Preparing meals on a cruise ship is no small task. The Galley served up food for 1950 guests and 800 crew members three times a day. Under the supervision of an Executive Chef there were 134 people that saw to it that everyone was fed. To give you a perspective as to the scale of the operation there are 4 soup kettles that each have a capacity of 48 gallons and the bakery staff each day prepares 20 different kinds of breads: 120 loaves of bread, 4000 dinner rolls, 800 croissants and 800 sweet rolls. The fish chef uses over 400 pounds of fish for one dinner serving.
The grocery list for our ship was impressive:
Poultry 3,814 lbs
Fish 3,000 lbs
Seafood 2,575 lbs
Butter & Margarine 1,675 lbs
Fresh Vegetables 13,750 lbs
Potatoes 7,750 lbs
Watermelon 4,000 lbs
Eggs 23,040
Sugar 2,500 lbs
Individual sugar packages 24,000
Rice for crew 6,000 lbs
Flour 7,500 lbs
Ice cream 1,150 gal
And don't forget the 11 crew members who are assigned to wash the dishes! After each meal they are responsible to clean 3,000 dinner plates, 2,000 side plates, 7,000 dessert plates, and 5,000 glasses.
No comments:
Post a Comment