you might get very hungry after watching this I'm at one of the biggest Airline cering Center here look at this 40,000 omelets May every [Music] day with Chef daa here ready to go inside visit the catering but first thing first put protective gears on because I was told the hairfall is the number one complaint for Airline customer so we need to going to a show this is a air shower air shower it's like a shower without a water Sam now we are in the main Corridor of our production area and the line up of the chillers to our left hand side is for our preparation section whereby we bring all the ingredients and raw materials um after they arrive into our storage and we bring it up here for processing washing and sanitization so these are chillers like all these fresh vegetables and all these get chilled inside absolutely after they arrive in the building from the truck and we have specific vegetable preparation section Butchery section Seafood section and so on Welcome to our production wow so this is this is the main hot kitchen so this one is mainly for business class and first class and all the class that is cooking from here [Music] you see how how we make the omelet because the first class business class we need to make omelette even even what is different for Kat is the economy we do fresh omelette we never do frozen I love this invention it's like a rotating omelet making machine every portion going to be exactly the same because we REM [Music] measurement let me try to flip the omelet here woo that's fun so how many omelets you're making every day here it's about 40,000 yeah oh my gosh how many eggs that would be 40,000 omelets so we use about uh almost um 8,000 lit is 8,000 L A Yol so do you know most of the Ally they try to avoid do frying food but for us we have some secret way to do it so that's why we I I've seen like things just pop and then like the oil is down there deep frying this is the Arabic messy this is Faya righta with spinach [Music] yeah you can see very nice Cen crispy yeah it's actually a little bit bigger now after they fried like a 60,000 piece [Music] today look at this wow what all nerv it this is so this on the chickpea we buy chickpea for humus you know oh making humus yeah we make we make from fresh uh chickpea that's the boiling procedure wow but before that we soak overnight yeah overnight yeah that's my favorite rice steak there's a lot of steak here and do you know this is not normal steak this is Black Angus Black Angus steak Yeah from blaska I'll take them home so this one is very juicy and tender we get fresh from Baska so there ready to be pan fried that's correct but we need to seasoning first with uh some uh spice okay yeah so for the steak right how do you cook it to medium medium well well done at this stage we cook just medium rare in order for the crew to make sure that they can heat more time on the frame I get it now so you just cook them to medium rare as a base that's correct and then if passenger want morly cooked they can put in the oven that's correct yeah I see yeah I smell good he's cooking the beef burger right yeah the this burger we do like daily almost 30,000 piece a day 30,000 piece we start from last FIFA when we do a burger because we want to do something with football so we start to introduce a lot of burger and people like it okay this is fresh Norwegian salmon they come daily from Norway a so he's making like a p pener salmon yeah that looks good Omega 3 so we Pro him every day from uh Norway by our own cargo by katar where is Cargo Plane that's right by daily 24 hours I've never seen a machine doing this this is chicken bacon right chicken bacon yeah so Grill it Grill the chicken bacon yeah oh can we see the end result sure sure come out wow how they come it's amazing the machine knows how to grill itself just like that and bacon is coming out and hopefully cook yeah [Music] nice this one is one of the classic French dish the bee ban like you know it's like a stew and they're cooking with mushroom inside it's mouth moring cuz the beef is very tender here so they're cooking uh the sauce oh this is like Curry so they make a sauce first and yeah and then they're going to put the meat inside ah it's like a casserole yeah so we can we can walk to see the meat the the stuff I like about visiting Kitchen in this scale is you need like a spade this is almost like a weapon like you need this kind of stuff to scoop it around you know it's not like you're home cooking in a little tiny pots you just need a huge tool like this this is Dow I know this is Dow this is some sort of tendor or Curry Tika sauce that Tika sauce you know the butter chicken Tika butter cha sauce the only thing perhaps you don't get to is smell the food it smells really nice actually it makes you hungry already at the beginning earlier I was seing the guys were marinating the califlower this is a Indian dish what is this that's a the Kobe uh cauliflower cauliflower tandori tandori cauliflower and then we're going to bake it afterwards baking wow vegetarian meals I guess very nice color but so much machines I have no idea what this machine does Chef this one is high pressure cooking Kettle high pressure cooking Kettle so this one we cook like a big volume of the mashed potato Penta soup and everything to make it faster well this is one of my favorite Cuisine right mashed potato this is how they make them 5 tons of potato go to the boiler every day and then they make them into mashed [Music] potato what's this thing here that's Lam Chang cooking Lam Chang yeah so we cook like a few hours yeah oh yeah and then this one it's a creamy Penta creamy poanta making poanta cake that's right we some cheese and everything inside the feeder is huge here so far we've seen the food's been cooked but here is a bit of food tasting tell me what this about so this is what we call internally as a first line of defense as you've seen we divide our cooking tasks in to different cooking stations and there is a senior Chef that's responsible for each cooking section and that senior Chef after cooking of each batch of product of food he or she is responsible to make sure that the The Taste and the feel and the look completely fits and matches with our specifications for Food Safety and Security we do not allow any of the staff to taste the food while they're cooking there's only one centralized alized location for all kitchen stuff to taste the food which is here at the centralized tasting table a can cook and taste cook and tast you can't do the home like cook and taste come here for a supervisor to check all the [Music] quality so after cooking the food is going you will see everything have bar Cod there's a barcod okay these are the Chira Pula rice yeah this one chir p rice and then we go to the the uh C Co process the co- process the chiller the store this is interesting it's like a conveyor belt for food so we know exactly where the food go and for what after 90 minutes after they come back uh from the cold storage we need just just cover just to make sure there's nothing going inside so we will put the bar code in to make sure that uh that's correct we're looking at all these trays going to Cold Storage right how many trays you produce a day go to storage so at the moment capacity is about 50,000 but we're doing about 35 to 40,000 at the moment that many 35 to 40,000 trayes per day but you can imagine one meal is like four five component it's like five six PL ah you have the sauce you have the rice you have the chicken that's right to make the tendor okay that's right okay so Sam Welcome to our Co kitchen where we make all appetizer and PR Sal lot and everything come see [Music] inside oh my God that's how the homus was made they squeezing the homus I remember these These are on the short GCC flights when you fly from Doha to Dubai in economy you get one of these they're making the green one what's the green one the pesto humus we make p humus so they have a guideline here using the iPad and this is the sample so you call Golden samples golden samples so all of them should be look like that that's right I [Music] see there you go just throw me into the grinder this is the sausage making machine here you see how fast it comes out it was like 120 sausage a [Music] minute after all the Savory stuff now some time for sweets with have pastry chef Harish here so please welcome to the bakery and pastry area all the premium products are produced here for example here this is one of our premium danishes for business class it's been filled using this machine here and then then we glaze it using our raspberry or pistachio and chocolate so this is automated process semi-automated so that we have the C Machine I love this one this is filling the cream inside correct yeah so that you get the right consistency for example you can see here so once it's filled it looks even and you have the filling all over so there's no single spot where you won't find no cream the premium cossons and danishes are handmade and we do have our economy croissant which are machine made as well so we produce for economy we produce approximately 26 to 28,000 croissant a day and when it comes to premium croissant we produce around 5,000 which are handmade with lots and lots of love that's it look at that so now it will be hand cut and then trade for us to bake now we are making Chia but using this dough so this is usually served in our business class for along with our soups and salad before it been served so this funny machine this does the chocolate tempering all day long so 24 hours we've been tempering the chocolate every time so we have a Dy chocolate we have white chocolate and then we do have our dark chocolate so as you can see here alen is making the chocolate garnish so she makes one of the amazing truffles as well say hello alen yeah so she's one of our truffle makers not the troubl maker truffle maker so this is one of the the garnishes what we produce [Music] looks like now the next step is portioning into the casserole into the trays right and then this is what chicken with so this chicken chanut jira rice and they'll be putting the lenil out there and these dishes come out from this machine so Sam if you see the lentils from here are coming out and then they go and move to the table for portioning of the casserole ah so you ordered the lantel yes because the lantel go with the chicken and rice correct right that's how it [Music] works so now we're at one of the last process now they're build the trees and putting them in the [Music] Charley so the catering folks are saving the best to the last for first class caviar they go into a little cooler like this with eyes inside and the cavars inside and this is straightly for first class stuff on today's QR 934 do to Manila um departure time at 18:30 we will use four catering trucks to load four portions of the galley um we call them R1 R2 R4 R5 gys so as you can see behind me on loading Bay number 28 is R1 Galley which is basically loading for business class gys and let's go take a look this is kind of a cheer inside the refrigerator absolutely so um as part our requirement when the trucks are loaded with fresh gy to leave the loading Bay the inside of the truck the temperatures controlled between 8° and 10° um because this is for food safety and ensure freshness of the food ingredients as well full operation going on about 60 ches going to load onto a Boeing 7 300 yard departure to Manila before any food cut is loaded it puts the dry eye slab on top of the cut to ensure the freshness and food safety Okay so that compartment on top that's for dry ice they put Dr on top keep it cool keep it cool yes wow I didn't know that these are I haven't seen this kind of Charlie there's a little like a vent here what exactly this is this is called an air through system because this vent will allow the cold air from onboard Galley Chiller to pass through completely to go inside the cart to go inside yes to ensure the freshness and safety of the food so this is the back side of the cholley the troller will pass the air through that's [Music] correct [Music] here comes a full Charlie load of food what a day with seen the food were produced now all inside a little chart and going to Manila what an experience [Music] so after a whole kitchen tour here are some of the first and business class food on presentation but what's special on Qatar Airways you ask is Qatari food right I remember 3 weeks ago I had a beautiful dish of called chicken Mash that was created by the chef here thank youf MH it's our traditional dish here in qar it's called we made from yellow rice and white rice and with our special spices also here we have our special dish on the board it's called mabo chicken it's with our special spices everything it's inh house with the chicken roll with our special spices also it's called Mauch it's coming with the rice I'm looking forward to try that on my next Katara waist plate yes thank you most welcome thank you so so after seeing all the food you may wonder how the catring center are treating the food wastage from production here's the answer W that's a lot of food wastage inside there's a lot of food so you have a way to treat these uh waste correct uh this is one of a brand new equipment which is called biodigester so all the organic matter which comes from the kitchen so it comes to this machine and then this converts into water the end product of this machine is water and the total time period for conversion is from 12 hours to uh 15 16 hours after 15 16 hours all the food stuff all the food stuff which has been converted into water converted into water don't miss our next episode Qatar Airways is showing their Operation Center for the first time there are lots of things to be seen and explore thanks for watching [Music] today [Music]
