Caronia's Early Chefs
Obviously, one of the main contributory factors of Caronia's success was in the food provided to the passengers. Strangely, unlike other leading catering personnel, like the Chief Steward, no Chefs were named in ephemera like the Cruise News or even any meal menu.
Considering their importance in the scheme of things, you'd think their names would regularly appear on items so closely associated with the ship's culinary reputation. You know, the very same one that Cunard has always traded so heavily upon!
I've long been anxious to try and pay homage to the Head Chefs aboard the “Green Goddess,” and address this missing part of her history. So, on this page, I've listed all those who served aboard until 1957 showing their first arrival as Head Chef.
The First Leading Chefs
For Caronia's Maiden Voyage, the job fell to 37 year old Alfred Peterson. He was assisted by William Crook. Up to 3 “Extra Chefs” could be employed on any voyage. For details please refer to the Crew List Index.
Below is a list of first sign-ons of Head Chefs early in Caronia's career. Quite a few had already served as “Extra Chefs” ahead of taking the top job. There would be a certain amount of rotation, though some Chefs, like Caronia's first, would only return after a long absence.
- Caronia Head Chefs
- First Signed-on
- Alfred Peterson
- December 1948
- William Crook
- 29 January 1949
- Thomas Marwick
- 29 January 1949
- Arthur E Clarke
- 29 July 1949
- John Dodds Taylor
- 02 August 1949
- John Hill
- 01 October 1949
- Robert Finnegan
- 11 July 1950
- Harry Mist
- 21 November 1951
- John Wills
- 19 August 1952
- Edward Wrenn
- 23 June 1954
- William Kenneth Ransom
- 27 July 1954
- Lionel F.H. Ninnim
- 22 June 1955
- Joseph P. McDonald
- 14 September 1955
- Ramon Charles Williams
- 23 June 1956
Ramon Williams first joined Caronia as Hors d'Œuvrier on 2 April 1953. On most voyages, there would be up to two “Extra Chefs” employed. Until June 1958, the last month of crew lists I hold, the rotation of Head Chefs would be pooled from the list above.
The longest serving (Extra) Chef, was John Dodds Taylor, with a count of 49 voyages to June 1958. Another was William Ransom. I'll never forget his stony gaze when I first encountered him in his galley after joining the ship as a “green” Commis Waiter in 1964. I soon got to learn about “mise en place” and its intricacies.
