There are about 6 freezers on board, and they are used mainly for less than 300kg of ice cream for one week’s use. Dried foods are preserved on deck 1. Spices, chocolates, and coffee are also preserved here.
On board there is a small elevator system used to transfer food up and down between these compartments. Jaret is in charge of a team that is responsible for controlling the quality of the everyday foods. If foods ripen faster than expected (mainly fruits and vegetables), they will turn them into a more suitable dish instead of having to discard them. With broccoli, for example, the flowers that ripen faster are filtered out into broccoli cheddar soup. Once the food has been delivered to the storage, the restaurant upstairs will contact Jaret to order the food they need. The chefs will go down to this storage floor to take the food to be processed.
German chef, Mr. Eladio Rijo Rijo and a team of 280 chefs are in charge of running the kitchen continuously 24/7. Each chef works about 10-20 hours / day. The contract to work on the ship they signed usually lasted 4 months and did not take a day off. Some chefs will start working from 8am to 2pm. They will get a little rest and return to work from 5pm until 9:30 pm. After that, another group of chefs will come to change shifts and start working from 10pm until 10am the next morning. That is how the kitchen can operate throughout the day and night.
The chefs on board will cook about 100 different types of menus in a week. All of these menus will be designed at the headquarters of the train – Royal Caribbean’s Miami. And every week like that, the chefs turn around the menus, from grilled lamb chops to sushi.
The entire cooking process will be done in 36 kitchens, also known as kitchens. There are 12 restaurants on board that specialize in serving different specialties, each with its own kitchenette. The dishes on the menu need to be diverse to suit many types of passengers from all over, at all fare levels …
The kitchen department will always make every effort to ensure that passengers can find something to taste. Most of the food on board will be served in the main dining rooms on the three decks, with around 6,000 servings per night. Meals here are included in the train tickets. Before the dishes reach the main dining room, they are pre-cooked in one of the other kitchens.
In addition to the I-95 aisle, there is also a butcher shop on board. This store sells more than 6 tons of beef and more than 4 tons of chicken per week.
There is also a separate room for preliminary processing and thawing of fish on board.
Lobster is also the most popular dish in main meals. Each week, the amount of lobster tails that this vessel emits falls to about 1 ton.
The ship’s main kitchen is where the dishes will be delivered. These will be divided into categories including: Desserts, breads, cold foods and hot foods.
For desserts, the chefs often process dishes such as cakes, chocolates … on and off about 100 different types of cakes. Besides, there are more than 40 different types of bread from around the world are also processed here.
Chef Rijo will be in charge of checking and seasoning all the dishes before they are actually cooked and served to customers. The chefs will take note of the notes Rijo raises when examining the food, after which they begin their cooking process.
They will see a list of ordered items on a large kitchen display. The chefs will also keep track of how much food is used in the warehouse. In the cold room, salads and appetizers, such as carpaccio, are often served together. In the hot pantry, the chefs will prepare soups, sauces, side dishes and main dishes …
Chefs are usually divided into two main groups: one is in charge of cooking and the other is in charge of presenting the dish.
That is why the kitchen department usually prepares food in batches. They prepare the dishes one after another at separate stages, and in this way they can ensure that the dishes are not overcooked or undercooked.
The last stage is the service of customers. The waiters will always be ready to bring food to the hungry diners present in the 3 main dining rooms on board. A team of chefs, inventory staff, waiters and dishwasher, a total of about 1085 people are responsible for keeping the operations on board smoothly.
Together they serve nearly 11 million meals a year. And they do all that on a ship floating at sea. Regardless of any unexpected incident, they will always try to ensure that their diners are always getting the best possible service. Thank you to this wonderful team.
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