Galley Tour

Yesterday afternoon, we took a tour of the galley with our executive chef. Anytime I’ve done a galley tour on a Viking ship. I’m impressed with the cleanliness and also the small area that they have for cooking. Each station in the back is no bigger than the smallest bedroom in our house. The cooking stations are divided into a salads area, a butcher shop, a meat preparation area, a side dish area, and a dessert area. There is one chef in charge of each station on the Viking Polaris. The bread is all baked in an open kitchen on the serving deck of the world café. The Viking executive chefs have made minimizing food waste into an art. Very little food is discarded at the end of each day. Their serving dishes on the hot buffet line are smaller than a 9 x 13 casserole dish so that they can be replenished. No food is allowed out more than four hours. I will say that all the food on board is exceptional. We are also impressed by the fact that every crew member seems genuinely happy to be working on a Viking ship. And at the end of a lovely sea day we were treated to a magnificent sunset.En savoir plus