«That's the stress I need»

A day with the à la carte chef

Freshly prepared on board from regional ingredients - head chef Iris Karthaus and her team cook 200-300 tasty lunches a day in a short space of time.

Iris Karthaus has long since stopped wavering. Previously, she only worked in permanent restaurants, such as the Golfhotel Riederhof on the Riederalp and the Ägerisee seminar hotel. She quickly got used to cook on the lake, which is not always calm: "You have to organise yourself a little differently," smiles the chef, "because space and time are at a premium. But together with my assistant cook Anna and the staff, I really enjoy it."

Around 200-300 lunches are served on board every day – practically all at once. This requires good mise en place, i.e. the preparatory work. "We cook everything fresh," says Iris. Rice, pasta and vegetables are pre-cooked, soups and sauces are freshly prepared. Every minute counts: Briefing the crew at 8 a.m., loading the goods, putting them away, preparing the breakfast platters for the first scheduled cruise, while at the same time stepping on the gas for the lunch business. Based on the reservation list, the kitchen team knows the quantity and choice of dishes. If the vessel departs at 12.15 pm, salads and starters are served a few minutes later, and there are almost always three-course menus. All hot dishes must be served by 2.00 pm. Sometimes the guests also eat dessert and everyone should have paid by 2.50 pm. The 63-year-old is not fazed by the hustle and bustle in the small time slot in the small galley. "That's the kind of stress I need as an à la carte chef," laughs the German-born chef, who has lived in Switzerland since 2005.

The galley is located in the belly of the vessel, on the MS Zug only a porthole allows a view of the water. There are usually three of them working the galley, or four if there are a lot of guests: One person does the washing up, one is responsible for the cold dishes, and one helps serve the food and sends the plates up the lift. Iris herself is usually responsible for the hot meals. Zugersee Schifffahrt relies entirely on local and regional suppliers: The Florentine bratwurst, Mostbröckli and chicken come from the Forster butcher's shop. Bread and Zuger Kirschtorte are from Treichler. Eggs, cheese and yoghurt are supplied by Chäs-Hütte Rust in Walchwil. The whitefish is from Emil Speck. Seasonal dishes are also cooked on board – for example with strawberries, asparagus and salad from Hünenberg.

The fish dishes are particularly popular with guests: Egli Chnusperli and whitefish Zug-style with a fine herb sauce. The chef herself also loves to eat and cook fish: "I always love it when Emil Speck, our fisherman, comes down personally and brings me the whitefish." Her aim: guests should always be satisfied, regardless of whether they have a lot or little to do in the galley. 

Things are usually quieter on the afternoon cruise. Then Iris has time to place all the orders for the upcoming cruises. She also cleans the galley and prepares everything for the next day. Only when the vessel sails from the station jetty to the Schützenmatt service jetty after the last course cruise does Iris stand outside on deck - and let the sun shine on her face for a moment.