The head Chef, a young woman from Austria, took a group of us through the ship‘s kitchen this afternoon. She was about 70 people under her command, feeding us passengers (about 800) three times a day. Two restaurants offer formal lunches and dinners, 5 course menus with a choice of main courses (meat, fish, or vegetarian) and appetizers.
It is hard to imagine how this can possibly work. As she explained it, she spends half her day updating the computer with what has been used, and what might be needed at the next loading. She has little room for creativity.
But she is head of quality control. Every evening at 6 she raises a shout and the sous chefs must present their plated main courses for the night to her for approval.
She is doing a fabulous job.
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