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How The World's Largest Cruise Ship Makes 30,000 Meals Every Day - YouTube
Channel: Business Insider
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every week over six thousand six hundred
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people vacation aboard the world's
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largest cruise ship and all those people
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need to eat three four eight times a day
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you have to calculate that is breakfast
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lunch and dinner
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blue snacks + r9 + or 24 hours food all
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around and that never stop ship kitchens
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run 24/7 manned by a culinary team of
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more than a thousand people they dish
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out over 30,000 meals every single day
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and they do it all from compact kitchens
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on a rocking ship so how does all this
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food make it to the plate we'll start on
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the loading dock on a Saturday this is
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turnaround day when all new food is
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delivered to deck - this is basically a
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place that you would not like to be on
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on turnaround Eve and we are loading
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it's busy busy super busy that's jarett
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he orders food for the ship's 23
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different restaurants every week Jared's
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got a 1 million dollar shopping budget
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all of that is just for seven days of
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food sometimes Jarrett will tweak his
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orders based on who's coming aboard more
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kids means more chicken fingers that's
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how the operation runs so we monitor it
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on a daily basis what has been used what
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has not been used and then we adjust our
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orders accordingly but by and large
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being in Miami having the same number of
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people it's almost the same every cruise
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on turnaround day 30 trucks arrive at
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Miami port they're carrying 500 pallets
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worth of inventory and all that has to
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be loaded onto the ship by 4:00 p.m. any
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delay in our operation can hamper the
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sail away of the ship which is again a
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big logistic requirement over 600,000
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pounds of food and drinks are
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provisioned for just one week of sailing
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once on board everything is moved along
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the ship's secret Highway
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this is i-95 and it runs the entire
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length of the ship on deck 2 we separate
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all the stores to the different location
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that you are supposed to go we have
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about 20 different storerooms divided
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into freezers fridges walking fridges
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and rice stores seafood meat vegetables
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and fruit are all divided and stored in
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separate fridges if you come towards the
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end of the cruise this box will be
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almost empty with a few fruits that are
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needed for two more days
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which we keep as backup stock there are
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also six freezers that's where the 700
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pounds of ice cream that will be eaten
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each week are stored dry goods are
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stored down on deck one full of spices
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full of chocolate in the storeroom
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coffee is nice to be in the storeroom in
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an elevator gets the food downstairs
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Jared's team checks all of the food for
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quality control every day if produce is
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ripening faster than expected they try
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to work it into another meal for example
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overripe broccoli could go into broccoli
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cheddar soup instead of being tossed
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once inventory is stored restaurants on
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upper decks put in food orders with
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Jarrett chefs will come downstairs pick
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up their order and cart it away to be
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cooked that's where this guy comes in
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any food unball this beautiful shape
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everything you really it's my
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responsibility wherever you have
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beautiful potato fries it's my rice is
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my pate is my paste is my Sala shrink
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whatever you IDI is my responsibility
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Rijo steam of 280 chefs run the kitchens
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24/7
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each chef works ten to twelve hour days
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contracts typically last four months
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without a single day off some of the
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people start to working for 800 in the
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morning all the way to 2 o'clock take a
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break I'm back I can fire claw feeling
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by night Terry they another group they
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start to work in tango friend and I all
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the way to 10 Oakland demony
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so we cover day and night productions
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chefs on board cook up nearly a hundred
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different menus every week all the menus
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are developed at Royal Caribbean's Miami
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headquarters and every week chefs stick
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to the same rotation of menus cooking up
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everything from racks of lamb to hand
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rolled sushi the
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it has to be diverse to match Symphony
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of the Seas international passengers
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vacationing at all kinds of price points
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we try to please everybody optimist with
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everybody to find what you're looking
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for all the cooking happens in 36
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kitchens
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we're galleys as they're called on the
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ship there are 12 specialty restaurants
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onboard costing up to $50 a person and
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each of those restaurants has its own
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small galley in those tight quarters
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chef's crank out the same menu every day
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a Jamie's Italian it's fresh pasta at
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hooked it's over two thousand oysters
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shucked per cruise but the largest
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amount of food is reserved for the main
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dining room which spans three decks and
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serves up to six thousand people a night
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eating here is included in your ticket
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before food heads up to the main galleys
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it starts in one of the prep kitchens
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off i-95 there's a butcher shop what da
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good morning these are the gentlemen
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looking after all the meat gods the
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butcher goes through about 15,000 pounds
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of beef and nine thousand seven hundred
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pounds of chicken each week there's also
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a veggie cutting room and a fish sawing
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box lobster is the most popular dish in
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Maine dining the ship goes through about
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2,100 pounds of lobster tails every week
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finally the food heads upstairs to the
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main galley the ship's biggest kitchen
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is broken down by categories desserts
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bread cold food and hot food and dessert
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chefs whip up cakes chocolates and a
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hundred different types of pastries over
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in the bread bakery they make 40
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different kinds of bread from all over
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the world all from scratch but the real
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hustle comes just before the dinner rush
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six thousand hungry passengers in the
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main dining room
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remember Rico before dinner prep starts
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he has to approve all the dishes
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Rico tries each dish and gives his
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critiques
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[Music]
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chef's take his notes and get cooking
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chefs can see a tally of each dish
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ordered up on screens the system also
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keeps track of how much inventory is
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used in the cold room salads and
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appetizers like carpaccio come together
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in the hot room chefs dish out soups
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sauces sides and mains plating up chefs
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on a stove poking so everything we do is
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sleep batch cooking so basically let's
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take there we pass it over to the pass
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the person on the pass is planing it out
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to the requested temperature their meats
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always that the guests are getting fresh
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food and all the operational point we
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don't have any other products
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finally waiters deliver those dishes
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hungry passengers out in main dining
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between the chef's inventory crew
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waiters and dishwashers it takes a team
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of 1085 people to keep this massive
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operation going together they cook
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nearly 11 million meals each year and
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they're doing it all on a moving ship
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the ship is rocking then all the
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equipment is billed to the ship rocking
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and in whatever moment maybe the ship
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move somebody don't put one break in one
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in one trolley and you see the trolley
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fly-in away and happen that's why all
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the cooks always be the attention with
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that but if crew members are doing their
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job right passengers won't even know any
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of it's happening they'll just get back
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to eating their eighth meal of the day
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