Meet Jeff Corter, Waterways Cruises’ Sous Chef, who is always in action—cooking, ordering, teaching, tasting and feeding our on-site ducks.
At Waterways, Jeff refers to himself as “the hands for the Chef’s vision.” He enjoys coming up with ideas and developing new recipes, coordinating the logistics and teaching the kitchen staff the step-by-step process on executing that vision. Remembering his own years as a beginner cook, he prefers to mentor by acting as a teacher, asking questions on what would make a recipe better and explaining what to look for while tasting the food. For example, when creating a new recipe for soup, he will taste the stock and ask the staff whether it needs more herbs, or beef flavor, or spices, instead of just telling them how to fix it.
Executive Chef, David Bagley, has said that “Jeff’s attitude and knowledge are top notch. I know I can always rely on him and his outstanding performance and experience”.
One of Jeff’s recipes became a popular dish on the Sunday Brunch Cruise—and earned recognition as “Jeff’s Signature Potatoes”. His magic touch to the roasted potatoes? Adding chimichurri—a blend of oil, parsley, oregano, salt and chili flakes.
Jeff has been working in the hospitality industry since the mid-80’s, initially starting at the Seattle Sheraton Hotel as a bus boy. A hardworking employee, Jeff was quickly promoted to become a steward and learned all the necessary tricks of the trade by working side by side with talented chefs in the kitchen. Jeff’s experience includes working in four-star restaurants such as Palisade, Magnolia, and Arctic Club, and as a banquet chef at the Hyatt and other hotels.
In addition to taking care of food orders and kitchen prep, Jeff also oversees the well-being of our ducks, Fred and Ethel. He feeds them several times a day and makes sure that they have plenty of water.