How The Largest Cruise Ships Prepare 30,000 Meals a day for 6,000 Passengers

hey there welcome back to the noctis on YouTube each week more than 6 000 individuals Savor the experience of vacationing aboard these luxurious cruise ships from this count each person needs food somewhere between three to eight times a day ranging from breakfast lunch dinner snacks and supplemental meals there's a constant demand for food availability Around the Clock 24 hours without interruption consequently the kitchens of these cruise ships operate relentlessly 24 hours a day seven days a week [Music] managed by a culinary team of over 1 000 members these cruise ship kitchens serve up more than thirty thousand dishes daily all from extremely compact kitchens aboard these massive ships sailing across the Open Sea [Music] so how does this massive quantity of food get prepared and served each day loading happens on Saturdays a changing of the guards day so to speak when fresh food and ingredients are delivered to deck 2 which becomes a bustling scene just imagine an inventory manager has to order food stocks for 23 on-board restaurants with a weekly budget of a whopping 10.5 million dollars and that's just for a week's worth of grub meaning the ship drops about 1.5 million dollars daily just on food that's way more than a U.S aircraft carrier's daily food budget which comes in at six hundred fifty thousand dollars sometimes food stock and ingredient orders must be adapted based on who's boarding the ship for instance if there's a larger number of child passengers more chicken fingers must be ordered on the changeover day 30 trucks roll into the Port of Miami they transport 500 pallets of inventory items and it takes around eight hours to bring all the food ingredients on board the ship hundreds of boxes containing fresh ingredients are stowed away for several days complete with a contingency supply for emergency situations like a storm any delay in operations can hinder the ship's departure resulting in substantial losses more than 272 tons of food and beverages are prepared just for a single week's voyage from the loading dock we move on to the storerooms once on board everything's transported through the ship's secret corridors this Corridor known as the I-95 stretches along the full length of the ship on Deck 2. the I-95 Corridor on a cruise ship is the main artery for all ship operations from crew management supplies delivery to ship services and maintenance located at the very bottom of the ship and stretching from bow to stern it acts as an essential and bustling route every item needed for the ship's operations from food and drinks to Linens and cleaning equipment is transported through this Corridor the I-95 also serves as the route for the ship's crew to move from one part of the ship to another next the kitchen crew separates all supplies into different locations according to the type and purpose of the goods a cruise ship houses about 20 different storage rooms divided into freezers fridges walk-in refrigerators and dry storage Seafood meat vegetables and fruits are all separated and stored in individual refrigerators there are also six freezers designated to hold 317 kilograms of ice cream to be consumed every week dry food items are stored on the first deck it's filled with spices chocolates and coffee can you imagine The Fragrant Aroma from the storage room elevators are used to transport food to the lower decks each day the kitchen team conducts quality checks on all foods and ingredients if fruits and vegetables ripen faster than expected they will strive to utilize them in other dishes for instance overripe broccoli can be transformed into a cheddar broccoli soup instead of being discarded once the inventory is properly stored the restaurants on the upper floors submit their food orders to the inventory manager the chefs then head downstairs collect their orders and take them for cooking The Next Step lies in the hands of an executive chef anything consumed on the ship is their responsibility this team usually consists of over 280 chefs running the kitchen operations 24 7 each working in shifts there are eight head chefs on duty in the morning and eight in the evening usually working between 10 to 12 hours a day with work contracts typically lasting four months without a day off the chefs on board prepare nearly 100 different menus each week us are developed by the Royal Caribbean headquarters in Miami and the chefs follow a predetermined menu rotation every week the served menus vary ranging from roasted lamb to sushi rolls this menu variety is necessary to meet the needs of diverse passengers from various countries vacationing on the Symphony of the Seas spanning a wide range of prices all dishes are prepared in 36 kitchens also known as the ship's galleys there are 12 specialty restaurants on the ship with fees up to fifty dollars and each restaurant has its own small kitchen in these constrained spaces the chefs prepare the same menu every day the cruise ship houses 12 restaurants each having its own kitchen with 23 dining areas in total for instance Jamie's Italian always has fresh pasta available daily while at the hooked restaurant over 2 000 oysters are served on each voyage however the largest amount of food is prepared for the main dining area covering deck 3 catering to up to 6 000 people each evening meals on the cruise ship are included in the ticket price so there's no need to worry about additional costs before the food is brought to the main kitchen food preparation begins in one of the pre-preparation kitchens B5 Corridor this kitchen houses a meat cutting area where all meat cutting takes place they can cut around fifteen thousand pounds of beef and nine thousand seven hundred pounds of chicken each week in addition there's also a vegetable Cutting Room and a fish prep box Lobster is a favorite dish in the main dining room with the cruise ship consuming around 2 100 pounds of lobster each week after being processed in the lower kitchen the food is then transported to the main Kitchen located on the Upper Floor the largest kitchen on the ship is divided into several categories like International Cuisine Bakery Seafood Pizza salad and sandwiches Burgers steaks sushi and sashimi vegetarian and desserts in the dessert section chefs whip up chocolate cakes and 100 different types of pastries in the bakery section they make 40 types of bread from various parts of the world all these bread types are made from scratch however the busiest time for this kitchen usually begins just before dinner time there are six thousand hungry passengers in the main dining room before dinner preparations begin the executive chef must approve all dishes they will try each dish and provide input the chefs then take notes and begin cooking in the kitchen chefs can see the number of orders for each dish on a screen the system can also track how much inventory is used in the cold room salads and appetizers like Carpaccio are prepared in the hot room chefs serve up soups sauces and main dishes finally wait staff deliver these dishes to the hungry passengers who have been waiting in the main dining room it takes as many as 1085 people from inventory crew chefs weight staff and dishwashers to run this massive operation each day together they cook almost 11 million meals each year and they do this on a ship swaying in the middle of the ocean on top of that passengers often do not realize the busy and exhausting process of the delicious dishes they eat they will continue eating up to their eighth meal of the day that wraps up today's video don't forget to hit the like button and subscribe for more awesome videos catch you in the next one foreign

Channel: Nauctis

Views: 47,118

Keywords: World's Largest Cruise Ships, Cruise Ship Kitchens, Luxury Cruises, symphony of the seas, royal carribean, luxury cruise ship, largest cruise ships, ships, cruise ship chef, cruise ship facts

Id: Jy3OcHuPTT0

Length: 9min 24sec (564 seconds)

Published: Mon Aug 07 2023