The “Love Boat” Shaped My Life
By Chef Joe Massaglia
As a young boy growing up in the comune of Brozolo, (a comune is what we call a township here in New Jersey) in the city of Turin in northwest Italy, I always had an interest in learning about the world. My parents owned a small tratoria in Brozolo, and I – like by older brothers and sisters – began helping them when I was a child.
When I was 13 and on summer break from school, my brother Giulio got me an apprentice job washing dishes at the Eden Paradise Hotel in Portofino, about two hours from Brozolo. At that time Giulio was a butcher at the hotel, and in addition to washing dishes (which I didn’t like very much) he started to teach me the art of butchering. It was very hard, physical work and I realized it was not the job for me. But I did realize that I liked being in the hotel/restaurant business.
I talked to my other older brother, Giovanni, about wanting to join him working on cruise ships since I wanted to see the world. But he told me I needed much more experience than just washing dishes to work on a first class cruise ship. Mama Mia, was he right!
Giovanni arranged for me to work as a busboy at the Billia Hotel in Valle d’Aosta, then one of the leading five star hotels in Italy. It was there I learned the techniques and finesse of service required for the formal, elegant European dining style popular at the time. After a few years I went to Genova and applied for a job with Flagship Cruises, a Norwegian line. My training paid off, and at the ripe old age of 16 I was hired as a runner on the Sea Venture, where my brother was a station captain and my sister was a housekeeper.
I worked on the Sea Venture cruising the Caribbean from 1971 to 1974, with a brief break in 1972 when I was drafted to serve a year in the Alpine division of the Italian army – yes, in the cold region of the mountains near the Austrian border. Boy did I miss those warm, sunny islands!
Many of you who love to cruise know that the ships back in the 1970s were much smaller than the large popular cruise ships of today. The Sea Venture, a first class luxury ship, carried 626 passengers and about 400 crew. Dining was very formal, meals were a celebration every day, and the midnight buffets were legend. Beluga caviar was served at the Captain’s Welcome Aboard and Farewell Champagne receptions. Ice carvings were on display at every dinner and buffet, and the menus changed daily to reflect many international cuisines.
The dining room was divided into sections and staff training was rigorous so that we would exceed every passenger’s expectations. Each section had a maitre d’hotel, an assistant maitre d’hotel, a station captain and a runner, then known as a commis. (When I first started as a runner I did drop a few trays due to the motion of the ship during rough seas.) My favorite dinner event was the farewell night dessert presentation. All the runners would stand behind a closed partition holding flaming Baked Alaskas. The partition would open and we all paraded to our station – what a sight – and the passengers loved it!
In March 1974 we learned that the Sea Venture was being sold to Princess Cruises, and that the Easter cruise would be our last cruise. Although it was a sad time for every crew member, it was the most wonderful cruise of my life because I met my future wife, Christine, on that cruise. She was vacationing with her family on that Easter cruise, and every day I count my blessings that she became my wife.
In 1975 the Sea Venture was renamed Pacific Princess and became the famous “Love Boat” featured in the opening credits of the popular 1977-1987 television show of the same name.
As I look back on my time on the Sea Venture, I realize what a tremendous influence it had on making me the chef and restaurateur I am today. The cruises and port-of-call stops allowed me to appreciate different cultures, learn about new and interesting types of food, and introduced me to so many different nationalities of people. It broadened my horizon and helped me understand how food brings people together in the celebration of life.
Although love was in the air when I met my wife onboard, and later for the characters on the television show, things did not end romantically for the Pacific Princess. In 1998 Greek police impounded the ship after finding that the crew was using it to smuggle heroin. It was sold and renamed the Pacific, but in 2008 was again seized by Italian police for unpaid repair costs owed to a Genova shipyard. Finally, in 2012, it was sold for scrap to a Turkish ship breaker. Sadly, Cupid’s arrow could not save it and it no longer is in existence. But my memories and experiences still keep it alive in my heart.
And speaking of Cupid, please call 609-484-8877 to make your reservation for Valentine’s Day dinner at Eat @ Joe’s. Seating is limited.
Buon appetito!
Joe’s Discount Club
* Shore Local readers get a 15% discount on their dining-in experience at Eat @ Joe’s OR $5 off their $30 or more take-out purchase. Just present the coupon from our ad on page 36 for either offer.
* 10% off your wine purchase at Joe Canal’s Discount Liquor – Egg Harbor Township when you mention Joe’s Table for Two.
* Complimentary wine tasting at Bellview Winery when you mention Joe’s Table for Two. Joe’s Table for Two radio show airs Saturday mornings from 10 a.m. to 1 p.m. on WOND 1400 AM. Website: joestablefortwo.com. Facebook: Joe’s Table for 2 and Eat at Joe’s EHT. Contact Joe: joestablefortwo@gmail.com
