for a run, we did about 3 miles and it was so hot, it nearly killed me. Took a taxi back to the ship, eventually. When we sailed from Acapulco,the sky got a deeper and deeper orange. Until at last the night fell and i had a chance to moon-bathe...

This was Sugar Ray Leonard, on board the week he announced his retirement from Boxing. He was told that one of the chefs, (my mate Steve) was an amateur boxer, so he set up an exhibition fight in the double down room for passengers and crew. It was very entertaining. Needless to say Steve lost, but he put up a great fight.

Such a streamlined majestic vessel, the last of the great super liners, and very sad that she is no longer in service. It was a privilege and a real experience to have worked on her.