Edwin Wirando's journey in the culinary world began with Tata Boga Management's D3 education which later led him to first work on a cruise ship in 2015 through Norwegian Cruise Line, exploring the Alaskan and Latin American regions.
After that, he briefly built a solid career on the ground for nine years in Bali and Morocco, until he served as Executive Chef and Corporate Chef in Jakarta.
His decision to return to work on cruise ship at this time was driven by financial responsibility towards family as well as a desire to explore European territory.
Mas Edwin explains that working on a cruise ship is very different from on land, both in terms of operational systems and adaptation demands.
As a Chef de Partie, he had to manage food preparation for thousands of passengers with a bi-weekly menu cycle system to minimise food waste while ensuring stock availability.
The working rhythm on board is known to be very dense with working hours that can reach 10 to 14 hours a day without days off during the six-month contract period.
Although fraught with stress, inter-crew drama, and extremely strict health standards such as the USPH, Mas Edwin viewed these experiences as a means to form a resilient mentality.
He stressed that the industry requires strong mental preparedness as its workers have to live isolated at sea alongside thousands of crew from different countries, such as the Philippines and India.
For those interested in following in his footsteps, Mas Edwin suggests preparing administrative documents through steely official and mental agents.
For him, working on a cruise ship is not just about earning a living, but a process of self-maturation that makes the challenges of working on land later feel much lighter.
