Ancient Mediterranean

I don’t ever remember seeing this much stainless steel in one place! The galley went on and on, from smaller kitchens for specialty restaurants and room service (breakfast being most busy) to the separate sections for meats, seafoods, breads (over 500 #s of flour each day), pastries and cold preps with their temperature controlled refrigerators. There is a large area just for cleaning pots. And standardized menus across the Viking fleet to ensure consistency. The menu is established six months ahead, rotating every 14 days, except in the Chef’s Table restaurant where the menu is the same for all guests, but changes every two to three days. Our guide Pablo started in the kitchen 8 years ago working his way to Chef de Cuisine. His next step will be Executive Chef. There are 3 executive chefs on duty in this galley that operates 24/7. Each worker knows their schedule exactly, a year in advance. Food deliveries are received every 10 days. With daily consumption numbers of 1200 eggs and 100 pounds of bacon served at breakfast as an example, I can just imagine the budget. But Chef was very proud that Viking’s customer satisfaction is #1 in food service and overall experience.Okumaya devam et