>> A STADIUM STUFFED
WITH NEARLY 70,000 HUNGRY FOOTBALL FANS.
>> EAGLES! >> A MILITARY MESS HALL
PACKED WITH A BATTALION OF RAVENOUS MARINES.
>> AHR! >> AND A VEGAS BUFFET FILLED
WITH GAMBLERS EAGER TO HIT THE FOOD JACKPOT.
>> WE PROBABLY TRIED EVERY DESSERT.
>> WHEN YOU'RE SETTING A TABLE FOR THE MULTITUDES,
YOU'D BETTER COME ARMED WITH TONS OF SUPPLIES
AND A MASTERY OF LOGISTICS. FROM STUFFING A SUB
WITH FOUR MONTHS OF GRUB TO FEEDING MILLIONS
HIGH IN THE SKY. IT'S TIME TO CHOW DOWN.
NOW "MEGA MEALS" ON "MODERN MARVELS."
[MUSIC] >> IN BANGOR, WASHINGTON,
160 CREWMEN ON THE DECK OF THE USS KENTUCKY
ARE PREPARING TO SET SAIL AND THEY NEED TO PACK
THE CRAMPED QUARTERS OF THE 18,000-TON NUCLEAR
POWERED BALLISTIC MISSILE SUBMARINE WITH ENOUGH FOOD
TO LAST THE ENTIRE LENGTH OF THEIR FOUR-MONTH MISSION.
>> WE'LL BE LOADING 90,000 POUNDS IN DRY STORES,
ABOUT 30 THOUSAND POUNDS IN FROZEN STORES,
AND ANOTHER 8,000 POUNDS IN FRESH AND CHILL,
THOSE ARE FRESH FRUITS AND VEGETABLES.
>> THAT'S ALMOST 130,000 POUNDS OF FOOD FOR THE MISSION
OR MORE THAN 750 POUNDS OF FOOD PER SAILOR
THAT THE SUBMARINE COOKS WILL TRANSFORM INTO MORE THAN
76,000 MEALS FOR THE CREW. IN ALL,
IT'S A 250,000 DOLLAR MEGA MEAL THAT WILL SUSTAIN
THE SUBMARINERS WHILE THEY PATROL
THE PACIFIC OCEAN, TOTALLY ISOLATED
FROM THE OUTSIDE WORLD. PREPARING FOR THIS
LOADING PROCEDURE STARTS LONG BEFORE THE FOOD
EVEN GETS TO THE SUBMARINE. >> WE ARE HERE IN OUR
WAREHOUSE WHERE WE RECEIVE ALL OUR STORES
BEFORE WE GO ON PATROL. THIS IS WHERE WE'LL SORT
EVERYTHING OUT AND GET EVERYTHING READY
TO GO INTO OUR FOOD MODULES. AND THESE ARE EMPTY
FOOD MODULES. WE'RE CAPABLE OF LOADING
APPROXIMATELY 5,000 POUNDS IN EACH MODULE.
WE PUT SHELVES IN HERE CAPABLE OF HOLDING 225 POUNDS.
AND THIS IS WHAT WE'RE GOING TO BE
EATING AND LIVING OUT OF FOR THE WHOLE TIME
WE'RE UNDERWAY. >> BUT TRANSFERRING
THE TIGHTLY PACKED FOOD MODULES ONTO THE SUBMARINE
IS NO EASY TASK. TO GET THE JOB DONE,
THE SUBMARINERS TURN TO A 214 FOOT CRANE
TO LIFT THE 17 MODULES ONE AT A TIME
AND GINGERLY LOWER THEM DOWN THREE LEVELS
INTO THE BOWELS OF THE SUB. >> WHAT WE DO IS,
WE PULL THE LOGISTICS ESCAPE TRUNK OFF THE BOAT
AND WE INSTALL THE FOOD CHUTE IN THIS BOX
THAT'S RIGHT HERE. AND THE FOOD CHUTE
IS USED TO GUIDE THE MODULES DOWN ONTO THE BOAT SAFELY.
SO, WE DON'T DO ANY DAMAGE TO THE FOOD OR THE BOAT.
>> ONCE ALL THE FOOD MODULES ARE SNUGLY TUCKED INTO PLACE
ON THE BOAT, MILITARY MUSCLE TAKES OVER
TO FINISH OFF THE JOB. >> ALL HANDS NOT ACTUALLY
ON WATCH, MUSTER TOPSIDE TO HANDLE STORES.
>> THE HAND-OVER-HAND LOAD OUT OF THE GOODS THAT DON'T FIT
ON THE MODULES GUARANTEES THE SUBMARINE WILL BE FILLED
TO THE BRIM BEFORE LEAVING FOR PATROL.
>> THIS IS OUR STOREROOM. WE ARE FULLY LOADED AND READY
TO GO TO SEA. AS YOU CAN SEE,
WE'VE GOT A LOT OF FOOD PACKED IN BETWEEN
THE MODS AND ON TOP OF THE MODS.
WE UTILIZE ALL THE SPACE THAT WE CAN BECAUSE
THIS IS THE LIMITING FACTOR AS TO HOW LONG WE CAN STAY
OUT AT SEA. WE MAKE OUR OWN WATER
AND WE MAKE OUR AIR, BUT FOOD IS THE ONLY THING
THAT WE CAN ACTUALLY RUN OUT OF. >> THE TYPICAL MENU
DURING PATROL CONSISTS OF A 21-DAY CYCLE OF MEALS.
THAT MEANS THE SUBMARINERS WON'T HAVE THE SAME MEAL TWICE
WITHIN A THREE-WEEK PERIOD. BUT THERE IS ONE BIG DRAWBACK.
>> ONCE WE GET UNDERWAY, WE WILL ONLY HAVE
ABOUT TWO AND HALF TO THREE WEEKS OF ACTUALLY
FRESH PRODUCE AND THEN FROM THERE WE ARE EATING
OUT OF CAN STORES OR WE MAKE POWDERED MILK.
IT IS NOT AS GOOD AS THE REAL OR THE FRESH STUFF,
BUT IT WORKS. >> STILL, THE 160-MAN CREW
CAN LOOK FORWARD TO EVERYTHING FROM BAKED LOBSTER TAIL
TO SHRIMP JAMBALAYA TO PRIME RIB ROASTS
AND EVEN DECADENT PASTRIES. IT'S REWARD
FOR THE HAZARDOUS DUTY AND CRAMPED
LIFESTYLE THEY MUST ENDURE FOR MONTHS AT SEA.
>> ENJOY YOUR MEAL. >> THANK YOU VERY MUCH.
>> THE KITCHEN'S IN OPERATION 24 HOURS A DAY.
WE COOK IN BREAKFAST, LUNCH, DINNER AND MIDRATS MEAL.
MIDRATS MEAL IS USUALLY CONSISTED OF LEFTOVERS.
THIS IS WHERE EVERYTHING HAPPENS,
THE GALLEY AND THE CREW'S MESS IS THEIR HOME AWAY FROM HOME.
>> WELL, FOOD'S MORALE. PERIOD. RIGHT? I MEAN THE MORALE
OF THE SHIP IS HERE ON CREW'S MESS.
WE HAVE NEVER HAD TO WORRY ABOUT OUR MEALS,
SO WE COME DOWN, WE GET, FED FINE FOOD.
I MEAN TODAY'S SOUP WAS A CREOLE SOUP WITH SHRIMP
IN IT, FANTASTIC. >> SUBMARINE CUISINE
HAS RANKED AS THE MILITARY'S FINEST DINING EXPERIENCE
SINCE THE 1940s. THAT'S WHEN SAILORS ACCUSTOMED
TO MORE PEDESTRIAN FARE ON SURFACE SHIPS STARTED GETTING
A WHIFF OF WHAT THEY WERE MISSING.
>> WE HAVE THE BEST CHEFS, WE HAVE THE BEST FOOD,
AND WE JUST MAKE EVERYTHING HAPPEN THE WAY
IT'S SUPPOSED TO HAPPEN. >> WE ARE PREPPING
FOR OUR NEXT MEAL, WHICH HAPPENS TO BE DINNER.
WE HAVE GOT FISH IN THE OVEN. WE'RE WORKING
ON BRAISED BEEF AND NOODLES, WE'VE GOT FRENCH BREAD READY
TO GO IN THE OVEN. WE MAKE OUR BREAD
FROM SCRATCH ON BOARD. WHEN WE'RE UNDERWAY
ALL OUR HAMBURGER BUNS, HOT DOG BUNS,
OUR LOAF BREAD-- EVERYTHING IS MADE FROM SCRATCH.
>> THE CREWMEN NOT ONLY HAVE TO EAT, BUT DRINK TOO.
AND SINCE THERE'S NOT ENOUGH SPACE TO STORE
A FOUR-MONTH WATER SUPPLY, THE SUBMARINE COMES EQUIPPED
WITH A WATER DISTILLATION APPARATUS.
IT WORKS BY TAKING IN THE SURROUNDING
SEAWATER AND HEATING IT TO WATER VAPOR.
THIS SEPARATES AND REMOVES THE SALTS.
THEN THE DEVICE COOLS THE VAPOR UNTIL IT CONDENSES
INTO A COLLECTING TANK OF FRESH WATER.
THE DISTILLATION EQUIPMENT PRODUCES ABOUT 12,000 GALLONS
OF FRESH WATER PER DAY FOR DRINKING, COOKING,
AND CLEANING. BUT ALL THE EQUIPMENT
AND WEAPONRY ABOARD LEAVES LITTLE SPACE
FOR LIVING. ON THIS SUBMARINE
THAT'S 560 FEET LONG, 42 FEET WIDE, AND ABOUT
FOUR STORIES TALL, THEY LEAVE JUST 300 SQUARE FEET
FOR THE GALLEY AND WHEN IT'S TIME TO CHOW DOWN,
THERE IS ONLY ENOUGH SPACE TO FEED
ABOUT 45 SAILORS, OR ONE THIRD OF THE CREW AT A TIME,
BUT THE NAVY HAS TAILORED A SOLUTION
TO MEET THE CHALLENGE. >> WE'LL WAKE A GUY UP
AT HALF AN HOUR BEFORE HE HAS TO EAT,
HE COMES INTO CREW'S MESS, GETS HIS MEAL, HE SITS DOWN,
HE HAS 10 TO 15 MINUTES TO EAT HIS FOOD,
AND THEN HE HAS GOT TO CLEAR HIS PLATES AWAY AND GO
RELIEVE HIS WATCH WHEREVER HE IS ON THE BOAT.
THE PERSON HE CHANGES SHIFT WITH THEN COMES DOWN HERE
AND HE GOES THROUGH THE SAME THING.
AND ALL THIS HAPPENS WITHIN A ONE-HOUR TIMEFRAME.
>> THE ONLY THING MORE CHALLENGING THAN PREPARING
AND EATING THE SUB'S MEGA MEALS IS THE CLEANUP AFTERWARD.
THERE SIMPLY ISN'T ENOUGH SPACE TO COLLECT AND STORE FOOD SCRAPS
AND GARBAGE, SO CREWMEN MUST COMPACT THE TRASH DAILY
INTO STEEL MESH CANS AND DISPOSE THEM AT SEA.
>> THIS IS OUR TRASH DISPOSAL ROOM.
NOW, WE ROLL OUR OWN CANS UNDER WAY BECAUSE WE CAN'T
BRING WHOLE CANS, WE DON'T HAVE THE SPACE FOR IT.
>> AFTER ROLLING THE CAN, THE CREWMAN PLACES IT BELOW
A CUSTOM FIT TRASH COMPACTOR. >> THEN, WE WILL TAKE OUR
TRASH AND WE WILL SET IT INTO THE COMPACTOR,
THEN WE WILL USE 3,000 POUNDS OF HYDRAULICS TO FORCE THIS RAM
DOWN AND COMPACT OUR TRASH. WE'LL MAKE SURE IT MEETS
THE RIGHT WEIGHT, PUT THE LID ON IT,
AND THEN WE WILL COME OVER HERE TO THE TRASH DISPOSAL UNIT,
WE'LL LOAD FOUR CANS INTO IT, AND WE USE 10,000
POUNDS OF WATER TO FLUSH IT OUT.
>> THE HOLES IN THE CAN ALLOW WATER TO SEEP
INTO THE COMPACTED TRASH. THIS ELIMINATES ANY BUOYANCY
AND ENSURES THE CAN SINKS TO ITS FINAL RESTING PLACE
AT THE BOTTOM OF THE OCEAN. PLASTICS ARE THE ONLY WASTE
NOT DISPOSED AT SEA. THEY'RE KEPT ON BOARD
UNTIL THE SUB RETURNS TO PORT. UNTIL THAT TIME ARRIVES,
THE CREW RELIES ON FOOD FOR MORE THAN JUST COMFORT
AND NOURISHMENT. >> IN A SUBMARINE WE TEND
TO LOSE TRACK OF TIME. WE DON'T GET ANY SUNLIGHT.
SO, THE WAY WE CAN TELL WHAT TIME IT IS
DURING THE DAY IS USUALLY BY THE MEAL THAT
IS BEING SERVED. IF IT'S 5:30,
WE DON'T KNOW IF IT'S 5:30 AM OR IF IT'S 5:30 PM.
SO, YOU'LL COME INTO CREW'S MESS AND YOU LOOK AT THE FOOD
THAT'S BEING SERVED AND IMMEDIATELY,
IF YOU HAVE A FOOD IDENTIFIER ON THE TABLE
SUCH AS A1 STEAK SAUCE, THEN, YOU'LL KNOW THAT
YOU'RE BEING SERVED STEAK. THAT MEANS IT IS PROBABLY
DINNER TIME. >> WHILE THIS DINNER HELPS
MEMBERS OF THE SILENT SERVICE KEEP TRACK OF TIME, HUNDREDS
OF FEET BELOW THE OCEAN SURFACE. THE MILITARY MEGA MEAL BEING
PREPARED HERE IS THE MUCH NEEDED REWARD AFTER A HARD MONTH
OF LIVE COMBAT TRAINING IN THE DESERT.
FIFTEEN COOKS AT THE MARINE CORPS
AIR GROUND COMBAT CENTER IN TWENTYNINE PALMS, CALIFORNIA
ARE BUSILY PREPPING A MEXICAN FEAST
CALLED "THE VICTORY MEAL" FOR MORE THAN A 1,000
HUNGRY MARINES. ON THE MENU FOR THIS MEGA MEAL
IS 1,800 POUNDS OF CHICKEN, 1,600 POUNDS
OF TACO MEAT, AND 4,000 TORTILLA SHELLS,
NOT TO MENTION >> 1,900 POUNDS MEXICAN CORN,
1,300 POUNDS OF BURRITOS, 2,200 POUNDS OF BAKED POTATOES,
2,000 POUNDS OF CHILI, AND 1,000 POUNDS
OF CHEESE SAUCE. WE FEED A MASS NUMBER
OF MARINES DAILY HERE, AND IT IS A GOOD
TRAINING EXERCISE FOR US AND IT PREPARES US
FOR WHEN WE HAVE TO GO TO BATTLE.
>> WORKING TOGETHER AS A WELL-OILED MACHINE,
EACH COOK IN THE CREW HAS HIS OWN
RESPONSIBILITY, IN ORDER TO GET THE HOT MEAL READY
TO EAT BY 16 HUNDRED HOURS OR FOUR O'CLOCK.
>> AND UNDER NO CIRCUMSTANCES WILL WE STOP OR MAKE UP ANY
EXCUSES FOR NOT COMPLETING THE MISSION.
AND OUR MISSION IN THIS PARTICULAR OPERATION
IS TO GET THIS VICTORY MEAL PREPPED AND READY TO GO.
>> ONCE ALL THE CHOW IS READY, IT IS TRANSPORTED
TO THE MESS HALL IN ROLLING HOT BOXES
AND SET OUT ON TWO BUFFET LINES FOR SERVING.
WHEN THE CLOCK STRIKES FOUR, THE HUNGRY MARINES LINE UP
BY THE HUNDREDS. >> WITH ALL THE RUNNING,
THE LIFTING, AND THE JUMPING AND THE TRAINING,
WE HAVE TO EAT A LOT OF CHOW. SO THE FOOD IS LIKE FUEL
FOR OUR BODIES. >> BUT BEFORE FUELING UP
ON MEXICAN GRUB, THE MARINES MUST UNLOAD
THEIR WEAPONS, AND OF COURSE, WASH UP.
THEN IT'S TIME TO PILE ON THE NACHOS AND CELEBRATE
WITH THEIR BROTHERS IN ARMS. >> IT'S A GREAT MORALE BOOSTER.
IT BRINGS UP EVERYBODY'S SPIRITS,
MAKES US WANT TO GET OUT THERE AND ACTUALLY WORK
EVEN THAT MUCH HARDER. >> STILL, GATHERING
AN ENTIRE BATTALION TOGETHER FOR A MEAL IS A RARITY,
ESPECIALLY IN THE BATTLEFIELD WHERE ORGANIZED FOOD FACILITIES
AREN'T AVAILABLE. ONCE DEPLOYED,
THESE MARINES WILL HAVE TO RELY ON A DIFFERENT MEGA MEAL,
MREs OR MEALS READY TO EAT. EACH YEAR, THE MILITARY FEEDS
MORE THAN 35 MILLION MREs TO ITS SOLDIERS IN THE FIELD.
THE LIGHTWEIGHT HIGH CALORIE MEALS COME IN 24 VARIETIES
FROM PORK RIBS TO CHILI MACARONI TO VEGGIE BURGERS.
THE TRI-LAMINATE THERMAL PACKAGING PRESERVES THE MEALS
SIMILAR TO CANNING. THE AIRTIGHT POUCH PROTECTS
THE FOOD FROM OXYGEN AND MOISTURE
TO PREVENT SPOILAGE, GIVING IT A SHELF LIFE
OF AT LEAST THREE YEARS. >> MREs ARE GREAT FOR TRAVELING,
THEY'RE SMALL, AND ALWAYS HAVE LIKE SMALLER SNACKS.
I LOVE WHEN I GET THE SKITTLES OR THE M&Ms.
ALWAYS MAKES ME SMILE. >> THOUGH MREs HAVE BEEN USED
IN THE MILITARY SINCE 1980, THEY RECEIVED A BIG MAKEOVER
IN 1993 WITH THE ADDITION OF A FLAMELESS RATION HEATER
OR FRH, ALLOWING SOLDIERS TO HEAT THEIR MEALS
IN THE FIELD. >> THE WAY YOU UTILIZE
THIS HEATING ELEMENT, WHAT YOU DO
IS BASICALLY OPEN IT UP UNFOLD IT, OPEN IT UP
FROM THE TOP, GRAB YOUR MEAL.
THE MEAL IS BEEF STEW, YOU WOULDN'T DISCARD THE BOX,
YOU STILL NEED THE BOX LATER ON. PLACE THE MEAL
INSIDE THE BAG ITSELF, TAKE A SOURCE OF WATER,
AND ALL YOU NEED TO DO IS FILL UP TO THE LINE,
AND THAT IS ALL IT TAKES. JUST WATCH IT START,
THE ACTIVATION ALREADY GOING ON IT,
YOU SEE THE HEAT COMING OUT OF IT.
>> THE FLAMELESS RATION HEATER WORKS SIMILARLY
TO RUSTING METAL. EACH FRH POUCH CONTAINS
A METAL COMPOUND OF MAGNESIUM AND IRON DUST.
WHEN A SOLDIER ADDS JUST ONE OUNCE OF WATER
TO THE COMPOUND, IT TRIGGERS AN EXOTHERMIC REACTION
THAT OXIDIZES THE METAL AND GENERATES HEAT.
>> JUST FOLD IT, PUT IT BACK INSIDE,
JUST LEAN IT IN ON A ROCK, LET IT JUST HEAT UP BY ITSELF.
IT TAKES ABOUT A MINUTE OR TWO AND YOUR MEAL SHOULD BE
HOT AND READY TO EAT. >> WHILE FEEDING AN ARMY
TAKES SOME REAL MILITARY PRECISION,
IT TAKES AN ARMY OF CONCESSIONAIRES
TO SERVE A MEGA MEAL TO NEARLY 70,000 FOOTBALL FANS.
BUT YOU'LL NEVER GUESS WHAT TASTY TREAT RIVALS
EVEN THE MIGHTY HOT DOG AT THIS NFL STADIUM.
>> IT'S ALL ABOUT THE SECRET SAUCE.
"MEGA MEALS" WILL RETURN ON "MODERN MARVELS."
>> WE NOW RETURN TO "MEGA MEALS" ON "MODERN MARVELS."
>> WHEN IT COMES TO COOKING FOR THE MASSES, IT DOESN'T GET
MUCH BIGGER THAN THE TASK OF FEEDING THE LEGIONS OF FANS
AT A PACKED FOOTBALL STADIUM. THE PROMISE OF THRILLING ACTION
ON THE GRIDIRON LURES NEARLY 70,000 EAGLES FANS
TO PHILADELPHIA'S LINCOLN FINANCIAL FIELD
FOR EVERY HOME GAME. BUT IT'S THE ACTION
BEHIND THE SCENES BY 1,200 CULINARY WORKERS
THAT WILL SATISFY THEIR APPETITES.
DURING THE HALFTIME FOOD RUSH, IT'S ALL HANDS ON DECK.
IN JUST 20 MINUTES, THOSE TENS OF THOUSANDS OF FANS
WILL CHOW DOWN ON A MEGA MEAL SERVED UP
BY ARAMARK, A 12 BILLION DOLLAR FOOD SERVICE GIANT.
>> THANK YOU. >> THE FANS OF PHILADELPHIA,
THEY WANT THEIR BEER COLD, THEIR HOT DOGS HOT,
AND THEY WANT CHOICES. >> WE'LL HAVE OVER 500
POINTS OF SALE BECAUSE WE DON'T WANT ANYBODY GOING BACK
INTO THE SECOND HALF THIRSTY OR HUNGRY.
>> ARAMARK RUNS CONCESSIONS FOR EIGHT NFL TEAMS
ACROSS THE COUNTRY. IT KICKS OFF ITS PREPARATION
FOR ALL OF ITS MEGA MEALS A WEEK BEFORE GAME DAY
WITH ALL OF THE FOOD DELIVERIES NECESSARY TO REPLENISH
EACH CONCESSION STAND. >> WE ARE CURRENTLY
IN THE LOADING DOCK AREA OF LINCOLN FINANCIAL FIELD.
ALL OF OUR PRODUCT IS RECEIVED RIGHT HERE AND THEN
LOADED ONTO THE TRAILERS HERE FOR DELIVERY THROUGHOUT
THE BUILDING. THE BUILDING IS VERY LARGE,
SO OBVIOUSLY WE NEED LARGE EQUIPMENT TO GET IT
WHERE IT'S GOING. YOU SEE,
WE HAVE AN ALL WHEEL DRIVE TRACTOR THAT HELPS US.
RIGHT NOW WE CURRENTLY HAVE THREE TRAINS HOOKED UP TO IT.
WE CAN GET UP TO SIX TRAINS HOOKED UP TO DO OUR
LARGER DELIVERIES. >> THE TRACTOR WILL TAKE
MULTIPLE TRIPS FROM THE LOADING DOCK
UP TO THE CONCOURSE, PULLING AS MUCH
AS 10,000 POUNDS OF FOOD PRODUCTS AT A TIME.
>> IN ALL, IT'S A MEGA MEAL THAT INCLUDES 20,000 SOFT
PRETZELS, 15,000 HOT DOGS, 6,000 CHEESE STEAKS,
1,200 HAMBURGERS, AND MORE THAN 100,000
INDIVIDUAL BEVERAGE SERVINGS. QUENCHING THE THIRST
OF ALMOST 70,000 FANS TAKES A COMPLEX
NETWORK OF TUBING DELIVERING SODA AND BEER.
IN FACT, EACH CONCESSION STAND AND BAR THROUGHOUT THE STADIUM
IS CONNECTED TO ITS OWN BEVERAGE CENTER,
ANYWHERE FROM 20 TO 100 FEET AWAY.
IN ALL, THE STADIUM'S FLOORS CONTAIN NEARLY 40 MILES
OF TUBING THAT DELIVERS ALMOST 2,500 GALLONS
OF BEVERAGES. >> BUT THE DRINKS AREN'T
THE ONLY THINGS LINKED AT LINCOLN FINANCIAL FIELD.
>> TO RUN AN OPERATION OF THIS SIZE, IT REALLY TAKES
A VERY SOPHISTICATED TECHNOLOGY. EACH REGISTER
THROUGHOUT THE STADIUM IS ALL CONNECTED,
SO THAT GIVES US REAL TIME DATA OF PRODUCTS BEING SOLD
AND IT ALLOWS US TO MAKE SURE THAT WE ARE CAPITALIZING
ON BUYING TRENDS IF WE REALIZE THAT SODA SALES ARE INCREASING
IN A CERTAIN AREA OF THE STADIUM BECAUSE THAT'S WHERE
THE SUN IS SHINING, IT ALLOWS US TO OVERSTOCK.
>> ARAMARK HAS ALSO CAPITALIZED ON SOME OF PHILLY'S
FAVORITE FOODS, OFFERING THE ICONIC PHILLY
CHEESESTEAK AND THE LOCALLY FAMOUS CHICKIE'S
AND PETE'S CRAB FRIES, FRENCH FRIES WITH A ZING.
>> THEY PUT A LITTLE CRAB SAUCE ON THEM, DELICIOUS!
IT'S ALL ABOUT THE SECRET SAUCE. >> THE CRAB FRY IS PROBABLY ONE
OF OUR MOST POPULAR ITEMS, YOU KNOW, EVEN SURPASSING
THE HOT DOG IN SOME CASES. WE BRING THOSE LOCAL
NEIGHBORHOOD FLAVORS INTO THE STADIUM
AND IT WAS VERY WELL RECEIVED. >> BUT BEYOND THE TRADITIONAL
CONCESSION STANDS, LINCOLN FINANCIAL FIELD,
LIKE ALL MODERN FOOTBALL STADIUMS
BOASTS LUXURY SUITES. AND THE MEGA MEALS THAT COME
WITH THEM. >> MORE THAN 24 HOURS
BEFORE GAME TIME, IN THE BASEMENT OF THE STADIUM,
ARAMARK'S KITCHEN THAT SERVES THE SUITES
IS ALREADY FULL OF ACTIVITY. >> OBVIOUSLY,
WE HAVE A GAME TOMORROW, SO, WE'RE GETTING TOGETHER
LAST MINUTE THINGS. THERE'S PROBABLY ABOUT 30 COOKS
AND ABOUT 20 FOOD RUNNERS. BASICALLY, THIS IS THE KITCHEN.
IT DOES THE MAJORITY OF SUITES. THEY HOLD ANYWHERE
FROM 10 TO 20 PEOPLE. NOT VERY GOOD AT MATH,
BUT KIND OF FIGURE IT, YOU KNOW IT'S QUITE A BIT.
>> IT'S ACTUALLY 172 LUXURY SUITES TOTAL,
SERVING MORE THAN 3,000 GUESTS. >> ON GAME DAY,
THE SUITE KITCHEN CAN BEST BE DESCRIBED
AS ORGANIZED CHAOS. STARTING EIGHT HOURS
BEFORE KICKOFF, ARAMARK EMPLOYEES
WHEEL MORE THAN 30 HOT BOXES STUFFED WITH GOURMET FOOD
INTO PLACE THROUGHOUT THE STADIUM.
>> WITH SO MUCH FOOD MOVING IN SO MANY DIRECTIONS,
IT'S ESSENTIAL TO KEEP TRACK OF IT ALL.
>> EVERYTHING YOU DO, YOU HAVE TO MAKE SURE
IT'S LABELED PROPERLY BECAUSE IF YOU DON'T
PUT THE RIGHT LOCATION ON IT, ENDS UP GOING TO THE WRONG
PLACE AND YOU ARE SPENDING AN HOUR TRYING TO FIND
OUT WHERE IT WENT TO, SO THAT'S KIND OF LOGISTICALLY
A CHALLENGE HERE. >> MORE THAN 90 PERCENT
OF THE FOOD PREPARED IN THE SUITE KITCHEN
IS MADE FROM SCRATCH. >> TO FULFILL SUCH A TALL ORDER,
FOOD OVERFLOWS FROM EIGHT INDUSTRIAL OVENS,
FOUR STEAMERS, TWO KETTLES, TWO TILT SKILLETS,
AND EVEN A SMOKER. >> THIS IS A GREAT PIECE
OF COOKING EQUIPMENT, ESPECIALLY WHEN YOU GET INTO THE FALL
AND THE WINTER TIME, YOU'RE SMOKING DIFFERENT FOODS.
WE DO RIBS. WE DO BRISKETS IN HERE.
WE DO PORK. WE COLD SMOKED
SOME FISH YESTERDAY. WE DID SOME WHITE FISH
FOR A WHITE FISH SALAD. IT'S JUST THAT GREAT FLAVOR.
IT'S GOT A GREAT SMELL. TO ME, IT IS A NICE FOOTBALL
TAILGATE TYPE ITEM. >> THESE FANCY FOOD OFFERINGS
ARE A FAR CRY FROM YESTERYEAR'S
STEADY STADIUM DIET OF HOT DOGS AND PEANUTS.
BUT THE HISTORY OF SPORTS CONCESSION FOOD CAN ACTUALLY
BE TRACED BACK MUCH FURTHER. ANCIENT STREET VENDORS
OF THE ROMAN EMPIRE CAPITALIZED ON THE HUNGRY
MASSES, CHEERING GLADIATORS AT THE COLISEUM.
AND DURING THE CHARIOT RACES AT THE CIRCUS MAXIMUS
ROMAN EMPERORS FED BREAD TO AS MANY AS 250,000
SPECTATORS FOR FREE. [CHEERING]
>> WHILE CHEERING FOR THE NFL'S MODERN DAY GLADIATORS,
FANS ARE FED AND HAPPY JUST KNOWING
THEIR FAVORITE FARE IS ONLY STEPS AWAY.
>> I GET THIS EVERY TIME I COME DOWN HERE.
I SWEAR TO GOD. I MEAN IT'S AWESOME.
A LITTLE BIT SPICE, NOT TOO MUCH,
BUT JUST PERFECT. >> BUT THESE NEARLY 70,000
FOOTBALL FANS AREN'T THE ONLY ONES
INDULGING IN MASS QUANTITIES OF AMERICAN FAVORITES.
EVEN THE UPSCALE HERD CAN'T RESIST THEIR SHARE
OF BURGERS AND FRIES. NO ONE KNOWS THAT MORE
THAN THIS TEAM OF COOKS FROM JOHNNY ROCKETS.
>> IN THIS MAKESHIFT KITCHEN AT THE TOP
OF THE NOKIA THEATER'S PARKING GARAGE IN LOS ANGELES,
THEY'RE PREPARING A MEGA MEAL THAT 2,200 VIP GUESTS
WILL DEVOUR AT THE OFFICIAL AFTER PARTY
OF THE AMERICAN MUSIC AWARDS. THEIR CHALLENGE IS TO FRY UP
MORE THAN 5,000 HAMBURGERS, 900 POUNDS OF FRENCH FRIES,
AND 600 POUNDS OF ONION RINGS. >> WE'RE GOING TO SERVE
THE SAME AMOUNT OF HAMBURGERS IT TYPICALLY TAKES US
TO SERVE IN ABOUT A MONTH AND A HALF
ALL IN ABOUT THREE HOURS. THEY COULD HAVE ANYBODY CATER,
BUT JOHNNY ROCKETS IS A LITTLE DIFFERENT BECAUSE
WE PROVIDE AN EXPERIENCE. OUR SERVERS DANCE, THEY SING,
THEY HAVE A GOOD TIME. >> BEFORE THE SERVERS
CAN LET LOOSE, IT'S STRICTLY BUSINESS
IN THE KITCHEN. BUT FLIPPING THE BURGERS
AND FRYING THE ONION RINGS IS THE EASY PART
OF THIS MEGA MEAL. THAT'S BECAUSE
JUST 48 HOURS EARLIER, THIS BUSTLING KITCHEN
DIDN'T EVEN EXIST. >> UPON ARRIVAL HERE
ON FRIDAY MORNING AT 5:30 WHAT YOU SEE HERE IS NOT
WHAT WAS HERE. IT WAS A CEMENT SLAB,
NO WALLS, NO NOTHING. TRUCKS PULLED UP
AT SEVEN O'CLOCK AND STARTED UNLOADING.
>> DOING AN EVENT LIKE THIS IT IS NOT LIKE
A BACKYARD BARBECUE. >> IN JUST SIX HOURS,
JOHNNY ROCKETS HAULED IN 12 GRILLS,
9 FRYERS, 4 FREEZERS, AND EVEN THE KITCHEN SINK.
EVERY DETAIL IS SCRUTINIZED DURING THE KITCHEN SETUP
BECAUSE THIS COOKING TEAM ONLY HAS ONE CHANCE
TO GET IT RIGHT. ONE ERROR COULD MEAN
DISAPPOINTING THE HUNGRY LEGION. ONCE IN PLACE, THE EQUIPMENT
AND COOKS MAKE UP A KITCHEN EIGHT TIMES BIGGER
THAN ONE FOUND AT A TYPICAL
JOHNNY ROCKETS RESTAURANT. AND THAT MEANS THEY CAN KEEP
THE BURGER PLATTERS FLOWING OUT OF THE KITCHEN ALL NIGHT
TO SATISFY EVERYONE'S CRAVINGS. >> HOW COULD YOU SAY NO?
WHETHER IT'S FRENCH FRIES, WHETHER IT'S THE ONION RINGS,
WHETHER IT'S BURGER, WITH OR WITHOUT CHEESE.
BIG MAMA WILL HAVE IT ANY DAY. >> COOKING FOR A THRONG
AWAY FROM THE COMFORT OF YOUR OWN KITCHEN
MAY BE A LOGISTICAL NIGHTMARE. BUT COOKING FOR THE HORDE
OF TOURISTS IN LAS VEGAS MAY BE THE BIGGEST
GAMBLE OF ALL. AND IT TURNS OUT,
THE BIGGEST BUFFET THERE ISN'T EVEN ON THE STRIP.
>> "MEGA MEALS" WILL RETURN ON "MODERN MARVELS."
>> WE NOW RETURN TO "MEGA MEALS" ON "MODERN MARVELS."
>> LAS VEGAS, NEVADA-- THE WORLD'S
ENTERTAINMENT DESTINATION. UP AND DOWN THE STRIP,
YOU'RE SURE TO FIND NOT ONLY PLENTY OF SLOT MACHINES
AND SHOWGIRLS, BUT ALSO ONE OF THE MOST ICONIC
OF MEGA MEALS. >> THE "ALL YOU CAN EAT BUFFET."
>> YOU NAME IT, THIS MEGA MEAL HAS GOT IT, TURKEY, CREPES,
CREME BRULEE, SALAD, CHICKEN FAJITAS, PIZZA,
MASHED POTATOES, BELGIAN WAFFLES, STROMBOLI,
AND EVEN COTTON CANDY. WHAT BETTER PLACE
TO INDULGE IN GLUTTONY THEN SIN CITY.
>> I AM SHOCKED AT HOW MUCH FOOD THAT THEY CAN PUT OUT HERE,
JUST ANYTHING THAT YOU WOULD WANT AND THEN SOME.
YOU CAN HAVE A LOT OF DESERTS. IN TWO DAYS, WE PROBABLY
TRIED EVERY DESERT. IT WAS GOOD. IT WAS VERY GOOD.
>> AT THE SPICE MARKET BUFFET IN THE PLANET HOLLYWOOD RESORT
AND CASINO, MORE THAN 3,000 HUNGRY GAMBLERS
MAKE THEIR WAY FROM THE GAMING TABLES
TO THE BUFFET TABLE EACH DAY TO OVER-INDULGE
IN SOME OF THE FINEST FOOD ON THE STRIP.
IT'S ONE OF MORE THAN 30 BUFFETS IN VEGAS
THAT TOGETHER FEED AS MANY AS 40 MILLION PEOPLE
EACH YEAR. >> PEOPLE COME HERE
FROM ALL OVER THE WORLD FOR ALASKAN KING CRAB LEGS.
OUR PRIME RIB IS DEFINITELY POPULAR.
OUR CHILLED GULF PRAWNS ARE VERY POPULAR.
>> CREATING THIS MEGA MEAL EVERY DAY FOR A YEAR TAKES
200,000 POUNDS OF CRAB LEGS, 125,000 POUNDS OF SHRIMP,
200,000 POUNDS OF PRIME RIB, 90,000 POUNDS OF LAMB,
AND 950,000 PIECES OF SUSHI, BUT WHERE DOES SO MUCH SEAFOOD
AND MEAT COME FROM? >> IT ALL COMES
FROM DISTRIBUTORS HERE IN LAS VEGAS,
WHO SOURCE OUT THE FOOD FROM ALL OVER THE COUNTRY.
OUR PRODUCE COMES FROM CALIFORNIA, THE BEEF COMES
FROM THE MIDWEST, A LOT OF THE FISH COMES
FROM EAST COAST. THE CRAB LEGS TRAVEL
THE FARTHEST. WE CATCH THE CRABS
IN THE BERING SEA ON THE CRAB FISHING BOATS
UP THERE. >> CRAB LEGS ARE THE MOST
POPULAR DISH AT THE BUFFET. AFTER THEIR FIVE DAY, 3,000 MILE
JOURNEY FROM ALASKA TO THE MOJAVE DESERT,
WORKERS IN PLANET HOLLYWOOD'S LOADING DOCK
KEENLY INSPECT THEM FOR QUALITY AND QUANTITY.
>> WE ARE LOOKING FOR ANY ODD SIZES,
ANY FREEZER BURN, OR THERE MIGHT BE
SOME DISCOLORING. AFTER THEY INSPECT IT,
THEN THEY TAKE IT OUT AND THEY PUT IT OVER
ON THE DIGITAL SCALE. AND THEY'RE LOOKING
TO SEE IF THE YIELD IS CORRECT. IF IT'S SUPPOSED TO BE
A 20-POUND CASE, I WANT TO MAKE SURE THAT
I'M NOT GETTING 18 POUNDS OF CRAB AND TWO POUNDS OF ICE.
>> ONCE ALL THE INCOMING FOOD IS GIVEN THE THUMBS UP,
IT HEADS TO THE BUSY BUFFET KITCHEN.
>> IT EQUALS ABOUT A TON OF PRODUCT A DAY
THAT WE ACTUALLY COOK. WE HAVE ABOUT 150 COOKS,
SPECIFICALLY FOR THE BUFFET AND THERE IS JUST ENDLESS
AMOUNTS OF EQUIPMENT. THE BIGGEST CONCERN WOULD BE
THAT WE RAN OUT OF FOOD, WHICH IS DEFINITELY SOMETHING
YOU NEVER WANT TO DO ON A BUFFET.
>> THE BUFFET DATES BACK TO 17th CENTURY FRANCE,
WHEN ARISTOCRATS WOULD DISPLAY THEIR GOLD AND SILVER PLATES
AND RICH TEXTILES, ON A TABLE CALLED A SIDE BOARD.
THE TERM "BUFFET" ORIGINALLY REFERRED NOT TO FOOD,
BUT TO THE FINE FLATWARE AND THE FURNITURE
ON WHICH IT WAS DISPLAYED. THE BUFFET SPREAD THROUGH
EUROPE AND THEN ULTIMATELY MADE ITS WAY TO AMERICA.
BUT IT WASN'T UNTIL IT HIT THE LAS VEGAS STRIP
THAT IT FIRST TOOK ON THE FORM OF "ALL YOU CAN EAT."
IT STARTED AT THE EL RANCHO VEGAS CASINO IN 1946
WHEN A LOCAL PUBLICIST SET UP TABLES OF COLD FOOD
IN THE CASINO FOR THE LATE NIGHT GAMBLERS TO ENJOY
FOR JUST ONE DOLLAR. >> AND IT WAS BASICALLY
DESIGNED TO LURE CASINO GUESTS TO STAY AT THAT HOTEL VERSUS
THE OTHER HOTELS THAT JUST HAD COFFEE SHOPS.
>> STUFFING YOUR FACE FOR A BUCK MADE THE SO-CALLED
BUCKAROO BUFFET AN INSTANT HIT. SOON, EVERY CASINO
ON THE STRIP FOLLOWED SUIT. THE AVERAGE VEGAS BUFFET
COSTS 20 DOLLARS TODAY, BUT YOU CAN STILL GET
A LOT OF BANG FOR YOUR BUCKS. >> GUESTS HERE LOVE
LIVE ACTION STATIONS, IT GIVES THEM A FRESH MEAL
THAT THEY CAN WALK UP AND ORDER THEMSELVES.
MOST BUFFETS JUST HAVE ONE OR TWO,
WE'VE LITERALLY GOT 10 DIFFERENT LIVE ACTION STATIONS THROUGHOUT
ALL OF YOUR MEAL PERIODS. THIS IS OUR EGG AND OMELET
STATION COOKED TO ORDER. WE WILL CATER
TO ANY GUEST'S DESIRE. IF SOMEBODY WANTS
SAUTEED HUMMINGBIRD TONGUES, WE WILL FIND IT
JUST TO TAKE CARE OF THAT GUEST. >> THE ENDLESS TEMPTING CHOICES
USUALLY LURE DINERS INTO DISHING UP
MORE THAN THEY CAN STOMACH AND THAT LEAVES PLANET HOLLYWOOD
WITH A TON OF DAILY LEFTOVERS-- LITERALLY.
>> WE RECYCLE BETWEEN 2,500 TO 3,000 POUNDS OF FOOD A DAY,
WHICH TRANSLATES A LITTLE DAY, OVER MILLION POUNDS OF FOOD
ON A YEARLY BASIS. >> TRUCKS TRANSPORT EVERY
SCRAP OF THAT ONE MILLION POUNDS, PLUS THE LEFTOVERS
OF 11 OTHER MAJOR CASINOS IN TOWN, 15 MILES DOWN THE ROAD
TO R.C. FARMS. HERE, SINCE 1963
OWNER BOB COMBS HAS CONVERTED IT TO A DIFFERENT KIND
OF MEGA MEAL-- SLOP FOR HIS 3,000 PIGS.
>> I WAS RAISED UP BY MY MOTHER'S PREACHING
ALL THE TIME, IS TO WASTE NOT, WANT NOT.
WHEN WE ARE UP FULL CAPACITY. WE WILL A RECYCLE A THOUSAND
TONS A MONTH OF FOOD SCRAPS. >> IT MAY NOT LOOK VERY
APPETIZING TO US, BUT FOR THE PIGS,
IT'S A GOURMET FEAST. BUT BEFORE THIS 12 TON,
MEGA MEAL HITS THE TROUGH, IT NEEDS TO BE SORTED
AND DISINFECTED. >> WHAT WE ARE DOING HERE IS
WE ARE SORTING THE FOOD, BASICALLY LOOKING
FOR ANY WATERMELON RINDS, TOPS OF THE PINEAPPLE,
STUFF THAT THE PIGS DON'T CARE FOR AS MUCH.
THEY LIKE THE OVERALL GARBAGE, THE STEAKS, THE CAVIAR,
THEY LIKE THE JUNK FOOD. >> ONCE SORTED,
THE SOGGY CHUNKS CONTINUE UP A 55 FOOT
CONVEYER BELT TO THE COOKING POT.
>> ONCE IT GETS INTO THE POT, WE HAVE LIVE STEAM,
WHICH IS CREATED FROM OUR BOILER.
WE ALSO HAVE AN AGITATOR IN THERE THAT MOVES
THE FOOD CONSTANTLY LIKE YOU WOULD COOK
A POT OF SPAGHETTI. SO THAT WAY NOTHING'S STICKING
AND EVERYTHING IS COOKING FULLY. >> A PIPE CARRIES THE STEAM
FROM THE BOILER TO THE BASE OF THE COOKING POT,
WHERE IT DIVIDES INTO EIGHT THREE QUARTER INCH JETS.
THE HOT STEAM BRINGS THE SLOP TO A BOIL FROM THE BOTTOM UP
WHILE THE AGITATOR MIXES THE MUSH
AT ONE REVOLUTION PER MINUTE. THE SLOP COOKS
FOR HALF AN HOUR, WHICH KILLS OFF
ALL THE BACTERIA. THEN IT'S OFF TO THE TROUGH
WHERE THE PIGS GO HOG WILD. EACH PIG EATS UP TO 30 POUNDS
OF THE FIVE STAR SLOP EACH DAY, GAINING AS MUCH AS 280 POUNDS
OVER A SEVEN-MONTH PERIOD BEFORE BEING SHIPPED
TO A SLAUGHTERHOUSE IN THE MIDWEST.
>> I TRY NOT TO GET ATTACHED
TO TOO MANY OF THEM, BECAUSE I KNOW
WHERE THEY END UP. I LIKE TO EAT THE PIGS,
I LOVE THEM, BUT I LIVE TO EAT THEM.
>> AND WHO KNOWS? THESE PIGS MAY EVEN WIND UP
BACK IN VEGAS AS BACON AT THE BUFFET.
THE PEOPLE RUNNING A NATIONAL NETWORK,
DEDICATED TO FEEDING THE NEEDY DON'T BELIEVE
IN WASTING FOOD EITHER. AND IT'S UP TO THEM TO SECURE
MORE THAN 70 TONS OF FOOD EVERY DAY
TO FEED THE HUNGRY IN THE LARGEST CITY
IN THE UNITED STATES. "MEGA MEALS" WILL RETURN
ON "MODERN MARVELS." >> WE NOW RETURN
TO "MEGA MEALS" ON "MODERN MARVELS."
IT'S 5:30 AM IN NEW YORK AND THIS 90,000 SQUARE FOOT
WAREHOUSE IN THE BRONX IS ALREADY BUSTLING
WITH ACTIVITY. IN THE NEXT HOUR, WORKERS HERE
WILL SHIP OUT MORE THAN 150,000 POUNDS OF FOOD
TO ABOUT 1,000 NON-PROFIT FOOD ASSISTANCE PROGRAMS
THROUGHOUT NEW YORK CITY. THE FOOD BANK FOR NEW YORK CITY
IS THE LARGEST FOOD BANK IN THE UNITED STATES.
IT'S PART OF A NETWORK OF MORE THAN 200 FOOD BANKS
THAT MAKE UP THE NATION'S LEADING DOMESTIC HUNGER
RELIEF CHARITY, CALLED "FEEDING AMERICA."
IN NEW YORK CITY ALONE, MORE THAN 1.3 MILLION
RESIDENTS ARE AT RISK OF HUNGER AND RELY
ON FACILITIES LIKE THIS TO FEED THEIR FAMILIES
EVERY DAY. IN THE FOOD BANK'S EFFORT
TO FEED THEM, MORE THAN 50 MILLION POUNDS
OF INVENTORY FLOWS IN AND OUT OF THIS WAREHOUSE EACH YEAR.
>> OUR FOOD COMES FROM A VARIETY OF SOURCES,
ABOUT 65 PERCENT FROM GOVERNMENT SOURCES,
35 PERCENT OF THE FOOD IS DONATED
FROM REALLY LARGE MANUFACTURERS. DONATED FOOD WILL BE COMING
FROM YOUR TROPICANA, GENERAL MILLS, GENERAL FOODS,
KRAFT, CONAGRA. >> TO KEEP TRACK
OF SO MUCH PRODUCT, THE FOOD BANK HAS TURNED
TO BAR CODE TECHNOLOGY, SIMILAR TO A SUPERMARKET'S.
>> WE HAVE SELECTORS WHO HAVE SCANNERS WHICH TELLS
THE SELECTOR WHERE HE CAN GO IN THE WAREHOUSE,
HOW MANY CASES HE HAS TO SELECT, THE ORDER OF THE SELECTION.
USUALLY YOU PICK FROM THE HEAVIEST
TO THE LIGHTEST, SO IT WILL DO ALL OF THAT FOR HIM.
>> WITH THE HELP OF THE BAR CODING SYSTEM,
THE WAREHOUSE DISTRIBUTES ENOUGH FOOD TO PREPARE
330,000 MEALS PER DAY. SOME OF THOSE MEALS ARE EVEN
PREPARED BY THE FOOD BANK AT THEIR COMMUNITY KITCHEN
IN NEARBY HARLEM. THE SOUP KITCHEN SERVES
2,500 MEALS EACH WEEK. >> I'VE WORKED WITH OTHER
ORGANIZATIONS WHERE I'VE HAD TO COOK 1,500 MEALS A DAY.
HERE IT'S NO DIFFERENT. DOING THE SAME THING,
I WANT THE PEOPLE TO GET THE SAME QUALITY,
THE SAME TYPE OF FOOD THAT OTHER PEOPLE GET.
THEY'RE ENTITLED TO IT. THEY CAN'T GO TO A RESTAURANT,
BUT HEY, I COULD BRING THE RESTAURANT TO THEM.
>> TONIGHT'S MEAL, FEEDING 700 PEOPLE,
CONSISTS OF 50 POUNDS OF CAESAR SALAD,
70 LOAVES OF FRESH BREAD, AND 120 GALLONS
OF CHICKEN NOODLE SOUP. THE COMMUNITY KITCHEN
ALSO HOUSES A FOOD PANTRY DOWNSTAIRS, WHERE QUALIFYING
LOW INCOME NEW YORKERS CAN OBTAIN FRESH PRODUCE
AND PACKAGED FOODS FREE OF CHARGE.
EACH WEEK, THE MINI SUPERMARKET PROVIDES FOOD
FOR MORE THAN 13,500 MEALS. >> IT HELPS ME A LOT.
YOU KNOW, BECAUSE WHAT THE PRICES
ARE TODAY, YOU KNOW, AND WHAT LITTLE BIT THAT I NEED,
IT HELPS ME OUT A LOT. >> THE LOGISTICS
OF FEEDING A METROPOLIS LIKE NEW YORK MAY BE DAUNTING,
BUT WHAT ABOUT THE TASK OF FEEDING THE WORLD.
IT'S A CHALLENGE THAT THE UNITED NATIONS
WORLD FOOD PROGRAM HAS TRIED TO MEET
FOR NEARLY A HALF CENTURY. >> THE WORLD FOOD PROGRAM
IS THE LARGEST HUMANITARIAN ORGANIZATION IN THE WORLD.
WE HANDLE A COLOSSAL AMOUNT OF FOOD.
LAST YEAR, WE SENT AROUND ABOUT 3.3 MILLION METRIC TONS
OF FOOD. BASICALLY, WE FED 90 MILLION
PEOPLE IN THE WORLD IN MORE THAN 80 COUNTRIES.
>> ACCORDING TO THE WORLD FOOD PROGRAM,
MORE THAN 923 MILLION PEOPLE, ONE OUT OF NEARLY SEVEN PEOPLE
ON EARTH, ARE CHRONICALLY HUNGRY.
THAT MAKES HUNGER AND MALNUTRITION THE NUMBER ONE
HEALTH RISK WORLDWIDE. ABOUT 30 PERCENT
OF WHAT THE WORLD FOOD PROGRAM SHIPS OUT
TO FIGHT THE PROBLEM, PASSES THROUGH TERMINALS
IN AND AROUND NORFOLK, VIRGINIA. >> YOU CAN SEE
THIS RAILCAR HERE. THIS IS FILLED WITH ABOUT
2,500 METRIC TONS OF CSB; THAT'S CORN-SOYA BLEND.
THIS A HIGH A IMPACT, HIGHLY NUTRITIONAL FOOD.
IT'S ONE OF APPROXIMATELY 36 CARS FULL OF FOOD
THAT'S GOING TO THE WORLD FOOD PROGRAM
IN KENYA. AND THAT'S ENOUGH
TO FEED A STAGGERING 4.5 MILLION PEOPLE FOR A DAY.
>> THE LOADED CONTAINERS TRAVEL SIX MILES
TO AN EXPORT FACILITY WHERE THE FOOD IS TRANSFERRED
TO CARGO SHIPS. >> AT ANY ONE POINT IN THE DAY,
WE HAVE 100 SHIPS ON THE HIGH SEAS,
50 AIRPLANES IN THE AIR, AND 10,000 TRUCKS
DELIVERING FOOD. AND AT THE OTHER END,
PEOPLE USE ANY KIND OF LOCOMOTION YOU CAN IMAGINE,
FROM YAKS TO ELEPHANTS TO DONKEYS, TO GET THE FOOD
RIGHT DOWN TO THE HOUSEHOLD LEVEL.
>> FOOD DESTINED FOR SOME OF THE MOST DANGEROUS
AND ISOLATED AREAS MUST MAKE ITS WAY THERE
VIA AIR DROP. THE EXPERTS HAVE WORKED
OUT SYSTEMS TO MAKE SURE THE DROPS HAPPEN SAFELY.
>> YOU CAN IMAGINE METRIC TONS OF FOOD HURTLING FROM THE SKY.
IT CAN KILL PEOPLE. SO, A HUGE CARGO PLANE
HAS TO DIRECT THE CARGO AT JUST THE RIGHT MOMENT,
USING THE LATEST GPS TECHNOLOGY TO PINPOINT IT SO THAT THE FOOD
IS LAUNCHED AIRBORNE, TO LAND WITHIN A FAIRLY
YOU KNOW, CONTAINED SPACE, THAT'S MARKED ON THE GROUND
AT A HIGH RATE OF SPEED. >> DELIVERING FOOD FROM THE SKY
TAKES THE UTMOST PLANNING AND PRECISION,
BUT WHAT ABOUT CREATING HUNDREDS OF THOUSANDS OF MEALS
SERVED IN THE SKY EACH DAY. >> THERE ARE LOT OF PEOPLE
GETTING MORE THAN JUST PEANUTS AT 35,000 FEET.
"MEGA MEALS" WILL RETURN ON "MODERN MARVELS."
>> WE NOW RETURN TO "MEGA MEALS" ON "MODERN MARVELS."
THESE CHEFS IN INWOOD, NEW YORK ARE WHIPPING UP A MEGA MEAL
FOR AS MANY AS 10,000 PEOPLE THAT INCLUDES EVERYTHING
FROM LOBSTER TAIL TO FILET MIGNON
TO CHICKEN BREAST. EXPECTATIONS FOR THIS FOOD
ARE LITERALLY SKY HIGH BECAUSE EVERYTHING YOU SEE HERE
WILL BE SERVED IN-FLIGHT AT 35,000 FEET.
EVEN THOUGH THE MEAL ON A TYPICAL
U.S. DOMESTIC FLIGHT THESE DAYS IS JUST A SIMPLE SNACK,
ON MOST INTERNATIONAL FLIGHTS, YOU CAN STILL GET THE REAL DEAL.
AND THIS GATE GOURMET JFK AIRPORT FLIGHT KITCHEN
IS JUST ONE OF ABOUT 100 LOCATIONS
AROUND THE GLOBE THAT IN TOTAL,
PREPARE MORE THAN 200 MILLION AIRLINE MEALS EACH YEAR.
>> THIS FACILITY DOES ABOUT 50,000 MEALS A WEEK.
OUR CUSTOMER BASE HERE RUNS FROM MIDDLE EASTERN AIRLINES
TO EUROPEAN AIRLINES, LATIN AMERICAN AIRLINES,
AND DOMESTIC U.S. AIRLINES AS WELL.
WE OPERATE 24 HOURS A DAY, SEVEN DAYS A WEEK,
365 DAYS A YEAR. WE NEVER CLOSE.
>> IN-FLIGHT CATERING IS AN 18 BILLION DOLLAR INDUSTRY
WORLDWIDE WITH A DISTINCTLY INTERNATIONAL FLAVOR.
>> WE DO AUTHENTIC THAI FOOD, WE DO AUTHENTIC CHINESE FOOD,
AND EVERY MEAL THAT WE DESIGN TO PUT ON A PLANE
IS GEARED SPECIFICALLY TO THAT REGION.
THE AIRCRAFT THAT WE HANDLE INCLUDE EVERYTHING
FROM THE LARGEST, THE AIRBUS A-380,
ALL THE WAY DOWN TO THE SMALLEST SUPER 80s.
TAKING THE LARGEST EXAMPLE, THE A-380 FLYING 16 HOURS.
THERE'S GOING TO BE 2,000 MEALS PUT ON THAT FLIGHT.
IMAGINE, 2,000 MEALS, ALL DELIVERED AT THE SAME TIME.
WHAT RESTAURANT DOES THAT? >> BUT BEFORE ANY IN-FLIGHT
MEGA MEAL MAKES THE MENU, THE CHEFS MUST TEST
THEIR RECIPES IN SMALLER BATCHES--
LIKE THIS KUNG PAO CHICKEN, MADE TO FEED 10.
>> IT'S READY TO GO. >> ONCE HIS DISH
IS UP TO SNUFF, THE CHEF CAN SUPER-SIZE IT
TO MORE THAN 300 SERVINGS PER BATCH.
AND THEN IT'S BUSINESS AS USUAL IN THE KITCHEN
WITH THE ADDITION OF ONE REALLY COOL PIECE
OF EQUIPMENT. >> ONE THING THAT MAKES
IN-FLIGHT TOTALLY UNIQUE IS BLAST CHILLERS.
>> WE'RE REQUIRED BY THE FDA TO BRING OUR FOOD
FROM WHATEVER DEGREE IT IS-- 170, 190 DEGREES TO 45 DEGREES.
AND WE USE THE BLAST CHILLERS. NOTICE THAT THE FOOD
IS ALL PACKED IN TWO-INCH PANS, THERE'S A COMPLETE REVOLUTION
OF COLD AIR THAT GETS IN BETWEEN EACH PAN.
THIS ALLOWS THE FOOD TO GET CHILLED
IN LESS THAN 30 MINUTES. >> AIRLINE MEALS MAY BE
PREPARED AS MUCH AS 10 HOURS BEFORE BEING DEVOURED,
SO THE BLAST CHILLER ENSURES NO BACTERIA FORMS IN THE FOOD.
>> ALL THE FOOD HAS BEEN PREPARED, IT'S BEEN CHILLED,
THE FOOD PRODUCTION EMPLOYEE WILL BRING IT INTO THIS BIG
REFRIGERATOR UNIT, SO NOTICE, THE TEMPERATURE
IS ALWAYS CONSTANT. IT'S ALWAYS 40-45 DEGREES.
THE EMPLOYEE HAS WHAT WE CALL A SPECIFICATION OF THE FOOD ITEM
TO TELL THEM EXACTLY WHAT GOES INTO IT.
AND THEN THEY'LL GO AHEAD AND START PACKING.
WE USUALLY DO NO MORE THAN 20 OR 30 MEALS AT A TIME
BECAUSE WE DON'T WANT THE FOOD EXPOSED ANY LONGER
THAN IT HAS TO BE. >> EACH DAY,
MORE THAN 40 EMPLOYEES BRAVE THE COLD ROOM
TO DISH OUT THE MEALS THAT WILL BE REHEATED AND SERVED
IN-FLIGHT. BUT IT'S STILL UP
TO THE AIRLINE COOKS HERE TO MAKE SURE THE MEAL IS TASTY.
>> ABOUT 15 YEARS AGO, A STUDY WAS DONE
AND IT WAS FOUND OUT THAT 18 TO 20 PERCENT
OF THE FLAVOR PROFILE WAS LOST AT 30,000 FEET,
MOSTLY BLAMED ON PRESSURIZATION FROM THE CABIN.
SO, WHAT WE DO IN IN-FLIGHT IS THAT MEANS THAT WE HAVE TO,
WE HAVE TO FIND TECHNIQUES TO MAKE THE FOOD MORE FLAVORFUL.
FOR EXAMPLE, UNLIKE A RESTAURANT WHERE SOMETHING WILL BE
MARINATED FOR TWO HOURS, WE'LL GO AHEAD AND WE'LL
MARINATE SOMETHING FOR SIX OR EIGHT HOURS.
>> ONE TRICK, THE GATE GOURMET CHEFS
HAVE LEARNED IS HOW TO HELP ENSURE
WHAT THEY COOK HERE WON'T BE OVERCOOKED
DURING REHEATING ON THE PLANE, LIKE THIS STEAK
FOR THE FIRST CLASS PASSENGERS. >> WE ALWAYS PREPARE
THE STEAK RARE BECAUSE THIS WAY THE FLIGHT ATTENDANT
CAN LEAVE IT IN THE OVEN AN EXTRA FIVE MINUTES
AND GET A MEDIUM STEAK OR PULL IT OUT
WHEN THEY'RE SUPPOSED TO AND GET A MEDIUM RARE STEAK.
>> EVEN VEGETABLES GET SPECIAL TREATMENT
IN THIS KITCHEN. WHETHER VEGETABLES ARE SERVED
HOT OR THEY'RE SERVED COLD, THEY GET BLANCHED.
CHEF YOSHI HERE HAS SOME BOILING WATER OVER HERE.
HE IS GOING TO ADD SOME SALT TO IT.
HE'S GOING TO ADD THE VEGETABLES TO IT.
AND NOTICE HOW QUICKLY HE BLANCHES IT.
ONCE THE VEGETABLES ARE COOKED, THEY GET DROPPED
INTO AN ICE BATH. THIS IS CALLED
SHOCKING THE VEGETABLES, AND WHAT IT DOES
IS IT STOPS THE COOKING PROCESS AND KIND OF GUARANTEES
THAT THE VEGETABLES ARE NOT GOING
TO BE OVERCOOKED. >> BUT PREPARING A MEAL
FOR AIRLINE PASSENGERS WASN'T ALWAYS
SUCH AN EXACT SCIENCE. >> BACK IN THE 30s,
THE FIRST IN-FLIGHT CATERER WAS THE FLIGHT ATTENDANT.
THEY WOULD STOP OFF, THEY WOULD PICK UP DOUGHNUTS,
THEY WOULD PICK UP THERMOSES OF COFFEE,
AND THAT WAS THE MEAL SERVICE. THE 60s WAS WHEN THINGS
REALLY STARTED ROLLING. THAT'S WHEN THE 707s
GOT INVOLVED AND THEY HAD GALLEYS,
SO WE WERE ABLE TO BULK-BOARD FOOD
AND THE FLIGHT ATTENDANT WAS ABLE TO HEAT IT UP.
NOW, YOU NOT ONLY HAD A GALLEY TO HEAT FOOD UP,
BUT YOU HAD FLIGHT ATTENDANTS
ROLLING DOWN CARTS AND CARVING PRIME RIB
AND CUTTING UP LOBSTER FOR THE FIRST CLASS PASSENGERS.
>> FLIGHT ATTENDANTS MAY NOT CARVE RIB ROASTS
IN THE AISLES ANYMORE, BUT THANKS TO THE EXPERTS
AT GATE GOURMET, AIRLINE PASSENGERS
CAN STILL LOOK FORWARD TO A WORLD-CLASS MEGA MEAL.
WHETHER HUNGER STRIKES A CROWD IN-FLIGHT
OR OUT AT SEA, DURING A BALL GAME,
OR AT THE SLOTS, THE EXPERTS HAVE THE RECIPE
FOR SATISFYING IT. WHEN IT COMES TO MEGA MEALS,
THERE'S NO SUCH THING AS TOO MANY COOKS
IN THE KITCHEN. AS TOO MANY COOKS
I used to love watching Modern Marvels. Back when History channel was still halfway decent.
Not available in my country :(
God I miss this show & the channel it used to be on :(